Name: Cappelletti All’Uso di Romagna (Cappelletti Romagna Style)
Cuisine: Italian
Ingredients: a dash of nutmeg, a few spices, some lemon zest (if desired), and a pinch of salt; ½ capon breast cooked in butter, seasoned with salt and pepper and finely chopped with a “mezzaluna”11; 180 grams (about 6-⅓ ounces) of ricotta, or half ricotta and half “raviggiolo” (a soft cheese made from goat or sheep milk); 1 egg yolk; 1 whole egg; 30 grams (about 1 ounce) of grated Parmesan cheese

They are called cappelletti (or “little hats”) because of their hat-like shape. This is the easiest way to make them so that they are less heavy on the stomach.

Ingredients

180 grams (about 6-⅓ ounces) of ricotta, or half ricotta and half “raviggiolo” (a soft cheese made from goat or sheep milk<

Method

Mix all the ingredients and then taste, checking for seasonings and flavor. If you do not have a breast of capon, use 100 grams (about 3 ½ ounces) of lean pork loin instead, cooked and seasoned as above.

If the ricotta or raviggiolo is too soft, leave out an egg white, or if the mixture comes out too firm, add another yolk. Enclose this stuffing in a soft dough made with flour and eggs