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1 hour 30 minutes, plus 1 hour to rest the pasta dough
PT1H30M
PT1H
This cappelletti recipe sees the little filled pasta shapes stuffed with a trio of Italian cheeses – creamy ricotta, umami-rich Parmesan and mild stracchino. Served in a simple chicken or vegetable broth, this is Emilian-Romagnan comfort food at its finest.
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Begin by making the pasta dough. Pour the flour onto a work surface and make a well in the centre. Crack 3 of the eggs into the well and stir with a fork to combine. Once the eggs are mixed into the flour, use your hands to knead the dough until it becomes smooth and elastic (about 5 minutes). Cover with cling film and leave to rest in the fridge for 1 hour
2
Stir the cheeses together for the filling. Season to taste with lemon zest, nutmeg, salt and pepper. Transfer to a piping bag
3
Divide the rested dough into quarters to make it easier to work with. Roll the dough out on a pasta machine, starting on the widest setting and moving progressively down to the lowest until you end up with a thin sheet of pasta about 1mm thick
4
Lay out the pasta sheets and cut into 6cm squares. Pipe a small amount of filling (around a teaspoon) into the centre of each square and brush around the edges with a little beaten egg
5
Fold each square over diagonally to create a triangle, carefully pressing together to remove any air bubbles. Bring the two widest corners of the triangle together to create the 'priest hat' shape
6
Transfer the cappelletti to a tray dusted with semolina flour and under a cloth to prevent the shapes sticking together or drying out
7
Once you have made all your cappelletti, gently warm the stock in a pan until it reaches a gentle simmer. Cook the pasta in the simmering stock for 2–3 minutes
8
Divide the pasta between 4 bowls and ladle over the warm broth to serve
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Cappelletti romagnoli di magro – three cheese cappelletti
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Cappelletti romagnoli di magro – three cheese cappelletti
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