Cappelletti Romagnoli di Magro Recipe (Three Cheese Cappalletti)

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.

Pasta dough
300g of 00 flour
3 eggs, plus 1 egg to seal the pasta shapes
Filling
50g of stracchino, finely chopped
50g of ricotta, or squacquerone
50g of Parmesan, grated
nutmeg
lemon zest
salt
freshly ground black pepper
To serve
1l fresh chicken stock, or a top-quality vegetable broth

print recipe

shopping List

Pasta machine
Piping bags

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

Stir the cheeses together for the filling. Season to taste with lemon zest, nutmeg, salt and pepper. Transfer to a piping bag

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

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

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

Transfer the cappelletti to a tray dusted with semolina flour and under a cloth to prevent the shapes sticking together or drying out

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

Divide the pasta between 4 bowls and ladle over the warm broth to serve