Cappelletti romagnoli di magro – three cheese cappelletti

4
1 hour 30 minutes

Ingredients

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

Method

1
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