Ingredients(for 6 portions):

For the dough: 

300 g type 00 flour,

3 eggs.

For the filling:

100 g of soft cheese,

100 g di ricotta cheese,

25 g grated Parmigiano Reggiano,

1 pinch of grated nutmeg,

2 eggs,

salt.

For the cooking:

2 lt of meat broth.

Preparation (Difficult - 1 h 30 min.): 

Put all the ingredients for the filling in a bowl and melt them to obtain a uniform mixture.

Pour the flour on a plain surface and make a well and pour in the eggs.

Knead vigorously for 15 minutes until the dough appears smooth.

Roll the dough thin with a rolling pin and cut it into squares 2x2cm with a pasta cutter. Put some filling in the centre of each square, fold the dough over until the two points meet. Press down along the edges to seal the dough to prevent the filling from coming out when cooking.

Put each cappelletto between your thumb and index fingers and join the two points. Set cappelletti on a floured dish-cloth.

Heat the broth in the pot and when it starts boiling drop cappelletti, stir them gently and let them cook for about 5 minutes. Serve them hot.

Recommended matches: roast fishes, thistles Parmigiana, semolina fritters.

Wine: Trebbiano di Romagna.

Utensils: Bowl, wooden spoon, rolling-pin, dish-cloth, pasta cutter, pot, grater.