Prep time: 2 hours
Cooking time: 10 min
Total time: 2 hours, 10 min
- 300g Fresh whole milk Ricotta (10oz)
- 150g Fresh Cream Cheese (5oz)
- 150g Grated Parmigiano Reggiano (5oz)
- 1 Egg
- 1 pinch Nutmeg
- Salt as needed
- Rolled Fresh Egg Pasta Dough
In a bowl mix all ingredients for the stuffing and add a pinch of salt to your taste.
Cut your pasta into 6cm (2.5in) squares.
Put some filling on the center of each squares.
Fold into a triangle. What you obtained now is a triangle ravioli. If the dough is dry you can add some water.
Now bend the two ends of the diagonal side and stick them one upon the other (you might need a bit of water) in order to obtain the correct shape.
Boil your Cappelletti in good homemade stock for 5 minutes and serve them in bowls together with the stock.
You can also boil them in salted water and serve with Bolognese sauce or Tomato Sauce.
Both Tortellini and Cappelletti are cooked as they come to the surface of the stock pot while boiling, but normally you can let them rest for 5/10 minutes in the pot, in order to let them absorb the stock.
In other words, you don’t risk overcooking them!
Cappelletti in brodo are a classic dish in Romagna, while in Emilia normally Tortellini are used. The difference is that Cappelletti are filled only with cheese, while Tortellini are filled with meat.
They both are the typical Christmas Eve pasta courses. In such banquets, the meat used to make the stock is served as a main course with potato puree (a kind of mash potatoes but enriched with Parmesan cheese) and Friggione as a side.