- 300g Veal (3/4Lb)
- 1 clove Garlic
- Black Pepper
- 1 heaped tablespoon Parsley (Chopped)
- 50g Parmigiano Reggiano (4 Tbsp)
- 50g Ricotta (4 Tbsp)
- Rolled Fresh Egg Pasta Doug
Chop veal and sauté in 1tbsp of butter with 1 peeled garlic clove. Add salt to taste.
Mince cooked veal.
Cut your pasta into 6cm (2.5in) squares.
Put some filling on the center of each square.
Fold into a triangle. What you obtained now is a triangle ravioli.
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 meat stock for 5 minutes and serve them in bowls together with the stock.
You can boil and serve your Cappelletti in an homemade meat stock. You can also boil them in salted boiling water and serve them with Bolognese sauce or melted Butter, fresh whole Sage leaves and grated Parmigiano Reggiano cheese.
If you want to learn how to make STUFFED PASTA, join our class: