• 280g of 00 flour (normally 1 egg for 100g of flour, but I prefer keeping the dough softer)
• 3 medium size eggs
• 100g of soft cheese (casatella di Romagna or stracchino)
• 50g of ricotta
• 50g of Parmigiano Reggiano cheese, grated
• 100g of Squacquerone cheese (3 cheeses are usually the heroes in this recipe but being in Romagna I also like to add squacquerone cheese to add more flavour)
• freshly ground nutmeg
• Ragù Bolognese (today’s choice) or 1lt fresh chicken stock.
Begin by making the pasta dough. Pour the flour onto a work surface and make a vulcano 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 10 minutes).
Wrap the dough in cling wrap and let it rest for at least 30 minutes.
Stir the cheeses together for the filling.
Season to taste with nutmeg.
Transfer to a piping bag (or using a table spoon and and a fork).
Unwrap the dough and flatten it till 2mm thick with a rolling pin. Now cut the dough into stripes (few of them first and keep covered the remaining sheet of the dough to avoid drying it).
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.
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 shape.
Transfer the cappelletti to a tray dusted with flour (or a wooden board) to prevent the shapes sticking together or drying out.
To make Cappelletti you MUST be FAST so normally it is something that can be done in two people or more. Tradition says the entire Family, for Christmas, would make Cappelletti all together.
Once you have made all your cappelletti you can serve it:
1) With RAGU’ BOLOGNESE: gently stir the cappelletti, cooked in salted boiling water (as soon as the pasta rises), together with heated Ragù, in a big pan. Sprinkle with Parmigiano Reggiano to taste.
2) In a Chicken STOCK: gently warm the stock in a pan until it reaches a gentle simmer. Cook the pasta in the simmering stock for 2–3 minutes.