List of Ingredients
- 12 OZ. of turkey breast
- 11 OZ. of pork loin
- 2 OZ. of crescenza cheese
- 2 OZ. of ricotta
- 1 OZ. of grated cheese
- unsalted butter
- sage
- rosemary
- nutmeg
- salt
- pepper
Method
Pile the flour, in a mound on a pastry board. Make a well in the center. Pour eggs, 1 Tbsp. oil and a pinch of salt into the well. Use a fork to gradually draw in the flour from the inside of the well. Continue until all the flour is incorporated and knead to form a smooth and compact ball. Let rest covered.
Cut turkey breast and pork loin into slices. Heat 2 Tbsp. butter in a pan and infuse with sage and rosemary leaves. Add turkey breast and pork loin slices. Cook and season with salt and pepper.
Cut meat into small pieces and pass through a mixer, adding crescenza cheese, ricotta, grated cheese, a little salt, pepper and nutmeg.
Divide the pasta dough into quarters. Work with one piece at a time and keep the other pieces covered. Roll out the dough with a rolling pin to 1/16" thick. Cut each sheet into 2" squares using a pasta cutter. Spoon 1 tsp. filling in the middle of each square, fold into triangles and pinch to close in the classic form.
Boil cappelletti in abundant salted water and serve with plenty of pork ragout. They are also good in broth.