Recipe for Romagna cappelletti

Preparation

1. Prepare the filling: in a bowl mix the different ingredients well until the mixture is homogeneous and compact.
2. Then prepare the dough and cut it still wet into many squares of about 4 cm. per side.
3. Place a teaspoon of filling in the center, fold the square in half until you get a triangle, closing the edges well with your fingers. Then join the two ends giving the classic shape of the cap (without a hole in the middle!)
4. For the pastry: remember the proportion 1 egg – 100 g of Molino Sapignoli fresh pasta flour.
5. Make a rather tender sheet of flour, cut it with a round disk with a diameter of 67 mm.
6. Place the mixture in the middle of the discs and fold them in two thus forming a half moon; then take the two ends of it, join them together and you will have the cappelletto with tip.
7. If the pastry seems too dry, wet the edges of the discs.
8. Cook the cappelletti in capon broth.