Cheese Filled Little Hats - {Cappelletti Al Formaggi}

Recipe Ingredients

3/4 cup	177ml	Creamy fresh whole-milk ricotta
1/2 cup	73g / 2.6oz	Fresh squaquerone cheese
1 cup	198g / 7oz	Freshly-grated Parmigiano-Reggiano - plus a piece
		To grate over finished dish
1/2 teaspoon	2.5ml	Freshly-grated lemon zest
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1/8 teaspoon	0.6ml	Freshly-grated nutmeg
		Salt - to taste
1		Egg yolk
1		Basic Fresh Egg Pasta - (see recipe)
1		Brown Chicken Stock - (see recipe)

Recipe Instructions

In a large bowl, blend the ricotta, the squaquerone, the Parmigiano-Reggiano, the lemon zest, the pepper, nutmeg and salt to taste. Check the seasoning, stir in the egg yolk, cover and chill 2 hours or overnight before proceeding.

Remove the filling from the refrigerator and let sit at room temperature 10 minutes.

Divide the pasta dough into 3 equally-sized balls and roll them out to the thinnest setting on a pasta rolling machine. Cut each sheet into 2-inch squares.

In the center of each square, place tablespoons of the filling. Fold diagonally-opposite corners to meet each other to form the cappelletti. Place the cappelletti on a sheet tray dusted with semolina flour, and cover with clean, damp dish towels or hold in the freezer until ready to use.

Bring the chicken stock to a boil and add salt if necessary. Drop the capellatti in the chicken stock, working in batches if necessary to avoid overcrowding the pot. Cook for 2 minutes, remove from heat and serve immediately with a ladle of the broth spooned over, and topped with grated Parmigiano-Reggiano.

This recipe yields 12 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B38) - from the TV FOOD NETWORK

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