Como hacer Capeletis con tapas de empanadas- Capeletis express -Maddi Fox

Mix flour and salt in a bowl.

Create a well in the center and add eggs and olive oil.

Gradually incorporate flour into the eggs until a dough forms.

Knead the dough on a floured surface until smooth, about 10 minutes.

Wrap the dough in plastic wrap and let it rest for 30 minutes.

In a separate bowl, combine ricotta, parmesan, spinach, nutmeg, and black pepper.

Roll out the dough into thin sheets using a pasta machine or rolling pin.

Cut the dough into squares, approximately 3x3 inches.

Place a spoonful of filling in the center of each square.

Fold the dough over the filling to form triangles, sealing the edges tightly.

Bring a large pot of salted water to a boil.

Cook the capeletines in boiling water until they float, about 3-4 minutes.

In a skillet, melt butter over medium heat and add garlic and sage.

Add the cooked capeletines to the skillet and toss gently to coat.

Serve with a drizzle of broth and additional parmesan cheese.

Allergens