How to prepare Cappelletti | How To | La Cucina Italiana USA

In a large bowl, combine the flour and salt. Make a well in the center and crack the eggs into the well.

Using a fork, beat the eggs gently, then gradually incorporate the flour until a dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

In another bowl, mix the ricotta cheese, Parmesan cheese, black pepper, and nutmeg until well combined to make the filling.

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

Cut the dough into squares (about 2 inches each). Place a small spoonful of the filling in the center of each square.

Fold the square diagonally to form a triangle, pressing the edges to seal. Then, bring the two corners of the triangle together to form a hat shape (cappelletti).

Bring a large pot of salted water to a boil. Cook the cappelletti in batches for about 3-4 minutes or until they float to the surface.

Remove the cappelletti with a slotted spoon and serve with marinara sauce and fresh basil.

Equipment Needed

Spice Level: