I caplét - Romagnese Cappelletti with meat sauce are one of the most renowned dishes, perhaps the most beloved of Romagna and Ravenna cuisine
For the pasta:
• 4 eggs
• 300 gr. flour for pasta;
• 100 gr. flour of durum-wheat semolina.
For the filling:
• 200 gr. ricotta;
• 100 gr. raviggiolo cheese (but if you find it okay another soft cheese like rural);
• 2 eggs.
Once you've made the dough, you must pull the dough with rolling pin or alternatively with the machine, in order to draw circles on which place the filling.
Each disc should be closed in a crescent shape, joining the 2 ends.
The thickness and size of cappelletti obtained depends on personal taste, the important thing is not to overdo it with the filling to avoid breakage
They must be cooked in salted water and drained as soon as they come to the surface. At that point I'm ready to be served with the ragù alla romagnola.
Edited by the editorial team
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Last modified date: 14/04/2017