For the dough
• 300 gr. flour;
• 3 eggs.
For the filling
• 200 gr. soft cheese (campagnolo, casatella or even cottage cheese and raviggiolo);
• 100 gr. Parmesan;
• 1 whole egg;
• pinch nutmeg;
• meat or capon broth.
Prepare a puff pastry. Roll out the dough into two equal layers quite thin. Prepare a filling similar to that of cappelletti, mixing it with 200 gr. of soft cheese (ricotta, casatella or raviggiolo) and 100 gr. Parmesan cheese, 1 egg, a pinch of nutmeg.
Mix well the various ingredients, and then roll out the dough on one of the two sheets.
Cover with the other the dough and pressed lightly so as to adhere well to the two surfaces.
Cut the dough with a special wheel cutter into squares of about 2 cm side and cook in plenty of beef broth for a few minutes. Serve the soup with grated parmesan just ready to taste.
Edited by the editorial team
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Last modified date: 25/11/2016