“Cappelletti”

• 100 gr. of soft cheese, stracchino or squaqueron
• 150 g. of ricotta
• 150 gr. of Parmesan
• (also excellent 50 gr. of “ditch cheese “formaggio di fossa” the local traditional hill product)
• 2 eggs
• lemon rind
• nutmeg
• mix the cheeses, grate the lemon rind and a hint of nutmeg and mix in with the eggs.

 

Cut the sheet of pasta into squares just over an inch (3 cm) per side. Use a fork to place a dab of filling in the middle of the squares, fold diagonally into a triangle and then join the corners of the base, pinch together. This produces cappelletti (little hats).