FILLING:
6 ounces pork loin, roasted
4 ounces mortadella
6 ounces ricotta cheese
6 ounces parmesan cheese, finely grated
1 egg
nutmeg, to taste
1 1/2 pounds Basic Pasta Dough (see recipe)
5 quarts Beef Broth (see recipe)
8 ounces parmesan cheese, shredded
3 tablespoons fresh parsley, chopped fine
Servings: 10
1. To prepare the cappelletti filling, place the meats and cheeses in a food processor fitted with the metal blade. Process until finely ground. Add the egg and season lightly with nutmeg. Process until blended but not smoothly puréed.
2. Work with one quarter of the pasta dough at a time, keeping the rest covered to prevent it from drying out. Roll out a portion of the dough until it is very thin. Cut the dough into 2-inch (5-centimeter) squares using a fluted pasta wheel.
3. Place 1 teaspoon (5 milliliters) of filling in the center of each square. Fold the dough over the filling to form a rectangle, pinching the edges together to seal. Bring the ends of each rectangle together, overlapping them and pressing to seal.
4. Place the finished cappelletti on a paper-lined sheet pan. Leave them uncovered and turn them over once or twice so that they dry evenly. Continue working until all the filling is used. The cappelletti may be cooked immediately or refrigerated for later use.
5. Heat the beef broth to a gentle boil. Drop the cappelletti in and cook until tender, approximately 3-5 minutes.
6. Portion the broth and cappelletti into warmed soup bowls and garnish with the shredded Parmesan and parsley.
Yield: 10 (450 ml) Servings, 1 pint with 12 cappelletti each
6 ounces pork loin, roasted
4 ounces mortadella
6 ounces ricotta cheese
6 ounces parmesan cheese, finely grated
1 egg
nutmeg, to taste
1 1/2 pounds Basic Pasta Dough (see recipe)
5 quarts Beef Broth (see recipe)
8 ounces parmesan cheese, shredded
3 tablespoons fresh parsley, chopped fine
Servings: 10
1. To prepare the cappelletti filling, place the meats and cheeses in a food processor fitted with the metal blade. Process until finely ground. Add the egg and season lightly with nutmeg. Process until blended but not smoothly puréed.
2. Work with one quarter of the pasta dough at a time, keeping the rest covered to prevent it from drying out. Roll out a portion of the dough until it is very thin. Cut the dough into 2-inch (5-centimeter) squares using a fluted pasta wheel.
3. Place 1 teaspoon (5 milliliters) of filling in the center of each square. Fold the dough over the filling to form a rectangle, pinching the edges together to seal. Bring the ends of each rectangle together, overlapping them and pressing to seal.
4. Place the finished cappelletti on a paper-lined sheet pan. Leave them uncovered and turn them over once or twice so that they dry evenly. Continue working until all the filling is used. The cappelletti may be cooked immediately or refrigerated for later use.
5. Heat the beef broth to a gentle boil. Drop the cappelletti in and cook until tender, approximately 3-5 minutes.
6. Portion the broth and cappelletti into warmed soup bowls and garnish with the shredded Parmesan and parsley.
Yield: 10 (450 ml) Servings, 1 pint with 12 cappelletti each
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