Ingredients: Prepare filling for the “cappelletti” with 300 g of ricotta, a pinch of salt, pepper, nutmeg and grated lemon rind. Prepare a “sfoglia” of pasta, keeping it soft, with flour and whole eggs, adding one or two egg whites. Roll out the sfoglia on a wooden board and cut out 3x3 cm squares. Fill each square with the filling and close the “cappelletti” before the pasta gets too dry. For perfect closing, fold the square of pasta first into a triangle, then close the two extremities of the triangle together to form the traditional “cappelletti” shape. Cook in chicken or capon chicken broth.
