Cappelletti Filling)

Cappelletti Filling) Recipe

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Deborah Frushon


Cappelletti are best in meat broth, but also great with simple tomato sauce.

★★★★★ 1 vote


2/3 lb
ricotta cheese
8 Tbsp
parmigiano-reggiano, grated
egg yolk
1 pinch


1Combine the ingredients in a bowl, then mix them to prevent lumps from forming.
Roll out your pasta dough on a floured surface, and cut into 1" to 2" squares.
Place small spoonfuls of the filling on each square, and fold the dough over, corner to corner.
Press the edges together to form a triangle.
Pull the ends of the triangle around your fingertip until they overlap, and press them together.

About Cappelletti Filling)

Course/Dish: Other Main Dishes