Ingredients for filling
- 500 g. ricotta
- 500 g. of the soft cheese “bazzotto”
- 100 g. Parmesan
- 2 eggs
- A pinch of nutmeg
- Ingredients for the pastry: 600 g. flour, 6 eggs
Mix the ricotta in a bowl with other ingredients for the filling.
Prepare the dough and knead it on a lightly floured work surface until it is silky and very smooth. Then cut the ball into many squares of about 5 cm. of each side and put a 1 / 2 teaspoon of filling, making a triangle.Close them firmly against the edges, then turn each triangle around a finger and then overlap the two ends. The authentic Cappelletto of Romagna will have the typical shape of a “cap”.