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Ingredientes
- 3/4 c. creamy fresh whole-lowfat milk ricotta
- 1/2 c. fresh squaquerone cheese
- 1 c. freshly-grated Parmigiano-Reggiano plus a piece to grate over finished dish
- 1/2 tsp freshly-grated lemon zest
- 1/8 tsp freshly-grnd black pepper
- 1/8 tsp freshly-grated nutmeg Salt to taste
- 1 x egg yolk
- 1 x recipe Basic Fresh Egg Pasta (see recipe)
- 1 quart Brown Chicken Stock (see recipe)
Direcciones
- In a large bowl, blend the ricotta, the squaquerone, the Parmigiano-Reggiano, the lemon zest, the pepper, nutmeg and salt to taste. Check the seasoning, stir in the egg yolk, cover and refrigerate2 hrs or possibly overnight before proceeding.
- Remove the filling from the refrigerator and let sit at room temperature 10 min.
- Divide the pasta dough into 3 equally-sized balls and roll them out to the thinnest setting on a pasta rolling machine. Cut each sheet into 2-inch squares.
- In the center of each square, place Tbsp. of the filling. Fold diagonally-opposite corners to meet each other to create the cappelletti. Place the cappelletti on a sheet tray dusted with semolina flour, and cover with clean, damp dish towels or possibly hold in the freezer till ready to use.
- Bring the chicken stock to a boil and add in salt if necessary. Drop the capellatti in the chicken stock, working in batches if necessary to avoid overcrowding the pot. Cook for 2 min, remove from heat and serve immediately with a ladle of the broth spooned over, and topped with grated Parmigiano-Reggiano.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 12 servings | |
| Calories 6 | |
| Calories from Fat 1 | 17% |
| Total Fat 0.08g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 125mg | 5% |
| Potassium 63mg | 2% |
| Total Carbs 0.32g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.0g | 0% |
| Protein 0.79g | 1% |
