Cappelletti di magro
(Serving 6)
Making the pasta:
Sift the flour and make a well in the centre, add the eggs and knead vigorously for 15 minutes to a smooth dough. Flatten the dough with the rolling pin and roll into a paper-thin sheet, then cut into 2 cm squares. Place a little filling in the centre of each square and fold into a triangles. Turn the corners of the triangles upwards and they
are done.
Making the filling:
Place all ingredients in a bowl and stir until well blended.
Cook the cappelletti in a meat broth or vegetable homemade stock for about 5 minutes. You can serve them in the broth with grated Parmesan cheese or drain them and serve with ragù.
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