Ingredients

Servings 6

For pasta

• 1 lb all-purpose flour
• 5 eggs
• 1 tablespoon oil
• 2 tablespoons water
• salt

For filling

• 7 oz turkey
• 1 oz ham
• 1 oz mortadella
• 1 oz ricotta cheese
• 2 egg yolks
• 2 tablespoons Marsala wine
• nutmeg
• pepper

Sauce

• 1 ½ cups meat sauce
• 1 ¾ oz butter
• 4 oz grated Parmigiano Reggiano cheese

Preparation

1 hour and 15 minutes preparation + 4 hours and 20 minutes cooking

Mix together in a bowl a chopped mixture of turkey, ham and mortadella with Ricotta, some tablespoons of Parmesan, the Marsala wine and the nutmeg. Season with salt and pepper and form a homogeneous mixture by adding the egg yolks. Work the mixture, leave to rest, and then roll out into thin sheets to be cut into small disks 2 inches in diameter or into squares. Line these up on a surface, put onto one side of each a hazelnut of filling, fold in two to make half moons and join the two ends, squashing them lightly with the fingers to seal them well, in order to form “cappelletti”. Knead the off-cuts, roll out into a sheet, and repeat the operation until all the dough and filling are used up. Cook in salted boiling water and drain. Put them on a serving plate, sprinkled in layers with meat sauce, small scattered pieces of butter and some tablespoons of Parmesan. Serve piping hot with the remaining Parmesan on the side.