Quantity for about 1400 cappelletti (pasta made with 14 eggs)
500 gr/17 ounces (approx) of boiled mixed meats (beef/hen)
300 gr/10 ounces (approx) of roasted pork
190 gr/6,7 ounces (approx) pork sausage
100 gr/3,5 ounces mortadella
100 gr/3,5 ounces dry cured ham
85 gr/3 ounces grated parmigiano (or grana)
3 eggs
3 teaspoons ground nutmeg
1 teaspoon salt
Filling preparation
1 - Mince the meat and place it in a large bowl.
2 - Mince the mortadella and the sausage and add them in the bowl
3 - Mince dry cured ham too
4 - Once combined all kind of meats in the bowl, add grated parmigiano (or grana), ground nutmeg, salt and the eggs
5 - Mix with yous hands and make the filling compact. Sit in refrigerator for 1 night
Cappelletti preparation
1 - Prepare the pasta sheets according to the base recipe
2 - Flour the obtained pasta sheets and roll them.
3 - Cut the rolled sheets in 3
4 - Unroll the stripes and place one on top of the other.
5 - Cut them into 4 x 4 cm / 1.5 x 1.5 inches squares
6 - Place a bit of the filling in the middle of the square and fold it to form a triangle, pressing the borders to seal it
7 - Join two corners of the triangle overlapping one to the other and fold the tip
8 - You can freeze the cappelletti by placing them onto trays to be put in your freezer for a few hours
9 - Once frozen, divide them in food bags, indicating quantity and freezing date
10 - The cappelletti should always be cooked in broth even if served with ragù. If this is the case, drain them and season with ragù
11 - Serving per person: 30 cappelletti in broth 50 cappelletti with ragù
