Cappellacci Marjoram-Scented
Instructions
Prepare the dough with flour, eggs and a pinch of salt.
Knead for 10 minutes or until it is well blended and fluffy.
Wash the herbs, bring to the boil in salted water for a few minutes, then dry them strizzandole.
Chopping.
Add the herb ricotta, 2/3 cup of Parmesan cheese, 2 eggs and a pinch of salt and pepper.
Mix well.
Roll out the dough and cut 6 cm diameter discs.
Put a spoonful of filling in the center of half of each disc, cover with the rest of the disc and close the border.
Cook the cappellacci in plenty of boiling salted water.
Meanwhile, melt the butter and Spice it with a pinch of Marjoram.
Drain the cappellacci, dust them with the Parmesan, cover them with flavored butter and serve.
Wine: Pigato Riviera di Ponente (Liguria), 1-2 years
Ingredients and dosing for 4 persons
- For the dough:
- 300 g of flour
- 3 eggs
- Salt
- For the filling:
- 2 bunches of mixed herbs (thyme, borraggine)
- 180 g of ricotta
- 80 g of grated parmesan cheese
- 2 eggs
- Salt
- Pepper
- Sauce:
- 60 g of butter
- 1 pinch of fresh marjoram
- 40 g of grated parmesan