Cappelletti Reggiani in Brodo

Serves 6 · 75 min prep · 15 min cook

Ingredients

• 1 1/2 cups mixed ricotta and optional ground meats for filling
• 1 cup Parmigiano-Reggiano
• 1/2 tsp lemon zest
• pinch nutmeg
• 1 lb egg pasta
• 8 cups capon or beef broth

Instructions

1. 1Mix filling until creamy and seasoned.
2. 2Form small hat-shaped cappelletti.
3. 3Simmer broth. Cook pasta in broth gently.
4. 4Serve steaming with cheese on the side.