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Cappelloni al prezzemolo

(Cappelloni with parsley)

One of the typical Italian courses is represented by "ravioli", but instead of ravioli it is possible to taste these "cappelloni" according to a recipe from Omo Morto.

Ingredients for a sheet of pasta dough: 1/2 kilo of flour, 4 eggs, a pinch of salt. Pull the sheet of past dough very thin and cut with a big glass in order to form some discs.
Then prepare a stuffing with 2 eggs, 2 spoons of finely chopped parsley, 500 grams of "ricotta", abundant grated Parmesan cheese, salt and nutmeg. Mix very well and put some mouthfuls of this mixture on the discs made with the sheet of pasta dough. Close these discs in order to form small hats and cook in many salted water and dress with very fresh butter.

Text Tebaldo Lorini
Translated by Gianna Toni

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