Cappelletti Finti are a typical dish of Romagna cuisine. They are a vegetarian variation of the classic Emilian cappelletti. The pasta sheet of the cappelletti is made with flour and eggs, while the filling is a mix of grated Parmigiano cheese, salt, and pepper. These cappelletti are easy to make at home and are ideal for a light lunch or an informal dinner with guests.
Make a well with the flour, crack the eggs into it, add the cheese and a pinch of salt, and knead quickly
Form a ball of the right consistency, let it rest for half an hour, then flatten it and roll out a thin sheet
Cut it into three-centimeter squares
For each square, firmly pinch the two opposite top and bottom corners so they will resemble a cappelletto in shape
Cook them in boiling water and serve dressed with tomato sauce, butter, and Parmigiano
Italia
| Energy (kcal) | 262.96 |
| Carbohydrates (g) | 45.9 |
| of which Sugars (g) | 1.09 |
| Fat (g) | 4.32 |
| of which Saturates (g) | 1.78 |
| Protein (g) | 12.31 |
| Fiber (g) | 1.41 |
| Sale (g) | 0.06 |
