Ingredients:
Mix flour with eggs and pinch of salt and leave pasta in cool spot for half an hour. In meantime, prepare filling. Simmer meat and vegetables all cut into cubes in a drop of oil. Add sage and bayleaf, salt, pepper and _ cup white wine. When filling is fairly dry, remove herbs and blend together with raw ham, Parmesan and nutmeg. Roll out pasta (a little at a time) into fine layers, cut into squares of approx. 2 cm./1" on each side. Place a blob of filling in center of each one, close in triangle shape, press edges with finger tips, then press out edges of triangle. Leave cappelletti to dry on a cloth. Can be stored in fridge for 3-4 days. Bring stock to boil, pour in cappelletti and cook for 15'. Pour into soup tureen and serve.
Preparation:
Mix flour with eggs and pinch of salt and leave pasta in cool spot for half an hour. In meantime, prepare filling. Simmer meat and vegetables all cut into cubes in a drop of oil. Add sage and bayleaf, salt, pepper and _ cup white wine. When filling is fairly dry, remove herbs and blend together with raw ham, Parmesan and nutmeg. Roll out pasta (a little at a time) into fine layers, cut into squares of approx. 2 cm./1" on each side. Place a blob of filling in center of each one, close in triangle shape, press edges with finger tips, then press out edges of triangle. Leave cappelletti to dry on a cloth. Can be stored in fridge for 3-4 days. Bring stock to boil, pour in cappelletti and cook for 15'. Pour into soup tureen and serve.
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