g. 90 of whole milki ricotta di romagna
g. 90 of raviggiolo (we call it Ghiottino)
g. 30 pgrated parmesan cheese
Mix these ingredients very slowly till you have a smooth mixture.
Store in the fridge.
The dough as it was made long ago
g. 90 of flour
n. 1 egg
Knead the dough by hands till it is elastic. Let it rest for 30 minutes inside a bag and then roll it with a rolling pin till you have a very thin dough.
To have the red cappelletti, add to the mixture a spoon of tomato paste, for the green ones some boiled spinach, chopping them very finely.
Cut the dough with a round pastry cutter in disks of 6 centimeters of diametre and put at the centre of each 2 teaspoon of mixture. Fold each disk in half, obtaing a half moon; then take the two extremities of it, bring them together and you will have a cappelletto.
Cook the cappelletti in capon broth as rwcquired by the traditon of Romagna.