To prepare stuffing, brown chicken breast in 2 tbls. butter.
Chop meat very fine and to it add a mixture of the Ricotta cheese, 1 unbeaten egg, nutmeg, salt and pepper to taste. Add Parmesan cheese and mix well.
To make dough, sift flour onto center of a board. Stir into its center the slightly beaten eggs. Add 1 tlbs. butter and enough lukewarm water (less than 1 c.) to form a firm dough. Knead well until smooth and manageable.
Cut dough in half and roll into thin sheets on a lightly floured board. Cut into rounds with a biscuit cutter.
To prepare the cappelletti, place 1 tsp stuffing in center of each round. Fold one side over to form a little hat. Press edges gently but firmly to prevent filling from falling out.
When all the ingredients are used, drop the cappelletti into 6 qts. of rapidly boiling salted water. Cook about 5 minutes or until dough is tender.
Drain and put on hot platter. Serve with any plain Italian style tomato sauce and grated Parmesan cheese.
These cappelletti may also be boiled in chicken broth and served in the soup.
Requested by: Angel |