Dough
1/2 kg of flour
3 eggs
1 cup of warm water
1 pinch of salt
1 tablespoon of butter
Filling
1/2 kg of ricotta cheese
1 chicken breast
2 tablespoons of butter
1 whole egg
1 egg yolk
1 pinch of nutmeg
1 pinch of salt and pepper
3 tablespoons of grated Parmesan cheese
Tomato Sauce
1/4 cup of olive oil
2 cloves of minced garlic
1 medium onion, finely chopped
1 kg of ripe tomatoes, peeled and seeded, finely chopped or 2 cans of tomato pulp
1/4 cup of fresh parsley leaves
Dough
1/2 kg of flour
3 eggs
1 cup of warm water
1 pinch of salt
1 tablespoon of butter
Filling
1/2 kg of ricotta cheese
1 chicken breast
2 tablespoons of butter
1 whole egg
1 egg yolk
1 pinch of nutmeg
1 pinch of salt and pepper
3 tablespoons of grated Parmesan cheese
Tomato Sauce
1/4 cup of olive oil
2 cloves of minced garlic
1 medium onion, finely chopped
1 kg of ripe tomatoes, peeled and seeded, finely chopped or 2 cans of tomato pulp
1/4 cup of fresh parsley leaves
Dough
Place the flour on a surface; lightly beat the eggs and add to the flour; gradually add butter and warm water, mixing until the dough is firm
Knead well until it has a smooth consistency and can be handled
Divide into two parts
Roll out thinly, on a floured surface, in layers
Cut into circles
Place 1 tablespoon of filling in the center of each circle
Fold to resemble half-moon shape and press edges together to prevent filling from escaping
When all the dough is ready, let the capeletti cook in 6 liters of boiling water (slightly salted); cook for about 5 minutes or until the dough is soft
Drain and place on a warm platter, serving with simple tomato sauce and grated Parmesan cheese
Filling
Dredge the chicken breast in butter; mix in salt and pepper to taste; chop finely
Add remaining ingredients and mix well
Tomato Sauce
In a pan with olive oil, sauté garlic and onion for 5 minutes
Add tomatoes and cook at high heat until boiling
Season with salt and add parsley; mix in the capeletti with the sauce and serve immediately.
