Cappelletti Romagnoli with Ragù

Method

1. Make a well with the flour, crack 2 eggs in the center and beat them with a fork. Gradually incorporate the flour until you get a soft dough.
2. Knead with the palm of your hand until you get a smooth ball. Wrap in plastic wrap and let it rest at room temperature for half an hour.
3. Meanwhile, finely chop the pork loin in a food processor.
4. In a bowl, combine the chopped pork, ricotta, grated Parmesan, grated lemon zest, nutmeg, salt, and pepper. If the mixture is too dry, add a little beaten egg.
5. Roll out the dough with a rolling pin on a floured board, until you get a thick and rough sheet.
6. Cut the sheet into strips about 3-4 fingers wide, then cut into squares about 5 cm.
7. Place half a teaspoon of filling in the center of each square.
8. Close each square into a triangle, pressing the edges well. Then wrap the two ends around your thumb to form a plump cappelletti.
9. Cook the cappelletti in plenty of salted boiling water for a few minutes. Do not let the water boil too vigorously to avoid damaging the shape.
10. Drain the cappelletti and generously dress them with ragù.