Traditional Cappelletti

Method

1. Prepare the fresh pasta: pour the flour onto a work surface and make a well. Lightly beat the eggs and pour them into the center. Gradually incorporate the flour with a fork, then switch to a pastry scraper and knead the dough. When the dough is smooth and elastic, wrap it in plastic wrap and refrigerate for 30 minutes.
2. Meanwhile, prepare the filling: heat a drizzle of oil in a pan and sauté finely chopped celery, carrot, and onion until soft and golden. Add the ground chicken, ground beef, and ground veal. Mix well and brown for a few minutes. Deglaze with red wine and let it evaporate completely. Season with salt and pepper and cook for another 5 minutes.
3. Transfer the cooked meat mixture to a food processor and blend until fine. Add Parmesan cheese, one egg, a grating of nutmeg, salt, and a pinch of pepper. Mix well. Set aside to cool.
4. Roll out the rested pasta dough: flatten it with your hands, then use a pasta machine to roll it gradually to the thinnest setting. Cut the sheet in half and keep the unused portion covered with plastic wrap. Cut the sheet into 5 cm squares.
5. Assemble the cappelletti: place a small spoonful of filling in the center of each square. If necessary, moisten the edges with a little water. Fold the square into a triangle, pressing firmly to seal and remove air. Then bring the two bottom corners together and pinch to form the classic hat shape. Keep the finished cappelletti covered with plastic wrap to prevent drying.
6. Cook the cappelletti in boiling homemade broth until they float and are tender. Serve immediately.