Little Hats of Romagna Stuffed with Cheese (Emilia-Romagna)

Pasta

Ingredients

Egg pasta - 5 recipes

Meat stock

Melted butter - 5/8 cup

or

Bolognese Meat sauce - 1 recipe

Grated parmesan cheese - 3/4 cup

Filling:

Ricotta or good quality cottage cheese - 2 cups

Stracchino cheese - 3/4 cup

Eggs, lightly beaten - 2

Grated parmesan cheese - 1 cup

Salt

Freshly grated nutmeg

Prepare the dough as directed using the quantities given above. Roll it out into a thin sheet and cut out circles about 3 inches in diameter.

Blend the filling ingredients together, seasoning the mixture with salt and freshly grated nutmeg, and put a little of this on each circle of dough. Shape into "little hats" similar to tortellini and spread them out on a floured cloth to dry.

Bring a large pan of meat stock to a boil, add the little hats and cook them rapidly for 5 minutes or until tender. Drain immediately and serve dressed with melted butter or hot bolognese meat sauce and grated parmesan.

Serves 6