Straight from the staff at Boca, here is Chef David Falk's Cappelletti di Bologna. A dish traditionally served in Italy for the holiday season.
½ lb. ricotta
1 chicken breast—browned in butter with salt and pepper—chopped finely
2 T butter
1 whole egg
1 egg yolk
3 T parmesan cheese
Salt and pepper
Mix everything together and place teaspoon on pasta disk.
2 2/3 cups flour
2/3 cups warm water
2 t butter
- Add beaten eggs, then butter to flour. Gradually add enough water for firm dough and knead well until smooth.
- Half dough. Roll into thin sheets on lightly floured board and cut into small disks. Place one teaspoon filling on center of each disk. Fold over and press to seal. Wrap around finger and seal the two pointed ends.
- Drop into chicken broth (whole chicken, necks, backs—carrots, celery and onions studded with whole cloves, salt and pepper.)