For 4 persons:
- 400 g fresh puff pastry,
- 120 g of Frascheri Bardinello cheese,
- 150g of Frascheri ricotta cheese,
- 2 eggs,
- 60 g of Frascheri butter,
- Frascheri’s Grana Padano,
Preparation: 25 min. – Cooking time: 5 min.
Put the Bardinello, the ricotta, 50 g of Grana Padano, the eggs and a pinch of salt in a terracotta dish. Mix until you get a homogeneous and smooth filling.
To make your “cappelletti” start to cut the puff pastry into 5 cm squares. Put a spoon of mixture at the centre on each square, close the pastry in order to obtain a triangle. Squeeze around the filling to avoid air bubbles. Take the triangle and turn the two tips around your index finger.
Brown the butter in a pan together with the sage and some pepper. As soon as the butter is browning take it off the heat.
Boil you “cappelletti” in salted water. When ready, drain the pasta and add them to the pan with the butter and stir. Serve with our grated Grana Padano on top-