Skip to content. | Skip to navigation





For 4 people:

  • 300 g fresh ricotta cheese
  • salt to taste
  • pepper
  • grated nutmeg
  • grated lemon zest
  • 400 g plain flour
  • 4 eggs




Prepare the filling for the cappelletti using ricotta: season with salt, pepper, nutmeg and a pinch of grated lemon zest.

Follow the recipe of the Tagliatelle and start kneading the dough until it gets soft and elastic.

Roll the dough on a wooden work surface till it gets paper thin and cut the pasta into 3 cm large squares, then place small pinches of filling not larger than a walnut in the center of each square of pasta and crimp into a triangle, sealing the edges before the pasta gets too dry.

Hold the two edges of the triangle between your thumbs and your forefingers, overlap the two sides and seal them together.

Cook them in boiling water until they bob to the surface, then drain the water.

Serve to taste with Bolognese Sauce (meat sauce), vegetable sauce o butter and sage.


The image has the only aim to show the basic ingredient of recipe.

Chiudi menu
Tourist Information - #VisitCervia - - +39 0544 974400