Cappelletti in broth

In a bowl, combine the cheeses, add the CANNAMELA Oro Line ground nutmegs and a sprinkling of CANNAMELA Grinder Cap Black Pepper, then mix until smooth. Cover and store in the fridge.

Pour the flour onto the work table, add the eggs and knead until the mixture is elastic and even.

Roll out the dough and cut out a thin sheet, then cut out squares of 4 cm per side.

Place a teaspoon of filling in the centre of each one, then fold the dough over to form a triangle, finally join the tips and shape the cappelletti. Continue like this until you run out of dough and filling.

Cook the cappelletti in the broth for a couple of minutes, then serve.