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Ingredients
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Dough
Filling
For Serving
Method
Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and crack in the eggs. Using a fork, gently mix the flour into the eggs until a shaggy dough forms.
- 2
Knead the Dough
Transfer the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
Filling Preparation
- 3
Prepare the Filling
In a mixing bowl, combine the gorgonzola cheese, diced pear, chopped walnuts, and black pepper. Mix until well combined.
Assemble the Cappelletti
- 4
Roll Out the Dough
After resting, divide the dough into four pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin.
- 5
Cut and Fill
Using a round cutter (about 3 inches in diameter), cut circles from the dough. Place a small teaspoon of the filling in the center of each circle. Fold the dough over to create a half-moon, and press to seal, ensuring no air is trapped inside.
- 6
Form the Cappelletti
Take the ends of the half-moon and bring them together to form a hat shape, pinching to seal.
Cooking
- 7
Cook the Cappelletti
Bring a large pot of salted water to a boil. Add the cappelletti and cook for about 3-4 minutes or until they float to the surface and are al dente.
Serving
- 8
Serve
Drain the cappelletti and serve immediately with a drizzle of Chianti wine, topped with grated Parmesan cheese and a sprinkle of fresh parsley.