Cheese Filled Little Hats (Cappelletti Al Formaggi)

Directions

1. In a large bowl, blend the ricotta, the squaquerone, the Parmigiano-Reggiano, the lemon zest, the pepper, nutmeg and salt to taste. Check the seasoning, stir in the egg yolk, cover and refrigerate2 hrs or possibly overnight before proceeding.
2. Remove the filling from the refrigerator and let sit at room temperature 10 min.
3. Divide the pasta dough into 3 equally-sized balls and roll them out to the thinnest setting on a pasta rolling machine. Cut each sheet into 2-inch squares.
4. In the center of each square, place Tbsp. of the filling. Fold diagonally-opposite corners to meet each other to create the cappelletti. Place the cappelletti on a sheet tray dusted with semolina flour, and cover with clean, damp dish towels or possibly hold in the freezer till ready to use.
5. Bring the chicken stock to a boil and add in salt if necessary. Drop the capellatti in the chicken stock, working in batches if necessary to avoid overcrowding the pot. Cook for 2 min, remove from heat and serve immediately with a ladle of the broth spooned over, and topped with grated Parmigiano-Reggiano.
6. This recipe yields 12 servings.