Cappelletti

Beat the eggs until smooth. Make a well in the center of the flour, pour the eggs into it, and gradually incorporate them with a fork. Continue mixing with your hands until the mixture is smooth. a mixture compact and free of dry parts.

Knead vigorously for 8-10 minutes, until the dough becomes smooth, elastic, and homogeneous. Shape it into a loaf, wrap it in cling film. plastic wrap and let it rest for about 30 minutes; by the end, it should be softer and easier to roll out.

Finely chop the golden onion and heat it in skillet with a drizzle of olive oil over low heatSimmer for about 10 minutes, stirring often, until soft and translucent but not brown.

Combine the beef, veal and finely chopped chicken breast. Raise the heat and sauté for 5-6 minutes, breaking up the meat, until it loses its raw color and is lightly browned. Avoid leaving it submerged in liquid.

Deglaze with red or white wine and let the alcohol evaporate completely. Season with salt to taste and pepper, lower the heat and cook for another 4-5 minutes: the mixture It should be cooked, fragrant, and moist, but without any free liquid. Let it cool.

Pulse the meats with the onion until finely chopped. Transfer the mixture In a bowl, combine grated cheese, an egg, and a pinch of nutmeg. Mix until the filling is smooth, then let it cool completely.

Roll out the dough with rolling pin or pasta machine until 1-1.5 mm thick. Cut out regular squares or discs, distribute a small amount of filling in the center and lightly moisten the edges with water or egg white.

Fold the dough to mezzalunaPress the edges to remove any air, and join the ends to form a cappelletto. Cook in gently boiling salted water for a few minutes, until the pasta rises to the surface and is tender. Drain carefully and serve in broth or with a simple sauce.