Cappelletti in Broth Recipe

Ingredients

• Filling
• 2 tablespoons Filippo Berio extra-virgin olive oil
• 1/4 pound boneless pork cutlet, cut into small chunks
• 1/4 pound boneless chicken, cut into small chunks
• 1/4 pound veal roast, cut into small chunks
• 1 large egg
• 1/4 cup grated Parmigiano-Reggiano cheese
• 2 tablespoons minced parsley
• 1 tablespoon grated lemon zest
• 1/4 teaspoon grated nutmeg
• Salt to taste
• Grinding black pepper to taste
• Thin slices of lemon
• Grated Parmigiano-Reggiano cheese for sprinkling
• Cappelletti Dough
• 4 large eggs
• 1/4 teaspoon salt
• 3 to 3 1/4 cups King Arthur unbleached all purpose flour