To prepare the filling, grate the Torregio, mix with the Capriccio and the Stracchino and add the egg, together with plenty of grated nutmeg. Mix well, cover the mixture with cling film and place in the fridge until needed. It is better to prepare the filling 12 hours before.
Prepare the pasta: make a well in the flour, place the eggs in the middle and beat the eggs with a fork, slowing incorporating the flour. Knead the mixture and make a ball of dough, leave it to stand in a cool place for approximately one hour, covered with a napkin or wrapped in cling film. Once this time has passed, roll out a relatively thin sheet of the dough and cut into small squares measuring 4 cm each side. Place a small amount of the filling in the centre of each square and close it to form a triangle shape. Join together the two side tips and turn the third tip upwards.
Fry the ‘cappelletti’ shapes in peanut oil and serve them warm as an appetiser. Serving suggestion: arrange them inside a yellow paper cone.
‘Cappelletti’ are a traditional Italian variety of stuffed pasta and are normally served cooked in meat broth (or vegetable broth).