Instructions: 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 chill 2 hours or overnight before proceeding.

Remove the filling from the refrigerator and let sit at room temperature 10 minutes.

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.

In the center of each square, place tablespoons of the filling. Fold diagonally-opposite corners to meet each other to form the cappelletti. Place the cappelletti on a sheet tray dusted with semolina flour, and cover with clean, damp dish towels or hold in the freezer until ready to use.

Bring the chicken stock to a boil and add salt if necessary. Drop the capellatti in the chicken stock, working in batches if necessary to avoid overcrowding the pot. Cook for 2 minutes, remove from heat and serve immediately with a ladle of the broth spooned over, and topped with grated Parmigiano-Reggiano.

This recipe yields 12 servings.

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