Cook Along: Cappelletti in Brodo — The Culinary Codex

Cook Along: Cappelletti in Brodo

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300g "00" flour
3 large eggs
For filling: 250g ricotta
100g Parmigiano-Reggiano, grated
1 egg yolk
Pinch of nutmeg
Zest of 1 lemon
Salt
2L rich chicken or capon broth

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