Cappelletti al Formaggi: Cheese Filled Little Hats - whole-milk ricotta

Method

• Basic pasta dough, recipe follows
• 1 quart chicken stock, recipe follows
• 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 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.
• Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
• Make a well in the middle of the flour and add the eggs and the olive oil.
• Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
• As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
• The dough will come together when half of the flour is incorporated.
• Start kneading the dough with both hands, using the palms of your hands.
• Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
• Lightly reflour the board and continue kneading for 6 more minutes.
• The dough should be elastic and a little sticky.
• Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
• Roll or shape as desired.
• In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
• Add all the chicken parts and brown all over, stirring to avoid burning.
• Remove the chicken and reserve.
• Add the carrots, onions, and celery to the pot and cook until soft and browned.
• Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
• Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
• Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
• Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
• Stir the stock to facilitate cooling and set aside.
• Refrigerate stock in small containers for up to a week or freeze for up to a month.
• Yield: 1 1/2 quarts