Cappellacci stuffed with ragù 'Falso magro Catanese' and Sicilian cheese sauce

For the pasta:

500 g semola flour
570 g egg yolk
1 whole egg

For the 'Falso magro’ filling:

300 g veal mince
100 g veal blade
200 ml white Grillo wine
bunch of chopped parsley
3 cloves of garlic
peeled tomato sauce
30 g grated Sicilian pecorino cheese
2 chopped hard-boiled eggs
peas
50 g small cubes of cooked ham on the bone

For the Sicilian cheese sauce:

200 g whole milk
300 g cream
150 g smoked Sicilian Scamorza
75 g Sicilian pecorino cheese with peppercorns
50 g parmesan cheese 30 months

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: veal mince, veal blade

Difficulty: ***

Cooking methods: braising

Source: Culinaire Saisonnier

Preparation

Make a dough from all the ingredients for the pasta, roll out thinly. Fill the pasta with the veal mince, blade and the 3 cloves of garlic. Deglaze with white wine and add the tomato sauce. Simmer to a ragu.

Allow to cool and add the remaining ingredients. Blend into a puree. Fill the pasta sheets with this mixture. For the sauce, add all the cheeses to the thermo blender and blend smoothly at 55°C (131°F). Allow to cool.

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