Ingredients for 4 people:

• 1 whole egg plus 3 yokes
• 150gr semolina
• 200 ‘00’ flour (fine-ground)
• 500gr fresh cow ricotta
• 150gr PGI Finocchiona
• 800 gr cherry tomatoes
• Basil leaves
• A small sprig of chives
• 50gr of sugar
• Extra Virgin Olive Oil
• Salt and pepper as needed
• Lemon zest

Preparation:

Prepare fresh pasta according to tradition. Let it rest for about 30 min. In the meantime, stir ricotta until creamy with oil, salt, pepper, and finely chopped chives

In a nonstick pan with olive oil, cook on a high heat the small tomatoes you have cut into halves and dipped in sugar; leave some tomatoes aside for decoration; caramelize and finish cooking in their sauce. Blend them and balance by adding some oil; sieve them.

Roll out the pasta, cut it into rounds of 6/7 cm diameter, and form ‘cappelletti’ with a filling of creamy ricotta. Cook them in abundant salted water for about 3 minute. In the meantime, finely chop the PGI Finocchiona with a knife and prepare a bowl with oil and lemon zest to season the ‘cappelletti’.

Plate and season ‘cappelletti’ with a cream of small tomatoes, creamy ricotta and, to finish, chopped PGI Finocchiona. Add some basil leaves for decoration and a few pieces of small tomatoes.