Put the meat in a saucepan, add the salt and butter and cook over moderate heat, adding white wine.
Remove from the heat when it is completely dry.
Allow to cool, put into a meat grinder, season the mixture with an egg yolk, Parmesan, grated nutmeg and
pressing the mixture together. Mix eggs and flour together in a dough and roll into a thin sheet. Using a
pastry cutter, cut 3 cm diameter pastry circles and on each, place a small amount of filling.
To make the cappelletti, pull the edges of the dough upwards, gently squeezing them closed at the tip. Place
the finished cappelletti on a lightly floured cloth to dry. Cook the cappelletti in chicken stock (or a mixture of
chicken and beef stock) on a moderate heat. Serve the cappelletti with a top of grated Parmesan.
For the filling:
400 g lean veal,
200 g pork stew,
200 g turkey,
1 egg, 50 g grated Parmesan cheese,
50 g butter, celery, carrot, onion, parsley,
white wine, nutmeg, salt and pepper.
For the pastry:
8 eggs, 800 g flour.