Mix the flour and egg together with a pinch of salt and some water until the mixture is smooth and stretchy. Roll out the dough and cut out circles using a cookie cutter. Make the filling by mixing the ricotta with 3 spoonfuls of Fabbri amarena juice. Fill the pasta circles with the mixture and place an amarena in the center of each one. Close to form a “cappelletto” shape and cook for 4-5 minutes in salte boiling water. Drain, put on a plate and drizzle with the hot red wine sauce.
Recipe by kirozzola