Try making these cappelletti this weekend! Leondina's recipe is the following. I have halved the quantities, this will be enough for 56 people.
For the pasta: 400g 00 flour, 4 eggs
For the filling: 50g mortadalla, 450g pork loin, both minced, 250g Parmigiano grated, 1/2 teaspoon of ground black pepper and nutmeg
For the dressing: 200ml of single cream, 200g speck, cubed, 30g Parmigiano