Cappelletti

Cappelletti are a traditional dish from the Emilia-Romagna region, especially during the Christmas holidays. Here is the recipe you can follow to prepare them at home.

Ingredients

• For the pasta:
  • 400g of flour
  • 4 eggs
• For the filling:
  • 300g of ricotta cheese
  • 150g of grated Parmesan cheese
  • 150g of minced beef
  • 150g of minced pork
  • 1 egg
  • Nutmeg to taste
  • Salt and pepper to taste

Preparation

1. Prepare the egg pasta by placing the flour in a mound on a pastry board, add the eggs in the middle and start to blend until you obtain a smooth and homogeneous dough. Let it rest wrapped in a cloth for about 30 minutes.
2. For the filling, cook the minced meats in a little oil until well browned, let cool and then chop everything very finely.
3. In a bowl, mix the ricotta with the grated Parmesan, the egg, a pinch of nutmeg, salt and pepper. Add the minced meat and mix until you have a homogeneous mixture.
4. Roll out the dough with a rolling pin or pasta machine until you get a thin sheet. Cut into squares of about 5 cm on each side.
5. Place a teaspoon of filling in the center of each square, then fold into a triangle and wrap around your finger to give it the cappelletti shape, making sure the edges stick well together.
6. Cook the cappelletti in plenty of salted water and serve them with a good meat broth or, alternatively, with a tomato and basil sauce.

Curiosity

Cappelletti are traditionally served in capon broth during the festivities, and the name presumably derives from the shape that resembles a small hat. The presence of cheese and meats makes cappelletti rich and substantial, a true traditional dish to enjoy especially in company.