Cappelletti
- Lactose Free
- Energy Kcal 473
- Carbohydrates g 53.7
- of which sugars g 2.7
- Protein g 28.5
- Fats g 15.4
- of which saturated fat g 5.04
- Fiber g 2.4
- Cholesterol mg 215
- Sodium mg 363
- Difficulty: Average
- Prep time: 60 min
- Cook time: 20 min
- Serving: 6
- Cost: Average
PRESENTATION
Cappelletti? It comes straight from the heart of Emilia Romagna and Marche. It is all about showing off the pride folks have in their local pasta traditions. And you know what? What really makes a cappelletti recipe stand out is that classic little shape—it sorta looks like a tiny hat from the Middle Ages. Cute, right? People in these regions have different ways to fill their homemade cappelletti. Some go for a rich mix of meats, while others stick with a "magro" version—using herbs and cheese for a lighter bite. Really, you’ll almost always find a hint of nutmeg in there. It gives the filling a warm, almost sweet kick.
The real magic? Making the pasta dough by hand. Rolling and folding each piece with that special touch passed down through generations. So here's the thing: this dish isn’t just about what’s inside. It's about the hands that shape it and those awesome memories from making pasta together. Especially during holidays or big family dinners.
Gathered around the table in Emilia Romagna or Marche, cappelletti in broth is that kind of food that brings everyone together. There’s something comforting about those little stuffed pasta hats swimming in a clear, savory broth, especially when it's cold outside. Really, really cozy. People often say every family has its own take—some might add a bit more cheese, others swear by a certain blend of meats. But everyone agrees, the folding part takes a little practice and a lot of love.
Compared to ravioli or tortellini, these are smaller and have that distinct, tender bite. That simple broth? It lets all the flavors shine. Nothing too fancy, just honest, good Italian comfort food. Whether you’re new to making pasta from scratch or grew up watching your nonna make it, the easy cappelletti recipe keeps old traditions alive. For real, it brings a little taste of Italy to your own table. It’s no wonder folks come back to this dish year after year, especially when they want something that feels special but still totally homey. Making cappelletti is more than cooking—it's a way to connect with culture and share a piece of Italy right at home.
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INGREDIENTS
- Ingredients for about 2 lbs of cappelletti
- Type 00 flour 3 ¼ cups (400 g)
- Eggs 7.8 oz (220 g) - (about 4)
- for the filling
- Pork 5.25 oz (150 g) - minced
- Veal 3.5 oz (100 g) - minced
- Chicken breast 3.5 oz (100 g)
- Parmigiano Reggiano PDO cheese 1.8 oz (50 g) - grated
- Extra virgin olive oil 2 tbsp (30 g)
- Yellow onions 2 oz (60 g)
- Celery 1.8 oz (50 g)
- Carrots ½ cup (60 g)
- Red wine 1.7 oz (50 g)
- Fine salt to taste
- Black pepper to taste
- Nutmeg to taste
- Eggs 2 oz (55 g) - (one)
How to prepare Cappelletti
To make the cappelletti, start by preparing the Homemade pasta (sheets and shapes). Pour the flour into a large bowl 1, lightly beat the eggs and add them to the flour 2, then start kneading with your hands 3,
until you get a smooth and homogeneous dough 4 which you will then wrap in plastic wrap and let rest at room temperature for half an hour. Meanwhile, prepare the filling. Mince celery, carrot, and onion 5 and pour into a large pan along with the oil 6 letting them stew for about ten minutes, stirring often.
Meanwhile, cut the chicken into cubes 7, then finely chop them with a knife 8 and finally add to the initial sauté 9
along with the minced pork and veal 10. Stir using a wooden spoon 11 and brown for 5-6 minutes then deglaze with the red wine 12.
As soon as the alcohol has evaporated, adjust with salt and pepper 13 and cook for another 4-5 minutes 14. Pour the cooked meat into the mixer to obtain a finer mixture 15.
Transfer everything into a container along with the grated Parmesan and the lightly beaten egg 16, add nutmeg, salt, and ground black pepper 17 and mix 18 setting it aside.
Take the egg pasta again, remove the plastic wrap, and roll it out with the pasta machine, or with a rolling pin on a slightly floured work surface. If using the machine, you need to slightly flatten the dough, lightly flour it, and then place it between the two rollers 19. It's important to always start with the widest thickness and work your way to the narrowest, adding a pinch of flour on each side each time. During this operation, the pasta may tend to deform, so you will need to fold it by pulling one edge and then the other towards the center 20, finally pressing lightly in the middle 21
and start rolling the pasta between the rollers again 22. As you obtain thin sheets about 0.24 inches thick, cover them with plastic wrap so they don't dry out too much in the air 23. Then cut 2-inch pasta squares with a smooth wheel 24,
which you will fill with a teaspoon of the mixture 25. Compact the filling, trying to position it well in the center, and fold the opposite ends, thus obtaining a triangle 26. Finally, join the two ends by pulling them towards you 27
Join them 28 and flatten them down, pinching lightly with your fingers. Make sure they are well closed as they tend to open during cooking. At this point, repeat the operation for all the others 29 until you have all your cappelletti ready to cook 30. As you prepare them, place them on a tray where you have placed a clean cloth lightly floured with semolina.