Cappelletti means in Italian “little hats” because of their shape. Contrary to Tortellini, which recipe is quite well codified, Cappelletti vary widely from one region to the next. Many recipes for “Cappelletti” are made in Northern Italy as well in Tuscany and even in Rome. They sometimes differ for the filling and the shape. The filling can be a combination of cheeses (ricotta and parmigiano) or different types of ground meat flavored with herbs. The shape can be as simple as a half-moon or folded and rounded similar to tortellini. They are mainly prepared at Christmas or other holidays.
Prepare broth using my recipe for chicken broth
for the filling:
3 oz (100 gr) pork loin
3 oz (100 gr) veal
3 oz (100 gr) chicken
1 tablespoon butter
2 tablespoons extra-virgin olive oil
1/3 cup white wine
3 oz (100 gr) prosciutto
3 oz (100 gr) mortadella
½ tablespoon butter
1 pinch of nutmeg
5 oz (150 gr) freshly grated parmigiano reggiano cheese
salt and pepper
Makes approximately 300 cappelletti
Cut the pork, veal, and chicken in small dice. Boil all the meats together in a small saucepan until tender. Transfer the meat to a food processor. Pulse a few times to reduce to a coarse compound.
Add the mortadella and prosciutto to the processor. Run the blade until all the meat is very finely ground. Transfer the ground meat to a shallow bowl. Add the egg, butter ....
.... and freshly grated nutmeg.
Add the grated parmigiano reggiano.
Add about ¼ cup broth to make the filling softer.
Combine all ingredients very thoroughly together.
Prepare pasta dough using my pasta dough recipe. Make the dough very soft, using just enough flour to avoid the dough sticking to the hands while working. Flatten the dough with the rolling pin or machine Divide the dough in several pieces. Place one piece on the work surface and set the rest aside. Cover the reserved dough with plastic wrap to prevent it from drying.
Using a round fluted pastry cutter, cut the dough in rounds.
Place approximately half tablespoon of the filling in the center of each round
Fold the round in half in a half-moon shape.
Place approximately 1-½ quart (1500 cc) of the broth to a boil. When the broth is at a fast boil drop the cappelletti. Cook the cappelletti until “al dente” (firm but not too soft or overcooked.) Cooking time may vary depending on the freshness of the cappelletti. Dried cappelletti may take a little longer then freshly made cappelletti.
Place the cappelletti in serving bowls, top with freshly grated parmigiano reggiano cheese, and optionally, with freshly grated nutmeg.