Homemade cappelletti are a classic first course of Italian cuisine, known and prepared in several Italian regions. They originate from Emilia but are also found in Marche and Umbria. My aunt from Città di Castello often made them along with prosciutto ravioli and passatelli, when we visited her.
The difference between cappelletti and tortellini mainly lies in their shape and filling. The closure is different, and the filling of cappelletti does not include mortadella as the tortellini filling does. Cappelletti are so named because their shape resembles a hat; they are filled with meat and usually eaten in broth, although, like their cousins tortellini, they are also enjoyed in various sauces and served dry.
The best flour to use for making cappelletti is 00 flour, as it makes the dough soft and perfect for staying sealed while cooking in broth.
If you want to try making this pasta shape, just read the quantities, gather the ingredients, and a bit of time, and get started!
- Difficulty: Medium
- Cost: Medium
- Preparation time: 50 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Homemade Cappelletti
- 1.5 cups 00 flour
- 2 eggs
- 2.1 oz ground pork
- 1.8 oz ground veal
- 2.8 oz chicken breast
- 1.8 oz Parmigiano Reggiano DOP (grated)
- Half onion
- Half carrot
- celery
- 1 egg
- extra virgin olive oil
- salt
- pepper
- nutmeg
- 1 glass wine
Steps
To make homemade cappelletti, first pour the flour in a mound on the work surface, create a well in the center, and pour the eggs inside.
Start beating the eggs with a fork and gradually begin to gather the surrounding flour.
Continue kneading with the fork, then, when the dough becomes more consistent, start kneading by hand until you obtain a smooth and homogeneous dough.
Wrap it in plastic wrap or cover it with a cotton cloth and let it rest while you prepare the filling.
Clean the onion, carrot, and celery and finely chop them with a knife.
Heat the oil in a pan, add celery, carrot, and onion, and sauté. Then add the chicken breast pieces and cook.
Add the ground pork and veal, cooking over high heat. Deglaze with white or red wine. Finish cooking when all the meat is well cooked, and the cooking liquid has reduced.
Transfer everything into a blender and blend until the filling is smooth.
Pour the filling into a bowl, add salt, pepper, nutmeg, and the egg. Give it a first mix and finally add the egg. Stir with a spoon or spatula to achieve a homogeneous and well-mixed filling.
Transfer the filling into a piping bag. Take the dough, roll it out, and divide it into squares about 3/4 inch on each side.
Place a small amount of filling on each square, then fold it in half and bring the two edges together to form your cappelletto.
Continue in the same way until you have used up all the dough and filling.
Gather all the cappelletti on a lightly floured tray and store them in a cool, dry place until it’s time to cook them.
Heat the meat broth in a pot, or prepare it with my recipe.
When the broth boils, drop in the handmade cappelletti and cook them for about 3 minutes.
Serve the cappelletti in a deep plate accompanied by the meat broth.
STORAGE
Store raw cappelletti in the fridge for up to one day. Alternatively, you can freeze them, spaced out on a tray, and then collect them in a freezer bag.
Store raw cappelletti in the fridge for up to one day. Alternatively, you can freeze them, spaced out on a tray, and then collect them in a freezer bag.
