Originating from Romagna but common in the whole of central-northern Italy, cappelletti is a stuffed pasta that resembles tortellini. Both staples of Emilia-Romagna cuisine, the two kinds of stuffed pasta divide the region in half. Southerners are partial to cappelletto, while northerners are all about the tortellino.
Cappelletti are larger than tortellini, and they’re made by cutting the pasta sheet into squares or circles, which are then filled and closed up before boiling in salted water. The closure is made facing upwards – it can take years of practice to master this. They're usually served in brodo (broth).
As for the filling, opinions and methods collide – beef or chicken, the type of cheese, and even the question of adding nutmeg are some of the “battlegrounds.” What everyone can agree on, however, is the broth should be fatty and rich – though some people use capon, while others prefer chicken.
Cappelletti: Origins
Geographically speaking, traditional cappelletti are linked to the areas between Cesena, Reggio Emilia, and Ferrara. The most common origin story states that cappelletti comes from the term caplèt – the name for stuffed pasta in Romagna dialect, with a reference to the pasta’s shape as a galonza (a small hat with a brim and a large dome that the country folk used to wear). But even if the typical shape is generally well-respected, the size varies quite a bit – especially in Romagna. They're smaller near the Reggio Emilia Apennines and they get further south toward the Po River.
Cappelletti in Broth recipe
Ingredients:
4 ¾ cups type “00” or all-purpose flour
5 oz. Parmigiano Reggiano cheese, grated
2 oz. mortadella
2 oz. minced veal
2 oz. minced beef
2 oz. minced pork
½ stick butter
6 large eggs
high-quality meat broth
nutmeg
salt
How to make cappelletti in broth
To make traditional cappelletti in broth, start by browning the minced meat in a pan with the butter. After a few minutes, transfer it to a bowl. Combine the chopped mortadella, Parmigiano, and a pinch each of salt, and nutmeg. If the mixture is too soft, add breadcrumbs.
Pour the flour onto a pastry board with a pinch of salt. Then crack the eggs in the middle and start kneading with a fork, then your hands, for a firm and smooth dough. Cover and let rest for 30 minutes. With a rolling pin, roll out the dough into a thin sheet. Then cut out 1″ squares using a ravioli cutter.
Place a small walnut-sized portion of filling in the center of each round. Fold each round into a triangle and seal the edges, turning the triangle around your finger to bring the opposite ends together. Place the cappelletti on a cloth as you assemble them. Cook in boiling broth and serve with a sprinkling of Parmigiano Reggiano.
