Cappelletti

Name: Cappelletti
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Yield: 6
Ingredients: Type 00 flour Use the flour for pizza, bread, or pasta for an authentic Italian texture and taste. 3 ½ cups; Eggs (about 4) 7.8 oz; Ground beef 5.3 oz; Ground veal 3.5 oz; Chicken breast 3.5 oz; Yellow onions 3.5 oz; Carrots 2.1 oz; Celery 1.8 oz; Parmigiano Reggiano PDO cheese (to grate) 1.8 oz; Eggs 1; Red wine 1.7 oz; Nutmeg to taste; Extra virgin olive oil 2 tbsp; Fine salt to taste; Black pepper to taste

Lactose Free

Difficulty: Average
Prep time: 60 min
Cook time: 25 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.

INGREDIENTS

for about 2.2 lbs of cappelletti: Type 00 flour 3 ½ cups (400 g) - Use the flour for pizza, bread, or pasta for an authentic Italian texture and taste.; Eggs 7.8 oz (220 g) - (about 4)

for the filling: Ground beef 5.3 oz (150 g); Ground veal 3.5 oz (100 g); Chicken breast 3.5 oz (100 g); Yellow onions 3.5 oz (100 g); Carrots 2.1 oz (60 g); Celery 1.8 oz (50 g); Parmigiano Reggiano PDO cheese 1.8 oz (50 g) - (to grate); Eggs 1; Red wine 1.7 oz (50 g); Nutmeg to taste; Extra virgin olive oil 2 tbsp (30 g); Fine salt to taste; Black pepper to taste

Preparation

How to prepare Cappelletti

To prepare the cappelletti, start with the dough: beat the eggs in a bowl 1, place the flour in a fountain shape on the work surface, and pour the eggs into the center 2. Use a fork initially, then a dough scraper to gradually incorporate the flour and blend the mixture 3.

Once the liquid part is fully absorbed, continue kneading with your hands 4 until you obtain a smooth, elastic, and homogeneous dough 5. Form a ball, wrap it in plastic wrap, and let it rest in a cool place for 30 minutes 6.

In the meantime, prepare the filling: clean and finely chop the celery, carrot, and onion 7. Finely chop the chicken breast with a knife 8. Heat the oil in a large pan, then add the soffritto 9.

Sauté the vegetables over low heat for about ten minutes, stirring often 10. Once soft, add the ground beef 11 and veal 12.

Add the minced chicken 13 and brown over medium-high heat for 5-6 minutes 14, then deglaze with red wine 15.

Let the alcohol evaporate completely, then season with salt 16 and pepper. Continue cooking for another 4-5 minutes 17. After this time, transfer everything to a mixer 18.

Blend to achieve a finer texture 19, then transfer the mixture to a bowl. Add the grated cheese 20 and the egg 21.

Also add the nutmeg 22, salt, and pepper. Mix well to combine all ingredients 23. Cover with plastic wrap and allow to cool 34.

Once the dough has rested, flour the dough ball and press it slightly on the work surface 25. Roll out the dough with a pasta machine starting from the thickest setting 26 until reaching the thinnest, occasionally folding for reinforcement 27.

Once you've achieved a very thin sheet 28, divide it in half 29. Remember to cover the unused dough with plastic wrap to prevent it from drying out. Cut the sheet into 2-inch squares 30.

Place a teaspoon of filling at the center of each square 31, then fold the pasta to form a triangle 33: Press well with your fingers to expel all the air and seal the edges 33.

Make a slight indentation in the center and join the two ends 34, slightly overlapping them to adhere 35. Continue this way to form all the cappelletti, ensuring to cover the unfilled squares with plastic wrap; if needed, you can sprinkle them with a little water to assist with sealing. Your cappelletti are ready to be cooked and enjoyed as you like 36!

Storage

Raw cappelletti can be frozen if you have used fresh ingredients: simply arrange them on a tray, keeping them apart, and place the tray in the freezer for 30 minutes. Once hardened, transfer them to freezer bags, better if pre-portioned, and store them again in the freezer. When you need them, cook directly from frozen in boiling water and proceed as per the recipe.