Non-VegetarianEmiliana-Romagnola cuisine Main Course

Cappelletti Romagnoli

Name: Cappelletti Romagnoli
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Emiliana-Romagnola
Ingredients: 300 g tipo 00 flour; 3 whole large eggs; 150 g ricotta; 100 g squacquerone cheese; 100 g parmigiano reggiano; 1 whole egg yolk; 0.5 tsp whole nutmeg; 0.5 tsp Fine sea salt; 1.5 l rich capon broth

Handmade egg pasta filled with rich cheeses, folded into small cap shapes, and served in steaming capon broth.

🇮🇹Italy· Emilia-Romagna

Prep: 60 min
Cook: 15 min
Total: 75 min
Servings: 4
Difficulty: Hard
Calories: 510 kcal

Ingredients

0 of 9 gathered

Servings

300 g tipo 00 flour — soft wheat flour for pasta
3 whole large eggs — at room temperature for the dough
150 g ricotta — well drained of excess whey
100 g squacquerone cheese — or soft stracchino cheese
100 g parmigiano reggiano — aged 24 months, finely grated
1 whole egg yolk — for the filling
½ tsp whole nutmeg — freshly grated
½ tsp Fine sea salt — plus more for pasta water if needed
1½ l rich capon broth — brodo di cappone, clear and well seasoned

Equipment

•Pasta machine or rolling pin
•Pastry cutter wheel
•Large mixing bowl
•Large soup pot
•Ladle

Nutrition

Per serving, approximate

Calories: 510 kcal
fat: 21 g
carbs: 54 g
fibre: 2 g
protein: 26 g
calories: 510 kcal

Instructions

1
Tip the flour onto a wooden board and create a wide well in the centre.
2
Crack the eggs into the well and beat gently with a fork.
3
Draw flour inward gradually until a cohesive dough forms.
4
Knead the dough firmly for ten minutes until smooth and elastic.
5
Wrap the dough in cling film and rest at room temperature for thirty minutes.
6
Mix the ricotta, squacquerone, Parmigiano Reggiano, egg yolk, nutmeg, and salt until smooth.
7
Roll the rested dough thinly until translucent using a rolling pin or machine.
8
Cut the dough sheet into five-centimetre squares with a pasta wheel.
9
Place a hazelnut-sized mound of cheese filling on each pasta square.
10
Fold into a triangle, seal the edges, and overlap the base corners around your fingertip.
11
Bring the capon broth to a gentle simmer in a wide pot.
12
Drop the cappelletti into the simmering broth and cook for three minutes until tender.

Chef's tips

Drain the ricotta overnight in a sieve so the filling does not leak liquid into the delicate pasta. Keep rolled pasta sheets covered with a damp tea towel while shaping to prevent the edges from drying out and cracking.

Ingredient substitutions

squacquerone cheese → crescenza or stracchino cheese
capon broth → rich free-range chicken and beef broth

Storage

Store uncooked cappelletti frozen in a single layer on trays, then bag once solid for up to two months.

Reheating

Cook directly from frozen in gently simmering capon broth, adding an extra minute to the cooking time.

Common mistakes to avoid

•Rolling the pasta sfoglia too thickly, which makes the folded corners unpleasantly chewy.
•Boiling the broth violently, which tears open the delicate hand-folded pasta parcels.
•Leaving air trapped inside the pasta when folding, causing the cappelletti to burst in broth.

Serving suggestions

Ladle boiling hot directly into warmed wide shallow soup bowls.Scatter extra finely grated Parmigiano Reggiano over the top at the table.Serve as the opening primo course for an authentic holiday meal.