Traditional Cappelletti Romagnoli In Brodo
Cappelletti in Brodo is a traditional first course from Emilia-Romagna, a region celebrated for the rich flavors of its “pasta fatta in casa” or homemade pasta. Often prepared for family gatherings during weekends and holidays, it is especially cherished at Christmas and New Year celebrations. The iconic small, hat-shaped pasta parcels can be challenging to master, as they reflect the expertise and tradition passed down through generations in Emilia-Romagna.
Creating cappelletti by hand is more than cooking; it’s a heartfelt expression of love for both food and family. Making these delicate pasta parcels at home is a simple way to show love and bring everyone together around the dinner table.
Fun Facts: Do You Know?
- Cheese, Not Meat! Unlike their cousin tortellini, cappelletti are filled with creamy cheese rather than meat—talk about a cheesy delight!
- Little Hats: Their name, “cappelletto,” means “little hat” in Italian, inspired by their adorable, hat-like shape.
- Spread the Love: Though they’re a speciality of Emilia-Romagna, cappelletti have made their way into the kitchens of Marche and Umbria, where each region adds its local flair
Why You’ll Like It
I will tell you why my family loves this recipe hoping that you’ll like it too:
- First, it brings the warmth and simplicity of Italian dishes.
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And just like ravioli, making your cappelletti is a family bonding and rewarding activity that brings loved ones together in the kitchen.
For The Perfect Cappelletti in Brodo
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Perfect Dough: Knead patiently for a smooth and elastic texture. Resting the dough ensures it’s easier to roll out.
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Prepare Ahead: The filling can be made a day in advance and stored in the fridge. You can also freeze shaped cappelletti on a tray before cooking.
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Cooking Time: Don’t overcook the cappelletti—they’re ready as soon as they float to the surface.
What You Need
FOR THE CAPPELLETTI FEELING
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300 g Raviggiolo (or substitute with Campagnolo or stracchino like Nonno Nanni)
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300 g Parmigiano Reggiano DOP, grated
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½ a nutmeg or 1 teaspoon ground nutmeg
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1 egg
FOR THE CAPPELLETTI DOUGH
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500 g flour
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5 eggs
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1 tablespoon extra virgin olive oil
FOR THE BROTH
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1 capon
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4 liters cold water
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1 carrot
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1 celery stalk
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1 onion
ADD-ONS & VARIATIONS
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Chicken Broth: For a lighter option, substitute capon with chicken.
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Creative Fillings: Add spinach, ricotta, or a mix of meats for alternative flavors.
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Vegetarian Option: Use a vegetable broth and adjust the filling to include more cheese or herbs.
Step-by-Step Instructions
FOR THE BROTH
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Prepare the Capon: Debone the capon and set the meat aside. Use the bones and scraps for the broth.
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Combine Ingredients: Add the capon bones, carrot, celery, and onion to a large pot. Cover with 4 liters of cold water.
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Cook the Broth: Bring to a boil, then lower the heat, cover, and let it simmer gently for about 3 hours.
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Strain and Skim: Once cooked, strain the broth and skim off any excess fat from the surface. Allow to cool until needed.
FOR THE CAPPELLETTI
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Make the Filling: In a bowl, mix the Raviggiolo, grated Parmigiano Reggiano, nutmeg, and egg until smooth. Set aside.
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Prepare the Dough: On a clean surface, create a well with the flour and crack the eggs into the center. Add olive oil and knead for 10-15 minutes until the dough is smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
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Roll the Dough: Roll out the dough thinly using a pasta machine or rolling pin.
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Cut and Fill: Cut the dough into small squares or circles. Place a small amount of filling in the center of each piece.
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Shape the Cappelletti: Fold the dough in half to form a triangle, pressing the edges to seal. Then, join the two corners together to create the characteristic hat shape.
COOKING & SERVING
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Cook the Cappelletti: Bring the broth to a gentle boil. Add the cappelletti and cook until they float to the surface, about 3-5 minutes.
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Serve: Ladle the cappelletti and broth into bowls. Garnish with grated Parmigiano Reggiano and a knob of butter if desired.
How to Serve Cappelletti in Broth
Serve cappelletti hot with
- a sprinkling of freshly grated Parmigiano Reggiano and a dash of black pepper.
- crusty bread
- and a glass of red wine like San Giovese di Romagna for a complete Italian dining experience.
For More Italian Pasta Dishes:
If you’re craving more dishes with the authentic charm of Cappelletti in brodo, here are some recipes that hit the same notes. Trust me, as someone with firsthand experience and a dedication to both research and tradition, these dishes are as close to Italian authenticity as it gets!
- Pappardelle alla Bolognese Romagnola – Wide ribbons of pasta paired with a hearty, slow-cooked meat sauce straight from Emilia-Romagna.
- Authentic Risotto alla Milanese – A creamy, saffron-infused rice dish that’s a true gem of Lombardy.
- Pea and Feta Risotto – A modern twist that combines sweet peas with tangy feta, offering a fresh, spring-inspired flavour.
- Simple Smoked Salmon and Prawn Risotto – Perfect for seafood lovers, this dish brings together the smoky richness of salmon with the delicate sweetness of prawns.
Health Info
- Calories: 574.6
- Sugar: 1.2
- Sodium: 717.3
- Fat: 25.6
- Carbohydrates: 51.2
- Fiber: 2.2
- Protein: 31.9
Cappelletti in Capon Broth Recipe
Description
Ingredients
For the filling
- 300 g Raviggiolo Campagnolo, or Stracchino cheese (e.g., Nonno Nanni)
- 300 g Parmigiano Reggiano DOP grated
- ½ nutmeg freshly grated, or 1 tsp ground nutmeg
- 1 egg
For the pasta dough
- 500 g all-purpose flour
- 5 eggs
- 1 tbsp extra virgin olive oil
For the broth
- 1 capon deboned (use the bones and scraps)
- 4 litres cold water
- 1 carrot peeled and halved
- 1 celery stalk halved
- 1 onion peeled and halved
Instructions
Prepare the broth:
- Place the capon bones and scraps in a large, thick-bottomed saucepan. Cover completely with cold water.
- Combine the carrot, celery, and onion with the capon bones.
- Bring the mixture to a boil over medium heat. Once boiling, cover the pan partially with a lid, reduce the heat to low, and let it simmer gently for about 3 hours.
- Allow it to cool slightly, then skim off any excess fat from the surface. Strain the broth and set aside.
Prepare the cappelletti filling:
- Mix the Raviggiolo (or chosen cheese) with the grated Parmigiano Reggiano, nutmeg, and egg in a bowl.
- Stir until the filling is smooth and well combined. Set aside.
Make the pasta dough:
- On a clean work surface, create a mound with the flour and make a well in the center. Crack the eggs into the well, add olive oil, and begin incorporating the flour into the eggs with a fork or your fingers.
- Knead the dough for 10-15 minutes until it is smooth and elastic. Cover with plastic wrap and let it rest for 30 minutes.
Shape the cappelletti:
- Roll out the rested dough into a thin sheet using a rolling pin or a pasta machine.
- Cut the dough into small squares (approximately 4-5 cm) or circles using a cutter.
- Place a small amount of the filling in the center of each piece. Fold the dough over the filling to form a triangle. Press the edges to seal tightly. Bring the two corners together and press to form the characteristic “hat” shape of cappelletti.
Cook and serve:
- Bring the prepared broth to a gentle boil. Add the cappelletti and cook until they float to the surface (about 3-4 minutes).
- Serve the cappelletti hot in bowls of broth, garnished with grated Parmesan and, if desired, a knob of butter for added richness.