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cappelletti in capon broth

Traditional Cappelletti Romagnoli In Brodo

If there is one dish that embodies the love and tradition of Italian cuisine, it’s Italian Cappelletti in Broth. It's comforting and flavourful, ideal for the coldest days or when you crave a warm meal to gather family and friends around the table. Let’s explore what makes this traditional Emilia-Romagna speciality unique and how to prepare it at home.
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Prep Time 1 hour
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Starter
Cuisine Italian
Servings 8 servings
Calories 574.6 kcal

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.
Keyword broth