🇮🇹 Italian · Soup
🥟 Cappelletti Romagnoli in Brodo
Cappelletti Romagnoli
Romagna's own small, hat-shaped stuffed pasta, its filling of cheese and sometimes meat distinct from neighboring Emilia's tortellini, traditionally served in a light chicken broth for Christmas.
Cappelletti and tortellini are often confused, but Romagna's version traditionally leans more heavily on cheese in its filling rather than the mixed meats typical of Emilia's tortellini, and the two remain a point of good-natured regional rivalry.
Ingredients
Equipment: Mixing bowl, Pasta machine, Round cutter
- 400 g (3 cups) 00 flour
- 4 eggs
- Pinch of salt
- 250 g (1 cup) ricotta, well drained
- 150 g (1¾ cups) grated Parmigiano-Reggiano, plus more for serving
- 1 egg, for the filling
- Pinch of nutmeg
- 1.5 L (6 cups) chicken broth
- Salt and pepper, to taste
Method
- Make the pasta dough with flour, eggs, and salt, kneading until smooth. Wrap and rest for 30 minutes.
- Combine the ricotta, Parmigiano, egg, and nutmeg into a smooth, well-seasoned filling.
- Roll the pasta dough thin and cut into small squares or rounds.
- Place a small amount of filling in the center of each, fold into a triangle or half-moon, then wrap around a finger and pinch the two corners together to form the characteristic hat shape.
- Bring the chicken broth to a gentle simmer.
- Cook the cappelletti directly in the simmering broth for 3–4 minutes until they float and are tender.
- Serve hot in bowls with the broth, finished with extra Parmigiano.
Chef Tips
- Shaping the cappelletti's signature "hat" fold takes some practice — wrap the folded triangle around your finger and pinch the corners to seal.
- A good, flavorful homemade chicken broth makes a genuine difference in this simple, elegant dish.
- These freeze well uncooked, making it easy to prepare a batch ahead for Christmas.
Common Mistakes to Avoid
- Overfilling the pasta, making the delicate shaping process difficult.
- Using a weak, store-bought broth, which won't provide the depth this simple dish depends on.
- Overcooking the pasta, which can cause the delicate shapes to burst.
Nutrition (per serving)
Health Benefits
- A good source of protein and calcium from the cheese and eggs.
Cultural Note
Cappelletti in brodo is a treasured Christmas tradition throughout Romagna, its cheese-forward filling distinguishing it from neighboring Emilia's meat-based tortellini in a friendly regional rivalry.
Storage & Serving
Storage: Fresh, uncooked cappelletti can be frozen for up to 1 month.
Reheating: Best cooked fresh from frozen; do not reheat already-cooked pasta.
Serve with: Extra Parmigiano, A light red wine such as Sangiovese