Cappelletti
little hats
Hat-shaped filled pasta from Emilia-Romagna and nearby regions, often served in capon broth for Christmas.
About this dish
Hat-shaped filled pasta from Emilia-Romagna and nearby regions, often served in capon broth for Christmas. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Turkey and pork cappelletti
Pasta
- 300 g all-purpose flour
- 3 eggs
- 1 tsp oil
Filling
- 180 g turkey breast, sliced
- 150 g pork loin, sliced
- 20 g butter
- 3 sage leaves
- 1 small rosemary sprig
- 60 g ricotta
- 60 g crescenza
- 30 g Parmesan, grated
- pinch of nutmeg
- 1/4 tsp salt
- 1/4 tsp pepper
Serve
- 1.5 L chicken broth
- 1
Pasta: 300 g all-purpose flour; 3 eggs; 1 tsp oil. Knead pasta ingredients and rest covered 30 minutes. Knead firm and smooth and cover the full rest.
- 2
Filling: 180 g turkey breast, sliced; 150 g pork loin, sliced; 20 g butter; plus the remaining ingredients listed for this component. Cook turkey and pork in butter with sage and rosemary until turkey reaches 74°C/165°F and pork at least 63°C/145°F with a 3-minute rest. Remove herbs and cool. Use moderate heat, measure the thickest meat pieces and cool promptly in a shallow dish.
- 3
Mince meats finely and mix with cheeses and seasoning. Mince filling finely and keep chilled.
- 4
Roll pasta thin and cut 5 cm squares. Put a teaspoon of filling in each, fold diagonally and seal, then bring the two corners together to form a hat. Roll small sheets about 1 mm thick, leave rims clean and seal fully before joining corners.
- 5
Serve: 1.5 L chicken broth. Simmer in broth 4-6 minutes until pasta is tender and filling hot. Keep a quiet simmer, test tender pasta and reheat chilled cooked-meat filling to 74°C/165°F; serve promptly.
Note
Cappelletti vary by region. This specifies the linked turkey-pork-cheese version, not a claim that all cappelletti use the same filling.