Homemade Cappelletti: Traditional Italian Stuffed Pasta Recipe

Ingredients

2 cups of all-purpose flour
3 large eggs
1/2 cup of ricotta cheese
1/4 cup of grated Parmesan cheese
1/4 cup of finely chopped fresh spinach
1/4 teaspoon of nutmeg
Salt to taste
1/2 cup of chicken broth

Steps and instructions

On a clean surface, make a mound with the all-purpose flour and create a well in the middle. Crack the eggs into the well.
Gradually mix the eggs into the flour using your fingers, until all the flour is incorporated. Knead the dough for about 10 minutes, until it becomes smooth and elastic.
Wrap the dough in plastic wrap and let it rest for 30 minutes.
While the dough is resting, make the filing. Combine the ricotta cheese, Parmesan cheese, chopped spinach, nutmeg, and salt in a bowl. Mix until well combined.
After the dough has rested, roll it out into a thin sheet using a rolling pin or pasta machine.
Cut the dough into 2-inch squares. Place a small amount of the filling in the center of each square.
Fold the dough over the filling, forming a triangle. Press the edges to seal. Then wrap the triangle around your finger and press the ends together to form a ring.
Bring a large pot of salted water to a boil. Add the cappelletti and cook for about 3 minutes, until they float to the top.
Drain the cappelletti and serve them in chicken broth.

Tools for making

Rolling pin - Used to roll out the pasta dough.
Pasta machine - Optional but helpful for rolling out the dough to an even thickness.
Clean surface - A clean countertop or work surface to knead the dough.
Plastic wrap - To wrap the dough and let it rest.
Bowl - For mixing the filling ingredients.
Pot - To boil the cappelletti.
Slotted spoon - To remove the cooked cappelletti from the boiling water.

Recipe variations

Use whole wheat flour instead of all-purpose flour for a healthier twist.
Replace the ricotta cheese with goat cheese or feta cheese for a unique flavor.
Add cooked and crumbled Italian sausage or ground beef to the filling for a meaty variation.
Include finely chopped mushrooms or caramelized onions in the filling for added depth of flavor.
Experiment with different herbs and spices in the filling, such as basil, oregano, or red pepper flakes, to customize the taste.
Create a vegetarian version by omitting the cheese and using a combination of sautéed vegetables like zucchini, bell peppers, and eggplant.
Serve the cappelletti with a different sauce, such as tomato sauce, pesto, or browned butter with sage.
Make a gluten-free version by using a gluten-free flour blend instead of all-purpose flour.

Recipe overview

Cappelletti, a traditional Italian "little hat" shaped pasta, is a delightful dish that pairs a rich, savory filling with delicate pasta dough. This dish is not only visually appealing, but also packed with flavors that will transport you straight to the heart of Italy. The recipe involves making the pasta dough from scratch, folding it around a creamy ricotta, Parmesan, and spinach filling, and serving it in a warming chicken broth. While it might seem complicated at first, the process is actually quite straightforward and the end results are truly worth it. Expect to spend some time in the kitchen kneading and shaping the pasta, but the satisfaction of creating this beautiful dish from scratch is a reward in itself. Enjoy this comforting, flavorful meal on its own, or pair it with a salad and crusty bread for a complete Italian feast.

Common questions

Can I use a different type of flour? You can try using whole wheat flour or semolina flour, but it may affect the texture and taste of the cappelletti.
Can I substitute the ricotta cheese? If you prefer, you can use other soft cheeses like mascarpone or cottage cheese as a substitute for ricotta.
Can I freeze the cappelletti? Yes, you can freeze the uncooked cappelletti. Just arrange them in a single layer on a baking sheet and place it in the freezer until they are firm. Then transfer them to a freezer bag or airtight container. Cook them directly from frozen, adding a few extra minutes to the cooking time.
Can I make the cappelletti in advance? Absolutely! You can make the cappelletti up to 24 hours in advance. After shaping the cappelletti, place them on a floured baking sheet and cover them with a clean kitchen towel. Keep them refrigerated until ready to cook.
Can I use vegetable broth instead of chicken broth? Yes, you can use vegetable broth as a substitute for chicken broth if you prefer a vegetarian version.

Serving dishes and utensils

Rolling Pin - Used to roll out the pasta dough.
Pasta Machine - Optional, but helpful for rolling out the dough to an even thickness.
Knife - Used to cut the rolled out dough into squares.
Pot - Used to boil water for cooking the cappelletti.
Slotted Spoon - Used to remove the cooked cappelletti from the boiling water.
Bowl - Used to mix the filling ingredients.
Plastic Wrap - Used to wrap the dough while it rests.

Origin stories

Cappelletti is a type of pasta hailing from the Emilia-Romagna region of Italy. Its name translates to "little hats," which perfectly describes its distinctive shape. The pasta is typically filled with a mix of meat, cheese, and sometimes, vegetables. The recipe and shape reflect the craftsmanship and culinary traditions of the region. Interestingly, every family in Emilia-Romagna has their own cherished recipe for cappelletti. The filling can vary greatly, reflecting the unique tastes and traditions of each home. When served in broth, as is traditional, this comforting pasta dish becomes an emblem of Italian home cooking, bringing warmth and joy to family tables, especially during the winter holidays.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.