Cappelletti in brodo

Cappelletti are a traditional filled egg pasta of Romagna, especially associated with Christmas meals. Small squares are filled and folded into a hat-like shape. Fillings differ locally: cheese mixtures feature around Ravenna and Cesena, while meat is common around Rimini.^[1]

Marinella Drudi’s recipe uses ricotta, Parmigiano, soft caciotta and casatella with nutmeg inside flour-and-egg pasta. Each square is folded, sealed and joined at the ends. The cappelletti cook in broth made with beef, capon or hen, carrots, celery, onion and tomatoes.^[2]