Stuffed Pasta Hats

Cappelletti Romagnoli di Magro

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

This recipe is for little hat-shaped pasta parcels with a non-meat filling. On holy days, such as Christmas Eve and Good Friday, meat is traditionally not eaten in Italian Catholic households. This is generally what is meant by magro - a meat-free recipe which is eaten on such occasions. The dough uses one less egg than usual, to make the dish less rich. The Cappelletti are cooked in broth, then strained and coated in melted butter and grated Parmesan.