Name: Cappelletti (Stuffed pasta dumplings)
Yield: Makes approx. 100: serves 6-8 as a first course
Cuisine: Italian
Ingredients: 1 oz (25 g) mortadella sausage or cooked ham, chopped very finely; home-made green or yellow pasta sheets made with 2 eggs; 2 oz (50 g) freshly grated parmesan cheese; 1 egg yolk; 6 oz (175 g) ricotta or curd cheese; 2 oz (50 g) lean pork loin; 3 oz (75 g) chicken breast, boned and skinned; 1 tablespoon (15 ml spoon) oil; ½ teaspoon (2.5 ml spoon) grated nutmeg; salt and freshly ground black pepper; Egg pasta sheets; 1 oz (15 g) butter

Preparation info

Makes approx. 100: serves
6-8
as a first course

Difficulty
Medium

Appears in

Pasta Italian Style

By Patricia Lousada

Published 1991

About

Cappelletti means ‘little peaked hats’, and that is what these small, delectable stuffed dumplings look like. In Perugia they are traditionally served in broth for Christmas and New Year’s Day but they are worthy of any special occasion. It does take time to fill the pasta squares individually but it is fun and very rewarding. Children, with their small fingers, are particularly adept at it. Cappelletti look professional and festive and are well worth the effort-you’ll be proud of yourself!