7. Cappelletti All’Uso di Romagna

Name: Cappelletti All’Uso di Romagna (Cappelletti Romagna Style)
Cuisine: Italian
Ingredients: 30 grams (about 1 ounce) of grated Parmesan cheese; ½ capon breast cooked in butter, seasoned with salt and pepper and finely chopped with a “mezzaluna”11; 1 whole egg; 180 grams (about 6-⅓ ounces) of ricotta, or half ricotta and half “raviggiolo” (a soft cheese made from goat or sheep milk); a dash of nutmeg, a few spices, some lemon zest (if desired), and a pinch of salt; 1 egg yolk

Cappelletti Romagna Style

Preparation info

Difficulty
Easy

Appears in

Science in the Kitchen and the Art of Eating Well

By Pellegrino Artusi

Published 1998

About

They are called cappelletti (or “little hats”) because of their hat-like shape. This is the easiest way to make them so that they are less heavy on the stomach.

Ingredients

180 grams (about 6-⅓ ounces) of ricotta, or half ricotta and half “raviggiolo” (a soft cheese made from goat or sheep milk<

Europe
Italy
Starter
Gluten-free
Mediterranean
Pasta

Method

Mix all the ingredients and then taste, checking for seasonings and flavor. If you do not have a breast of capon, use 100 grams (about 3 ½ ounces) of lean pork loin instead, cooked and seasoned as above.

If the ricotta or raviggiolo is too soft, leave out an egg white, or if the mixture comes out too firm, add another yolk. Enclose this stuffing in a soft dough made with flour and eggs