Chicken and Ricotta Cappelletti

If one were to serve the cappelletti ‘in brodo’ (in broth), it would be advisable to take a small chicken or, better still, a capon and poach it for an hour or two to give a flavoursome broth in which to cook and serve the pasta. The cooked breast meat could then be picked off the carcass and added directly with the other ingredients to the food processor or mincer, the butter having been softened beforehand.