Making Cappelletti

Appears in

Published 1989

Make the ripieno.
Roll out a rectangular or square sheet of sfoglia. If necessary, use a knife or pasta wheel to form the right angles on the sfoglia. The pasta you cut away may be used in soup or boiled and served with ragù.
Measure in 1½ inches from the edge of the sfoglia and cut a strip that runs parallel to the edge. Cover the rest of the sfoglia with a towel to prevent it from drying out.
Now cut the strip into 1½-inch lengths, thus forming perfect squares.
Put a bit of ripieno, approximately ¼ to a scant ½ teaspoon, in the center of every square.
Shape each square into a triangle by folding diagonally. The inside edge should reach almost to the outside edge. You should leave only a very thin border visible.
Press down with your fingertips (which you might moisten with a bit of water if you think the sfoglia has dried) to perfectly seal the cappelletto.
To make an individual cappelletto, wrap the triangle around your index finger so that the part containing the ripieno rests on your fingernail. Using your thumb, unite the 2 legs of the triangle under your index finger so that they overlap a little. Press to seal the legs.
Place the cappelletto on a cloth to dry.
Make the other triangles into cappelleti. Place them on the cloth, but do not pile on top of one another.
Cut another 1½-wide strip of sfoglia and repeat the process.

Become a Premium Member to access this page

Already a member?

Best value

The licensor does not allow printing of this title