Cappelletti in broth
"Capello" in Italian "cap" and "cappelletto" - the small cap. "Cappelletti" - "hats", plural. Cappelletti are similar to tortellini, tortellini only have a smaller size and make them out of slices of the dough and the Cappelletti are similar to the shape of the three-cornered hats, which were worn back in the XVII century. Filling traditional Cappelletti – ricotta, but sometimes it mixed with boiled chicken meat. This is a traditional Christmas dish in Italy, Cappelletti are usually served in broth. For the contest "new year tastes of the planet."


  • Flour

    300 g

  • Chicken egg

    4 piece

  • Yolk egg

    1 piece

  • Olive oil

    1 Tbsp

  • Ricotta

    200 g

  • Parmesan

    30 g

  • Chicken

    150 g

  • Butter

    1 Tbsp

  • Lemon peel

  • Salt

  • Black pepper

  • Nutmeg


Sift the flour into a bowl, make a well and pour it in 3 eggs, add a pinch of salt and 1 tbsp olive oil. Knead the dough.
I decided to show off and make the dough 3 colors: white, pink and yellow. In one part I put a little milk (and that turned out a bit tough), the other – 4-5 tsp of beet juice, the third – 4-5 tsp of carrot juice. But after cooking the color was not so bright :-( Cappelletti was very gentle, I would say, pastel colors :-) a Cup with the dough cover with a damp towel so that it doesn't dry, and leave for 30 min.
Further making the filling. Ricotta in our city, I look for not even trying – I guess it's only a waste of time and will confuse sellers :-) So I had prepared her for the recipe Натули_70 Very gently out! I did half portions.
So, ricotta mixed with grated Parmesan (or any hard cheese), add a pinch of salt, black pepper and nutmeg, zest of 1/4 lemon, 1 egg and 1 egg yolk. I added only the yolk – I was afraid that if the egg is added, the liquid will be filling. Then add a slice of soft butter and finely cut boiled chicken meat. By the way, the broth in which cooked our piece of chicken left. We then cook our Cappelletti.
Pour on the working surface of the table, a little flour and thinly roll out the dough. Cut into squares with sides of 5-6 cm In the center put some of the filling (about 1/2 tsp), the edges of the squares lubricated with cold water and fold to make a triangle. Wrap the triangle around the middle finger and connect the ends. In the boiling broth throws Cappelletti and cook until tender.
Served with broth and grated cheese. Bon appetit!
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