Cappelletti Recipe – Traditional Italian Dumplings
Cappelletti are a type of traditional stuffed pasta from Italy, known for their rich filling and delicate dough. This dish is perfect for special occasions, family gatherings, or anyone who loves authentic Italian cuisine. Below is a step-by-step guide on how to make cappelletti from scratch. The recipe serves approximately 6 people, making it ideal for a family meal or gathering with friends.
Ingredients:
| Ingredient | Quantity |
|---|---|
| 00 Flour | 400g |
| Eggs | 220g |
| Pork (ground) | 150g |
| Veal (ground) | 100g |
| Chicken breast (diced) | 100g |
| Parmigiano Reggiano DOP (grated) | 50g |
| Extra virgin olive oil | 30g |
| Yellow onions (finely chopped) | 60g |
| Celery (finely chopped) | 50g |
| Carrots (finely chopped) | 60g |
| Red wine | 50g |
| Salt | To taste |
| Black pepper (freshly ground) | To taste |
| Nutmeg (freshly grated) | To taste |
| Egg (lightly beaten, for the filling) | 55g |
Instructions:
-
Prepare the Pasta Dough:
- Start by preparing the pasta dough. Place the 00 flour into a large mixing bowl. Create a well in the center and crack the eggs into the well. Using a fork, lightly beat the eggs and then gradually incorporate the flour into the eggs, mixing them together until you have a rough dough.
- Once the dough begins to form, transfer it to a clean, lightly floured surface and knead it with your hands until the dough becomes smooth, elastic, and homogenous. This should take about 10-15 minutes. Once the dough is ready, wrap it in plastic wrap and allow it to rest for about 30 minutes.
-
Prepare the Filling:
- While the dough is resting, begin preparing the filling. Start by cutting the chicken breast into small cubes. Then, finely chop the pork and veal using a sharp knife.
- Heat a little extra virgin olive oil in a skillet over medium heat. Add the finely chopped onions, celery, and carrots, sautéing them for a few minutes until they soften and become aromatic.
- Add the diced chicken, pork, and veal to the skillet, and cook for around 5-10 minutes, until the meat is fully cooked and browned. Once the meat is cooked, pour in the red wine and let it simmer for a few minutes, allowing the alcohol to evaporate. Season the mixture with salt, pepper, and freshly grated nutmeg. Stir well to combine.
- Transfer the cooked meat and vegetable mixture into a food processor or a mixing bowl and pulse or mash until the mixture is finely ground.
- Add the grated Parmigiano Reggiano and the lightly beaten egg to the mixture. Stir well to combine, and adjust the seasoning with more salt, pepper, and nutmeg if needed. Set the filling aside.
-
Roll the Dough:
- After the dough has rested, it’s time to roll it out. On a lightly floured surface or using a pasta machine, roll the dough into thin sheets. If you are using a pasta machine, start with the widest setting and gradually decrease the width of the rollers until the dough is about 0.6 mm thick.
- If using a rolling pin, roll the dough as thinly as possible. Once you have thin sheets of pasta, cover them with a clean cloth or plastic wrap to prevent them from drying out.
-
Shape the Cappelletti:
- Using a sharp knife or pasta cutter, cut the dough into small squares, roughly 4-5 cm in size.
- Place a small teaspoon of the prepared filling in the center of each square.
- Fold each square of pasta over the filling to form a triangle. Then, bring the two opposite corners of the triangle together and pinch them to form a small “hat” shape (hence the name “cappelletti,” which means “little hats” in Italian).
- As you shape the cappelletti, place them on a clean kitchen towel that has been lightly dusted with semolina flour, making sure they do not stick together.
-
Cooking the Cappelletti:
- To cook the cappelletti, bring a large pot of salted water to a boil. Once the water is boiling, gently drop the cappelletti into the pot. Cook them for about 3-4 minutes or until they float to the surface, indicating they are done.
- Once cooked, use a slotted spoon to remove the cappelletti from the water.
-
Serving the Cappelletti:
- Cappelletti are traditionally served in a rich broth or sauce. You can serve them in a light, clear broth, a tomato sauce, or even a butter sauce with sage for a more decadent option.
- Garnish with additional grated Parmigiano Reggiano and a sprinkle of black pepper, if desired.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 20g |
| Fat | 15g |
| Carbohydrates | 40g |
| Fiber | 3g |
| Sugar | 2g |
| Sodium | 450mg |
| Cholesterol | 80mg |
Tips for Success:
- Freshness of Ingredients: Use high-quality, fresh ingredients for the best flavor, especially for the meats and the Parmigiano Reggiano. The quality of the filling will make a significant difference in the taste of the cappelletti.
- Pasta Thickness: When rolling out the pasta, aim for a thin yet sturdy sheet. If the dough is too thick, the cappelletti may not cook evenly, and the texture may be heavy.
- Storage: If you’re not planning to cook the cappelletti immediately, you can freeze them. Arrange the uncooked cappelletti on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer bag. When ready to cook, drop them straight into boiling water without thawing.
Enjoy this traditional Italian dish, and impress your family and friends with your homemade cappelletti! Whether served in a simple broth or rich sauce, this classic pasta is sure to be a favorite on your dining table.
