Cappelletti in Broth
Ingredients
- 300 gWheat flour
- 4 pcEgg (for the pasta dough)
- 250 gRicotta Cheese
- 100 gParmesan cheese (grated)
- 1 pinchNutmeg
- 8 gSalt (for the pasta dough)
- 1.5 gWater (cold, for the broth)
- 500 gCapon (cut into pieces)
- 300 gBeef aiguillette
- 200 gBeef marrow bones
- 1 pcCarrot
- 1 pcApium graveolens (stalk)
- 1 pcYellow onion
Method
Small cappelletti sit in a clear, amber broth, their fine pasta yielding to the spoon. The cheese filling stays soft and compact, with Parmigiano and a hint of nutmeg rising in the steam.
- 1
Put the cold water, capon, beef and bones in a large pot. Bring slowly to a boil, skimming as the foam rises. Add the carrot, celery, onion and salt. Cover and simmer gently for 2 hours 30 minutes; do not let the pot boil hard. Strain and keep the broth hot.
- 2
Mix the raviggiolo, Parmigiano, egg and nutmeg until the filling is even, with no lumps of cheese. Cover and chill.
- 3
Mound the flour on the work surface and make a well. Crack in the 3 eggs and add the salt; draw in the flour with your fingertips, then knead. Work until the dough is smooth and firm. Cover and rest for 30 minutes.
- 4
Roll the dough very thin and cut it into squares about 5 cm across. Place a small amount of filling in the centre of each square. Fold into a triangle and press the edges firmly to seal. Bring the two points around a finger and pinch them together to form each cappelletto.
- 5
Bring the strained broth to a gentle simmer. Add the cappelletti and cook for 3–5 minutes. They will rise to the surface, and the pasta should feel tender when pressed. Serve at once in the hot broth.
Frequently asked questions
How do you get this dish right?
- Skim thoroughly at the start; a slow rise to the boil and a clean surface keep the broth clear.
- Keep the filling cold while shaping so it stays centred and does not smear the edges.
- Seal every edge firmly. A trapped air pocket or a damp rim can split the pasta in the broth.
How long does this dish keep?
Freeze uncooked cappelletti in a single layer, then transfer to a bag once firm. Cook from frozen. The strained broth keeps for 3 days in the fridge. Serve the cooked pasta straight away; it continues to absorb the broth.
