CookEat Recipe
Cappelletti di Romagna in Brodo
Little hat-shaped egg pasta filled with ricotta, capon and Parmesan, served in capon broth.
Method
Steps
Step 1
Gather the ingredients: 180 g well-drained ricotta, or 90 g ricotta and 90 g raviggiolo; Half a capon breast; 10 g butter for cooking the breast; 30 g finely grated Parmesan; 1 whole egg and 1 yolk for the filling; A little nutmeg; Optional: a pinch of mixed spice and a little finely grated lemon zest; Salt and pepper to taste; 300 g flour, plus a little for dusting; 3 eggs for the pasta, adjusted as needed; 2 litres ready-to-use capon broth.
Step 2
Cook the half breast gently in the butter with salt and pepper until its centre reaches 74°C. Cool promptly and mince very finely with a knife.
Step 3
Mix the ricotta, minced capon, Parmesan, filling egg and yolk, nutmeg and optional spice and lemon. If the cheese is very soft, hold back the egg white; if too firm, add a little extra yolk. Season without tasting the raw egg mixture.
Step 4
Mix the flour with the pasta eggs to form a fairly soft dough, adding beaten egg only as needed; do not add water. Knead until smooth, cover and rest for about 20 minutes.
Step 5
Roll thinly, keeping unused dough covered. Cut circles about 6 cm across. Put a small spoonful of filling in each centre, fold into a semicircle and press the edges to seal, excluding air. Bring the two corners together and pinch to form a little hat. Moisten only the edges with a touch of water if they have dried.
Step 6
Bring the capon broth to a gentle boil. Cook the cappelletti in batches until the pasta is tender and the centre of a filling sample reaches 74°C. Serve in the hot broth.
Step 7
For the source alternative, replace the capon breast with 100 g lean pork loin, cooked in butter with salt and pepper to 71°C, cooled and finely minced. Continue with the same filling and folding method.
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