Cappelletti ("Little Hats" of Filled Pasta) Recipe
These homemade cappelletti feature a savory chicken and ricotta filling encased in delicate pasta shaped like small hats.
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Instructions
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Start boiling water or broth in a pot for cooking the pasta.
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Melt butter and sauté chicken in a small saucepan. Cool, then dice into small chunks. In a food processor, blend diced chicken with ricotta, Parmigiano-Reggiano, one whole egg, one egg yolk, nutmeg, lemon zest, salt, and pepper to create a fine paste. Adjust consistency by using two yolks instead of a whole egg and yolk if ricotta is soft, or adding an extra yolk if too stiff.
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On a work surface, create a flour mound with a well, add eggs and salt to the center. Work ingredients to form a smooth, firm, elastic dough, adding minimal water if necessary. Knead for 10-15 minutes. Divide the dough in half and roll each piece until it is nearly transparent.
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From the rolled pasta sheets, cut 2-inch diameter circles. Place 1 teaspoon of filling in the center of each. Moisten edges with water, fold into half moons, and press to seal. Bring the two corners of each half moon together, overlap, and press the tips to secure. Repeat for all cappelletti.
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Cook the formed cappelletti in the boiling broth or water for 3 to 5 minutes, then serve.