Cappelletti di magro alla romagnola or Little hat in broth - Ravenna Intorno

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Cappelletti di magro alla romagnola or Little hat in broth

Little hat  shaped pasta in broth

Cappelletti is the main dish in the Romagna cooking.This dish is traditionally served on Christmas day for lunch and New Year's Eve for dinner- special occasions.  The shape of this kind of pasta is that of a "little hat". They diffear from  the "tortellini" of Bologna because they don't contain meat at all.

Ingredients for 6 persons:

pasta dough: 600 g. of flour,  6/8 whole eggs (if they are small you need other eggs). Usually 100 g of flour and 1 egg for one person.

filling : 400 g of fresh soft cheese such as typical "campagnolo" , "casatella"  or "squacquerone"  cheese (or rather ricotta cheese); 200 g of grated Parmesan; 2 whole eggs, a pinch of nutmeg;

meat broth (chicken, capon and beef)


First of all mix all the ingredients of the filling. Then prepare a sheet of dough with the flour and the eggs, knead well  until the dough is nice and smooth.  Roll out pasta dough into about 2 mm thick sheet. Then cut the sheet into 5 cm long square and put half a teaspoon of filling in the center of each square. Fold each squre diagogonally so as to obtain a tirangle, press the edges well to seal them, then bend each triangle around one finger and press one corner over the other. In this way the genuine"cappelletto" of Romagna will take its characteristic shape of little hat.

 The best way to taste them is in broth. Boil them ina very good meat broth  Boil in brodo (broth) until they float - if they are fresh about 2-4 minutes. Wait at least 10 minutes before serving.

Albana di Romagna Docg is the ideal white wine, fresh and dry, to taste with cappelletti.