Cappelletti (pasta)

Cappelletti is a type of pasta that originates from the Emilia-Romagna region of Italy. The name 'cappelletti' translates to 'little hats', which is a reference to their distinctive shape.

History

The history of cappelletti pasta is deeply rooted in the culinary traditions of Emilia-Romagna. The pasta is traditionally made during the Christmas season and is often served in a rich broth. The exact origins of cappelletti are unclear, but it is believed to have been created during the Middle Ages.

Preparation

Cappelletti is made by rolling out a thin sheet of pasta dough and cutting it into squares. A small amount of filling, typically a mixture of meats, cheeses, and spices, is placed in the center of each square. The pasta is then folded over the filling and the edges are sealed to create a small, hat-like shape.

Serving

Cappelletti is traditionally served in a rich broth, often made from chicken or beef. It can also be served with a simple tomato sauce, or in a cream sauce. In Emilia-Romagna, it is common to serve cappelletti as part of a multi-course meal, following a serving of antipasti and preceding a meat course.

Variations

While the traditional filling for cappelletti is a mixture of meats and cheeses, there are many variations on this theme. Some versions use a mixture of ricotta and spinach, while others may use a mixture of different types of cheese. In some regions, cappelletti may be filled with a sweet mixture of fruits and nuts, and served as a dessert.

See also

• Tortellini
• Ravioli
• Agnolotti
• Italian cuisine

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  Cappelletti pasta from Ferrara