Cappelletti romagnoli in brodo
Cappelletti romagnoli are a traditional filled pasta from Romagna, characterized by a delicate filling of fresh cheese (raviggiolo) and Parmigiano, served in a fragrant capon broth. Unlike the meat-based cappelletti from the Marche region, this version represents the richness of Romagna's culinary tradition, particularly appreciated during festive celebrations.
Preparation
- 1
Prepare the egg pasta: arrange the flour in a mound on your work surface, crack the eggs in the center and gradually mix with a fork until forming a homogeneous dough. Work the pasta for 10 minutes until it becomes smooth and elastic.
- 2
Prepare the filling by mixing the raviggiolo with grated Parmigiano, a pinch of salt and nutmeg. Blend the ingredients well until you obtain a creamy and uniform mixture.
- 3
Roll out the pasta with a rolling pin until it reaches a thickness of approximately 1-2 millimeters. Cut out squares of about 5 centimeters per side using a knife or a fluted pastry wheel.
- 4
Place a teaspoon of filling in the center of each square. Fold into a triangle, then bring the two opposite corners together to form the characteristic hat shape.
- 5
Bring the capon broth to a boil in a large pot. Add the cappelletti in small batches, waiting for them to resurface before adding more.
- 6
Let the cappelletti cook for 3-4 minutes from the moment they rise to the surface. Transfer them with a slotted spoon to individual bowls and pour the hot broth over them.
Chef's Tips
If you cannot find fresh raviggiolo, you can substitute it with well-squeezed ricotta. The broth should be well-concentrated and aromatic: if available, prepare it with capon carcass and feet for an authentic result.