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Hat-shaped pasta filled with cheese and served in capon broth is Romagna's Christmas tradition. A protein-rich mediterranean dish perfect for family holiday celebrations.
On a clean work surface, mound the flour and make a well in the center. Crack the eggs into the well and use a fork to gently whisk, gradually drawing flour in until a dough forms.
Knead the dough for 8–10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes at room temperature.
While dough rests, combine ricotta, Parmesan, chopped capon meat, nutmeg, 1/2 teaspoon salt, and black pepper in a bowl. Mix until thoroughly blended to make the filling.
Roll out the rested pasta dough into thin sheets (about 1/16 inch thick). Cut into 2-inch squares. Place a small spoonful of filling in the center of each square.
Fold each square into a triangle, sealing the edges by pressing firmly. Bring the two side points together and pinch to form the classic cappelletti 'hat' shape.
Bring the capon broth to a gentle simmer in a large pot. Adjust seasoning with remaining salt if needed.
Gently drop the cappelletti into the simmering broth and cook for 4–6 minutes until they float and the pasta is tender, but not mushy.
Ladle hot broth and cappelletti into serving bowls and garnish with extra grated Parmesan if desired.
