Homemade Cappelletti in Brodo

Ingredients

• For the pasta: For the pasta:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water, as needed Water, as needed
• For the filling: For the filling:
• 1/2 cup (75g) cooked chicken, finely chopped 1/2 cup (75g) cooked chicken, finely chopped
• 1/2 cup (75g) cooked beef, finely chopped 1/2 cup (75g) cooked beef, finely chopped
• 1/4 cup (30g) grated Parmesan cheese 1/4 cup (30g) grated Parmesan cheese
• 1/4 cup (30g) breadcrumbs 1/4 cup (30g) breadcrumbs
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• For the broth: For the broth:
• 4 cups (950ml) chicken or beef broth 4 cups (950ml) chicken or beef broth
• 1 carrot, chopped 1 carrot, chopped
• 1 celery stalk, chopped 1 celery stalk, chopped
• 1 onion, chopped 1 onion, chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 20g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pasta. Make a well in the center and crack the eggs into it. Gradually incorporate the flour into the eggs until a dough forms. If needed, add water, a tablespoon at a time, until the dough comes together.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes, or until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
3. 3.
   In the meantime, prepare the filling by combining the cooked chicken, cooked beef, Parmesan cheese, breadcrumbs, parsley, salt, and black pepper in a bowl. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Roll out the pasta dough into a thin sheet using a rolling pin or pasta machine. Cut the dough into small squares, approximately 2 inches in size.
5. 5.
   Place a small amount of filling in the center of each pasta square. Fold the square in half diagonally to form a triangle, then bring the two corners of the triangle together to create the cappelletti shape. Press the edges firmly to seal.
6. 6.
   In a large pot, bring the chicken or beef broth to a simmer. Add the chopped carrot, celery, onion, garlic, and bay leaf. Season with salt and pepper to taste. Let the broth simmer for about 15 minutes to allow the flavors to meld together.
7. 7.
   Carefully drop the cappelletti into the simmering broth and cook for about 5-7 minutes, or until the pasta is cooked through and tender.
8. 8.
   Serve the Cappelletti in Brodo hot, ladling the pasta and broth into bowls. Garnish with fresh parsley, if desired.

Treat your ingredients with care...

• Pasta — Ensure the dough is well-kneaded to achieve a smooth and elastic texture. If the dough feels too dry, add a little water. If it feels too sticky, add a sprinkle of flour.
• Filling — Finely chop the cooked chicken and beef to ensure a consistent texture. Use fresh parsley for the best flavor.
• Broth — Simmer the broth gently to allow the flavors to develop. Skim off any impurities that rise to the surface for a clear broth.

Tips & Tricks

• To save time, you can use store-bought chicken or beef broth instead of making it from scratch.
• If you prefer a stronger flavor, you can add a Parmesan rind to the broth while simmering.
• For a vegetarian version, replace the meat filling with a mixture of sautéed mushrooms, spinach, and ricotta cheese.
• Freeze any leftover cappelletti in a single layer on a baking sheet, then transfer them to a freezer bag for future use.
• Serve the Cappelletti in Brodo with a sprinkle of grated Parmesan cheese and a drizzle of extra virgin olive oil for added richness.

Serving advice

Serve the Cappelletti in Brodo as a comforting main course. Accompany it with crusty bread for dipping into the flavorful broth.

Presentation advice

Present the Cappelletti in Brodo in individual bowls, allowing the delicate pasta and aromatic broth to take center stage. Garnish with a sprig of fresh parsley for a pop of color.