Cappelletti

Ingredients

• 2 cup flour (For the pasta dough; add more if making a larger batch.)
• 1 egg (Use 1 or 2 eggs depending on size; add another if the dough is dry. This row represents the initial dough egg amount.)
• 1 tbsp olive oil (For the dough.)
• 1 pkg chicken breasts or thighs (Package size is not specified.)
• 1 pkg pork loin (Package size is not specified.)
• olive oil (For frying the chicken and pork; amount not specified.)
• mortadella (Amount not specified.)
• prosciutto (The source spells this as “prociutto”; lean ham may be used instead. Amount not specified.)
• Parmesan cheese (Grated; amount not specified.)
• nutmeg (Grated; amount not specified.)
• 1 egg (For binding the stuffing; add another if the mixture is not wet enough.)
• broth (For serving; amount and type are not specified.)

Steps

1. 1

   Mix the flour, the initial dough egg or eggs, and 1 tablespoon of olive oil until the dough comes together as one piece. Remove it from the mixing surface and knead it.

2. 2

   Cover the dough with a towel so it does not dry out. If the dough is dry, add another egg as indicated by the source.

3. 3

   Cut off a piece of dough and pass it through a pasta machine until it forms a long strip. Cut the strip into squares.

4. 4

   Fry the chicken and pork in olive oil until golden. Let the cooked meat cool.

5. 5

   When the meat is cool, grind the chicken and pork together with the mortadella and the prosciutto or lean ham.

6. 6

   Put the ground filling into a bowl. Add grated Parmesan cheese and grated nutmeg.

7. 7

   Add an egg to bind the filling together. Check that the mixture is wet enough; if it is not, add another egg.

8. 8

   Add the stuffing to the pasta squares and fold them into little hats, forming cappelletti.

9. 9

   If you have leftover stuffing, freeze it.

10. 10

    Place the finished cappelletti on a round cookie sheet and freeze them before transferring them to a bag. The source recommends placing about 50 cappelletti in each bag and marking the bag “50” so you know the quantity.

11. 11

    Make broth and enjoy the cappelletti in the broth.

Notes

The source does not specify package sizes for the chicken or pork, quantities for several stuffing ingredients, the pasta-machine thickness, folding details, broth type, or cooking instructions for the cappelletti after freezing. These details should be determined by the cook. The source says leftover stuffing may be frozen and recommends freezing the formed cappelletti before bagging.

Nutrition per serving

• main
• Italian
• handmade pasta
• stuffed pasta
• freezer-friendly