Cappelletti filled with cheese - in soup

Name: Cappelletti filled with cheese - in soup - Codrina G.
Ingredients: Dough: for every 100 g of OO flour; 1 egg. Filling: ricotta mixed with parmesan and another softer cheese grated or mashed with a fork as needed + egg + grated nutmeg.

Pasta/Pizza - Cappelletti filled with cheese - in soup by Codrina G. - Recipia

Cappelletti and tortellini are two types of stuffed pasta that, although they resemble each other, have distinct features that make them unique. The main difference between them lies, as you mentioned, in the shape and sealing technique. For cappelletti, the dough is cut into squares, and the filling is often richer, with cheese as the main ingredient. They are formed by folding the square of dough diagonally, resulting in a triangle. From here, the process becomes interesting, as the top corner of the triangle is lifted, and the two bottom corners are joined by a gentle press, without twisting on the finger. This method gives cappelletti a shape reminiscent of an ancient hat, a detail that adds a special charm to this dish. To accompany the cappelletti, I prepared a delicious beef soup, which adds depth of flavor and a pleasant contrast. The beef is cooked slowly to highlight its juiciness and rich taste. First, I cut the meat into cubes and sautéed it in a pot with a little olive oil, adding onion, carrot, and celery to create a flavorful base. After the vegetables softened, I added water and let everything simmer on low heat for a few hours. This slow cooking method allows the flavors to develop and blend perfectly, resulting in a rich and comforting soup. Once the soup was ready, I added the cappelletti to it, boiling them for just a few minutes until they floated to the surface. This is an essential technique, as it indicates that the pasta is fully cooked, maintaining its firm yet fluffy texture. Serving cappelletti in soup is a cherished tradition that transforms this dish into a true feast. The meal is complete with a garnish of grated parmesan and a few fresh basil leaves, adding a touch of freshness. Thus, the final result is a dish that not only delights the taste buds but also brings a piece of Italian culinary tradition to your plate.

Ingredients

Dough: for every 100 g of OO flour
1 egg. Filling: ricotta mixed with parmesan and another softer cheese grated or mashed with a fork as needed + egg + grated nutmeg.

Cappelletti filled with cheese - in soup

Ingredients

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