cappelletti

Cappelletti are a type of stuffed pasta from Italy, especially associated with Emilia-Romagna (notably Bologna and Romagna) and the Marche. The name derives from cappello, meaning hat, referring to their small, hat-like shape.

The dough is typically egg pasta made with flour and eggs. It is rolled thin, cut into small squares, filled with a mixture of meat (commonly pork, veal, or chicken) and sometimes ricotta or Parmigiano-Reggiano, then folded to form a compact pouch with pinched edges, producing a hat-like appearance.

Cappelletti are traditionally boiled and served in broth, in a preparation known as cappelletti in brodo. The dish is especially associated with winter and holiday meals in Romagna and the Marche. They can also be served with meat ragù or light sauces in some regions.

Regional variations exist in filling methods and size; while meat fillings are common, some versions incorporate cheese and herbs. The dish is related to other stuffed pastas such as tortellini and tortelloni, but cappelletti are typically larger and prepared for serving in broth.