Cappelletti

Cappelletti are a big-time family classic. This is the type of pasta we make for birthdays and other “important” occasions. Cappelletti are prosciutto-filled heart-shaped pasta and they are amazing. Here is my grandma’s recipe:

Ingredients

Dough

• 400 grams of flour
• 1 egg
• A pinch of salt
• Water

Filling

• 2 tablespoons of oil
• 1/2 an onion
• A small piece of bread soaked in milk
• 2 tablespoons of grated parmesan
• 50 grams of prosciutto, finely chopped
• 1 can of deviled ham
• 1 tablespoon of parsley, finely chopped
• 2 egg yolks
• Salt
• Pepper
• Nutmeg

Procedure

Dough

1. Combine the ingredients and form a dough that is not too sticky or hard, adding water as needed. Cover and let it rest.

Filling

1. Sauté the finely chopped onion in oil for at least 10 minutes, then remove from heat and let cool.
2. Soak a small piece of bread in milk until softened, then squeeze out any excess liquid. Combine with the cooked onion.
3. Add the parmesan, prosciutto, deviled ham, parsley, and egg yolks. Season with salt, pepper, and nutmeg, then mix well.

Forming the Cappelletti

1. Roll the dough until very thin and cut circles approximately 5 cm in diameter.
2. Place a small amount of filling in the middle of each circle. Wet the border with a drop of water, then fold into a semicircle and press the edges together to seal.
3. Bring the two ends of the semicircle together to form the cappelletti shape.

Cooking and Serving

Cook the cappelletti in a large pot of boiling salted water. Serve with a sauce that complements the flavor, like a bit of heavy cream and parmesan.