Stuffed pasta in broth

A classic for Christmas Eve: stuffed ‘cappelletti’ pasta in broth, a recipe from our chef with a great meat filling, fresh ricotta and, obviously, homemade pasta just like that made by grandma. ‘Cappelletti’ is a type of pasta made by cutting the sheet of pasta into circles or squares in the centre of which is placed a little filling. Then the pasta is folded to form triangles. The filled pasta are cooked in meat stock, preferably chicken. It’s a very popular recipe in Italy, each region claiming it as their own, but surely we can point to the area of north-central Italy as its true home. They are still a specialty dish of Emilia Romagna and a traditional pasta recipe of Marche. To accompany them I would recommend a young red wine, such as a Lambrusco, but also maybe a lively white, such as Chardonnay. Some people also put red wine into the meat stock, which will give an interesting flavour twist to the dish.

• Time: 75 min
• Servings: 8

Source: MyItalian.Recipes

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