Trattoria Petito
Ingredients and quantities

Quantities for 4 people:

For the pasta

  • 200g flour
  • 2 eggs
  • salt

For the filling

  • 100g cow’s-milk Ricotta
  • 50g minced mortadella
  • 200g minced pork (Romagnola breed)
  • 100g Parmigiano Reggiano PDO
  • salt and pepper
  • nutmeg

For 600ml capon broth

  • ⅓ capon
  • 100g boiled beef
  • ½ onion
  • 1 carrot
  • 1 stick celery
  • 1 tomato

Cappelletti in good broth (capon broth)

Handmade and hand-rolled fresh pasta

Type of recipe: First courses


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Preparation method:

For the broth: Boil all ingredients together over a low heat for about ½ hour, skimming frequently.

For the filling: Mix together all the raw ingredients.

For the pasta: Make a fountain with the flour on a work top, add the eggs and salt and knead together. Roll out using a rolling pin until fairly thin. Cut into squares measuring about 5 cm each and place some filing on each one. Fold the squares in half to form a triangle and then join the tips at the base in order to form the traditional “hat” shape.

Cook the cappelletti in the boiling broth.



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