Cappelletti pasta is a stuffed egg pasta shaped like a small hat, traditionally made in Emilia-Romagna and Marche in northern-central Italy. The name comes from the Italian word for hat, and the pasta is still often made by hand in these regions. It is usually served in broth rather than with sauce.
Cappelletti look a lot like tortellini, but they differ in size, dough and filling. The filling changes from one town to the next, so the recipe you choose should match the style you want to make.
What Is Cappelletti Pasta?
Cappelletti are ring-shaped or triangular stuffed pasta from northern-central Italy, a cousin of homemade ravioli, named after their hat-like shape. The word cappelletti comes from cappello, the Italian word for hat, and the shape is what sets the pasta apart from other filled shapes.
According to Wikipedia’s entry on the pasta, cappelletti are historically linked to Emilia-Romagna and Marche. Both regions still treat them as a traditional dish, and in Marche they have always been made at home throughout the region.
One of the earliest possible written references is a 1556 text by Cristoforo di Messisbugo, a former cook at the Este court. That reference points to the early 16th century, which helps explain why cappelletti pasta has so many local versions today. Wikipedia describes the origin area as Cesena, Ferrara and Reggio Emilia, and it hedges that the 1556 text could perhaps be the first reference, so treat the date as a likely starting point rather than a firm one.
According to Wikipedia, the Reggio type of cappelletti pasta is shaped like a small hat or a ring, and cappelletti are traditional in Reggio and Parma especially during the Christmas holidays. The Parma anolini or cappelletti have a similar filling but a different shape, so the name alone does not tell you which local style you are getting.
Cappelletti Versus Tortellini
Cappelletti pasta and tortellini both come from Emilia-Romagna, but cappelletti are usually larger, with thicker dough and a different filling. The table below shows the main differences side by side. For another stuffed shape from northern Italy, see agnolotti pasta.
| Feature | Cappelletti | Tortellini |
|---|---|---|
| Size | Larger | Smaller |
| Dough | Thicker | Thinner |
| Typical filling | Cheese in Romagna, meat in Emilia, Marche and Umbria | Usually meat |
Wikipedia lists the differences from tortellini as a different shape, larger size, thicker dough and a different filling. Those are the points to rely on when you compare the two filled pastas, for example with a closer look at tortellini pasta.
Geography matters too. Wikipedia notes that in some areas of Marche, tortellini arrived only after the war, while cappelletti have always been homemade throughout the region.
Regional Fillings for Cappelletti Pasta
The filling in cappelletti pasta depends on the region, and the choice ranges from cheese to meat. Romagna favors cheese, while the Emilia and Umbria styles lean toward meat, so check the local style before you follow a recipe.
- Romagna: ricotta or cheese, spiced with nutmeg and grated lemon zest, sometimes with capon breast.
- Emilia: chicken, pork, veal or beef, with Parmesan, eggs and nutmeg.
- Marche: stewed meats with celery, carrot and a little onion, sometimes with raw eggs or aged cheese.
- Umbria: a mix of veal, turkey or chicken, and pork loin.
Romagna has several sub-styles. Faenza uses soft cheeses, Parmesan and nutmeg with no meat, and serves its cappelletti only in chicken broth. Imola bases its filling on meat, which shows how much a single town can change the recipe. In Marche, the stewed-meat filling sometimes gets raw eggs, grated aged cheese, nutmeg and grated lemon zest as well, so two cooks in the same region can still make different pasta.
Wikipedia says the Cucinario written by Count Giovanni Manzoni mentions seven different cappelletti recipes, which shows how many local versions the pasta has. Ferrara has two versions. The caplìt is filled with meat and cheeses and served in broth, while the larger caplàz has a pumpkin-based filling and is eaten dry with meat sauce or butter and sage. Wikipedia calls dry cappelletti a recent creation, so the broth style is the older tradition.
How to Make Cappelletti Pasta at Home
Homemade cappelletti pasta needs a dough of 300 g flour, 3 large eggs and a pinch of salt, rested for 30 minutes. The filling uses 200 g ricotta and 100 g grated Parmigiano Reggiano, and the dough is cut into squares of about 4 cm.
A sample recipe from Taste Bologna’s cappelletti guide uses these exact amounts, and the same steps apply to most fillings. In Emilia, the dough follows the same method as other filled pasta, so the filling and the shape make the biggest difference. Work with a small batch first so you can judge the dough thickness. Because cappelletti are meant to have thicker dough than tortellini, roll the sheet thin enough to fold cleanly but not so thin that it tears around the filling.
- Mix 300 g flour, 3 large eggs and a pinch of salt, then rest the dough for 30 minutes, following the basics in a fresh pasta dough recipe.
- Roll the dough thin with a rolling pin or a pasta machine.
- Cut the dough into squares of about 4 cm.
- Mix 200 g ricotta, 100 g grated Parmigiano Reggiano, a pinch of nutmeg, salt and pepper.
- Place a teaspoon of filling in the center of each square and fold it into a triangle.
- Pinch the edges together to form the hat shape.
Cook the cappelletti pasta right away or freeze it for later. Freezing works well once the pasta is shaped, and the sample recipe does not set a storage limit, so follow a freezer guide for timing. Spread the shaped pasta in a single layer on a tray before you freeze it, so the pieces do not stick together.
Because the sample recipe suggests cooking right away or freezing, plan the batch before you start shaping. Cover the squares you are not using so the dough does not dry out while you work.
A common mistake is overfilling the squares, which makes the edges hard to seal. Keep the filling to about a teaspoon so the dough closes cleanly around it. Press out any air as you pinch the edges, and keep your fingertips dry, because a damp edge or an air pocket can stop the seal from holding in the simmering liquid.
How to Serve Cappelletti
Cappelletti pasta is cooked in broth for 3 to 4 minutes, until it floats, and served hot with grated Parmigiano. The broth is the traditional serving liquid, and it is often a rich meat or capon broth.
- Bring the broth to a gentle boil.
- Add the cappelletti and cook for 3 to 4 minutes, until they float.
- Serve hot in the broth with grated Parmigiano.
Serving cappelletti pasta in broth is the traditional choice, because the rich liquid carries the flavor of the filling.
Cappelletti pasta in broth is a winter dish and is especially common on Christmas Eve. According to Wikipedia, cappelletti in capon broth are also considered the typical dish for New Year’s Day in Umbria, which shows how closely the pasta is tied to holiday meals.
Pellegrino Artusi’s recipe for Romagna-style cappelletti, as Wikipedia describes it, uses a ricotta-based filling and cooks the pasta in capon broth.
Frequently Asked Questions
What does cappelletti mean?
Cappelletti means little hats in Italian. The name comes from the hat-like shape of the stuffed pasta, which forms when you fold the dough into a triangle and pinch the edges together. The same name is used across several regional styles.
Are cappelletti the same as tortellini?
No. Both come from Emilia-Romagna, but cappelletti are usually larger, have thicker dough and often use a different filling. Check the size and filling before you follow a recipe, because local styles differ.
Can you freeze cappelletti pasta?
Yes. The sample recipe says you can cook them right away or freeze them for later. Freeze them once they are shaped, and follow a freezer guide for the storage time because the recipe does not give one.
How long does cappelletti pasta take to cook?
Cappelletti take about 3 to 4 minutes in boiling broth. Cook them until they float to the surface, then serve hot with grated Parmigiano Reggiano.
Are cappelletti always cheese-filled?
No. Cappelletti pasta in Romagna uses ricotta and cheese fillings, while Emilia uses chicken, pork, veal or beef. Marche and Umbria favor stewed or mixed meats, so pick the filling that matches the style you want to make.
If you are making cappelletti pasta for the first time, choose one regional style and follow one recipe from start to finish. The sample recipe in this guide, with its ricotta and Parmigiano Reggiano filling, is the simplest place to begin because it needs no cooked meat and no extra stock work for the filling itself. Check the dough thickness with a small batch before you shape the whole pasta, and keep the filling mild so the broth stays the star. A clear, well-flavored broth matters here, since the pasta cooks for only a few minutes and the liquid is part of what you serve.