Chicken Cappelletti is a delightful twist on traditional Italian stuffed pasta that brings warmth and comfort to any meal. Originating from the Emilia-Romagna region, cappelletti means “little hats,” referring to their charming shape filled with savory chicken and aromatic herbs. This recipe captures the essence of homemade Italian cooking with a rich, flavorful filling wrapped in tender pasta.
Ingredients
To create authentic Chicken Cappelletti, precise and fresh ingredients are essential. We carefully select each component to achieve the perfect balance of flavor and texture in both the pasta and its filling, all complemented by a delicate broth.
For the Dough
- 2 cups all-purpose flour, plus extra for dusting
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For the Filling
- 1 cup cooked chicken breast, finely shredded
- 1/2 cup Ricotta cheese (preferably whole milk)
- 1/4 cup finely grated Parmesan cheese
- 1 small shallot, minced
- 1 clove garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon dried sage
- 1/4 teaspoon freshly ground black pepper
- Salt to taste
For the Broth
- 6 cups chicken broth (homemade or low-sodium store-bought)
- 1 small carrot, peeled and roughly chopped
- 1 small celery stalk, roughly chopped
- 1/2 small onion, quartered
- 1 sprig fresh thyme
- Salt and black pepper to taste
| Ingredient Group | Key Ingredients Summary |
|---|---|
| Dough | 2 cups flour, 3 eggs, olive oil, salt |
| Filling | Cooked chicken, ricotta, Parmesan, herbs, garlic |
| Broth | Chicken broth, carrot, celery, onion, thyme |
Equipment Needed
To create authentic Chicken Cappelletti with precision and ease, having the right equipment is essential. Each tool plays a crucial role in achieving the perfect pasta texture and flavorful filling.
Essential Tools for Dough and Filling Preparation
- Mixing Bowls
Use at least two medium-sized bowls: one for mixing the dough and another for combining the chicken filling ingredients.
- Rolling Pin or Pasta Machine
To roll out the dough thinly and evenly. A pasta machine ensures consistent thickness which is vital for delicate Cappelletti pasta.
- Sharp Knife or Pizza Cutter
For cutting the dough into uniform squares needed to form the cappelletti shapes.
- Food Processor or Chopping Board
Use a food processor to finely mince chicken and herbs or finely chop by hand for a rustic texture.
Essential Tools for Shaping and Cooking
- Small Spoon
To precisely portion the filling onto the pasta squares.
- Pastry Brush
For lightly brushing the dough edges with water or beaten egg to seal the cappelletti.
- Large Pot
To boil water for cooking the cappelletti and simultaneously prepare the rich chicken broth.
- Slotted Spoon
For gently removing cooked cappelletti from the boiling water without breaking them.
Optional but Helpful Equipment
- Kitchen Scale
For accurate measurement of ingredients especially flour and filling components.
- Fine Mesh Strainer
To strain the broth after simmering for a clear, pure stock.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Dough mixing and filling preparation |
| Rolling Pin/Pasta Machine | Roll dough thinly and evenly |
| Sharp Knife/Pizza Cutter | Cut dough into uniform squares |
| Food Processor/Chopping Board | Mince filling ingredients |
| Small Spoon | Portion filling |
| Pastry Brush | Seal pasta edges |
| Large Pot | Boil and cook pasta, prepare broth |
| Slotted Spoon | Remove cooked pasta gently |
| Kitchen Scale (optional) | Ensure precise ingredient measurement |
| Fine Mesh Strainer (optional) | Strain broth for clarity |
Using these tools ensures our Chicken Cappelletti recipe is crafted with authenticity and professionalism while maintaining simplicity for home cooks.
Prep Work
Before we dive into assembling our Chicken Cappelletti, proper prep work is crucial to create authentic flavors and smooth textures. Let’s break down the foundational steps step-by-step.
Preparing the Dough
To make the pasta dough that encases our delicious filling, we need to:
- Place 2 cups of all-purpose flour on a clean work surface in a mound, creating a well in the center.
- Crack 3 large eggs into the well. Add a drizzle of 1 tablespoon olive oil and a pinch of salt.
- Using a fork, gradually incorporate the flour from the edges into the eggs, mixing until combined.
- Knead the dough vigorously for about 8-10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
- Wrap the dough ball tightly in plastic wrap and refrigerate for at least 30 minutes to rest. This step helps the gluten relax and makes rolling easier.
Making the Chicken Filling
Our Chicken Cappelletti filling balances savory notes and creamy texture. Let’s prepare it carefully:
- Finely mince 1 cup cooked chicken breast.
- Combine in a bowl:
- 1/2 cup ricotta cheese (smooth and creamy)
- 1/4 cup grated Parmesan cheese (sharp and nutty)
- 1 small shallot, minced
- 1 clove garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon dried sage
- Salt and freshly ground black pepper to taste
- Use a spoon or spatula to thoroughly mix these ingredients until homogenous.
- Cover and refrigerate the filling until ready to assemble.
Preparing the Broth
The broth will gently cook and flavor our stuffed pasta. Here’s how to start:
- In a large pot, combine:
- 6 cups chicken broth (preferably homemade or low-sodium store-bought)
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 1 small onion, quartered
- 2-3 sprigs fresh thyme
- Bring to a gentle simmer over medium heat.
- Season lightly with salt and pepper to enhance the natural flavors.
- Keep the broth warm and aromatic as we begin assembling.
| Ingredient | Preparation Detail | Quantity |
|---|---|---|
| All-purpose flour | Measured and formed into a well | 2 cups |
| Eggs | Large, cracked into the well | 3 |
| Olive oil | Added to the dough well | 1 tablespoon |
| Salt | Added to the dough and filling | Pinch to taste |
| Cooked chicken breast | Finely minced | 1 cup |
| Ricotta cheese | Creamy, mixed in filling | 1/2 cup |
| Parmesan cheese | Grated | 1/4 cup |
| Shallot | Minced | 1 small |
| Garlic | Minced | 1 clove |
| Fresh parsley | Chopped | 1 tablespoon |
| Dried sage | Seasoning | 1/2 teaspoon |
| Chicken broth | Broth base | 6 cups |
| Carrot | Peeled and chopped | 1 |
| Celery stalk | Chopped | 1 |
| Onion | Quartered | 1 small |
| Fresh thyme sprigs | For aroma and flavor | 2-3 sprigs |
This prep work lays the groundwork for making truly authentic Chicken Cappelletti infused with rich Italian tradition and flavor.
Directions
Let’s bring together all our prepped ingredients and create the perfect Chicken Cappelletti. Follow these precise steps for rolling, shaping, cooking, and serving this classic Italian dish.
Rolling and Shaping the Cappelletti
- Divide the pasta dough into 4 equal portions. Lightly flour your work surface and rolling pin (or pasta machine).
- Roll each portion into thin sheets about 1/16-inch thick. Aim for uniform thinness to ensure even cooking and delicate texture.
- Cut the dough into 2-inch squares using a sharp knife or pizza cutter.
- Place a teaspoon of the chicken filling in the center of each square.
- Moisten the edges of the dough squares with a little water using your finger or a pastry brush.
- Fold each square diagonally to form a triangle, pressing the edges firmly to seal.
- Bring the two corners of the folded edge together and press to form the iconic “little hat” shape of cappelletti.
- Place shaped cappelletti on a floured tray to prevent sticking before cooking.
Remember: The pasta edges must be properly sealed to avoid filling leakage during cooking.
Cooking the Cappelletti
- Bring 6 quarts of salted water to a rolling boil in a large pot.
- Gently add the cappelletti in batches to avoid overcrowding.
- Cook for 3 to 4 minutes or until they float to the surface and are tender yet firm (al dente).
- Use a slotted spoon to remove the cooked cappelletti and transfer them immediately to the prepared chicken broth.
- Let them simmer gently in the broth for 2 minutes to allow flavors to meld.
| Cooking Step | Time | Key Point |
|---|---|---|
| Boiling water | N/A | Use salted water for seasoning |
| Cooking cappelletti | 3-4 mins | Cook until floating & al dente |
| Simmering in broth | 2 mins | Infuses rich flavor into pasta |
Serving Suggestions
- Serve the Chicken Cappelletti hot in a shallow bowl with generous ladles of the aromatic broth.
- Garnish with freshly grated Parmesan and a sprinkle of chopped parsley for vibrant color and fresh aroma.
- Add a drizzle of high-quality olive oil to enhance richness.
- Pair with a crisp green salad and a glass of chilled white wine for a complete Italian dining experience.
Tips and Variations
To achieve the best results with our Chicken Cappelletti recipe, here are some valuable tips and creative variations to elevate your cooking experience.
Tips for Perfect Chicken Cappelletti
- Use fresh ingredients for both the dough and filling to ensure vibrant flavor and smooth texture.
- When kneading the dough, aim for a smooth elastic finish to prevent tearing during rolling.
- Roll dough sheets thin but not transparent — about 1-2 mm thickness is ideal for delicate yet sturdy pasta.
- To seal the cappelletti, brush the pasta edges with a little water or egg wash to avoid gaps or leaks during cooking.
- Cook cappelletti in well-salted boiling water until they float; this indicates they are cooked through.
- Briefly simmer cooked cappelletti in the prepared chicken broth to infuse each piece with rich, comforting flavor.
- For even cooking, avoid overcrowding the pot and cook cappelletti in batches if necessary.
- Serve hot with freshly grated Parmesan and a sprinkle of chopped parsley to add color and brightness.
Variations to Customize Your Chicken Cappelletti
| Variation Type | Description | How to Adapt |
|---|---|---|
| Filling Alternatives | Swap chicken for veal, pork, or turkey for different protein profiles. | Use equal parts ground/finely minced meat. |
| Cheese Options | Substitute ricotta with mascarpone for creamier filling or goat cheese for tang. | Maintain same quantity; adjust seasoning accordingly. |
| Herb and Spice | Add nutmeg, rosemary, or marjoram to vary aromatic notes. | Add 1/4 teaspoon nutmeg or 1 teaspoon fresh herbs. |
| Broth Enhancements | Incorporate a splash of white wine or a few dried porcini mushrooms. | Simmer broth with additions before cooking pasta. |
| Sauce Variations | Instead of broth, toss cooked cappelletti in sage brown butter or light tomato sauce. | After boiling, gently coat pasta with prepared sauce. |
| Gluten-Free Option | Use gluten-free flour blend and adjust liquid quantities for dough resistance. | Knead carefully and roll dough thicker to avoid tearing. |
“Mastering the delicate balance between filling moisture and dough firmness is key to creating perfect Chicken Cappelletti.”
Final Pro Tips
- Chill the filling before assembling to make portioning easier and prevent dough from becoming sticky.
- Use a pasta machine for consistent rolling thickness and faster preparation.
- Freeze uncooked cappelletti spread in a single layer on a baking sheet, then transfer to freezer bags for future meals.
- Reheat frozen cappelletti by gently simmering in broth until warmed through.
By following these Tips and Variations, we can customize and perfect our Chicken Cappelletti to match personal taste preferences while maintaining authentic Italian tradition.
Conclusion
Mastering Chicken Cappelletti brings a wonderful blend of tradition and flavor right into our kitchens. With fresh ingredients and careful preparation, this dish becomes a comforting centerpiece that’s both satisfying and impressive.
Whether we stick to the classic recipe or explore creative variations, the process is as rewarding as the final taste. Embracing these techniques helps us connect with authentic Italian culinary heritage while enjoying a delicious meal with family and friends.
Frequently Asked Questions
What is Chicken Cappelletti?
Chicken Cappelletti is a traditional Italian stuffed pasta from Emilia-Romagna, shaped like “little hats” and filled with a savory mixture of chicken and herbs, served in a flavorful broth.
What ingredients are needed for Chicken Cappelletti dough?
The dough requires 2 cups of all-purpose flour, 3 large eggs, olive oil, and salt for a tender and workable pasta base.
What goes into the filling for Chicken Cappelletti?
The filling combines cooked chicken, ricotta cheese, Parmesan cheese, minced shallot and garlic, fresh parsley, dried sage, black pepper, and salt for rich flavor.
How is the broth for Chicken Cappelletti made?
The broth is made from 6 cups of chicken broth simmered with chopped carrot, celery, onion, fresh thyme, and seasoning to enhance the dish’s taste.
What equipment is essential for making Chicken Cappelletti?
You need mixing bowls, a rolling pin or pasta machine, a sharp knife or pizza cutter, a food processor or chopping board, a small spoon, pastry brush, large pot, and a slotted spoon.
How do you shape Chicken Cappelletti?
Cut the rolled-out dough into squares, place filling in the center, then fold and seal into the signature “little hat” shape by pinching the edges.
How should Chicken Cappelletti be cooked?
Boil the cappelletti in salted water until they float, then transfer them to simmer briefly in the broth to blend flavors before serving.
What are some tips for perfect Chicken Cappelletti?
Use fresh ingredients, knead a smooth dough, chill the filling for easier handling, use a pasta machine for uniform dough, and avoid overcooking.
Can I customize the Chicken Cappelletti filling?
Yes, you can vary the filling by adjusting the types of cheese, herbs, or protein to suit personal taste or dietary needs.
Is there a gluten-free version of Chicken Cappelletti?
Yes, gluten-free flour can be used to make the dough, but adjustments in texture and cooking time may be necessary.
How can I store Chicken Cappelletti for later use?
Uncooked cappelletti can be frozen by placing them on a tray until firm, then transferring to airtight containers for future meals.