Capeletis, also known as “cappelletti,” are one of the most traditional stuffed pastas inherited from Italian immigration, and their name means “little hats,” for the characteristic shape they take once closed.
Served in broth, they’re a classic of Christmas Eve and New Year’s dinners in many Argentine families, though they’re also enjoyed year-round with different sauces.
Print
Argentine Cappelletti in Broth
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: Argentine
Ingredients
- 500 g of all-purpose flour (for the dough)
- 5 egg yolks (for the dough)
- 1 egg (for the dough)
- 1 teaspoon of salt (for the dough)
- 1 tablespoon of water, only if the dough is dry (for the dough)
- Flour for dusting the counter
- 250 g of ricotta cheese (about 9 oz)
- 100 g of parmesan cheese, grated (about 3.5 oz)
- 1 egg (for the filling)
- 150 g of cooked beef, finely chopped (about 5.3 oz)
- Salt, pepper, and nutmeg, to taste
- Salted water for boiling the capeletis
- 2 liters of beef or chicken broth, for serving (about 8.5 cups)
Preparation
- Make the dough, lightly beat the egg with the yolks. Sift the flour with the salt and mound it on the counter with a well in the center; pour in the eggs and work the flour in from the edges until you have a firm but workable dough. If it is too dry, add the tablespoon of water.
- Knead, knead on a floured counter for 10 to 15 minutes, until the dough no longer sticks and is smooth and elastic. Cover and let it rest for 30 minutes.
- Make the filling, mix the ricotta, parmesan, egg, salt, pepper, and nutmeg. Stir in the chopped cooked beef and mix until smooth.
- Roll out the dough, divide the dough and roll it thin, cutting small squares or circles.
- Fill, place a portion of filling in the center of each square and fold into a triangle, then join the two points to form the hat shape.
- Cook, boil the capeletis in salted water for 3 to 4 minutes, until they float to the surface.
- Serve in broth, heat the beef or chicken broth, add the freshly boiled capeletis, and serve piping hot.
Tips for getting them right
- Letting the dough rest before rolling makes it much easier to work with and keeps it from tearing.
- Seal each capeleti well so it doesn’t open during cooking and lose its filling.
- If not serving them in broth, they’re also great with melted butter and sage, or a light cream sauce.
- You can freeze the raw capeletis on a tray before cooking, so you always have some on hand.
Traditional variations
- Besides the ricotta and beef filling, there are versions made with just ricotta, or with shredded chicken.
- They can also be served with tomato sauce or cream sauce instead of broth.
How to serve
Capeletis en caldo are served piping hot, freshly boiled and submerged in beef or chicken broth.
They’re a classic of Christmas Eve and New Year’s dinners in many Argentine families of Italian descent.
Recommended sides
- Crusty bread
- Grated cheese
- White wine
Did you know?
The name “capeletis” (cappelletti in Italian) means “little hats,” referring to the characteristic shape the pasta takes when the filling is sealed and the points joined.
Served in broth, they’re a traditional dish of end-of-year celebrations in many Argentine families of Italian descent.
Frequently Asked Questions
It means "little hats" in Italian, referring to the characteristic shape the pasta takes when the filling is sealed and the points joined.
Yes, although the most traditional version is served in broth, they're also great with tomato sauce, cream sauce, or melted butter with sage.
It's a classic dish of Christmas Eve and New Year's dinners in many Argentine families of Italian descent, though it's also enjoyed year-round.
Yes, they can be frozen raw on a tray before cooking, which lets you keep them ready to use anytime.
