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.
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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
- 1 cup of all-purpose flour (for the dough)
- 1 of egg (for the dough)
- 1 pinch of salt (for the dough)
- 1 tablespoon of oil (for the dough)
- as needed of warm water (for the dough)
- 250 g of ricotta cheese (about 9 oz)
- 100 g of parmesan cheese, grated (about 3.5 oz)
- 1 of egg (for the filling)
- 150 g of cooked beef, finely chopped (about 5.3 oz)
- to taste of salt, pepper, and nutmeg
- 2 liters of beef or chicken broth, for serving (about 8.5 cups)
Instructions
- Make the dough, form the flour into a ring on the countertop, add the egg, salt, and oil in the center, and gradually work in warm water while mixing until you get a soft dough ball.
- Knead, work the dough on the countertop until smooth and elastic. Cover with a cloth and let 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.
