Recipe: Cappelletti in Broth

Hi Jill, I did some searching on the web, but remembered my mom has this beautiful book called "Italy The Beautiful Cookbook" I will read you the notes before the recipe...so you can get an idea of how confusing a "name" can be...

Filled pasta is a specialty of Emilia-Romagna. Depending on its form, it may be called tortellini, tortelloni, anolini, cappelletti, lasagne or cannelloni. Tortellini and tortelloni are square, anolini are round with a hole in the center, and cannelloni are tubular.

This doesn't sound like the filling, but i'm sure your "Nonna" could adapt..

CAPPELLETTI IN BROTH

1/2 chicken breast (about 4 oz.)chopped
1 tbsp. butter
2 oz. mortadella
3 oz. ricotta
1-1/4 cups fresh grated parmigiana
3 eggs
pinch of freshly grated nutmeg
salt and freshly ground pepper
1-3/4 cups all purpose (plain) flour
6 cups clear meat broth (stock)

Brown the chicken breast in the butter, seasoning it with salt and pepper, set aside. Chop mortadella finely and combine in a bowl with the chicken, ricotta, l cup parmesan, l egg, nutmeg, salt and pepper and mix well.

Heap the flour in a mound on a board and make a well in the center. Break the two remaining eggs into the mound and knead into a soft smooth dough. Roll out a thin sheet and cut in 1-1/4" circles.

Place a little of the filling in the center of each circle and fold the pasta in half, pressing it around the edges to seal in the filling. Then wind the folded edge around the tip of your index finger and press the two ends together to form a ring.

Bring broth to a boil, drop in cappelletti and cook until al dente. about 2-3 minutes. Drain and serve passing the remaining cheese.