Recipe: Cappellettini in Brodo (Small Hat-Shaped Ravioli in Broth)

Hi Jill; Here's a recipe I found on the net, sounds like what you are looking for. Hope so.

SMALL HAT-SHAPED RAVIOLI IN BROTH
(CAPPELLETTI IN BRODO)


Ingredients: for the filling:
100 gr. chicken breast
100 gr. pork cheek
100 gr. pork
100 gr. veal
100 gr. dressed pork (or sausage)
200 gr. grated Parmesan cheese
1 whole egg
ground nutmeg and salt to taste
FOR THE PASTA:
500 gr. flour
5 eggs

Cook adequately the different types of meat, and mix together with the Parmesan cheese, nutmeg, egg and salt. Work until the mixture is homogeneous and rather solid but not hard.

Separately prepare dough and roll out into a sheet a few millimeters thick. Cut small 4.5 cm squares on which a small spoonful of meat will be placed. Fold the points across the diagonal to obtain a filled triangle, the two free points are then joined together at the back.

Pour the cappelletti into a good boiling soup stock and bring to a boil. Serve after 5-10 minutes.