Cappelletti are a typical stuffed pasta from the region of Emilia Romagna, not to be confused with the classic Tortellini which are smaller and have a different filling. The name means literally “small hats” because of its shape and are traditionally stuffed with ground meat and served with meat broth (usually capon), especially on Christmas day: the women of the family spend the morning making the fresh pasta and the broth and serve it to the whole family on Christmas lunch.
This is a spring edition to enjoy this lovely kind of pasta all year long. Rather than filling it with ground meat, I decided for a delicate filling of Ricotta and Parmesan cheese. The Parmesan cheese gives it that extra taste and salinity, which as a result, complements perfectly the creamy asparagus sauce.
- 2 Eggs
- 120g (1 cup) All Purpose Flour
- 60g (1/2 cup) Semolina Flour
- 100g (1/2 cup) Ricotta cheese
- 60g (2/3 cup) grated Parmigiano Reggiano
- 150g (5.5 oz) Asparagus
- 2 tbsp Butter
- EVO Oil
- Salt, Black Pepper
- Ground Nutmeg