Cappelletti Reggiani in Brodo

Cappelletti, or little hats, hail from Reggio Emilia in Emilia-Romagna, where they shine in clear holiday broths. Delicate egg pasta holds a creamy ricotta filling lifted with Parmigiano-Reggiano and nutmeg, then simmers gently in rich capon or beef broth.

Serves 6 · 75 min prep · 15 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 1.5g fiber

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Ingredients

• 1 1/2 cups mixed ricotta and optional ground meats for fillingDairy
• 1 cup Parmigiano-ReggianoDairy
• 1/2 tsp lemon zestProduce
• pinch nutmegSpices
• 1 lb egg pastaPantry
• 8 cups capon or beef brothPantry

Instructions

1. 1Mix filling until creamy and seasoned.
2. 2Form small hat-shaped cappelletti.
3. 3Simmer broth. Cook pasta in broth gently.
4. 4Serve steaming with cheese on the side.