Cappelletti (Filled Pasta for Soup)

I was fortunate to have spent time with our grandmother learning many authentic italian dishes. They are not referred to as "recipes" as nothing was measured in the learning process. One had to be there to learn how it should look, taste and in some cases, feel.

Cappelletti are wonderful anytime, however, we serve them on Thanksgiving, after antipasto and as a precursor to dinner. We actually make hundreds of them so family members can take some home to enjoy over the holiday weekend.

Pasta Dough

• 2 c flour
• 3 large eggs
• 1/2 t salt
• 2 T olive oil

Mix flour, eggs, salt and 1 T of olive oil in a food processor or mixer with dough hook.  Knead dough on a lightly floured board. Put remaining olive oil in a bowl and coat bowl with it. Place dough in prepared bowl, turn dough to coat other side. Cover with plastic wrap and set aside.

Filling 

• 1 small boneless, skinless chicken breast
• 1 small beef steak
• 2 small boneless pork chops
• 2 large eggs beaten
• 3/4 c parmesan cheese
• 1 T ground nutmeg
• salt and pepper to taste

Process meat, a couple small pieces at a time.  Place in a bowl and mix in the remaining ingredients. Working with a fist size piece, roll out the dough very thin.  Cut into 2 inch squares. Place a small amount of dough on half of square leaving room to seal the edges.  Fold over the dough and press with finger on open edges.  On the folded edge, bring the two folded edges together, pinch and flip up to form a little hat.  Cappeletti means Little Hats.

Bring a pot of water to a boil, add the cappelletti.  Stir occasionally. When they rise to the top, drain and add to soup.  Yum!!!

Use the chicken soup recipe found on this blog.