Jump to Recipe Print Recipe  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. When the days start to get longer and warmer, one of the first things that I think of is “it’s asparagus season!”. In Tuscany I used to go hunting in the woods for wild asparagus. It’s like treasure hunting, you have to look under the spiky bushes to find the treasure: a green, long, wild asparagus. They’re lovely with pasta or […]

Share: