Emilian is a traditional Italian dish from the Emilia-Romagna region, and is a type of filled pasta similar to ravioli. This delicious dish was traditionally prepared during the winter months, and has been enjoyed by Italians for centuries. Although it may seem daunting, making your own cappelletti at home is actually relatively easy, and this is sure to impress your friends and family.

Ingredients:

For the pasta dough:

– 400g all-purpose flour
– 4 eggs

For the filling:

– 350g lean ground beef
– 250g ricotta cheese
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– Salt and pepper to taste

For the :

– 2 liters beef or chicken broth
– 1 carrot, sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 bunch fresh parsley

Instructions:

1. Make the pasta dough: In a large bowl, combine the flour and eggs. Knead the dough well, until it becomes smooth and elastic. Cover the dough with plastic wrap and set it aside to rest for at least 30 minutes.

2. Make the filling: In a large frying pan, sauté the chopped onion and garlic until they are translucent. Add the ground beef, and cook until it is browned and cooked all the way through.

3. Remove the pan from the heat, and allow to cool slightly. In a separate bowl, mix together the cooled ground beef, ricotta cheese, grated Parmesan cheese, breadcrumbs, and egg. Season with salt and pepper to taste.

4. Prepare the cappelletti: Lightly flour your work surface, and roll out the pasta dough to a thin sheet. Using a knife or a pizza cutter, cut the pasta sheet into small squares, about 3cm by 3cm.

5. Place a small spoonful of filling in the center of each square. Fold the square in half diagonally, pinch the edges together to seal, and then bring the corners together to form a small hat shape.

6. Boil a large pot of salted water, and cook the cappelletti for about 3-4 minutes, until they float to the surface. Drain the cappelletti, and set them aside.

7. Make the broth: In a large pot, sauté the chopped onion, garlic, and carrot until they are slightly caramelized. Add the beef or chicken broth, and bring to a simmer.

8. Add the cooked cappelletti to the broth, and simmer for a few minutes. Garnish with fresh parsley, and serve hot.

This traditional Emilian cappelletti recipe is a perfect meal for a cozy winter night, and is sure to be a crowd pleaser. The pasta dough can also be made in advance and frozen for later, making it a great option for meal prepping. Enjoy!

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