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Cappelletti (Stuffed Pasta with Chicken & Ricotta)

Cappelletti are little ring-shaped stuffed pastas that look like tiny hats, cousins of ravioli. The filling here is rich and savory: seared chicken blended with ricotta, Parmesan, nutmeg and a hint of lemon. Fresh pasta cooks in just 5 minutes, making this a rewarding weekend project that tastes restaurant-worthy.

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A plate of golden butter-tossed cappelletti, small ring-shaped stuffed pastas topped with grated Parmesan.
Prep time
25 min
Cook time
25 min
Total time
50 min
Servings
3
Difficulty
Medium

Ingredients

Servings
3

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For the filling

For the pasta

Instructions

  1. 1

    Make the pasta dough: combine the flour, 3 eggs and a pinch of salt, then knead until smooth. Cover and let it rest.

  2. 2

    For the filling, melt the butter in a pot and sauté the chicken breast until cooked through. Cut it into small pieces and let cool.

  3. 3

    Blend the chicken, ricotta, Parmesan, egg, egg yolk, nutmeg, lemon zest (if using), salt and pepper into a smooth paste.

  4. 4

    Divide the dough in half and roll it out thin. Cut circles from the sheet, place a spoonful of filling in the center of each.

  5. 5

    Fold each circle into a half moon, pressing out the air, then bring the two corners together to form the classic cappelletti shape.

  6. 6

    Boil salted water in a large pot, drop in the cappelletti and cook for 5 minutes. Serve hot.

Diet and allergens

Contains: Gluten Milk Eggs

Worked out from the ingredient list. Always check the labels if you have an allergy.

Tips

  • Let the dough rest at least 30 minutes; it rolls thinner and holds its shape better.
  • Cool the chicken fully before blending, or the filling turns loose.
  • Seal the edges tightly and press out air pockets so the pasta doesn't burst in the water.
  • Roll the dough thin enough to see your hand through it for the most delicate texture.
  • Freeze uncooked cappelletti on a floured tray, then bag them for up to a month.

Serving suggestions

  • Toss with melted butter and extra grated Parmesan.
  • Serve in a light chicken broth, the traditional way.
  • Pair with a simple tomato-butter sauce and fresh basil.

Substitutions

  • Instead of chicken breast: cooked turkey or leftover roast chicken works well.
  • Instead of ricotta: cottage cheese, drained, or mascarpone.
  • Instead of Parmesan: Pecorino Romano or Grana Padano.
  • Instead of nutmeg: a pinch of white pepper.

Frequently asked questions

Can I make the filling ahead?

Yes. Keep it refrigerated up to 2 days in an airtight container.

Can I freeze cappelletti?

Freeze them raw on a floured tray until solid, then transfer to a bag. Cook straight from frozen, adding a minute or two.

Do I need a pasta machine?

No, a rolling pin works — just roll the dough very thin and even.

How do I know they're done?

They float to the surface; give them about 5 minutes total in gently boiling water.

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