Prosciutto Cappelletti with Grana Padano & Balsamic

Recipe Overview

Cappelletti belongs to the great handmade stuffed-pasta traditions of northern and central Italy. The name means “little hats,” referring to the characteristic folded shape. In this Tuscany Cuisine preparation, finely ground Prosciutto di Parma is combined with Grana Padano, egg and nutmeg to create a concentrated savory filling. The cooked cappelletti are finished without a heavy sauce so the pasta and filling remain the focus, using extra virgin olive oil, pasta water, Parmigiano Reggiano, freshly cracked black pepper and aged balsamic vinegar.

Ingredients

• Fresh Pasta Dough — 900 g fresh_pasta_dough
• Prosciutto di Parma — 500 g — finely ground CHARCUTERIE-PROSCIUTTO-001
• Grana Padano — 150 g — finely grated TC-DAIRY-GRANA-PADANO-001
• Whole Eggs — 2 each TC-DAIRY-EGG
• Egg for Sealing — 1 each — beaten TC-DAIRY-EGG
• Nutmeg — 2 g — freshly grated nutmeg
• Sea Salt — to taste SPICE-SALT-0001
• Black Pepper — freshly cracked, to taste TC-SPICE-PEPPERCORN-001
• Parmigiano Reggiano — 60 g — shaved for serving TC-DAIRY-PARMIGIANO
• Extra Virgin Olive Oil — 120 ml OIL-0001
• Aged Balsamic Vinegar — 30 ml — finishing drops VINEGAR-BALSAMIC-0001

Preparation

1. Finely grind the Prosciutto di Parma. Combine it with the finely grated Grana Padano, two whole eggs, freshly grated nutmeg and a light seasoning of salt and freshly cracked black pepper.
2. Mix until the filling is evenly combined and cohesive. Cover and refrigerate for approximately 2 hours. Keeping the filling cold improves handling and helps maintain a clean shape inside the pasta.
3. Roll the fresh pasta dough to approximately 0.5 mm thickness. Work in manageable sheets so the dough does not dry before shaping.
4. Cut the pasta into approximately 2.5-inch squares.
5. Place approximately one teaspoon of the prosciutto filling in the center of each square. Do not overfill.
6. Brush the edges lightly with beaten egg. Fold the square diagonally into a triangle and press carefully around the filling to remove trapped air and create a secure seal.
7. Bring the two lower corners of the triangle around your finger and press them together firmly to produce the traditional cappelletti shape.
8. Bring a large quantity of well-salted water to a controlled boil. Add the cappelletti without overcrowding the pot.
9. Cook approximately 2 to 3 minutes, depending on pasta thickness and filling temperature. The pasta should remain delicate but fully cooked.
10. Reserve a small quantity of pasta water before draining.
11. Transfer the cappelletti carefully to a sauté pan or warm mixing bowl. Add the extra virgin olive oil and enough reserved pasta water to create a light, glossy coating.
12. Plate immediately. Finish with shaved Parmigiano Reggiano, freshly cracked black pepper and a few drops of aged balsamic vinegar.

Nutrition — estimated per serving

Calories	~490 kcal
Protein	~23 g
Carbohydrates	~42 g
Fat	~25 g
Sodium	~690 mg