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Recipe for Cappelletti Pasta, Emilia Romagna

Cappelletti (caplètt in local dialect)- kind of ravioli)

INGREDIENTS for the filling: 2 small onions, 150 g of butter, beef entrecote or another tasty cut of beef, 70 g of mixed ham, 60 g of fillet or lean pork, 90 g of veal or turkey or chicken, pig livers and giblets, 1 garlic clove, as desired, nutmeg, breadcrumbs as required 1 egg, 3 handfuls of parmesan cheese.

Melt the butter with the onions in a saucepan, with salt and pepper. Cut the meat into pieces and put into the butter; cook slowly in the pan and cover with a lid. When the pieces of meat are lightly cooked, but not dry, finely chop it all.
Add a whole egg, the breadcrumbs, and three handfuls of parmesan cheese. The parmesan is a primary ingredient, consequently it must have a full taste and smell.
Remember: the bread, crumbled with a pinch of nutmeg, must have been toasted first with the meat sauces.
Variants of the filling include the addition of a minced sausage or a slice of "mortadella".
Alternatively, the butter is replaced with ox marrow and the addition of carnation cloves.
Prepare the pastry as for the pumpkin tortelli (see below) and make the cappelletti packets, which obviously, must be served in broth (the famous "broth for cappelletti").

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