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Cappelletti (what are they and 2 recipes to enjoy this Italian pasta)


if you have ever eaten cappelletti in some Italian restaurant you will have been left with the doubt about this stuffed pastabecause, apparently, for non-experts, they are very, very similar to the most popular and well-known tortellini.

And although both preparations could be cooked in the same way and sometimes, even in Italy, they get confused, today we are going to dedicate a chapter to cappelletti to see how they differ, albeit subtly, from tortellini and how we can cook them with two completely different recipes.

On the one hand we are going to see how the cappelletti in brodo, a traditional Italian soup that is usually used to present this stuffed pasta (although there are also tortellini in brodo). And on the other hand we bring you a recipe for cappelletti in pesto asparagus sauce You will love it!

What are the cappelletti

what are the cappelletti

The cappelletti are a kind of fresh stuffed pasta traditional of the region Emilia-Romagna in Italy. They are small and round, similar to tortellinibut with a slightly larger size and a different shape.

The shape of the cappelletti resembles a small hat, hence its name, which comes from the Italian word “cappello”, which means hat. Cappelletti are usually filled with a mixture of lean meat, cheese, and spices and cooked in brodo (broth) or sauce.

The origin of cappelletti is uncertain, but it is believed that they come from the Emilia-Romagna region of Italy and have been eaten there for centuries. Today, cappelletti are popular throughout Italy and are found in many Italian restaurants and homes.

Differences between cappelletti and tortellini

Cappelletti and tortellini They are two types of stuffed Italian pasta that are very similar, but have some subtle differences:

  1. Shape: Cappelletti are stuffed pasta in the shape of a hat, while tortellini are ring-shaped.
  2. Stuffed: Cappelletti and tortellini often have similar fillings, such as meat, cheese, spinach, and nuts. However, cappelletti can have larger, more elaborate fillings, while tortellini have smaller, more concentrated fillings.
  3. Size: Cappelletti are larger than tortellini, making them more suitable to be served as a main dish, while tortellini are smaller and are generally used as pasta in soups or salads.
  4. Region: Cappelletti and tortellini originate from different regions of Italy, with cappelletti being more common in northern regions, such as Emilio-Romagna, and central regions, such as Tuscany. Tortellini are more common in the Bolognese region.

In short, the cappelletti and tortellini are two similar types of filled pasta, but with subtle differences in terms of shape, filling, size, and place of origin. Both options are delicious and perfect to include in a wide variety of dishes.

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Cappelletti in brodo recipe

cappelletti in brodo italian recipe -

This recipe for cappelletti in brodo It is a traditional Italian soup, characterized by stuffed pasta floating in a vegetable and chicken broth. It is a comforting option and perfect for a cold day. Good appetite!


  • 1 package of cappelletti (500g)
  • 8 cups of chicken broth (2L)
  • 1 carrot
  • 1 sprig of celery
  • 1 onion
  • Salt and pepper to taste
  • Grated Parmesan cheese to serve

How to make cappelletti in brodo

  1. Cook the cappelletti following the instructions on the package and drain them.
  2. Meanwhile, in a large pot, heat the chicken broth and add the carrot, celery, and onion. Let cook over medium heat for about 20 minutes.
  3. Add the cappelletti to the broth and let cook for about 5 minutes.
  4. We serve the cappelletti in individual bowls and sprinkle with grated Parmesan cheese.

Pesto cappelletti recipe with asparagus

cappelletti with asparagus sauce recipe

This dish is a rich and light version of the cappellettiwith a creamy and flavorful asparagus sauce and pesto sauce with basil!



  • 1 package of cappelletti (500g)
  • 1 kg of fresh asparagus
  • 1 cup fresh basil leaves (25g)
  • 1/2 cup of pine nuts (75g)
  • 1/2 cup grated Parmesan cheese (50g)
  • 1/2 cup of olive oil (120ml)
  • 2 garlic cloves
  • Salt and pepper to taste
  • Grated Parmesan cheese to serve

How to make cappelletti with asparagus and pesto sauce

  1. Cook the cappelletti following the instructions on the package and drain them.
  2. We clean and cut the ends of the asparagus and cut them into pieces of approximately 2 cm.
  3. In a skillet, heat the olive oil over medium heat and add the minced garlic cloves. Cook for about 2 minutes until golden.
  4. Add the asparagus to the pan and cook for about 8-10 minutes until soft.
  5. Meanwhile, in a food processor or blender, we process the basil, pine nuts, Parmesan cheese, salt and pepper until obtaining a homogeneous sauce.
  6. Add the basil sauce to the pan with the asparagus and mix well. Cook for about 2 minutes until the sauce is hot.
  7. Mix the cappelletti with the asparagus and basil sauce and serve on individual plates. Sprinkle with grated Parmesan cheese and a little more chopped fresh basil.
how to make cappelletti with asparagus sauce and pesto

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The entry Cappelletti (what are they and 2 recipes to enjoy this Italian pasta) was first published on PequeRecetas

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