Picture of Parmesan cappelletti
Cappelletti is a traditional filled homemade pasta dish. In Italy it has conutless names depending on region or place where it is made, with many local variations. Cappelletti are to be served floating in meat broth, which perparation I will not discuss here; any will do fine though it is usually a chicken broth. This is a 1 day long recipe so it is better to start the first step on the evening of the day before. Oh yeah, you will need a pasta machine! and and an instrument like that shown in step 7 or something similar you may have.
I will not describe how to use a pasta machine in details (you should already know the basics)
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Step 1: Ingredients

7 eggs
500g of flour 00
250g of lean veal
250g of pork meat
250g of chicken/turkey (or in general three different kinds of meat: one of bovine one of suine and one of bird)
red wine
olive oil
200 gr of parmesan cheese

Step 2: The filling (brasato ripieno)

Picture of the filling (brasato ripieno)

put the three pieces of meat in a cooking pot along with the spices
that is:
salt,rosemary, carrots, pepper, laurel, shallot, celery and nutmeg

add a certain amount of red wine as shown in the image 
close the pot and leave it like that over a night

Step 3: The filling part 2

Picture of the filling part 2
remove the wine with a stainer
add the olive oil (enough to cover the base of the pot) and put it on a kitchen stove until it start to boil
at this point add two glasses of red wine and leave everything on a low flame for 3 or 4 hours until it has the apparence it has in the image. During this period of time occasionaly turn the meat and make sure it does not stick to the bottom of the pot.