The Christmas dinner
Servings: 20
Preparation: 6h
Cooking: 5 min.
Filling sit in refrigerator: 12h

Quantity for about 1400 cappelletti (pasta made with 14 eggs)

500 gr/17 ounces (approx) of boiled mixed meats (beef/hen)

300 gr/10 ounces (approx) of roasted pork

190 gr/6,7 ounces (approx) pork sausage

100 gr/3,5 ounces mortadella

100 gr/3,5 ounces dry cured ham

85 gr/3 ounces grated parmigiano (or grana)

3 eggs

3 teaspoons ground nutmeg

1 teaspoon salt

Filling preparation


1 - Mince the meat and place it in a large bowl.

2 - Mince the mortadella and the sausage and add them in the bowl


3 - Mince dry cured ham too

4 - Once combined all kind of meats in the bowl, add grated parmigiano (or grana), ground nutmeg, salt and the eggs


5 - Mix with yous hands and make the filling compact. Sit in refrigerator for 1 night

Cappelletti preparation


1 - Prepare the pasta sheets according to the base recipe

2 - Flour the obtained pasta sheets and roll them.


3 - Cut the rolled sheets in 3

4 - Unroll the stripes and place one on top of the other.


5 - Cut them into 4 x 4 cm / 1.5 x 1.5 inches squares

6 - Place a bit of the filling in the middle of the square and fold it to form a triangle, pressing the borders to seal it


7 - Join two corners of the triangle overlapping one to the other and fold the tip

8 - You can freeze the cappelletti by placing them onto trays to be put in your freezer for a few hours


9 - Once frozen, divide them in food bags, indicating quantity and freezing date

10 - The cappelletti should always be cooked in broth even if served with ragù. If this is the case, drain them and season with ragù


11 - Serving per person: 30 cappelletti in broth 50 cappelletti with ragù

Useful Suggestions

The given quantity is the one we usually prepare for Christmas holidays, when the occasions for dinners with relatives and friends are countless. Of course you can decrease the quantity maintaining the proportions of ingredients. We also suggest that you prepare the pasta for cappelletti with 2 or 3 eggs at a time, because it dries up very quickly and you might meet difficulties in sealing the cappelletti.

Suggested Wine

The wine we suggest for this dish is dry Lambrusco. It’s not simply an accompanying wine, it can be an aperitif if added to the cappelletti in broth.