Cappelletti with carrot sauce
Cappelletti in crema di carote
In the 20th century, the historical region Romagna on the Adriatic coast merged with landlocked Emilia, but there are still cultural and culinary differences between the two areas. While the people in Emilia take pride in their meat filled tortellini, the Romagnoli prefer a vegetarian version of filled pasta in the shape of a hat, which is why their pasta is called cappelletti.
Cappalletti are traditionally filled with ricotta cheese and served in chicken broth, but they can also be served ‘dry’ with some kind of condiment or sauce. In this recipe, I’ve chosen to use a local pecorino for the filling, but Grana Padano or Parmesan cheeses can be used instead.