Instructions
- First, make the Cappelletti Dough: In a large bowl, whisk together the flour and salt. Create a well in the center and add the eggs and water. Gradually incorporate the flour into the wet ingredients until a dough forms. Knead for 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
- Next, make the Filling: In a medium bowl, combine the ground chicken, Parmesan cheese, bread crumbs, egg, nutmeg, salt, and pepper. Mix well to combine.
- Assemble the cappelletti: Roll out the dough thinly on a lightly floured surface. Cut out 1-inch circles. Place a small amount of filling in the center of each circle. Fold the circle in half to form a half-moon. Bring the two corners of the half-moon together and pinch to seal, forming the cappelletti shape.
- Make the Broth: In a large pot, combine the chicken broth, carrot, celery, onion, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Cook the cappelletti: Add the cappelletti to the simmering broth and cook for 5-7 minutes, or until they float to the surface and are cooked through.
- Serve the cappelletti in broth. Garnish with fresh parsley, if desired.
