It is the most typical dish of Christmas. I don’t think that 25th of December would be the same for great part of Perugian people without tasting a good course of cappelletti cooked in broth, since they are really unfailing on their table.

Ingredients (for 4/6 people)
1kg mixed meats (pork, chicken, veal, turkey)
150g parmesan cheese
1 carrot
1 rib of celery
1 onion
14 eggs
1 leaf of bay laurel
30g butter
1kg flour
broth of capon (castrated male chicken)
extra-virgin olive oil
salt
pepper
nutmeg

Preparation method
Chop meats.
Trite onion, carrot, celery, butter and oil, leave to fry in a saucepan.
Add meats, a leaf of bay laurel, nutmeg, salt, pepper and leave to cook on low fire.
Once the cooking is finished, mince the sauce meat and leave it to cool down.
Add parmesan cheese, 4 egg-yolks and just a little bit of butter to the meat sauce.
Put it back on fire checking the amount of salt and pepper.
Now pour flour to make a fountain into the pastry board, add ten eggs and some tepid water.
Work pastry for some minutes, roll it out and cut in squares.
Lay down a small quantity of mince on every square of pastry for stuffing them.
Bend double the stuffed rolled pastry to make a triangle, joining the two ends around a finger.
Spread the cappelletti on the pastry board powdering with flour.
Put the capon soup on fire until to boil, then pour cappelletti into it.
Once the cooking is finished, serve cappelletti quite hot in a plentiful broth.

Note – In the rest of Italy cappelletti are a kind of homemade pasta but without meat contrary to Umbrian habit.