Suitable for any occasion, the Cappelletti are a delicious type of stuffed pasta that is obtained by cutting the sheet of egg pasta into squares or circles, which is placed at the center of the stuffing, fold in the first two in a triangle, and then joining ends around a finger, the cappelletti are then cooked in beef stock, preferably chicken, acquiring a taste and flavor particore, very delicious. Products in various parts of central Italy, the cappelletti are probable sources of Emilia, and are an inevitable dish on the tables of Emilia and Marche during the Christmas period. The cappelletti, moreover, is distinguishable from tortellini for different filling, because the filling of the tortellino presents the meat, component absent in the hat and, again, are also distinguished by the way in which they are closed. Even Cappelletti, like the typical food products more or less known, may have variations in ingredients according to the place of production: made with ricotta cheese in recipes of Romagna, which can be combined with other soft cheeses (or caciotta raviggiolo), parmigiano-reggiano grated nutmeg, eggs and raw in some areas, grated lemon rind. Marches in recipes, but the filling is meat stew of odors including celery, carrot and a little onion, passed through the mincer, to which are added raw eggs, grated cheese, nutmeg and grated lemon rind.