Think of this cheese-filled pasta (whose name translates as “little hats”) as inside-out tortellini. These cappelletti are served in a simple sauté of wild mushrooms, deglazed with white wine.
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Divide the pasta dough into 6 pieces. Using a pasta machine, roll each piece out, starting with the widest setting and ending with the thinnest. Cut the pasta sheets into 2-inch squares. Place 1 tsp. of filling in the center of each square. Fold the square into triangles and press firmly to secure the filling. Bring the two bottom points of each triangle together to form the “little hats.” Place the cappelletti on a lightly floured sheet pan and continue filling the rest of the pasta.
Make the sauce: sauté the shallot in 2 Tbs. of olive oil over medium heat until tender, about 5 minutes. Add the mushrooms and cook until the mushrooms release their liquid, 5 to 7 minutes. Season with salt and pepper to taste, then add the white wine and let reduce by half.
Bring 6 quarts of salted water to a boil. Drop the cappelletti into the water and cook until they start to float to the top, 2 to 3 minutes. Drain the pasta and toss in the sauté pan with the mushrooms. Sprinkle with chopped parsley. Serve in individual shallow bowls.
The pasta was great! The sauce was tasty but dry. I would make it again, but add some pasta water to the pan to make more of a sauce.
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