Cappelletti in Savory Mushroom Broth

Whether at home or in the professional kitchen, handmade pasta embodies the art of everyday indulgence. This decadent experience layers comfort with sophistication – delicate cappelletti filled with creamy mushroom and ricotta, and a silky, rich, umami broth, all crowned with crispy fried mushroom. It's a bold and delicate flavour experience all in one. 

This recipe is featured as part of the Attainable Opulence trend from the 2026 Flavour Forecast. 

Ingredients

Procedure

Procedure

1. For the Mushroom Broth, melt butter in large stockpot on medium heat. Add onion; cook and stir 5 minutes until softened. Add shiitake stems and cremini mushrooms; cook and stir 10 minutes until golden brown. Add water, dried shiitake mushrooms, garlic, salt, and peppercorns. Bring to boil. Reduce heat; simmer 1 hour and 30 minutes to 2 hours or until broth is golden brown and has reduced to about 2 cups (500 ml) of liquid. Strain broth mixture through fine mesh sieve lined with cheesecloth. Set aside.
2. Meanwhile, for the Pasta Dough, place flour in large bowl. Make a well in the centre of the flour. In a separate bowl, whisk eggs and egg yolks, olive oil, and parsley until blended. Add egg mixture to well made in the flour. Using a fork, begin mixing flour into egg mixture, working from the center outward. Gradually mix flour into egg mixture until dough comes together to form a shaggy mass. If dough seems too dry, add water as needed, 1 teaspoon (5 ml) at a time. If dough is too wet, sprinkle in additional flour, as needed. Turn dough out onto lightly floured work surface. Knead 1 to 2 minutes or until smooth ball forms. Place in clean bowl and cover with plastic wrap. Let rest at least 1 hour or up to 4 hours at warm room temperature
3. For the Mushroom Filling, melt butter in large skillet on medium heat. Add shallots, cook and stir 3 minutes until softened. Stir in mushrooms, garlic powder, thyme, salt, and pepper. Cook and stir about 5 minutes until golden brown. Remove from heat; stir in cream cheese and Parmesan. Set aside.
4. Bring large pot of water to boil. To assemble Cappelletti, divide pasta dough into 2 pieces. Roll each piece of dough out into a large circle about 2 mm thick (slightly thicker than thickness of a dime). Cut dough using 3-inch (7 1/2-cm) round cutter. Spoon 2 tablespoons (30 ml) of the mushroom filling onto centre of each dough circle. Moisten edges of dough with water and fold pasta in half, enclosing filling. Press to seal edges. Bring corners together, overlapping slightly and pinching to adhere.
5. Add cappelletti to boiling water. Cook 3 to 5 minutes or until al dente. Meanwhile, reheat broth on stovetop.

Service

1. To Serve, place pasta in shallow bowl. Add 1/4 cup of warm broth to bowl. Garnish with a dollop of crème fraiche and sprinkle with parsley. Top with crispy fried mushrooms, if desired, just before serving.