Step 1

Prepare the broth with 5 quarts of water, the garlic, the peeled onion cut into chunks, the peeled carrots, the celery stalk with its leaves, 1 whole clove, a few peppercorns, 1 bay leaf, 1 sprig of parsley, the meat, and the bone. Simmer on low for 5 hours. Strain the broth and divide it into two portions; flavor one portion with the cinnamon stick and cook for another 30 minutes.

Step 2

For the filling: mix the crumbled castelmagno cheese, the ricotta, and freshly ground pepper.

Step 3

For the cappelletti: Form a dough with the flour, eggs, and a pinch of salt; cover and let rest in the refrigerator for 1 hour. Roll it into a very thin sheet and cut it into 1 1/2” squares. Put a small spoonful of the filling in the center of each square. Moisten the edges of the squares with a bit of water. Fold over the opposite corners of the squares to form triangles; press around the filling to remove any air, then fold the two corners at the base of the triangles one over the other and seal them to create the “hats,” or cappelletti. Cook them in the broth without the cinnamon for a few minutes, just until they float; add the flavored broth and serve immediately.