Title: Capaletti (little hats)
 Categories: Pasta
      Yield: 4 Servings
 
MMMMM--------------------------FILLING-------------------------------
      1 lb Hamburger
      1 sm Pkg. Philadelphia cream
           -cheese
    1/2 cn Grated Parmesan cheese; (6
           -oz.)
      2 ts Cinnamon
      1 ts Nutmeg
      1    Grated lemon rind

MMMMM---------------------------BROTH--------------------------------
      1 lg Stewing hen
      1 lg Can whole tomatoes
      1 lg Onion
      4    Sticks celery
    1/8 c  Salt

MMMMM---------------------------PASTA--------------------------------
           Eggs
        c  Flour
 
  1. Cook hamburger in its own juice until redness is gone and nearly
  dry. Sprinkle with salt and remove from heat. Break cream cheese into
  small pieces and add to hamburger. Mix together. In a separate bowl
  combine Parmesan cheese, cinnamon, nutmeg and lemon rind. Mix well.
  Then add to hamburger mixture. Form into a ball and chill. Can be
  made the day before.
  
  2. Add broth ingredients to a large kettle of water (6-8 quarts). Cook
  until chicken is tender. Remove chicken and strain broth.
  
  3. Pasta: Work together pasta ingredients. Divide into half. Cover
  unused portion. Roll dough out into large circle. Add flour as
  needed. Cut dough into 2 inch squares.
  
  4. Caps: Place filling on dough, fold diagonally. Bring corners
  together to form a little hat. Press edges together to seal. Repeat
  for second 1/2 of dough.
  
  5. Cook caps in broth for 15 minutes before serving.
  
  Recipe