Thanksgiving Leftover Cappelletti

Written by: Nina Gleason



Time to read 1 min

I made this recipe last year for the first time last Thanksgiving and found it to be a keeper.

My favorite part of the November holiday is the mashed potatoes, and I wanted to utilize them in a pasta dish! I paired them with their Thanksgiving dinner pal, stuffing.

This recipe is a simple guide to using the leftovers for a fun, not-so-traditional pasta filling. Use your favorite egg pasta dough recipe as the base.  

A metal bowl full of green, yellow, and pale yellow stuffed cappelletti pasta. Cappelletti resemble little hats, a round stuffed pasta with a plump center and rimmed edge.

Thanksgiving Leftover Cappelletti

Prep time

90 minutes

Cook time

5 minutes




1 batch of  fresh egg pasta dough
2 cups mashed potatoes
2 cups stuffing
½ cup whole milk ricotta
½ cup grated Parmigiano-Reggiano (Gruyere could work well too)
½ cup melted butter, slightly cooled

Special Equipment


1. Prepare the fresh egg pasta dough. Cover and let rest for at least 30 minutes.

2. While it rests, make the filling. Mix together potatoes and stuffing then combine in a food processor until blended together thoroughly. Slowly pour the melted butter to help blend.

2. Add the potato-stuffing mix to a separate bowl. Add the ricotta and grated cheese and mix it all together thoroughly.

3. Season with salt and pepper, to taste.

4. Cover and chill for about thirty minutes. Then roll the filling into small hazelnut-sized balls for the filling.

5. Sheet out the pasta dough, a quarter of the dough at a time. If using a pasta machine, sheet the dough to setting 7 on a Kitchen Aid or Marcato machine.

6. Firmly press a ravioli stamp  over the sheeted dough to cut out circles. Place the small balls of filling in the center of each circle.

7. To shape the cappelletti, fold the circle in half (to make a half-moon), sealing the edges together tightly around the filling, then working outwards.

8. Holding the half-moon in both hands, bring the corners together so that they overlap, then pinch them to seal. What you should have is a little round “bonnet” or “hat” enclosing the filling. Continue in this way until all the pasta dough has been used.

9. To serve: I prefer to serve these in a shallow bowl with broth. Maybe some leftover turkey broth? Veggie broth can work too. Add about a tablespoon of butter to the broth when heating, and a ladle of pasta water. Serve with grated cheese on top and finely chopped parsley.

Nina Gleason

Nina Gleason is a Pittsburgh-based pasta maker with a passion for food, art, and design.