CAPPELLETTI take their name from their shape which is similar to a medieval hat like a padded band that went around the head. They are a typical pasta from Emilia-Romagna, unlike tortellini, which are the symbolic first course of Emilia.
Cappelletti and tortellini are not the same thing. Not only do they differ in the filling, but also in size and closing technique. To close the cappelletti, make a sheet of pasta cut into discs of about 67 mm in diameter. Place the filling (of cheese) in the middle of the discs and fold them in two to form a half moon. Then take the two ends of the half moon, join them together and you will have obtained your cappelletti.
Cook and serve cappelletti in a simply broth.