Discended from ancient Anolini, attended on the great Renaissance banquets, Cappelletti arrived to us as a classic food for holiday. In the olden time, in fact, they laid almost only Christmas tables.
Today we can eat them daily, even if it takes two days for preparation: one because the stuffing needs to have a rest for a night, then the other day is spent in processing and clousuring the  pulp, in which, traditionally, all family members take part.
The best way to cook cappelletti is in the soup of capon or turkey, but they are even good dry with a truffle grater.