To make the filling, sauté the finely chopped meat in a large pan over a high heat with two tablespoons of oil, salt and pepper. Stir continuously. When cooked, add the prosciutto, Parmesan and a pinch of nutmeg. Immediately afterwards, to make the pasta, mix the flour and eggs and knead for about 10 minutes, first using a wooden spoon and then by hand, until the dough is smooth and even.
Roll out with a rolling pin, and leave to rest for half an hour. Then cut the pasta using a round cutter, place a ball of the cooked filling in the centre of each shape and close into a half-moon shape, bringing the ends together in the classic cappelletti shape.
For the broth, place the capon in plenty of water with the carrot, celery and onion (well rinsed) and leave to cook for two hours. Remove the foam on top, as necessary.  Cook the cappelletti in plenty of broth, and serve piping hot.