Stuffed Pasta Category

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Stuffed pasta are fresh pasta sheets that are stuffed with a filling and then folded into whimsical shapes. In the past, they were just a fancy way to recycle leftovers, but cooks now stuff them with more elegant fillings, like cheeses, veal, sweet potatoes, wild mushrooms, lobster, and pheasant.

After they're cooked, they're often served with a light sauce, or in a broth or pasta salad. They freeze well, and are great to keep on hand for quick and easy meals.

If you're cooking frozen stuffed pasta, allow two or three additional minutes for it to cook.

agnolotti

Italian for "priests' caps," agnolotti are small, stuffed crescents of egg-dough pasta that are usually filled with roasted meat, cheese, mushrooms, and/or spinach. A specialty of Italy's Piedmont region, they're great in a broth or pasta salad.

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cappelletti

These are two-inch squares of Italian pasta that are stuffed with filling, and then folded into the shape of a hat. They're usually served with a light sauce, or in a broth or pasta salad.

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fagottini

This Italian stuffed pasta is usually filled with ricotta cheese and various vegetables.

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manti

A Turkish specialty, manti are small squares of pasta stuffed with a ground meat filling. They're often served with a garlic and yogurt sauce.

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mezzelune

Mezzelune ("half moon" in Italian) is an Italian stuffed pasta formed into a semicircle. It's usually stuffed with cheese, vegetable, and/or meat.

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pansotti

This is a type of Italian pasta that consists of 2-inch squares of pasta that are stuffed and folded into a triangular shape. The edges are either straight or ruffled.

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ravioli

These are small, square pillows of stuffed pasta that are often served with a light sauce. The traditional filling is ricotta cheese mixed with spinach or some other cooking green, but adventurous cooks have used wild mushrooms, sweet potatoes, winter squash, goat cheese, lobster, nuts, and even prunes. Ravioli are usually topped with a tomato or cream sauce, or with grated cheese. Don't overcook them or they'll fall apart. Smaller ravioli are called ravioletti, and a single one is called a raviolo.

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stuffed pasta

These are fresh pasta sheets that are stuffed with a filling and then folded into whimsical shapes. In the past, they were just a fancy way to recycle leftovers, but cooks now stuff them with more elegant fillings, like cheeses, veal, sweet potatoes, wild mushrooms, lobster, and pheasant. After they're cooked, they're often served with a light sauce, or in a broth or pasta salad. They freeze well, and are great to keep on hand for quick and easy meals. If you're cooking frozen stuffed pasta, allow two or three additional minutes for it to cook.

Learn more

tortelli

These are circles of 2-inch diameter pasta that are stuffed and then folded over.

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tortellini

These are circles of pasta that are stuffed with a meat or cheese filling, and then folded into little hats. A larger version is called tortelloni.

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tortelloni

These are circles of pasta that are stuffed with a meat or cheese filling, and then folded into little hats. A smaller version is called tortellini.

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