What is stuffed pasta? Stuffed pasta is pasta with a stuffed delicious filling. These types of stuffed pasta in various shapes are usually associated with Italian cuisine.
Stuffed pasta recipes can be made with a variety of fillings, often a unique filled pasta filled with meat or cheese. Different types of filled pasta like cheese filled jumbo pasta shells is an ultimate comfort food as a delicious Italian dinner for the whole family to enjoy.
- What is pasta with stuffing called?
- What are the different types of stuffed pasta?
- What is ravioli?
- What is Ravioli Gigante?
- What are ravioli origins?
- How is Ravioli made?
- Can I use wonton wrappers as a substitute for ravioli?
- How do I cook ravioli?
- How do I know if ravioli is overcooked?
- Should I or do I need to use the egg wash to seal up ravioli?
- Why do you need an egg in ravioli filling?
- Best filling for ravioli!
- Best sauce for ravioli!
- Best lobster ravioli sauce!
- What is tortellini?
- What are tortellini origins?
- What is tortelloni? Tortellini vs tortelloni!
- Tortellini vs Ravioli!
- How to make tortellini?
- How to cook tortellini?
- Best filling for tortellini!
- Best sauce for tortellini!
- What is agnolotti?
- What are agnolotti origins?
- How do you pronounce agnolotti?
- Agnolotti vs Ravioli!
- How to make agnolotti?
- How to cook agnolotti?
- Best filling for agnolotti!
- Best sauce for agnolotti!
- What is manicotti?
- How to make manicotti?
- Manicotti filling!
- Manicotti Sauces
- What is cannelloni?
- How do you pronounce cannelloni?
- What are classic cannelloni fillings?
- What are the best cannelloni Sauces?
- Cannelloni vs Manicotti?
- What is Conchiglioni?
- What is Conchigliette?
- 8. Rigatoni
- What to serve with stuffed pasta?
What is pasta with stuffing called?
Stuffed pasta or the Italian word Pasta ripiena (filled pasta) origin goes back to at least the 14th century in Italy as a dish served to the aristocrats at court in Milan, which soon became a popular Italian recipe with the masses.
The Italian stuffed pasta or ravioli was served for special occasions on feast days such as Christmas dinner with the most common fillings being a mix of herbs, fresh cheese and eggs.
While another type of Italian filled pasta agnolotti, consists of a single layer of pasta folded over various fillings dates back as far as the 12th century in Northern Italy.
What are the different types of stuffed pasta?
What is ravioli?
Ravioli is s a traditional Italian pasta that is the most well known stuffed pasta. Ravioli consists of small, square or circular shaped pieces of double layer of pasta dough that are filled with a variety of ingredients in combinations of cheese, meat and vegetables.
The name ravioli is derived from the Italian word ripieno which means stuffing. The ravioli meaning or the word for ravioli in Italian means little turnips!
Ravioli is sometimes referred to as pillow pasta!
The term "ravioli" can sometimes be used more broadly to refer to any small different names of filled pasta, which can then be considered a more generic term for a type of filled pasta.
Ravioli in a singular form is called a raviolo, the larger version of ravioli is called ravioloni and a smaller version is ravioletti.
What is Ravioli Gigante?
Ravioli gigante, also known as giant ravioli, is a larger version of the traditional Italian filled pasta dish ravioli with similar fillings. Depending on size a typical serving can be one to three giant raviolis per person.
What are ravioli origins?
The earliest mention of ravioli appears in letters written by a merchant of Prato, Francesco di Marco Datini, in the 14th century.
Some believe Ravioli was named after a renowned 13th-century chef who lived in what is now the Italian region of Liguria. While others believe it was named after the old Italian word riavvolgere, to wrap.
How is Ravioli made?
Ravioli is made with rolling out two thin fresh pasta sheets of pasta dough usually made from soft wheat flour and eggs. To help save time it is recommended to use a pasta machine to reach your desired dough thickness.
Add your fillings to one sheet of pasta, brushing the two sheets of dough and top of the filling with an egg wash to help bond the two layers.
Place with second unfilled sheet of pasta on top cutting with a pasta cutter wheel into individual different forms of ravioli shapes such as traditional square, round or crescent shape and even circle ravioli.
The edges of the ravioli are then crimped or sealed to keep the filling from falling out during cooking.
Can I use wonton wrappers as a substitute for ravioli?
Fun Fact: Yes! Certain wonton wrappers are the best shortcut used as a substitute for pasta in homemade ravioli. They can take as little as ten minutes to prepare and can also be made into appetizers!
How do I cook ravioli?
Place fresh stuffed pasta ravioli in boiled salt water. The cooking time is usually three to four minutes, stirring occasionally or until al dente. They are done when the ravioli floats!
Remove from the water and do not rinse. Cooked ravioli can be served dry or by tossing with olive oil, butter and herbs or your favorite sauce.
Fresh packaged ravioli bought from grocery stores may have a thicker pasta or filling that requires you to add extra minutes to the cooking times. Cook six to eight minutes in boiling water stirring occasionally checking for desired doneness.
To cook frozen homemade Ravioli do not thaw. Place them in the water before boiling. Bring water to a boil cook for four to five minutes stirring occasionally but allow them to cook for one to two additional minutes after they float.
How do I know if ravioli is overcooked?
If you overcook ravioli they get too mushy falling apart and break easily. Once you see any of the filling floating in the water you probably know the ravioli have been overcooked!
Should I or do I need to use the egg wash to seal up ravioli?
Yes you should! Using the egg wash helps bond the two layers of pasta and keeping it all moist.
Why do you need an egg in ravioli filling?
You need the egg in most ravioli fillings that use various creamy cheeses like ricotta cheese to help them firm up.
Best filling for ravioli!
The most traditional recipes have a cheese filling with regional variation. The most common or popular filling for ravioli are:
- Ricotta and Spinach: A classic filling made with fresh spinach and creamy ricotta cheese or goat cheese. Flavored with garlic, nutmeg and Parmesan cheese even fava beans.
- Mushroom and Cheese: A savory filling made with sautéed mushrooms, garlic and a blend of grated cheeses like Parmesan cheese, mozzarella cheese and ricotta cheese.
- Meat: A filling made with ground beef, pork loin, or a combination of the two, mixed with herbs, garlic, and grated cheese.
- Butternut Squash: A vegetarian filling made with roasted butternut squash, ricotta cheese and a hint of nutmeg and cinnamon.
- Lobster: A luxurious filling made with cooked lobster meat, ricotta cheese, and a touch of lemon zest.
- Three Cheese: A cheese filling made with a blend of Parmesan, ricotta and mozzarella cheeses. Seasoned with garlic, parsley and black pepper it makes a great cheese ravioli.
- Pumpkin: A sweet filling made with roasted pumpkin or butternut squash, mixed with ricotta cheese. Flavored with cinnamon, nutmeg and a touch of honey.
Best sauce for ravioli!
Italian ravioli which is sometime best tossed just with extra virgin olive oil, it also pairs well with a variety of sauces:
- Marinara sauce: This classic tomato-based sauce is a favorite for many pasta dishes, including ravioli. It’s simple yet flavorful, and the acidity in the tomatoes pairs well with the richness of the pasta filling.
- Alfredo sauce: Creamy and decadent, it’s made with butter, cream, and Parmesan cheese, and it’s perfect for cheese-filled ravioli.
- Tomato Sauce: A classic choice that compliments many types of ravioli. You can use a simple tomato sauce made with canned tomatoes, garlic, and herbs or a more complex sauce with onions, carrots and red wine.
- Pesto Sauce: A flavorful and vibrant sauce made with fresh basil leaves, pine nuts, garlic, Parmesan cheese and olive oil.
- Butter Sauce: A simple yet delicious sauce made with butter, garlic and herbs. Can add flavor with the addition of Parmesan cheese, lemon juice, or capers.
- Cream Sauce: A rich and indulgent sauce made with heavy cream, garlic, Parmesan cheese and herbs.
- Mushroom Sauce: A hearty and savory sauce made with sautéed mushrooms, garlic, butter and cream.
- Brown Butter Sage Sauce: A nutty and aromatic sauce made with browned butter and fresh sage leaves.
Best lobster ravioli sauce!
Lobster ravioli is a great recipe that is a luxurious dish many people have a hard time resisting which pairs well with rich and flavorful sauces:
- Creamy tomato sauce: This sauce is made by combining heavy cream, crushed tomatoes, garlic and herbs. It's rich and tangy, and the acidity of the tomatoes pairs well with the sweet and delicate flavor of the lobster.
- Lobster bisque sauce: This sauce is a classic pairing with lobster and is perfect for lobster ravioli. It's made by simmering lobster shells, vegetables, and herbs in a cream-based broth until it's thick and creamy. The resulting sauce is velvety and rich, and it complements the sweet and delicate flavor of the lobster ravioli perfectly.
- Brown butter sage sauce: This sauce is made by cooking butter until it turns a nutty brown color and then adding fresh sage leaves. The resulting sauce is rich and flavorful, and it pairs well with the sweet and delicate flavor of the lobster.
- Lemon butter sauce: This sauce is made by melting butter and then whisking in lemon juice, garlic, and herbs. It's tangy and bright, and it adds a refreshing flavor to the rich and decadent lobster ravioli.
- Sherry cream sauce - This sauce is made by simmering shallots, garlic, and sherry until the alcohol evaporates, and then whisking in heavy cream. It's rich and complex, and it adds a touch of elegance to the already luxurious lobster ravioli.
There are many variations of ravioli, making it a versatile dish and the most popular of stuffed pastas that is enjoyed by many people around the world! This creamy mushroom ravioli would be great to enjoy for a special dinner.
What is tortellini?
Tortellini is a type of small pasta dumplings made from egg dough and filled with a delicious mixture of meat, cheese, or vegetables. The filling is carefully wrapped, or folded over circles of pasta, and the edges are then pinched together to create a unique ring-like shape. This process results in a delicate and flavorful pasta dish that is loved by many.
What are tortellini origins?
Tortelloni is thought to have originated in the Emilia-Romagna region of Italy, specifically in the cities of Bologna and Modena.
The meaning of tortellini is from the Italian word torta, meaning a round cake or pie.
One popular likely apocryphal legend involves the goddess Venus, who was said to have stayed at an inn in the city of Castelfranco Emilia. The innkeeper was so taken with her beauty that when he caught a glimpse of her navel it inspired him to create a pasta in its shape calling it tortellini!
What is tortelloni? Tortellini vs tortelloni!
Tortelloni is a larger version of tortellini but while they are very similar in shape they differ in fillings. Tortelloni are often stuffed with a vegetable mix while the more delicate smaller tortellini is filled with a meat mix or cheese mixture.
Tortellini vs Ravioli!
The difference between tortellini and ravioli start with the shapes. Tortellini are ring shaped while ravioli are usually square or circular shaped.
Tortellini is usually filled with meat mix like pork or parmesan cheese while ravioli is often filled with ricotta cheese or ground beef mix.
In the United States cheese tortellini is often a ricotta cheese mixture that is common in both tortellini and ravioli.
The sauces for tortellini are a cream sauce or butter and sage sauce while a cheese ravioli is best with a red sauce.
How to make tortellini?
Best with fresh eggs, the egg dough is rolled out into thin pasta sheets, then cut into small circles, which are filled with your filling and folded over to create a small dumpling shape. The edges of the tortellini are pinched together to seal the filling inside.
How to cook tortellini?
For store bought tortellini, add to boiling water for six minutes or until it floats to the top.
Homemade tortellini and frozen tortellini is done when it floats to the top.
Many chefs believe that cooking homemade tortellini in boiled water will cause the filling to lose its taste, recommending instead cooking in a seasoned capon, beef or chicken stock instead.
Best filling for tortellini!
- Meat: One of the most popular fillings for tortellini is a mixture of ground pork loin, raw prosciutto or mortadella, parmesan cheese with nutmeg, salt, and pepper.
- Cheese: Cheese-filled tortellini is also a popular with ricotta cheese, Parmesan cheese, and sometimes spinach being the main ingredients. The filling is often mixed with egg, breadcrumbs, and herbs.
- Vegetables: Tortellini can also be filled with a variety of vegetables, such as spinach, mushrooms, squash, pumpkin often combined with cheese or a creamy sauce.
- Seafood: Some tortellini varieties feature seafood fillings, such as crab, shrimp, or lobster, often mixed with cheese and herbs for added flavor.
Best sauce for tortellini!
- Cream Sauce: A classic choice for tortellini, a cream sauce can be made by heating heavy cream in a saucepan and adding grated Parmesan cheese and salt to taste.
- Tomato Sauce: A simple tomato sauce can be made by sautéing onions and garlic in olive oil, then adding canned tomatoes, salt, and pepper.
- Pesto Sauce: A flavorful sauce made with basil, garlic, Parmesan cheese, and pine nuts. Simply blend all of the ingredients together in a food processor or blender until a smooth paste forms.
- Brown Butter Sage Sauce: A delicious and easy sauce made by melting butter in a skillet and cooking it until it turns a golden brown color before adding sage. Great sauce for tortelloni!
- Alfredo Sauce: Another creamy sauce option, Alfredo sauce can be made by heating heavy cream and butter in a saucepan, then adding grated Parmesan cheese, salt and pepper to taste.
In addition to being popular dish in Italy for Christmas Eve, tortellini is also a versatile well-loved pasta that is also used in pasta salad and enjoyed around the world as a delicious Italian food.
For an easy weeknight weeknight meal try my Tortellini Alfredo!
What is agnolotti?
Agnolotti differs from ravioli as it has one layer of pasta dough folded over the filling, then folded into a smaller rectangle or semicircular shape with a jagged edge.
What are agnolotti origins?
Agnolotti is from the Piedmont area in northern Italy.
One theory is that word "agnolotti" is derived from the Piedmontese word agnulot, which means little lamb. Perhaps the original filling used in agnolotti was lamb.
It may have come from the word angelot, which means "angel" in Italian, with the pasta was so small and delicate resembling a little angel.
Sometimes called agnolotti del plin where the word plin in the Piedmont area local dialect means pinched, like how you pinch the dough when sealing it.
How do you pronounce agnolotti?
It is pronounced like ah-nyuh-LAHT-tee.
Agnolotti vs Ravioli!
What is the difference between agnolotti and ravioli, the agnolotti are a crescent shape while ravioli are square of circular shaped.
Agnolotti has a single layer of thinner more delicate dough rolled over the filling while ravioli has two dough layers covering the filling.
They originate from different regions in Italy and agnolotti are often served with a butter or light cream sauce while ravioli is often served with a red tomato sauce.
How to make agnolotti?
Use a pasta cutter to cut the rich thin egg dough into 2 inch squares placing your filling in the centre of each square. Fold the square in half to create a triangle pinching the sides together to seal the filling inside.
How to cook agnolotti?
Bring your pot of salt water to a boil adding the agnolotti, cooking for two to three minutes or until they float to the surface.
Fresh pasta cooks faster than dried pasta so check often for your desired doneness.
Best filling for agnolotti!
- Cheese Filling: A simple cheese filling can be made with a mixture of ricotta cheese, grated Parmesan cheese, salt and could add spinach.
- Meat Filling: A cooked meat filling can be made with ground beef or pork, along with finely chopped onions, garlic, and herbs like rosemary or thyme.
- Mushroom Filling: A vegetarian option, a mushroom filling can be made with sautéed mushrooms, onions, garlic, and herbs like parsley or thyme, along with grated Parmesan cheese and breadcrumbs for texture.
- Pumpkin Filling: A seasonal option, pumpkin filling can be made with canned pumpkin puree, grated Parmesan cheese, nutmeg and cinnamon.
- Butternut Squash Filling: Another seasonal option, butternut squash filling can be made with roasted butternut squash, ricotta cheese, grated Parmesan cheese, nutmeg and sage.
Best sauce for agnolotti!
- Butter and Sage Sauce: A simple yet classic sauce that compliments the delicate flavor of agnolotti well. Melt butter in a pan and add fresh sage leaves. Cook until the butter is golden brown and the sage is fragrant.
- Cream Sauce: A creamy sauce can be made by sautéing onions and garlic in butter, then adding heavy cream and Parmesan cheese.
Agnolotti is a delicious and comforting pasta dish that it is often served during the winter months in Italy.
What is manicotti?
Manicotti is another Italian type of pasta that is shaped like large tubes or cylinders that are to be meant to be stuffed and baked.
The word manicotti with a translation of little sleeves or little muffs coming from the Italian word manica which means sleeve due to the tube-like shape of the pasta.
How to make manicotti?
In cheese manicotti recipes, the manicotti pasta tubes are first boiled until al dente, then drained and rinsed with cold water to prevent them from sticking together.
The cheese filling is then spooned into the pasta tubes, which are placed in a baking dish and covered with a traditional red sauce with grated cheese. The dish is then baked in the oven until the cheese is melted and bubbly.
- Classic Ricotta Filling: A classic ricotta filling consists of ricotta cheese, Parmesan cheese, eggs, parsley, salt, and black pepper, pairs well with tomato-based sauces.
- Spinach and Ricotta Filling: This filling combines ricotta cheese with cooked spinach, garlic, nutmeg, and Parmesan cheese.
- Marinara Sauce: A simple and classic tomato sauce made with tomatoes, garlic, olive oil, and herbs, it's a nice light sauce.
Stuffed manicotti is a popular pasta dish for special occasions and holidays that can be made ahead of time and feeds a crowd.
What is cannelloni?
Cannelloni is an Italian stuffed pasta dish with large tube-shaped cylindrical type of lasagna pasta that is smooth on the outside with a savory filling, covered in a sauce meant to be baked.
The name cannelloni comes from the Italian word cannellone which means big pipe or big reed referring to the shape of the pasta.
How do you pronounce cannelloni?
It is pronounced like kan-uh-LOW-nee!
What are classic cannelloni fillings?
- Meat and cheese: For a heartier filling combine cooked ground beef, pork, or sausage with ricotta cheese, mozzarella cheese, and Parmesan cheese. Try my beef cannelloni recipe for dinner. It's always a crowd-pleaser!
- Ricotta and spinach: A classic filling for cannelloni, this filling combines creamy ricotta cheese with cooked spinach, garlic, and Parmesan cheese.
What are the best cannelloni Sauces?
- Béchamel Sauce: A white sauce made with butter, flour, and milk. It's a mild and versatile sauce that pairs well with meat or vegetable fillings.
- Cheese Sauce: A rich and creamy sauce made with a variety of cheeses, such as Parmesan, Gruyere, or cheddar.
Cannelloni vs Manicotti?
The difference between cannelloni and manicotti start with origins, cannelloni is from northern Italy while manicotti is from southern Italy.
Cannelloni is a tubed shaped pasta usually larger than manicotti which is more narrow and longer.
Cannelloni is traditional filled with meat based filling while manicotti is usually filled with a ricotta cheese filling. Both can be boiled before stuffing but cannelloni can also be filled uncooked then baked.
Try Jamie Olivers terrific spinach and ricotta cannelloni recipe!
6. Conchiglie (Stuffed Shells)
Conchiglie pasta is shaped like a shell, they come in different sizes and can have a smooth or ridged surface often referred to as conch shell in shape.
Conchiglie is an Italian word that means shells in English.
Pasta shells can come in different sizes and varieties, from small to large, smooth to ridged and even with different colors and flavors.
This pasta shape with a hollow inside allows it to hold onto sauces and other ingredients, making it a popular choice for pasta dishes such as pasta salads, casseroles and soups.
One of the most popular stuffed jumbo shells recipe uses a ricotta or cottage cheese with baby spinach filling placed in a baking dish topped with a marinara pasta sauce and mozarella that resembles a lasagna recipe.
What is Conchiglioni?
These pasta shells are the larger or giant relative of conchiglie. With their oversized shape, conchiglioni are a great option for a variety of stuffed shell recipes.
What is Conchigliette?
Conchigliette is a small type of conchiglie pasta often used in soups that is shaped like a small conch shell, hence the name which means small conch shells in Italian.
Cappelletti which means 'little hats' is a popular stuffed pasta similar to tortellini that originated in the Emilia-Romagna region of Italy.
Cappelletti are small hat-shaped pasta usually the filling includes ground pork, parmesan cheese, and a mixture of vegetables such as carrots, onions, served in a light broth.
A more recent trend is the newest addition to the types of stuffed pasta list is Rigatoni, which comes from the word rigato, meaning ridged.
The rigatoni tubes resemble a small version of manicotti and are usually filled with a mixture of cheese, ricotta, mozzarella and parmesan with a red tomato sauce (sometimes with meat sauce) on top and it is baked in the oven.
Pansotti is a type of stuffed pasta that originated in the Liguria region of Italy. This triangular shapes version of stuffed pasta filling can vary, but it often includes a mixture of ricotta cheese, spinach and Swiss chard.
From the Italian Riviera in northwest Italy, pansotti is traditionally served with a walnut pasta sauce called salsa di noci.
Mezzelune is a type of stuffed pasta that is similar to ravioli but shaped like a half moon or crescent shape that looks similar to a pierogi, the name mezzelune means half-moon in Italian.
Made with buckwheat flour and semolina flour with olive is similar to a pierogi usually filled with a ricotta mixture with vegetables.
Perfect for a first course this mezzelune pasta with peas and shiitake mushrooms is sure to impress any guests!
Fagottini is a type of stuffed pasta the name means 'little bundle' in Italian. The square pasta dough is folded up at the corners to a point that resembles a small pouch or little purses.
Chefs typically stuff with ricotta and steamed carrots along with green beans.
Casunziei is a type of stuffed pasta that originates from the Veneto region of Italy. Shaped like a half circle or a crescent shape and filled with a mixture of beets with poppy seeds, squash, turnips, potatoes and cheeses often tossed in a Parmesan sauce.
In conclusion, stuffed pasta offers a world of flavors and textures that is worth exploring. Whether you prefer classic options like ravioli and tortellini or are willing to try more unique shapes like mezzelune, there is a stuffed pasta variety out there that will suit your taste.
So why not try your hand at making your own stuffed pasta at home, or experiment with different fillings and sauces? With this guide and some creativity, the possibilities are endless!
All of these delicious stuffed pasta types are best served with grated cheeses on top. The best cheese for pasta is Parmesa and fresh mozzarella.
This is an amazing comprehensive guide to stuffed pasta! I never knew there was that much to learn about stuffed pasta, but it is very interesting learning about the different Italian origins. I am going to try the different fillings and sauces!! Thanks!