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Stuffed Pasta

 

Synonyms:  filled pasta = pasta ripiena

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.

Varieties:

agnolotti   Pronunciation:  ah-nyuh-LAHT-tee  Notes:   Italian for "priests' caps," agnolotti are small, stuffed crescents of pasta.    A specialty of Italy's Piedmont region, they're great in a broth or pasta salad.   Substitutes:  ravioli OR cappelletti OR tortellini 

cappelletti = alpine hats  Pronunciation:  cah-peh-LAY-tee  Notes:   These are two-inch squares of 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.   Substitutes:  agnolotti OR tortellini OR ravioli

manti  Notes:  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. 

pansotti   Pronunciation:   pan-SOT-tee  Notes:  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.   Substitutes:   ravioli OR tortelli

ravioli   Pronunciation:  ra-vee-OH-lee Notes:   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 ravioloSubstitutes:  pansotti OR agnolotti OR cappelletti OR tortellini

tortelli = anolini  Notes:  These are circles of 2-inch diameter pasta that are stuffed and then folded over.  Substitutes:  pansotti OR ravioli

tortellini   Pronunciation:  tore-tuh-LEE-nee  Notes:  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.   Substitutes:  agnolotti OR cappelletti OR ravioli.

tortelloni   Pronunciation:  tore-tuh-LOW-nee  Notes:  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.   Substitutes:  ravioli OR agnolotti OR cappelletti 

Copyright 1996-2005  Lori Alden