Stuffed Pasta Recipes From Italy – The Pasta Undertaking

21 Stuffed Pasta Recipes

Historical past

Though there’s proof of the Historic Romans making some form of stuffed pasta, it wasn’t till the twelfth century that filling contemporary pasta earlier than cooking and consuming it turned fashionable right here in Italy.

After all, that’s nonetheless 900 years in the past! Since then, the fillings used have grow to be far more diversified, as have the shapes, however the fundamental components for home made pasta dough stays the identical; flour, water and/or eggs!

Home made Stuffed Pasta Cooking Suggestions.

Use 00 flour: For prime-quality pasta dough, Italian ‘doppio zero’ or 00 flour is the go-to choice. Its finely floor and extremely refined high quality provides you a smoother, extra elastic dough which is superb for creating stuffed pasta.

Roll the Dough Thinly: The thickness of your pasta dough is essential in reaching the right chunk. If the dough is just too thick, it will possibly overpower the style of your filling and result in a chewy or doughy texture

Permit the Filling to Agency Up: In case your filling is runny like a freshly cooked pumpkin puree, it’s finest to permit it to sit back within the fridge earlier than stuffing and sealing the pasta. It will enable the filling to grow to be firmer making it simpler to deal with and fewer prefer to compromise the sealing course of. A badly sealed ravioli or tortellini can break when cooking and make a large number within the cooking water.

Seal Ravioli and Tortellini With out Trapped Air: Trapped air inside your pasta could cause it to burst throughout cooking. To keep away from this, fastidiously press out any air as you seal the perimeters. Begin sealing from one finish and slowly work your strategy to the opposite finish, gently urgent the pasta across the filling.

Don’t Overcook: Overcooking your stuffed pasta can result in a mushy texture and will trigger the pasta to rupture, dropping your filling. Preserve an in depth eye whereas it’s cooking; contemporary pasta cooks a lot faster than dried pasta.

21 Stuffed Pasta Recipes

Home made Stuffed Pasta Recipes

Dive into the pleasant realm of stuffed pasta with these home made recipes.

Home made Smoked Salmon Cannelloni (Manicotti)

This smoked salmon cannelloni gives a tasty twist on the standard Italian cannelloni, often crammed with floor meat, spinach, or ricotta. This recipe is easy to make and extremely tasty! It’s good for entertaining or as a part of a vacation menu.

Homemade smoked salmon stuffed cannelloni.

Agnolotti Del Plin

These agnolotti are extremely versatile and might be crammed with varied components, together with cheese, meats and greens.

This model has a cheese fondue stuffing that’s extremely scrumptious, however the recipe may be very adaptable.

Agnolotti Del Plin stuffed with cheese fondue.

Home made Fagottini

Fagottini, typically known as sacchetti or saccottini, is a surprising kind of Italian tortellini. This contemporary egg pasta can accommodate an array of scrumptious fillings and be served in every kind of the way.

On this recipe, you’ll uncover two conventional methods to stuff and serve your home made fagottini, both with a four-cheese combination or with meat and spinach.

Homemade fagottini pasta recipe.

Home made Meat Ravioli (Agnolotti)

Lovely genuine home made Italian ravioli (or agnolotti) filled with a typical meat and spinach filling. There are numerous methods to take pleasure in these scrumptious pasta parcels.

Serve them in broth or lavished with a fragile but wealthy sage and butter sauce. They’re additionally equally pleasing with a easy tomato sauce and a sprinkle of grated cheese.

Meat stuffed ravioli in a bowl with broth.

Home made Cannelloni from Abruzzo

Baked cannelloni has constantly been a beloved pasta dish in Italy and past. It’s a well-liked selection for Sundays or on festive days amongst Italians. Naturally, quite a few cannelloni recipes exist, every with roots in numerous areas of the nation.

This home made cannelloni all’abruzzese recipe originates from Abruzzo in Central Italy. Domestically, they often put together and serve it in two types, both with or and not using a tomato sauce. Each variations are very flavorful and value a strive!

Homemade stuffed cannelloni pasta from Abruzzo.

Conventional Home made Ricotta Ravioli Recipe from Marche

This ricotta and Parmigiano crammed ravioli paired with a steak sauce comes from the Central Italian area of Marche, also referred to as Le Marche. The normal home made ricotta ravioli is simple to make because the filling requires no cooking.

The meat sauce is made with small items of steak somewhat than floor beef and is really delicious! After all, you can too serve this ravioli with a tomato or vegetable sauce for an equally pleasant meat-free meal.

 Homemade ricotta ravioli with steak sauce.

Ligurian Potato and Mint Ravioli (Turle)

Often known as le turle de Mendatica, this Ligurian potato and mint ravioli recipe is a signature dish from the Ligurian Alps. There, the mountain folks have a singular kitchen referred to as la cucina bianca della Liguria (the white delicacies of Liguria).

You can also make and prepare dinner this conventional stuffed pasta from scratch in simply 60 minutes.

Ligurian Potato and Mint Ravioli (Turle).

Home made Fried Rye Flour Ravioli

This vegetarian home made fried rye flour ravioli is a standard recipe from the scenic Alto Adige (South Tyrol) in Northeast Italy. Recognized domestically as tirtlen, Italians make this ravioli utilizing rye flour, a staple within the area utilized in making bread, pasta, and different dishes. Tirtlen are filled with ricotta and spinach and are very moreish.

Fried rye flour ravioli with spinach and ricotta.

Sardinian Ricotta Ravioli with Saffron and Lemon

The raviolis on this recipe are filled with sheep ricotta, saffron, and lemon zest and are pleasant. In comparison with many home made ravioli recipes, this one from Sardinia is kind of easy to make.

Often known as cruxionis de arrascottu within the native dialect, This pasta is often on the desk at Christmas and different festive events!

Sardinian ricotta ravioli with saffron and lemon.

Baked fish ravioli from Liguria

Contemporary seafood and home made pasta are a match made in foodie heaven! For those who’re a fan of fish and seafood, this baked fish ravioli recipe from Liguria in Northern Italy is a particular must-try! A chic dish that’s good for particular events!

Baked fish stuffed ravioli recipe.

Prune and Fig Cjarsons di Pontebba

Generally known as agnolotti di Pontebba, these prune and fig cjarsons (cjalsons) are a standard candy ravioli originating from the city of Pontebba in Friuli Venezia Giulia, close to the Austrian border. That is considered one of many kinds of cjarsons typical on this a part of Italy, significantly the Alpine mountain space of Carnia in Friuli.

Prune and fig cjarsons alla Pontebba (sweet ravioli).

Piconi Ascolani: Baked Ravioli

This baked ravioli is a standard Easter recipe from Central Italy. Piconi ascolani should not tough to make and so scrumptious you’ll want you made a double batch. Historically they’re eaten for Easter breakfast however are nice as a finger meals or antipasto.

Piconi Ascolani Italian baked ravioli.

Pumpkin Tortelli; recipe from Mantova

These heavenly tortelli from Mantova in Northern Italy are crammed with roasted pumpkin, crushed amaretti biscuits, eggs, cheese and nutmeg. They’re historically served on Christmas Eve with sage butter.

Pumpkin stuffed tortelli pasta from Mantova.

Cannelloni with pumpkin and goat cheese (two methods)

This cannelloni with pumpkin and goat cheese is a wealthy and heavenly recipe. The pasta isn’t cooked in a variety of sauce, however the filling makes it so scrumptious. One other nice strategy to make use of pumpkin and appropriate for vegetarians!

Cannelloni stuffed with pumpkin and goat cheese.

Dried Stuffed Pasta Recipes

Most Italian home made stuffed pasta recipes originated within the North of the nation. Within the South, home made pasta dough is historically made with arduous wheat flour (durum wheat) and water. This dough isn’t actually mushy sufficient to fill.

However, all Italians love stuffed pasta. So, Southern Italians use dried pasta shapes extra. Shapes like paccheri and pasta shells are extremely popular. If you wish to strive some stuffed pasta recipes utilizing ready-made dried pasta, these are all wonderful selections.

Baked Stuffed Paccheri with Sausage and Mushrooms

This Italian-baked stuffed paccheri with sausage and mushrooms is made with giant pasta tubes known as paccheri or schiaffoni; it’s then baked in a tacky white sauce.

Baked stuffed paccheri with sausage and mushrooms.

Stuffed paccheri al forno (maccheroni alla pesarese)

This stuffed paccheri al forno recipe from Marche in Central Italy is a meat-lovers dream. The pasta tubes are filled with a form of paté fabricated from rooster livers, ham and turkey breast. The’re then baked with a floor veal ragu, cream and gruyere. Fairly simple to make and outrageously scrumptious!

Stuffed paccheri pasta al forno.

Potato and porcini mushroom cannelloni

This scrumptious cannelloni (manicotti) is crammed with potato puree and porcini mushrooms and baked in a tacky white sauce. It’s an effective way to serve giant baked pasta tubes.

Potato and porcini cannelloni (manicotti) stuffed pasta recipe.

Ricotta and Basil crammed Paccheri Pasta

This Southern Italian ricotta and basil-filled paccheri recipe is so stuffed with Mediterranean taste and simple to make. For those who’ve by no means tried Neapolitan paccheri pasta earlier than, this is a wonderful recipe to begin with.

Ricotta and basil filled paccheri pasta.

Caccavelle Pasta alla Sorrentina

Caccavelle pasta alla Sorrentina is a flavorful, tacky baked pasta recipe that’s conventional in Campania, however particularly Sorrento. On this model, the pasta is large 50g pasta shells which might be mentioned to be the largest pasta on the planet!

Stuffed caccavelle pasta alla Sorrentina.

Baked Lumaconi Pasta Shells with Chicory and Porcini

These Italian baked lumaconi pasta shells with Catalonian chicory and porcini mushrooms are good for vegetarians and baked pasta followers! You possibly can even serve them as finger or celebration meals!

Baked lumaconi pasta shells stuffed with chicory and porcini.

Baked conchiglioni pasta shells with spinach and ricotta

We love baked pasta right here in Italy, particularly on Sundays and vacation menus. These baked pasta shells with spinach and ricotta are a extremely popular recipe. Other than being scrumptious, baked pasta shells look so lovely and can be eaten as finger meals if the recipe doesn’t embrace a variety of sauce.

Baked conchiglioni pasta stuffed with spinach and ricotta.

Let me know what you suppose.

For those who do strive any of those stuffed pasta recipes, I’d love to listen to what you suppose. Please write a remark right here on the weblog or submit a touch upon the Pasta Project Facebook page.

Your suggestions means quite a bit to me!

Buon Appetito!

Extra Recipe Collections You Could Like

In case you are focused on studying the right way to make different home made pasta and several types of gnocchi, take a look at my store web page for some nice video on-line programs from my associates in Rome! Nothing beats studying to make pasta from Italians! Plus when you’re there why not order a replica of considered one of my pasta recipe cookbooks or checkout some beneficial pasta making instruments?

Reader Interactions