Stuffed pasta is one of the true hidden gems of Italian cuisine. While ravioli and tortellini are well-known, there’s a whole world of lesser-known varieties like sacchetti and casunziei that are equally delicious. Get ready to explore these unique and flavorful stuffed pastas that deserve a spot on your table!
🥜 In a Nutshell
- The world of stuffed pasta is rich and varied, with countless shapes and fillings that can feel overwhelming, especially if you’re new to Italian cuisine. To make it easier, I’ve compiled a list of the most popular types, along with some lesser-known varieties you must try at least once.
- Below, I'll also talk about other stuffable pastas, like lasagna and stuffed shells, which allow for easy customization—whether you prefer a simple cheese filling or something heartier like ground beef.
- To simplify your cooking experience, I’ll highlight the best sauce pairings for each type of stuffed pasta and filling, making the entire process a breeze.
❓ What is Stuffed Pasta?
Stuffed pasta, or filled pasta, is a beloved culinary tradition across various regions of Eurasia. It involves encasing a delicious mix of fillings—cheese, meats, vegetables, or a combination—inside pockets of pasta dough.
Globally, tortellini and ravioli are the most recognized types. You’ll often find spinach and ricotta ravioli in grocery stores, while restaurants might offer luxurious options like lobster ravioli with browned butter sauce. At home, a popular choice is the generously filled "conchiglie," or shell pasta, often baked to perfection.
The stuffed pasta market is on the rise, with growth expected from 2023 to 2030. Brands like Giovanni Rana and Voltan SpA are leading the way, particularly in North America and Europe, despite recent setbacks.
👩🏻🍳 Shaping and Varieties of Stuffed Pasta
Stuffed pasta comes in a variety of shapes, each designed to complement its filling. Ravioli are typically square or rectangular, tortellini form ring-like shapes, and cannelloni are tubular.
These shapes not only hold the fillings but also harmonize with sauces, creating a rich tapestry of flavors that make stuffed pasta a cherished dish worldwide.
Whether you choose dry or fresh pasta, remember that cooking times will vary—fresh pasta cooks in just a few minutes, offering a quick yet satisfying meal.
🧾 Different Types of Stuffed Pasta (Most Common)
1. Ravioli
Ravioli, from the Italian "riavvolgere" meaning "to wrap," is a classic Italian pasta. It consists of two thin layers of dough encasing various fillings like cheese, meat, vegetables, or seafood.
Typically square or rectangular, each piece is made by placing filling between two sheets of pasta and sealing the edges. The singular form, "raviolo," refers to just one piece, while "ravioli" denotes the plural.
Serving Suggestions: Serve with a light tomato sauce, pesto, or butter and sage. A side of garlic bread and a green salad complements it well.
Cooking Time: Boil for 4-6 minutes until they float to the surface and are al dente.
2. Tortellini
Tortellini is a small, ring-shaped stuffed pasta originating from the Italian region of Emilia. Its name is believed to be a diminutive of "torta," implying something small and round, as torta means cake. (source)
Traditionally filled with a mix of meat (pork loin, prosciutto) or cheese, these pastas are shaped by folding a square of dough around the filling and then twisting the ends to form a ring.
Tortellini is smaller and more meat-focused compared to its larger cousin, tortelloni, which is often filled with cheese and vegetables like spinach, or roasted pumpkin.
Serving Suggestions: Ideal with broth for tortellini in brodo, or with cream, tomato, or pesto sauces. A side of Italian bread and a simple arugula salad pairs nicely.
Cooking Time: Cook in boiling water for about 8-9 minutes.
3. Tortelloni
Tortelloni pronounced "tor-tell-OH-nee," these are large, ring-shaped pasta pieces, akin to a torus. Traditionally, they are filled with a blend of ricotta cheese and leafy greens like spinach.
Tortelloni are best enjoyed with light sauces, such as a sage and butter sauce, complementing their delicate flavor without overshadowing the rich filling. A light sprinkling of Parmesan cheese really works wonders too!
Serving Suggestions: Serve with a butter and sage sauce or a light tomato sauce. A side of roasted vegetables or a caprese salad makes a great addition.
Cooking Time: Boil for about 10-11 minutes until they float to the surface and are tender.
4. Cappelletti
Cappelletti, pronounced "kap-pell-ET-tee," are small, hat-shaped pasta similar to tortellini but more complicated. They are typically filled with a mix of meats or cheese.
The key difference between cappelletti and tortellini lies in their shape: cappelletti resembles little hats, while tortellini are ring-shaped, resembling a navel.
Serving Suggestions: Delicious in a rich broth or with a light tomato sauce. Pair with a crisp white wine and a simple mixed salad.
Cooking Time: Boil for 7-9 minutes until tender.
5. Agnolotti
Agnolotti, pronounced "ag-no-LOT-tee," is a type of pasta typical of the Piedmont region in Italy. These pastas are square or rectangular with a folded-over edge, containing a variety of meat or vegetable fillings.
Unlike ravioli, which are sealed on all sides, agnolotti have a distinct folded edge, and their fillings are traditionally more meat-based, reflecting the culinary traditions of their region of origin.
Serving Suggestions: Agnolotti pairs well with a butter sage sauce or a light meat sauce. Serve with a side of grilled asparagus or a simple spinach salad.
Cooking Time: Boil for 4-5 minutes until al dente.
Lesser-Known Stuffed Pasta Types
6. Sacchetti
Sacchetti (pronounced "sa-ket-TEE"), meaning "little bags," is a unique pasta shaped into small pouches or purses. They are also known as Fagottini, which translates to "little bundles," in Italian.
Sacchetti is typically filled with cheese varieties like ricotta, cream cheese, or goat cheese. To create Sacchetti, a small amount of filling is placed in the center of a circular pasta dough, which is then gathered and twisted at the top to form a pouch.
Serving Suggestions: Sacchetti pairs well with creamy sauces like Alfredo or a simple butter sauce. Serve with a light, crisp salad and a glass of white wine.
Cooking Time: Boil for about 4-5 minutes until they float to the surface and are al dente.
7. Pansotti
Pansotti, sometimes spelled "panzotti" or "pansoti," is a traditional stuffed pasta from the Liguria region of Italy. They are typically triangular in shape, resembling large ravioli but with a more pointed edge.
Pansotti often has a vegetarian filling of greens, such as spinach or chard, and ricotta cheese. The name "Pansotti" translates to "pot-bellied" in the local dialect, referring to their plump, rounded appearance. (source)
Serving Suggestions: Traditionally served with a walnut sauce, but also great with a light tomato sauce. Complement with a fresh garden salad and crusty Italian bread.
Cooking Time: Boil for about 4-5 minutes until tender.
8. Casunziei
Casunziei, also known as "casonciei," "casanzes," or "csanzöi," is a type of stuffed pasta from the Dolomites area in Northern Italy. Pronounced "ka-soon-ZAY," these half-moon-shaped pastas are typically filled with a variety of ingredients, such as beets, spinach, and ricotta cheese.
The shape is achieved by folding a circle of dough over the filling and sealing the edges to create a crescent. Casunziei is often served with melted butter and poppy seeds, highlighting the unique flavors of the filling. (source)
Serving Suggestions: Best served with melted butter and a sprinkle of poppy seeds or a light tomato sauce. A side of roasted vegetables or a mixed greens salad pairs nicely.
Cooking Time: Boil for about 4-5 minutes until they float to the top and are al dente.
Pasta To Stuff
And to finish, here's a short list of pasta that can be used as a vessel for fillings.
9. Lasagna
Lasagna, with its roots in Italian cuisine, is a beloved pasta dish known for its layered structure. It typically consists of layers of flat lasagna noodles, alternating with fillings such as Bolognese sauce, and cheeses like ricotta, mozzarella, and Parmesan.
A key to preventing lasagna from falling apart is to ensure each layer is adequately covered with sauce, particularly for no-boil noodles, as it cooks the noodles and maintains the structure, ensuring the lasagna holds together well.
Additionally, allowing the lasagna to rest for about 10 minutes after baking helps the layers set and makes it easier to serve.
Serving Suggestions: Lasagna is a hearty dish on its own. Serve with a side of garlic bread and a simple Caesar or mixed greens salad.
Cooking Time: Bake in a preheated oven at 375°F (190°C) for about 45-60 minutes. Let it rest for 10-15 minutes before serving.
10. Stuffed Shells
Stuffed Shells, or "Conchiglie" in Italian, are large, shell-shaped pasta perfect for holding a variety of delicious fillings.
Common fillings include ricotta cheese, spinach, and ground meat, all topped with tomato sauce and melted cheese.
To prepare, the jumbo shells are boiled until al dente, then stuffed and baked. This dish is a household favorite for its comforting flavors and the endless possibilities for customizing the fillings.
Serving Suggestions: Ideal with ricotta and spinach or meat filling, topped with marinara and mozzarella. Complements well with green salad and garlic bread, or opt for steamed veggies or tomato salad for a simpler side.
Cooking Time: Boil shells for about 7-8 minutes until al dente. Post-stuffing, bake at 350°F (175°C) for 25-30 minutes until sauce bubbles and cheese melts.
11. Manicotti
The term "manicotti," translating to "little sleeves" in Italian, aptly describes this pasta's shape. Manicotti are large, tube-shaped pasta shells, ideal for stuffing with rich fillings like ricotta cheese, spinach, or ground meat.
The key to filling manicotti shells efficiently is to either use a piping bag or to spoon the filling into partially cooked, more pliable pasta tubes, ensuring a smooth and even distribution of the filling.
Serving Suggestions: Best served with marinara or béchamel sauce, accompanied by a Caesar salad and crusty bread.
Cooking Time: Bake filled manicotti in a preheated oven at 350°F (175°C) for about 40-50 minutes.
12. Cannelloni
Cannelloni, meaning "large reeds," are cylindrical pasta tubes filled with ingredients like meat, cheese, and vegetables.
The filling process involves either piping or spooning the mixture into the tubes. Cannelloni is usually covered in sauce and baked, resulting in a hearty and satisfying dish.
For convenience, you can make cannelloni using lasagna sheets, as I’ve done in my beef cannelloni recipe with white sauce.
Serving Suggestions: Serve with tomato or béchamel sauce, along with a mixed greens salad and focaccia bread.
Cooking Time: Bake in a preheated oven at 350°F (175°C) for about 40-45 minutes.
🙋♀️ People Also Ask [FAQs]
Make sure to seal the edges really well and avoid overstuffing them. Cook them in a large pot of gently boiling water without overcrowding.
I usually put my leftover stuffed pasta in an airtight container and keep it in the fridge for up to 3-4 days. When reheating, add a little sauce or water to keep it from drying out. If storing it without sauce, use a little olive oil or butter to stop them from sticking.
Try not to overfill the pasta or skimp on sealing the edges. Also, avoid using a filling that's too watery and make sure not to boil them too vigorously, as it can cause them to break.
I often make extra stuffed pasta and freeze some for the next time. I lay them out on a baking sheet to freeze first, then transfer them to a freezer bag. When cooking them later, I add a few extra minutes to the usual cooking time since they're frozen.
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