Pansotti vs Ravioli
Pansotti is plump triangular parcel filled with wild greens and cheese. Ravioli is filling sealed between two squares of egg sheet, edges crimped.
Side by side, to scale
10 mmPansotti: 40 to 60 mm by 40 to 60 mm
Ravioli: 35 to 60 mm by 35 to 60 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Stuffed | Stuffed |
|---|---|---|
| Region | Liguria | All of Italy |
| Section | Plump triangular parcel filled with wild greens and cheese | Filling sealed between two squares of egg sheet, edges crimped |
| Length | 40 to 60 mm | 35 to 60 mm |
| Width or diameter | 40 to 60 mm | 35 to 60 mm |
| Wall or thickness | 0.6 to 1 mm | 0.6 to 1 mm |
| Surface | Smooth | Smooth |
| Hollow | No | No |
| Dough | Egg pasta | Egg pasta |
| Cook time | 4 to 6 min | 3 to 6 min |
| Energy, dry, per 100 g | 288 kcal (fresh pasta) | 288 kcal (fresh pasta) |
| Protein, dry, per 100 g | 11.3 g | 11.3 g |
| Products catalogued | not measured | 2656 |
| Pairs with | Walnut sauce, Butter and sage | Butter and sage, Pomodoro, In brodo, Cream sauce, Walnut sauce |
Pansotti
Walnut sauce. The green, slightly bitter filling and the sweet creamy walnut paste are a pair. Butter and marjoram is the alternative.
Ravioli
The filling carries the flavour, so the sauce stays simple and smooth: brown butter with sage, a light tomato, a little cream, or a broth. A heavy ragu fights the filling and tears the pasta.
Can you swap them?
Ravioli for pansotti: yes, a ricotta and greens ravioli.
Both take Walnut sauce, Butter and sage.
Only ravioli: Pomodoro, In brodo, Cream sauce.
Sources
- Dimensions, surface, dough, and cook time: each shape page names the brand page, spec sheet, or measured box behind every figure.
- Energy and protein: USDA FoodData Central, per 100 g of the dough, public domain.
- Products catalogued: Open Food Facts, Open Database License, read on 2026-08-25. A crowd database: a count is a floor.