Pasta ripiena
Stuffed
Two sheets or one folded sheet around a filling. The filling is the flavor, so the sauce stays simple: butter and sage, broth, a light tomato.
- Shapes
- 21, 15 with a full profile
- Measured
- 15 shapes
- Length
- 20 to 80 mm
- Width or diameter
- 20 to 60 mm
- Cook time
- 2 to 8 min
- Surface
- 20 smooth, 1 rough
- Hollow
- 1 shape
- Dough
- 17 egg, 3 semolina, 1 potato
- Made by hand
- 6 shapes
- Usually fresh
- 15 shapes
- Regions
- Emilia-Romagna (7), Lombardy (3), All of Italy (3), Sardinia (2)
- On a brand page
- 2 shapes
Ranges span every measured member.
What the family takes
Across the 15 profiled shapes, the sauces named most often: Butter and sage (13), In brodo (6), Cream sauce (6), Meat ragu (4), Pomodoro (4), Porcini (3).
15 shapes with a full profile
Agnolotti
Stuffed · Piedmont
small pillow of roast meat filling, folded from one sheet and cut
Anolini
Stuffed · Emilia-Romagna
small round parcel stamped from two sheets, filled with braised beef
Cappellacci
Stuffed · Emilia-Romagna
large folded parcel filled with pumpkin, shaped like a peasant's hat
Cappelletti
Stuffed · Emilia-Romagna
circle or square folded and pinched into a little hat
Caramelle
Stuffed · Emilia-Romagna
rectangle rolled around a filling and twisted at both ends like a sweet wrapper
Casoncelli
Stuffed · Lombardy
half-moon or folded parcel with a bread, meat, and amaretto filling
Cjarsons
Stuffed · Friuli-Venezia Giulia
half-moon of potato dough with a sweet and savoury filling
Culurgiones
Stuffed · Sardinia
potato and pecorino filling sealed with a pleated braid like an ear of wheat
Marubini
Stuffed · Lombardy
round or square parcel of braised meat, served in three broths
Mezzelune
Stuffed · Trentino-Alto Adige
circle folded in half over a filling into a half-moon
Pansotti
Stuffed · Liguria
plump triangular parcel filled with wild greens and cheese
Ravioli
Stuffed · All of Italy
filling sealed between two squares of egg sheet, edges crimped
Tortelli
Stuffed · Emilia-Romagna
filled parcel, square, rectangular, or rolled, by region
Tortellini
Stuffed · Emilia-Romagna
small square folded over a filling and wrapped around the finger into a ring
Tortelloni
Stuffed · Emilia-Romagna
large tortellini, folded the same way around a ricotta filling
6 more stuffed
Names, origins, and what the sources say. Profiles in progress.
Agnolini
Stuffed · Lombardy
Agnolini are a type of stuffed egg pasta originating from the province of Mantua (commonly called agnulìn or agnulì in the Mantuan dialect)
Caccavelle
Stuffed · Campania
Large bowl-like pasta intended for stuffing
Casunziei
Stuffed · Veneto
Stuffed pasta with various fillings
Fagottini
Stuffed · All of Italy
A 'purse' or bundle of pasta, made from a round of dough gathered into a ball-shaped bundle, often stuffed with ricotta and fresh pear
Sacchettoni
Stuffed · All of Italy
Round, similar to fagottini, but also using ravioli stuffing. A small square of pasta is brought around the stuffing and twisted.
tumbarella
Stuffed · Sardinia
Classic plates
- Agnolotti al burro e salviaAgnolotti
- Agnolotti al tovaglioloAgnolotti
- Agnolotti del plin al sugo d'arrostoAgnolotti
- Anolini alla parmigianaAnolini
- Anolini in brodoAnolini
- Cappellacci di zucca al burro e salviaCappellacci
- Cappellacci di zucca al raguCappellacci
- Cappelletti alla pannaCappelletti
- Cappelletti in brodoCappelletti
- Cappelletti romagnoli al raguCappelletti
- Caramelle di ricotta al burro e salviaCaramelle
- Caramelle di zuccaCaramelle
- Casoncelli alla bergamascaCasoncelli
- Casoncelli alla brescianaCasoncelli
- Cjarsons di Carnia con ricotta affumicataCjarsons
- Culurgiones al burro e salviaCulurgiones
- Culurgiones al sugo di pomodoroCulurgiones
- Marubini ai tre brodiMarubini
Read more
Semolina versus egg dough: the two doughs of Italian pasta
The difference between durum semolina pasta and egg pasta: flour, water, eggs, where each is made, how each cooks, and which sauces each dough wants.
Fresh versus dried pasta: neither is better, they are different foods
The difference between fresh and dried pasta: dough, texture, cook time, storage, and which shapes and sauces belong to each.
Pasta di Gragnano PGI: the town that made dried pasta an industry
What the Gragnano PGI protects, why the town near Naples became the capital of dried pasta, and what the mark means on a box.
Sources
- Every figure above is computed from the shape records. Each shape page names the brand page, spec sheet, or measured box behind its own numbers.
- The sauce counts and the classic plates come from the pairings and dishes in the profiled shape records: our editorial judgement, checked against the regional cookbooks named on the shape pages.