Stuffed pasta shapes

Agnolotti

Stuffed · Piedmont

small pillow of roast meat filling, folded from one sheet and cut. cooks in 2 to 4 min

Anolini

Stuffed · Emilia-Romagna

small round parcel stamped from two sheets, filled with braised beef. cooks in 3 to 5 min

Cannelloni

Tubes · Campania

large smooth tube for stuffing, or a rolled sheet. cooks in 20 to 30 min

Cappellacci

Stuffed · Emilia-Romagna

large folded parcel filled with pumpkin, shaped like a peasant's hat. cooks in 3 to 5 min

Cappelletti

Stuffed · Emilia-Romagna

circle or square folded and pinched into a little hat. cooks in 3 to 5 min

Caramelle

Stuffed · Emilia-Romagna

rectangle rolled around a filling and twisted at both ends like a sweet wrapper. cooks in 3 to 5 min

Casoncelli

Stuffed · Lombardy

half-moon or folded parcel with a bread, meat, and amaretto filling. cooks in 4 to 6 min

Cjarsons

Stuffed · Friuli-Venezia Giulia

half-moon of potato dough with a sweet and savoury filling. cooks in 4 to 6 min

Conchiglioni

Short shapes · All of Italy

jumbo shell for stuffing. cooks in 13 to 16 min

Culurgiones

Stuffed · Sardinia

potato and pecorino filling sealed with a pleated braid like an ear of wheat. cooks in 5 to 8 min

Manicotti

Tubes · United States

large ridged tube for stuffing, the American cannelloni. cooks in 20 to 30 min

Marubini

Stuffed · Lombardy

round or square parcel of braised meat, served in three broths. cooks in 3 to 5 min

Mezzelune

Stuffed · Trentino-Alto Adige

circle folded in half over a filling into a half-moon. cooks in 3 to 5 min

Pansotti

Stuffed · Liguria

plump triangular parcel filled with wild greens and cheese. cooks in 4 to 6 min

Ravioli

Stuffed · All of Italy

filling sealed between two squares of egg sheet, edges crimped. cooks in 3 to 6 min

Tortelli

Stuffed · Emilia-Romagna

filled parcel, square, rectangular, or rolled, by region. cooks in 3 to 6 min

Tortellini

Stuffed · Emilia-Romagna

small square folded over a filling and wrapped around the finger into a ring. cooks in 2 to 4 min

Tortelloni

Stuffed · Emilia-Romagna

large tortellini, folded the same way around a ricotta filling. cooks in 3 to 5 min

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. cooks in 5 min

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