You know and love ravioli, those delightful pasta quadrilaterals that are stuffed, more often than not, with pumpkin and ricotta. After all, not much can beat a homemade ravioli recipe in the cooler months. But are you familiar with its other filled-pasta cousins? Agnolotti are Piedmont’s oblong answer to ravioli, while tri-tipped pansotti hail from Liguria and tortellini come from Bologna. Whatever shape takes your fancy, the premise for these recipes is simple: fold, eat, repeat.
Here we have the classic ravioli filling recipe of spinach and ricotta, as well as prawn ravioli and pumpkin and ricotta cheese filling. If you’re after other filled pasta, try our mushroom cannelloni, tortellini Bolognese or beef agnolotti
These are our best recipes for ravioli and other filled pastas.
Casoncelli alla Bergamasca (the Al Dente way)
Tipo 00’s potato and cauliflower tortelloni
Sarah Cicolini’s beef and ricotta cannelloni
Prosciutto and parmesan cappellacci with brown butter and asparagus
Agostino’s mushroom tortelloni with buffalo ricotta
Ricotta agnolotti with anchovy butter by Alberto’s Lounge
Paccheri with sausage ragù and mozzarella
Beef agnolotti with hazelnut and sage butter
Pendolino’s mezzalune di maiale con guanciale brasato e asparagi
Pendolino’s mezzalune di maiale con guanciale brasato e asparagi (mezzalune ravioli with braised pork cheek and asparagus)
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