Ravioli and other filled-pasta recipes you need

From agnolotti through to tortellini, we have you covered.

Casoncelli alla Bergamasca (the Al Dente way)
You know and love ravioli, those delightful pasta quadrilaterals that are stuffed, more often than not, with pumpkin and ricotta. 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. Whatever shape takes your fancy, the premise for these recipes is simple: fold, eat, repeat.