Shaping pasta

Ravioli recipes and other filled-pasta shapes you need

From agnolotti through to a classic spinach and ricotta ravioli, we have you covered.

The type of pasta dish we'd happily eat year-round.

Yes, making your own ravioli can be time-consuming. But it pays big dividends.

Agnolotti are the Piedmontese answer to ravioli. And we can confirm they're just as delicious.

Liguria's stuffed pasta is a tri-tipped thing of wonder.

The flavours of northern Italy are brought to life in this classic stuffed pasta dish.

Australian Gourmet Traveller recipe for ravioles.

Which body part is said to have inspired one of pasta’s most distinctive shapes? Emma Knowles investigates.

Take care not to overcook the pasta; the ravioli are most impressive when the yolk in the centre is still runny.

Australian Gourmet Traveller Italian recipe for tortelli caramelle (pasta filled with wild greens and beetroot) by Anna Maria Eoclidi