![]() Ring-shaped, usually stuffed with a mixture of meat and cheese. Sweet variations can be found (tortelli cremaschi).Ĭappellacci, turtello (Emilia-Romagna), tordelli (Tuscany), casonsei (Bergame and Brescia) Square sheet of pasta folded into a triangle or discus folded into half-circle, with both extremities subsequently joined to form a ring shape. A small square of pasta brought around the stuffing and twisted. ![]() Round, similar to fagottini, but also may use ravioli stuffing. Rotoli imbotito strudel (Trentino-Alto Adige) pasta al sacco (Marche) Though commonly square, other forms are also used, including circular and semi-circular (Mezzelune)Ī rolled pasta with filling cooked roll is normally sliced, covered in sauce and broiled in the oven Two pieces of pasta on top of another, stuffed with cheese, ground meat, pureed vegetables, or mixtures thereof. Triangular shape with a bulging center, does not contain meat. Lumachelle, lumachette, cirillini, chifferini, ciocchiolette, cirillini, gomitini, gozziti, lumachelle, lumachoni, pipe, pipette, tofarelle In the large majority of Romagna the filling is made by a mixture of parmesan and soft cheese.Ĭappelli, cappelli del prete, or nicci in Tuscany.Ī stuffed pasta resembling double twist candies.Ī stuffed pasta typical with a filling of potato and mintĬulingionis, Culurzones, Kulurjones, angiolottus, spighittiĪ 'purse' or bundle of pasta, made from a round of dough gathered into a ball-shaped bundle, often stuffed with ricotta and fresh pear Squares of dough filled with cheese (or, rarely, meat) and closed to form a small hat (cappello=hat). Rolls of pasta with various fillings, usually cooked in an ovenĬannaciotti, canneroncini, cannarone/cannerone (Naples), cannarune (Apulia), canneroni, cannoli/ crusetti (Sicily), manfriguli/manfrigoli (Valtellina), manicotti (in the US), gnocchettoni zitoni, tagliati di zitoni, cannelloni zitoni, spole, sigarette, schiaffoni Large bowl-like pasta intended for stuffing Or leave out the woody herbs and just add a little fresh parsley to your melted butter just before the pasta goes in.Semicircular or square pockets can be stuffed with ricotta, a mix of cheese and meats (agnolotti di grasso), or pureed vegetables (agnolotti di magro).Īgnellotti, agnolòt, angelotti, langaroli, langheroli, piat d'angelòt You can try variations on this - leave out the herbs completely and just melt the butter with lots of black pepper and melt in a little Parmesan. If the sauce has gone too dry, add a little more pasta water to make it loose and creamy. You can now mix in a little grated Parmesan for extra creaminess and flavour, although this is optional. Add your cooked pasta to the sauce and toss/mix well in the pan. Swirl and simmer a little more until it’s a thickish consistency.ģ Before you drain your pasta, reserve a little more of the pasta cooking water in case you need a touch more. Let the butter fry and the herb infuse its flavour until the butter starts to go golden brown - this will give a nice nutty flavour!Ģ At this point, add a small ladle of the water in which you’re cooking your pasta (the salt and starch from this will make your sauce creamy and seasoned). Swirl the butter around with the herb a little as it melts. ![]() Around three sage leaves per person (or equivalent of other woody herbs like thyme or rosemary)ġ Add your butter and your sage to a wide pan on a medium/high heat. ![]() A knob of butter per person (roughly a large tablespoon), or more if you’re feeling indulgent.It’s child’s play, and something that’s so fast to put together that you can make your butter sauce while the pasta is cooking. If in doubt, go for a sage butter! Below we’ve got an Instagram video which will walk you through making one of these (although in this case we used thyme instead of sage). You can almost think of it more as a dressing rather than a sauce. Butter or good olive oil with a few herbs will normally do nicely. The best partners for your fancy filled pastas are super simple. For these reasons we advise you to steer clear of dousing your tortellinis in pesto! Keep it simple and let the pasta do the talking. They not only have more then enough flavour on their own to not require a strong flavoured sauce to go with them, but the sauce may well end up clashing with or drowning the flavour inside your pasta. Think about the fillings you’re likely to find - things like heady truffle, sweet pumpkin, rich spinach and ricotta to name just a few. So let's talk about ravioli, tortelli, agnolotti, cappelletti and all of their wonderful brothers, sisters and cousins! Most stuffed pasta shapes have bags of flavour in their fillings. The more complex the pasta….the simpler the sauce! ![]()
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