Continuing with our discussion about different pasta shapes and what sauces go best with each, we will be talking about the filled pasta today.
The most common pasta that is filled are the Ravioli, tortellini, cappelletti. As we are all aware, there are many variations on these popular pastas as far as sauce and filling is concerned. The most popular of these pastas is probably the ravioli. Ravioli is a pocket type filled pasta that is cut into squares. There are variations of the ravioli that include deep fried, but the traditional and the best preparation is served in an amazing sauce that compliments the filled pasta. The ravioli is made from very thin sheets of pasta, and then topped with the filling and finally covered with another very thin sheet of pasta and cut into individual squares. Be sure to make the pasta so thin that you can almost see through it, or it will be too doughy and not great.
Tortellini and cappelletti (little hats) are very similar. There are some slight differences such as the cappelletti start from squares of pasta whereas tortellini start from circles and tortellini tends to be smaller. It seems that the biggest difference is really the region in Italy that you are in. These pastas are filled with a variety of fillings such as cheese, vegetable or meat.
Stuffed pastas are typically served in a lighter sauce since the filling is the main event and packed with the flavor.
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