Stuffed Pasta

Cannelloni, ravioli and tortellini are just a few of our favorite stuffed pastas—we love to stuff oversized pasta shells with ricotta and radicchio, homemade ravioli with cauliflower and crab, and cannelloni with roasted carrots and Parmesan. One of our favorite stuffed pastas is tortellini filled with toasted almonds and sweet ricotta—it’s super subtle but still has incredible depth of flavor. Serve it with a sauce made from butter and truffle oil for a truly decadent meal. For a super classic stuffed pasta, you can’t go wrong with shells stuffed with cheese and baked until they’re bubbly. Three kinds of cheese, chopped spinach and spicy tomato sauce make this recipe our go-to. Find a recipe for every occasion in F&W’s guide to stuffed shells.

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Food & Wine: How to Make Raviolo
How to Make Raviolo
At Chicago's Monteverde, there's never a question about how fresh the pasta is: At the pastificio right in the dining room, chef Sarah Grueneberg and her "pasta ladies" roll and cut dough and pipe out filling for the daily specials. One dish that we can't get enough of is uovo in raviolo, a giant pasta round stuffed with fresh ricotta, feta and a runny egg yolk. Instead of the traditional brown butter, Grueneberg opts for a light tomato sauce with a pinch of chile flakes. She was inspired by one of her favorite Italian dishes, uova in purgatorio (eggs in purgatory). From there, she says, she "just connected the dots." Here's how to #putanegginit at home.—Tina Ujlaki

The Best Stuffed Pasta Ideas

Easy Stuffed Pasta Recipes