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.

Most Recent

Butternut Squash Tortelli

Butternut squash, roasted until tender and golden brown, offers a sweet and earthy balance to the creamy butter sauce draping the pasta. Crushed amaretti cookies add a welcome almond flavor and a lightly crunchy texture to the creamy filling. This generous recipe is easily halved. For a shortcut, substitute wonton wrappers for the fresh pasta and reduce cook time as needed for al dente results.

Ricotta-Filled Handkerchief Pasta with Pesto and Marinara

Known in Italian as mandilli, this delicious dish, from Tim Cushman at Manhattan’s Covina, consists of sheets of pasta coated with pesto sauce, stuffed with ricotta and topped with tomato sauce. It’s great with a berry-rich Piedmont red, like the 2014 Piazzo Barbera, Cushman says. To save time, you can use store-bought pasta sheets.Slideshow: Ravioli Recipes

Spinach-and-Prosciutto Ravioli

As a stuffing for her supple ravioli, Missy Robbins, chef at Lilia in Brooklyn, mixes spinach and prosciutto with two cheeses. Her ravioli can be made a month ahead of time—freeze them in a single layer; when they are solid, they can be combined in a large resealable plastic bag. The bright acidity and bubbles of a Franciacorta like Ronco Calino Brut amplify the nutty brown butter notes in the pasta.Slideshow: 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

Uovo in Raviolo with Hand-Grated-Tomato Sauce

You can buy many kinds of stuffed and filled fresh pasta, but you won’t find these oversize ricotta-and-egg-filled ravioli, from chef Sarah Grueneberg of Chicago’s Monteverde, in a shop. That’s why they’re the ultimate filled pasta to make at home. Slideshow:  More Pasta Recipes 

More Stuffed Pasta

Tortellini Recipes

The ring-shaped pasta tortellini is the star of all of these recipes. From a cheese tortellini with walnut pesto to a special Vetri's almond-ricotta tortellini with truffle butter, here are some of our best tortellini recipes.

Ravioli Recipes

Crispy ricotta and mint wonton ravioli, a vegetable-and-ravioli lasagna and ravioli nudi in tomato sauce top our list of delicious pasta recipes, all highlighting variations of ravioli.

Easy Ravioli

You can make this ravioli with Four-Cheese Filling, Carrot-and-Ricotta Filling, or Meat Filling.Dough Tip"Always err on the side of making ravioli dough a little bit sticky," Domenica Marchetti says. "You can sprinkle on more flour as you roll it out."