You will also see them called agnolotti del plin: the word “plin” in the area of Piedmont from which agnolotti come means “pinched,” as in what you do to the dough when you fold it over to seal it. The filling is usually meat and vegetable-based, rather than cheese-based. However, it is made from a single piece of pasta folded over and sealed to form a rectangle.

Although you can find them in all regions, we love the ravioli Chef Matia makes at our Antinori’s Noble Tuscany cooking vacation! AgnolottiĪn agnolotto (this is the singular form) is a type of raviolo. They can be round or square, or (more rarely) a “mezzaluna” shape. The most traditional filling is cheese-based, and it varies in its specifics from region to region. The singular form is “raviolo” and they are usually made by putting the filling between two sheets of pasta (versus using one piece of pasta and folding it over). This is the most well-known stuffed pasta. Life is a combination of magic and pasta.ĭifferent Types of Stuffed Pastas Ravioli ( Or skip to a list of stuffed pasta recipes from our archives.) Here is a brief primer focussing on types of pasta to help you out. So what is the difference between the filled pasta called “ ravioli” and those called “agnolotti” for instance? Between tortellini and cappelletti? Making matters more complicated is that often times the words “ravioli” and “tortelli” are used as generic terms to describe any type of stuffed pasta. Sometimes it can be hard to distinguish one stuffed pasta shape from another.

Did you know that each region of Italy has its own distinctive types of pasta and dishes? And yet there are also classic-filled pasta shapes that you’ll find throughout Italy. At The International Kitchen we love pretty much all types of pasta and have had the chance to make them from scratch many times during our cooking classes in Italy. Italy has so many pasta shapes and types of filled pasta it’s almost impossible to name them all.

Shell shapes and names