A Guide to Italy’s Most Beloved Filled Pasta Types
We absolutely love our filled pasta here at Purists but even we can have a tough time differentiating one from another. How many Raviolo make a Ravioli?
While many people use the word ravioli to refer to all stuffed pasta, there’s actually a rich variety of shapes, sizes, and fillings — each with its own history and purpose. Rosie even used to call filled pasta, “Pasta Hats”, presumably because they look like little hats. I used to make fun of her for it until I found out about Capaletti!
Here’s a breakdown of some of the most popular types:
Ravioli & Raviolo
Ravioli are perhaps the best-known filled pasta. They are typically square or rectangular, and made by sandwiching filling between two thin sheets of pasta dough. The filling can be meat, cheese, vegetables, or even seafood. Ravioli are often boiled and served with butter, sage, or a light tomato sauce.
A raviolo (singular of ravioli) is one single unit — but sometimes the word is used to describe an oversized version of the dish. This large-format raviolo is often served individually, with a dramatic filling like soft ricotta and a whole egg yolk that oozes when cut open, this is known as Raviolo al Tuorlo. This signature dish was made famous by chef Valentino Marcattilii at Michelin-starred restaurant San Domenico in Imola, Emilia-Romagna.
Tortellini vs Tortelloni
Tortellini are the most common filled pasta in English speaking supermarkets, you see them in many of your favourite supermarkets and are often paired with sauce pots for a quick and easy meal. We think ours are delicious, keep an eye out for our version arriving in Purists “Editions” soon.
Tortellini are small, ring-shaped filled pastas that hail from Emilia-Romagna, particularly Bologna and Modena. Traditionally filled with a mixture of meats (like pork loin, prosciutto, and mortadella) and cheese, tortellini are commonly served in broth (tortellini in brodo), especially during the holidays.
Tortelloni are essentially tortellini’s bigger cousins. They’re larger, more delicate, and often filled with ricotta and herbs instead of meat. Tortelloni are usually boiled and served with butter and sage or a light cream sauce — not in broth, due to their size and more fragile structure.
Agnolotti
Agnolotti come from the Piedmont region in northern Italy. They’re similar in shape to ravioli but are made from a single sheet of pasta that’s folded over the filling before being cut. Agnolotti are typically smaller and have a signature crimped edge. The filling is usually roasted meat or vegetables, and the pasta is traditionally served with butter and sage or meat juices (sugo d’arrosto).
Cappelletti
Named for their hat-like shape (cappello means “hat” in Italian), cappelletti are similar to tortellini but often slightly larger and rounder. They originate from central Italy — especially the regions of Marche, Umbria, and Emilia-Romagna. The filling can vary regionally but often includes cheese, meat, or both. Cappelletti are commonly served in broth, especially during festive occasions.
