1001 Stuffed Pasta Recipes
Stuffed 'anything' tastes good seems to be the logic behind stuffed pastas, stuffed crust pizzas, stuffed parathas, momos, dumplings, dimsums, potstickers etc. All these were probably invented as a way to use up leftovers, but now have acquired a charm of their own. The basic skill needed is common to all these recipes – Kneading, stuffing and cooking.
Infinite stuffed pasta shapes are possible – the dough sheet can be cut with a pastry punch into any shape of your choice. A few popular pasta shapes are listed in column 1. These stuffed parcels can be as small as you can make it or as large as you can handle. Learn to stuff and you can dream up numerous variations of your own!
The following pasta shapes are listed in this cookbook :
0.: Agnolotti (ann-ee- oh- lot- ee : priest’s cap ) from Piedmont.
1.: Ravioli ( raw- vee- oh-lee)
2.: Raviolini / Ravioletti ( Small / large ravioli)
3.: Capaletti (caw-pay-lay-tee : Alpine hats)
4.: Tortelli ( Tor - telly)
5.: Tortellini( Small Tortelli)
6.: Tortelloni ( Large Tortelli)
7.: Manti ( man- tee) from Turkey
8.: Pansotti ( Pan - so - tee)
Almost anything an be used for stuffing. Traditionally, certain shapes are specific to a region and usually use ingredients from that region.( eg greens and ricotta for Liguarian ravioli) But feel free to experiment with a variety of fillings of your choice. Some popular fillings are listed in column 3.
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