Filled pasta

Filled pasta is pasta in which a thin sheet of dough wraps a filling of cheese, meat, fish or vegetables; the edges are sealed and the pieces are boiled like ordinary pasta. The best-known examples are ravioli, tortellini and cappelletti.

Italy has no separate law just for filled pasta: fresh filled pasta is produced under the fresh pasta rules of Decree no. 187 of 2001, which means it is kept at no more than 4 °C. In the EU, Regulation 1169/2011 requires every allergen in both dough and filling to be highlighted: wheat (gluten), eggs, milk and sometimes nuts, fish or crustaceans. Several kinds hold an EU protected geographical indication (PGI): Cappellacci di zucca ferraresi from Ferrara, Culurgionis d'Ogliastra from Sardinia, the French Raviole du Dauphiné and the German Schwäbische Maultaschen.

Composition: the dough is usually egg pasta, flour or semolina with eggs, because it is elastic and does not tear. Fillings include ricotta with spinach; a mix of pork, prosciutto and mortadella with parmesan for tortellini; pumpkin for cappellacci; potato with pecorino and mint for culurgionis.

How it is made: the dough is rolled very thin, small portions of filling are placed on it, covered with a second sheet or folded over, the edges are pressed tight and the shapes are cut out. Factories do this by machine; there is also dried filled pasta for long storage.

Main kinds: ravioli, tortellini, cappelletti, agnolotti from Piedmont, cappellacci, culurgionis, as well as Maultaschen and raviole.

How to cook and serve: cook in salted water at a gentle boil so the pieces do not burst; fresh ones are ready in a few minutes. Tortellini are classically served in broth, ricotta ravioli with butter, sage and parmesan.

Why it matters: filled pasta is almost a complete dish, but the filling should be read carefully for allergens. Keep fresh filled pasta in the fridge, or freeze it for longer storage.