5 Stuffed Pasta Recipes You Might Never Have Heard of

5 Stuffed Pasta Recipes You Might Never Have Heard of
From Fine Dining Lovers - January 23, 2018

There's more to Italian stuffed pasta than ravioli.Infact as you travel south through the country stuffed pasta can be found in dozens and dozens of different types and shapes.

From the unusual Sardinian culurgiones to Pusterese mezzelune, here are five less common types of stuffed pasta worthknowing about as well as how to cook them.

For more types of stuffed pasta click here.

Cappelletti (pictured above)

Easily confused with tortellini, Cappelletti arein fact a stuffed pasta with a very particular shape.

Their unique form is obtained by cutting sheets of egg pasta into squares, into the center of which a filling is placed. The dough is then folded in two, to form a triangle, and the corners joined by wrapping the pasta around a finger, so as to obtain the classic "small hat" shape.

Typically from Romagna, cappelletti are also widespread in parts of Emilia (for example in Reggio Emilia) and Marche, where they are cooked in a meat broth (usually capon or mixed cuts) or served without a broth but different seasonings like pork.

The difference between tortellini and cappelletti is in the dough, which is slightly thicker, but also in the filling: In Emilian tortellini it's usual to find pork loin, Bologna mortadella, prosciutto crudo, Parmigiano Reggiano, eggs and nutmeg; however the cappelletti filling is usually a meat patty (beef or pork), eggs and vegetables (celery, carrots, onions ...).

Curlurgiones - Stuffed pasta from Sardinia

Culurgiones are the classic "ravioli" from Sardinia, also known as angiulottus. Culurgiones are usually stuffed with potatoes, pecorino cheese, onions and mint whicha speciality of the Ogliastra area, while in the rest of the region there are several recipes, including that of Gallura, which use lemon or orange peel.

The team at ChefSteps show how to culurgiones below:


Schlutzkrapfen, also known as schlickkrapfen, schlierkrapfen or schlipfkrapfen are a type of stuffed pasta typical to Val Pusteria in northern Italy, but are also popular in other mountainous areas like Tyrol, Trentino Alto Adige and even Austria.




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