Wednesday, June 17, 2009

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.

As stuffed pasta is rich, the sauce which accompanies it is normally light. It makes no sense in adding a rich meat sauce to a pasta stuffed with meat. Several popular sauces are listed in column 2. Feel free to experiment with other sauces.

Knead the dough well or the dough will stretch / tear when rolling / stuffing.
Roll the dough real thin. Pasta thickness doubles on cooking.
Ensure that the fillings are not too watery. If they can be shaped into a tight ball, they usually are good for stuffing.
Wet the edges with water and press them firmly to seal. This will prevent the parcels from bursting open while being cooked.
Press down the edges so that they are real thin – or the edges will be thick and doughy on cooking.
Stuffed pasta parcels can be served with sauce or can be pan fried, deep fried, baked, added to salads, soups etc. 
Stuffed pasta freezes well and lasts for weeks. It however takes more time to cook. 


Zucchina Trombetta said...

your knoledge of italian food is really amazing...

Anonymous said...


We have just added your latest post "1001 Stuffed Pasta Recipes" to our Food Directory . You can check the inclusion of the post here . We are delighted to invite you to submit all your future posts to the directory for getting a huge base of visitors to your website and gaining a valuable backlink to your site.

Warm Regards Team

Food Consultancy / Licensing / Crash Courses

Contact for complete Food consultancy from concept to completion.

Customised one page cookbooks now available for pressure cooker / microwave / mixie / masala & other cooking product manufacturers. Replace bulky recipe books with easy to refer One page cookbooks and watch your sales soar !


Blog Archive

Cooking is fun - Duplication is a pain !

"It is extraordinary to me that the idea of creating thousands of recipes by mixing building blocks takes immediately to people or it doesn’t take at all. .... If it doesn’t grab a person right away, ... you can talk to him for years and show him demos, and it doesn’t make any difference. They just don’t seem able to grasp the concept, simple as it is". ( Thanks Warren Buffett !)

"What's angering about instructions in many cookbooks is that they imply there's only one way to cook a dish - their way. And that presumption wipes out all the creativity." Cook dishes your way - Download  1001 South Indian curries now and learn to cook, not to duplicate ! ( Thanks Robert Pirsig !)

"Recipe purity is no different from racial purity or linguistic purity. It just does not exist. Cuisines are alive and change all the time. What is traditional today was esoteric just a few decades back. So being a 'foodist' is as bad as being a racist !

About Me

My photo
Chennai, Tamilnadu, India
Okay, let me start from the very beginning. 1500 crore years ago, with a Big Bang, the Universe is born. It expands dramatically. Hydrogen forms, contracts under gravity and lights up, forming stars. Some stars explode, dusting space with the building blocks of life. These condense into planets, one of which is Earth. Over time, self replicating molecules appear, multiply and become more complex. They create elaborate survival machines (cells, plants, animals). A variety of lifeforms evolve. Soon, humans arise, discover fire, invent language, agriculture and religion. Civilisations rise and fall. Alexander marches into India. Moguls establish an empire. Britain follows. Independence. Partition. Bloodshed. The license raj is in full sway. I'm born. India struggles to find its place. Liberalisation. The Internet arrives! I move from Tirupur to Chennai. Start a company. Expand into Malaysia, Singapore and the Middle East. Poof! Dot com bust. Funding dries up. Struggle. Retire. Discover the joy of cooking, giving, friendships and the pleasures of a simple life. Life seems less complicated. Pizza Republic, Pita Bite and Bhojan Express bloom !

Looking for Treatment?