Chapter 6 - Filling & Shaping Stuffed Pasta

Welcome Back to the Pesto Pasteria Pasta School!

Now that you’ve mastered pasta dough and perfected your rolling skills, it’s time to take things up a notch — by filling and shaping stuffed pasta! In this chapter, we’ll guide you through making ravioli, tortellini, and agnolotti with creative filling ideas to inspire your next Italian feast.

Step 1: Preparing the Dough

Before we dive into filling and shaping, ensure your pasta dough is prepared and rested.

For the best results:

• Use 00 flour for silky, smooth dough ideal for stuffing.

• Roll your dough thin but sturdy — about 1mm thickness for perfect stuffed pasta that won’t break while cooking.

Pro Tip: Keep your dough covered with a damp cloth to prevent it from drying out as you work.

Step 2: Choosing Your Filling

Stuffed pasta is all about balancing flavors and textures. Here are some creative filling ideas to try:

Classic Italian Fillings

• Ricotta & Spinach: Ricotta, sautéed spinach, grated Parmesan, and nutmeg.

• Meat & Herb: Ground beef or pork, breadcrumbs, Parmesan, parsley, and garlic.

• Pumpkin & Sage: Roasted pumpkin, ricotta, Parmesan, and fresh sage.

Creative Filling Ideas

• Goat Cheese & Honey: Creamy goat cheese blended with honey and thyme — ideal for tortellini.

• Truffle & Mushroom: Finely chopped mushrooms cooked with garlic and finished with truffle oil.

• Pear & Gorgonzola: A sweet and savory combo perfect for agnolotti.

Pro Tip: Always ensure your filling is thick and firm to avoid leakage when cooking.

Step 3: Shaping Stuffed Pasta

Each stuffed pasta shape has its own technique. Here’s how to master the three classics:

Ravioli (Square or Round)

1. Roll your dough into two thin sheets of equal size.

2. Place small portions of filling, about 1 inch apart, on one dough sheet.

3. Brush around the filling with water to help seal the edges.

4. Place the second dough sheet on top and press firmly around each filling pocket to remove air.

5. Cut into squares with a knife or round with a cutter.

Pro Tip: Use a ravioli cutter for decorative edges and tighter seals.

Tortellini (Ring-Shaped)

1. Roll your dough thin and cut into 2-inch circles.

2. Place a small spoonful of filling in the center.

3. Fold the circle in half to create a semi-circle, pressing the edges to seal.

4. Wrap the folded pasta around your finger and press the tips together to form a ring shape.

Pro Tip: For the perfect tortellini seal, press firmly to ensure no filling leaks out.

Agnolotti (Pillow-Shaped)

1. Roll your dough into a long strip about 3 inches wide.

2. Pipe or spoon filling along the center of the strip.

3. Fold the dough over the filling to create a long log.

4. Press along the edge to seal, then cut into 1-inch pillows using a sharp knife or cutter.

Pro Tip: Press firmly around each agnolotti to ensure no air bubbles remain inside.

Step 4: Cooking Stuffed Pasta

Stuffed pasta requires gentle cooking to avoid breaking or bursting. Follow these tips:

• Use gently simmering water, not a rapid boil.

• Cook ravioli for 3-5 minutes or until they float to the top.

• For tortellini and agnolotti, cook for 2-4 minutes until tender.

Pro Tip: Always cook stuffed pasta in salted water for enhanced flavor.

Step 5: Sauce Pairing for Stuffed Pasta

The right sauce enhances your stuffed pasta without overpowering the filling. Here are some ideal pairings:

• Ravioli: Brown butter sauce, tomato basil sauce, or sage-infused butter.

• Tortellini: Cream-based sauces, light broth, or Parmesan cream.

• Agnolotti: Lemon butter sauce, pesto, or light tomato sauce.

Your Pasta School Challenge

This week’s challenge is all about perfecting stuffed pasta:

1. Choose one shape — ravioli, tortellini, or agnolotti.

2. Try one classic filling and one creative filling.

3. Cook your stuffed pasta and pair it with a complementary sauce.

Share Your Results!

Tag @PestoPasteria on Instagram with your stuffed pasta creations using #PestoPastaSchool for a chance to be featured.

Next Chapter Preview

In Chapter 7, we’ll explore the best techniques for drying and storing fresh pasta — from quick drying tips to long-term storage solutions that keep your pasta fresh and delicious. Stay tuned!