FILLED PASTA SHAPES

FILLED PASTA SHAPES

Start by dusting your work surface with flour and make sure you have lots of room! Flatten a ball of pasta dough (see here), about the size of a big orange, with your hands, then roll through a pasta machine at the widest setting.

Continue to roll the pasta through the machine, turning down the settings as you go, until you get to number 1 and your dough is almost wafer-thin (filled pasta is usually slightly thicker than the unfilled types).


This is a rough guide – you can make your filled pasta bigger or smaller, just adjust the amount of filling you use accordingly. There are no rules!
– RAVIOLI –
This is the most classic pasta shape and probably the easiest one to fill. Trim the pasta sheet so you have a large rectangle, then brush all over with a little water.

Roll heaped tablespoons of the filling into balls, then place them in a row along the centre of the pasta sheet at 7cm intervals. Take one of the longest pasta edges, fold it over the filling, and bring the two edges together. Use your hands to press gently around the balls of filling, squeezing out any air. Cut into 7cm squares to seal – I like to use a serrated pasta cutter.
– CAPPELLACCI –
Cut the pasta sheet into 8cm squares – I like to use a serrated pasta cutter.

Roll teaspoons of the filling into balls and place one in the middle of each square.

Fold one corner over the filling to form a filled triangle, then press the edges together, squeezing out any air. Roll the filled section of pasta away from you onto the far corner, then pull in the two remaining corners and press one on top of the other to seal.
– MEZZELUNE & TORTELLINI –

Cut the pasta sheet into 6cm rounds – I like to use a serrated circular pasta cutter. Roll ½ teaspoons of the filling into balls and place one in the middle of each round. Fold each round into a half-moon shape, then press the edges together, squeezing out any air.

This is the classic mezzelune shape, but if you want tortellini, roll the filled section of pasta away from you onto the far edge, then pull back the two remaining corners and press one on top of the other to seal.