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Ravioli Dough
How to Form Ravioli
Cheese, Spinach, and Meat Ravioli
More Ravioli Filling Recipes
Ravioli Fillings for Autumn
How to Make Ravioli with a Ravioli Press
Pasta from:
Abruzzo
Calabria
Emilia-Romagna
Lazio (Rome)
Liguria
MANGIA BENE PASTA'S ULTIMATE COLLECTION OF

Pasta Recipes

Learn how to make fresh pasta and the best pasta dishes, from traditional Italian recipes to today's new flavor combinations.
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REGIONAL ITALIAN PASTA
Featured: Cacio e Pepe from Lazio
Each region in Italy has its own traditions in cooking that reflect its history, culture, and local ingredients.
Ravioli
Ravioli
OUR FAVORITE PASTA RECIPES
Salmon Ravioli with White Wine and Butter Sauce
Salmon Ravioli with White Wine and Butter Sauce
Mushroom Ravioli with Mushroom Cream Sauce
Mushroom Ravioli with Mushroom Cream Sauce
Red Beet Ravioli - Casunziei Rossi
Red Beet Ravioli
Casunziei Rossi
Ricotta and Spinach Dumplings - Malfatti or Ravioli Nudi
Krafi Wedding Ravioli with Cherry Sauce
Ravioli Nudi or Malfatti
Krafi - Wedding Ravioli
Raviolo di Uovo
Raviolo di Uovo
There are two main types of pasta ... fresh pasta, or pasta fresca, and dried pasta, or pasta secca.

What type of pasta is better,
fresh or dried?

This delicious ravioli recipe has a filling of cooked salmon, shallots, and cheese, with just a
hint of lemon flavor.

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These ravioli are a true mushroom lover's delight.  Mushroom ravioli are a wonderful pasta to add to your Thanksgiving menu.

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These ravioli are from the Lombardy and Veneto regions of Italy. They are also sometimes called Christmas Beet Ravioli because they are often served for Christmas.

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In Florence the dumplings are referred to as ravioli nudi
(naked ravioli) because the mixture might well be the filling for ravioli without the pasta dough. 

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The ravioli are served on festive occasions, especially weddings, because their sweetness is supposedly to augur well for a happy marriage.

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Inside each ravioli, a ring of ricotta cheese holds an egg yolk.  When the  pasta is cooked, the yolk remains soft.

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Agnolotti
Agnolotti
Meat Filled Pasta
Agnolotti are stuffed, fresh pasta from the Piedmont region of Italy. They are technically ravioli with a regional name.

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Pansotti
Pansotti are triangular-shaped ravioli from Liguria.  The dough for pansotti is usually flavored with white wine. 

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Pansotti
Corned Beef and Cabbage Ravioli with Mustard Cream Sauce
Corned Beef and Cabbage Ravioli
Our tribute to St. Patrick's Day takes corned beef, a popular American St. Patrick's Day dish, and makes it into a wonderful filling for ravioli.

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Manicotti and Cannelloni Recipes
Manicotti
Manicotti and cannelloni are very similar in style; both are sleeves of dough that are stuffed with a cheese, meat, seafood, or vegetable filling.  Our manicotti recipe uses savory crespelle, or Italian crepes, in place of the pasta and the cannelloni are made with fresh egg pasta dough.  You can use the same fillings for store bought manicotti or jumbo shells and proceed with baking them in the same manner. 
Manicotti with Cheese Filling
Veal and Spinach Cannelloni
Veal and Spinach Cannelloni
Chicken Cannelloni
Chicken Cannelloni
Seafood Cannelloni
Seafood Cannelloni
A delicately flavored filling of veal and vegetables wrapped in fresh pasta squares and baked in a béchamel sauce.

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Cannelloni filled with chicken, prosciutto, and mortadella in a combination of béchamel and tomato sauces.

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A flavorful filling of shrimp, bay scallops, and crabmeat mixed with ricotta cheese in squares of fresh pasta and topped with a tomato-cream sauce.

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Tortellini Recipes
Tortellini in Brodo:  A traditional Italian Soup from Bologna
Tortellini in Brodo
A delicious recipe of pasta in a beef broth and step-by-step instructions for making tortellini.

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Pumpkin Tortelloni
Pumpkin Tortelloni
A larger version of tortellini with a pumpkin puree filling flavored with cheese and amaretti cookies.

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Tortellini withBasil Vinaigrette
Tortellini with Basil Vinaigrette
Can be served as a pasta salad but also makes a delicious main course.

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Lasagna Recipes
Artichoke Lasagna
Butternut Squash and Mushroom Lasagna
Chicken Alfredo Lasagna
Lasagna di Carnevale
Lasagna Verde alla Bolognese
Pesto Lasagna
Seafood Lasagna
Spinach Lasagna for Two
Traditional Meat Lasagna
Whole Wheat Turkey Lasagna
Artichoke Lasagna
Butternut Squash
and Mushroom Lasagna
Chicken Alfredo Lasagna
Lasagna di Carnevale
Lasagna Verde alla Bolognese
Pesto Lasagna
Seafood Lasagna
Spinach Lasagna for Two
Traditional Meat Lasagna
Whole Wheat Turkey Lasagna
The béchamel sauce makes this lasagna rich and creamy but the artichokes are the true star of this dish.

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A perfect dish to accompany your Thanksgiving turkey or as a vegetarian main course.

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Lasagna layered with chicken, spinach, and ricotta, is baked with Alfredo Sauce and mozzarella.

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This is a classic Neapolitan lasagna that is filled with meat and cheese and served during Carnevale.

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Combines layers of fresh spinach pasta with béchamel and Bolognese sauce.

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A unique lasagna recipe with a complexity of flavors but highlighting the delicious taste of basil pesto.

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A simple but classic lasagna recipe that is nice for those who don't want to make a typical large dish of lasagna.

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A classic lasagna layered with ground beef, ricotta, and mozzarella cheese, and baked with a traditional tomato sauce.

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A rich and creamy lasagna filled with shrimp, scallops,and crab.  It's a wonderful special occasion dish.

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A twist on a traditonal meat lasagna; this one is made with ground turkey and goat cheese.

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Pasta Recipes    Previous1  |  2 3  |  4  |  Next
HOMEMADE RAVIOLI
LASAGNA PANS
TORTELLINI
(tohr-teh-LEE-nee)
Tortellini are small pasta nuggets filled with various ingredients, usually meat or cheese.  Bologna and Modena both take credit for the creation of tortellini, but both cities agree that the shape is mythically inspired by Venus' navel.  In Romagna, tortellini are called cappelletti or little hats.
TOMATO PASTE COOKING TIP
Many recipes call for 1 or 2 tablespoons of tomato paste.  If you're like me, you hate to open a whole can of tomato paste for that one tablespoon.  Of course, you can buy tomato paste in a tube but if you don't use it that often it is a little expensive and can dry out.  What I've learned to do is to freeze it.  Simply place heaping tablespoons of the paste on a dish and freeze until the paste is firm, about 3-4 hours.  Transfer the frozen mounds to a freezer bag and store in the freezer. Take one out whenever you need that one tablespoon of tomato paste.  The tomato paste will thaw at room temperature in about 25 minutes or just put it directly into a hot  skillet, sauce or soup.
TORTELLINI
APPETIZER
Tortellini Caprese Skewers
Tortellini, mini mozzarella balls, grape tomatoes, and basil

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PECORINO
Produced in the Sardinia region of Italy
GLUTEN-FREE
LASAGNA
Cacio e Pepe
Lombardy
Piedmont
Puglia
Sicily
Pumpkin Ravioli
Vegetable Agnolotti in Brodo
Flavors of Autumn Ravioli
These recipes showcase some of the special ingredients that we typically associate with the season of autumn.

Recipes  >>
Vegetable Agnolotti in Brodo
The agnolotti are filled with a combination of pureed vegetables, cheese and herbs served in a light broth.

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Casoncelli
Fresh pasta dough envelopes a slightly sweet meat filling served with butter flavored with pancetta and sage.

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Murray's - Artisanal Cheese and Charcuterie
EAT YOUR HERBS
Flavorful herbs are packed with antioxidants, and fresh ones have more than dried.
To keep herbs fresh, store them upright with their stems in water.  Use in salads, soups, sandwiches, and marinades.
WE LOVE THIS PAN
No more bending your spaghetti or lasagna to get it all in the boiling water. The pan's wide oval shape takes up minimal space when the stovetop is crowded. The handles have nonslip, heat-resistant silicone grips, and a helper handle on this pot makes draining and carrying much easier.