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Copyright  2001 - 2016   Sandra Laux
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:
Lazio (Rome)

Pasta Recipes

Learn how to make fresh pasta and the best pasta dishes, from traditional Italian
recipes to today's new flavor combinations.
Pasta Recipes    Previous1  |  2 3  |  4  |  Next
Featured: Cacio e Pepe from Lazio
Each region in Italy has its own
traditions in cooking that reflect its
history, culture, and local ingredients.
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.

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

Recipe  >>
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.

Recipe  >>
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. 

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

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

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

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

Recipe  >>
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.

Recipe  >>
Manicotti and Cannelloni Recipes
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.

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

Recipe  >>
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.

Recipe  >>
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

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

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

Recipe  >>
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.

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

Recipe  >>
Lasagna layered with chicken,
spinach, and ricotta, is baked
with Alfredo Sauce and

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

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

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

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

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

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

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

Recipe  >>
Back to top >>
Pasta Recipes    Previous1  |  2 3  |  4  |  Next
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.
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
Tortellini Caprese Skewers
Tortellini, mini
mozzarella balls, grape
tomatoes, and basil

Recipe  >>
Produced in the Sardinia region of Italy
Cacio e Pepe
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

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

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

Recipe  >>
Murray's - Artisanal Cheese and Charcuterie
Flavorful herbs are
packed with
antioxidants, and fresh
ones have more than
To keep herbs fresh,
store them upright with
their stems in water. 
Use in salads, soups,
sandwiches, and
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