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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
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
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.
Pasta Recipes
Learn how to make fresh pasta and the best pasta dishes, from traditional Italian recipes to today's new flavor combinations.
Featured: Cacio e Pepe from Lazio
Each region in Italy has its own traditions in cooking that reflect its history, culture, and local ingredients.
OUR FAVORITE PASTA RECIPES
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?
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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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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(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 are stuffed, fresh pasta from the Piedmont region of Italy. They are technically ravioli with a regional name.
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Pansotti are triangular-shaped ravioli from Liguria. The dough for pansotti is usually flavored with white wine.
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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 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.
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
A delicious recipe of pasta in a beef broth and step-by-step instructions for making tortellini.
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A larger version of tortellini with a pumpkin puree filling flavored with cheese and amaretti cookies.
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Can be served as a pasta salad but also makes a delicious main course.
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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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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.
PECORINO
Produced in the Sardinia region of Italy
These recipes showcase some of the special ingredients that we typically associate with the season of autumn.
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The agnolotti are filled with a combination of pureed vegetables, cheese and herbs served in a light broth.
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Fresh pasta dough envelopes a slightly sweet meat filling served with butter flavored with pancetta and sage.
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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.
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.
WE LOVE THIS PAN
Shrimp, scallops and crabmeat are layered with a white cheese sauce and a 3-cheese ricotta mixture to create a luscious rich and creamy lasagna.
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This is a low-carb and gluten-free version of lasagna, in which slices of eggplant take the place of the traditional lasagna pasta strips.
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