Stuffed Pasta / Pasta Ripena

The most common dried stuffed pasta shapes are tortellini (little pies), a specialty of Bologna said to be modeled on the shape if Vebus's navel. They are made from rounds of circles of pasta, so they look like little plump rings.

Driede tortellini are generally available with a wide choice of fillings with meat (alla carne) or cheese (ai formaggi). The pasta may be plain or flavoured with spinach or tomato. They are very popular and most Italian cooks keep a packet or two of tortellini in the store cupboard for making Tortellini in Brodo, which is often served for an evening meal when the main meal of the day has been at lunhtime. You can also be sure that Tortellini in Brodo will be served as a pick me up if ever a member of the family is unwell. They are also good boiled, then drained and tossed in melted butter and herbs or a cream, tomato or meat sauce.

Other stuffed shapes, such as cappelletti, ravioli and agnolotti, are more likely to be sold fresh than dried. The traditional stuffed shapes and fillings are often varied nowadays. A wide variety of fresh seasonal ingredients for the fillings, plus eye catching colour combinations for both the pasta and the fillings make endless variations on the theme.