How do I make a stuffed pasta dish?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
It depends what you mean by a stuffed pasta dish. The two things that come to mind are cannelloni and ravioli. For the first, you'd purchase cannelloni pasta and cook slightly under the suggested time on the package (it will continue cooking in the oven). Then, in the most traditional form, stuff the pasta with a ricotta mixture, which you can easily do using a pastry bag or ziploc with the end snipped off. Top with marinara or other sauce and bake.
For ravioli, you could purchase fresh pasta sheets or make them. You'd then put dollops of your stuffing mixture, which could range from ricotta to sauteed vegetables and many things in between, a few inches apart starting an inch from the edge. Cover with second sheet of pasta, using egg wash to seal, and cut with pizza cutter into squares. Boil and top with sauce of your choice.
There are likely many recipes for both on this site, which will give more detailed and concrete directions.
Home-made cannelloni pasta
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
You could also make stuffed shells - buy jumbo pasta shells, boil them, then rinse under cool water. Stuff them with a ricotta mixture (add some salt and pepper, chopped herbs, minced garlic, and parmesan cheese). Then bake them, lay them in a casserole dish, cover with tomato sauce and grated mozzarella and bake at 400 until the cheese melts. Easy!
My husband and I made this dish --
It was fabulous and fun to make, and delicious. We couldn't find paccheri (I didn't look all that hard, to be honest) so we just used rigatoni and it worked out. Although I didn't do the heavy lifting of stuffing the little tubes, so my husband might say to make the effort to find the paccheri, since they're bigger!
I recommend roasting some pumpkin and adding it to your ricotta filling mix with your herbs of choice. So good!! I have a great recipe for home made cannelloni with this filling and a bechamel sauce at home. I'll try to post it later!
Please enter a valid email address.
Well played. You deserve a cookie.
The Piglet Tournament of Cookbooks is Back!
$50 and Under Wonders
Freestyling Fondues Close Out the Food52 Winter Games
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.