ravioli, tortelloni & filled pasta

Choose the filling before the sauce

Ricotta and Spinach Ravioli offers a cheese-and-greens choice. For a cheese-led plate, compare Four Cheese Tortelloni with Parmigiano Reggiano Mezzelune. They are different fillings and shapes, rather than interchangeable names for ravioli.

Tomato, Mozzarella and Basil Girasoli offers another cheese-based direction. Mushroom lovers can compare Porcini Mushroom Tortellone with Triangoli with Porcini and Truffles. Start with the flavours already inside the pasta before adding a strongly flavoured sauce.

Give the filling room

A restrained coating of French butter or olive oil is a useful starting point. Add a little suitable grating cheese where it complements the filling, and taste before adding more. The aim is to make the filling easy to appreciate, not to give every filled shape the same sauce.

Check the supplied format

Filled describes the construction of the pasta; it does not establish whether a pack is supplied chilled or frozen. Follow each product’s exact storage and preparation instructions, including whether it should be cooked from frozen. Do not assume the same cooking time for every shape or filling.

Compare this selection with dried pasta, return to all Pasta, or read How to Choose Pasta for the differences between shape, dough and filling.