Stuffed Pasta

Once merely a way to recycle leftovers, pasta sheets stuffed with finely minced or chopped fillings and folded or cut into shapes are now enjoyed as a dish in their own right. Traditional fillings include pork, veal, turkey, spinach, mushroom, ricotta and pumpkin, although many others may also be used.

The cooking times listed below relate to fresh stuffed pasta, although these timings will depend greatly on the thickness and size of the pasta sheet. It is essential not to overcook stuffed pasta is it will soon turn mushy; keep a close eye on the pan - when the pasta floats to the surface, it is ready.

Stuffed pasta may be served with a light cream based sauce or tomato sauce or it may be added to a broth or salad.