Pasta filled with meat is a delicious and hearty meal that can take many forms. Some of the most common types of pasta filled with meat include ravioli, tortellini, and cannelloni. These pasta varieties are made by enclosing a meat filling inside a pasta envelope. The filling often consists of ground or minced meat, spices, cheese, and other ingredients. When cooked, the pasta provides a tasty exterior wrapper while the interior meat filing provides robust flavor and protein. Understanding the different names and varieties of meat-filled pasta can help you pick the perfect pasta dish for any meal.
Meat-Filled Pasta Names and Types
Here are some of the most popular varieties of pasta filled with meat:
Ravioli
Ravioli are small squares of pasta containing a meat or cheese filling. The pasta dough is cut into pieces about 2-3 inches wide, filled with the meat mixture, and then sealed by pinching the edges together. Traditional ravioli fillings include ground beef, pork, chicken, or a combination. Ricotta cheese, spinach, or other ingredients are sometimes mixed with the meat or used as alternative fillings. Ravioli are usually served with tomato sauce or broth.
Tortellini
Tortellini are ring or navel-shaped pasta stuffed with meat or cheese. To form tortellini, small circles or squares of filled pasta are wrapped around a finger to create the signature ring shape. Tortellini fillings are similar to ravioli, made from meat, cheese, or vegetables. Some common options include ground pork, prosciutto ham, or mortadella. The small tortellini make for an elegant pasta dish, especially when served in broth.
Cannelloni
Cannelloni consists of rectangular sheets of pasta that are rolled around a meat or cheese filling. The pasta sheets measure approximately 2-3 inches wide and 4-6 inches long. Ground beef or pork are typical cannelloni fillings, mixed with spices and ricotta or mozzarella cheese. The rolled pasta cylinders are baked with sauce and additional cheese to finish cooking. The large tubes hold an abundant amount of savory filling inside.
Manicotti
Manicotti is very similar to cannelloni, consisting of long pasta tubes stuffed with meat or cheese filling. The difference is that manicotti uses already-shaped pasta tubes, while cannelloni uses flat sheets of pasta that are rolled into cylinders. Like cannelloni, common manicotti fillings include meat, ricotta, or a combination. Vegetables like spinach are also excellent in the filling. Manicotti is often topped with tomato sauce or béchamel sauce before baking.
Cappelletti or Cappellacci
Cappelletti and cappellacci are small, irregularly-shaped filled pastas that resemble hats or caps in appearance. These are folded and pinched into little pouches around a savory meat or cheese filling. Traditional meats for the filling include pork, prosciutto, chicken, or turkey. Parmesan cheese and nutmeg add complementary flavor. The name comes from the Italian word “cappello” meaning hat. Cappelletti and cappellacci are commonly served in broth.
Mezzelune
Mezzelune pasta gets its name from its half-moon shape. These stuffed pastas are made from semi-circular ravioli or tortellini. The half-circle pasta envelopes completely encase a minced meat, vegetable, or cheese filling. Mezzelune are typically served in broth for an elegant first course.
Other Varieties
Some other pasta names that contain meat fillings include agnolotti, pansotti, culurgiones, and manti. These all consist of small envelopes or shapes of pasta containing savory meat and cheese mixtures. Regional specialties vary across Italy and Europe, resulting in diverse names and shapes of stuffed meats pasta.
Common Meat Fillings for Stuffed Pasta
The tastiest stuffed pastas contain flavorful meat and cheese fillings inside. Here are some classic fillings and ingredients used to make delectable meat-filled pasta:
Ground Beef
Ground beef is a straightforward filling used in many types of stuffed pasta. The beef is cooked ahead of time with onions, garlic, and Italian herbs and allowed to cool before mixing with cheese and eggs. This makes a basic meat sauce that pairs well with any shaped pasta. Ground chuck or a beef/pork mix both work well.
Ground Pork
Italian sausage or ground pork can make excellent ravioli, tortellini, or cannelloni fillings. Cook crumbled pork sausage meat with traditional Italian flavorings like fennel, parsley, garlic, and chili flakes for a spicy sausage stuffing. For a milder filling, use ground pork and add complementary spices.
Ground Chicken or Turkey
Ground chicken or turkey breast provide lighter meat options for stuffed pasta fillings. Cook the ground meat with herbs, garlic, and onions, then combine with spinach, mozzarella or ricotta for a tasty filling. Shaped pasta envelopes lend themselves well to moist chicken or turkey fillings.
Prosciutto or Salami
Chopped prosciutto or salami add bold, savory meat flavor to pasta fillings. Cook the meat before chopping finely and mixing with cheese fillings. As the pasta bakes, the dry cured meats impart delicious umami taste. A little goes a long way when using these strongly flavored meats.
Mortadella
Mortadella is an Italian cured meat similar to bologna. The soft texture and subtle spice make it perfect for mixing into pasta fillings. Cubed mortadella mixed with ricotta or mozzarella fills pasta with rich, meaty flavor. It combines especially well with tortellini or cappelletti.
Ricotta Cheese
Fresh ricotta cheese nicely complements any meat filling. The soft, milky curds add moisture, creaminess, and a neutral background that allows the meat flavor to take center stage. Ricotta also helps bind the filling so it holds its shape when encased in pasta. A 50/50 combination of ricotta and meat makes a balanced stuffing.
Parmesan Cheese
Finely grated parmesan is another excellent addition to meat-filled pasta. The sharp, salty flavor stands up to bold meats and spices. It also lends an authentic Italian flavor that matches well with tomato sauce. Just a 1⁄4 cup or less mixed into the filling provides plenty of cheesy punch.
Fresh Herbs
Chopped parsley, basil, oregano, and other fresh herbs brighten up stuffed pasta fillings. Parsley is especially common. The fresh green flavor offsets rich meats and cheeses. Herbs also give the filling visual appeal when visible as specks of green.
Eggs
Beaten eggs help bind the ingredients in pasta fillings. Usually 1-2 eggs per pound of filling are sufficient. The eggs coagulate from the heat of cooking, sealing in the moist filling so it doesn’t leak out of the pasta.
Cooking Methods for Stuffed Pasta
Meat-filled pastas require some different preparation compared to typical pasta. Here are a few cooking methods to achieve delicious stuffed pasta dishes.
Baking
Many stuffed pastas are best assembled in a casserole dish, covered with sauce, and baked until hot and bubbly. The dry oven heat thoroughly cooks the pasta and filling. Baking also concentrates the flavors as juices evaporate. Casserole-style baking works well for cannelloni, manicotti, lasagna, and other large or sheet pastas.
Boiling
Smaller stuffed pastas like tortellini, ravioli, and cappelletti are often boiled rather than baked. Use a large pot of salted boiling water. Gently add the stuffed pasta and stir. Cook for 4-5 minutes until the pasta is al dente. Drain and serve with warmed broth or sauce. The boiling water evenly cooks the pasta wrapping and tenderizes the filling.
Sautéing
Pan-frying lets you brown and crisp stuffed pastas. Cook in an oiled skillet over medium high heat for about 3 minutes per side. The seared exterior contrasts nicely with a soft, warm filling. Sautéed stuffed pasta makes a nice appetizer or side.
Steaming
Steaming avoids drying out delicate stuffed pasta. Place filled pasta in a single layer in a steaming basket or perforated skillet. Steam for about 6 minutes, just until the pasta is cooked through. Steaming keeps the filling tender and moist. The pasta tastes light and fresh.
Broth
Serving stuffed pasta in broth completes the dish. Warm beef, chicken or vegetable broth provides moisture and added flavor. Cook pasta until just al dente before finishing in the broth. Italian pastas are often paired with very light vegetable or shellfish broths to highlight their subtle flavors. Heartier tortellini and ravioli stand up well to rich chicken or beef broths.
Common Sauces and Condiments for Stuffed Pasta
Sauces complement and enrich meat-filled pastas. Here are some excellent options:
Tomato Sauce
Classic tomato sauce is right at home with pasta. The sweet tanginess balances ground beef or sausage stuffings. Keep the sauce bright and acidic to cut through the richness. Slow simmered Bolognese is another excellent match.
Alfredo Sauce
Creamy alfredo provides a nice counterpoint to boldly flavored fillings. The cool and rich sauce allows the pasta itself to shine rather than compete for attention. Alfredo makes a great topper for most stuffed pastas.
Pesto
Fresh green pesto from basil, garlic, pine nuts, and olive oil won’t overpower pasta fillings. Swirl pesto into light chicken broth for an easy sauce. Or toss pesto with freshly cooked pasta for quick flavor and color.
Butter and Cheese
Can’t go wrong with a pat of butter and a sprinkle of cheese over hot stuffed pasta. Melted butter helps the sauce coat every piece. Shaved parmesan, Romano, or ricotta salata cheese add a final layer of richness.
Fresh Herbs
Chopped basil, parsley, or oregano lend a pop of color and a note of freshness on top of baked or sauced stuffed pasta dishes. A sprinkle of herbs provides balance and texture contrast as a finishing touch.
Conclusion
Pasta stuffed with delicious meats and cheeses makes for endless possibilities at mealtime. Ravioli, tortellini, cannelloni, and other stuffed pasta varieties deliver hearty, comforting flavors. Cooked by baking, boiling, steaming or sautéing, the pasta dough and savory filling combine for a palate-pleasing experience. Balance the richness of the meat with bright tomato sauces, creamy alfredo, fresh pesto, or a simple sprinkle of cheese. With so many shapes and fillings to choose from, you could enjoy a different meat-filled pasta creation every day of the week!
| Pasta Type | Typical Fillings | Cooking Methods |
|---|---|---|
| Ravioli | Ground beef, pork, or sausage + cheese | Boiling, sautéing |
| Tortellini | Pork, prosciutto + cheese | Boiling, simmering in broth |
| Cannelloni | Ground meat + cheese | Baking |
| Manicotti | Ground meat + cheese | Baking |
| Cappelletti/Cappellacci | Pork, prosciutto, chicken + cheese | Boiling, broth |
| Mezzelune | Meat, vegetables + cheese | Sautéing, boiling, broth |
| Sauces | Flavor Profile |
|---|---|
| Tomato sauce | Sweet, acidic |
| Alfredo | Creamy, rich |
| Pesto | Herbaceous |
| Butter and cheese | Rich, savory |
| Fresh herbs | Bright, fresh |
| Meat Fillings | Flavors and Textures |
|---|---|
| Ground beef | Hearty, meaty |
| Ground pork or sausage | Savory, spiced |
| Ground chicken or turkey | Light, delicate |
| Prosciutto or salami | Smoky, umami |
| Mortadella | Smooth, mild |