Fillings & Sauces

This filling pairs naturally with beetroot pasta dough for a beetroot-on-beetroot dish that's as dramatic on the plate as it is delicious — but it also works well tucked inside a plain egg dough if you want the color to come through just once, in the filling rather than the pasta itself. Ingredients 200g feta 50ml milk 50g roasted beetroot purée (see our beetroot dough guide for the roasting method) Salt and pepper, to taste Tools Blender or food processor Piping bag Whip the

Agnolotti del plin come from Piemonte, and their name is a play on the local dialect word for "pinch" — which is exactly the technique that gives this filled pasta its distinctive rolled shape. Ingredients Egg pasta dough, sheeted to setting 5 Your filling of choice Tools Pasta machine Large wooden working board Brass pasta cutter or sharp kitchen knife Pipe a line of filling Lay your sheeted dough on your working board and pipe a long, even line of filling parallel to one lo

Ravioli all'uovo is my absolute showstopper — the kind of dish I make when I want to genuinely impress someone. There's something special about cutting into a raviolo and watching a silky egg yolk run out, merging with the filling and sauce. It looks far more difficult than it actually is, and this guide walks through the whole process. Ingredients Egg pasta dough, sheeted to setting 5 Simple ricotta filling 1 egg yolk per person, separated Tools Food processor Piping bag Lar

Pasta di zucca are one of my favorite ways to bring a little seasonal warmth to filled pasta: a roasted pumpkin filling. Here's the full recipe: Ingredients 1 Hokkaido pumpkin, sliced Olive oil, salt, and pepper 200g ricotta cheese A large handful of grated parmesan Tools Food processor or blender Baking tray Piping bag Roast the pumpkin Slice your Hokkaido pumpkin, coat the slices with olive oil, salt, and pepper, and roast at 180°C for about 25 minutes, or until a knife sl

Making homemade ravioli is one of the most satisfying parts of pasta making — and using a brass ravioli stamp takes the experience to a whole new level. These beautiful, traditional tools help you cut and seal filled pasta shapes in one go. What Is a brass ravioli stamp, you ask? These traditional Italian pasta tools are made from solid brass with a wood handle. They're designed to cut and seal filled pasta like ravioli in one simple motion. The brass edge gives a clean cut a

Creamy, dreamy, and so simple. This whipped ricotta filling is what pasta dreams are made of — soft, fluffy, and just the right touch of indulgent. It’s the kind of filling that makes each bite feel like a little moment. Perfect for ravioli, mezzalune, or whatever shape you’re hand-folding today. Just a few ingredients, whipped into something so much more. Ingredients 250 grams ricotta cheese 50 grams finely grated parmesan cheese Salt and pepper to taste Tools Food processor

Mezzelune literally translates to half moons, a perfect description of how these filled pasta shapes look. They are a perfect pasta to start with, and an ideal starting point to use as a basis for attempting more elaborate filled pasta shapes. By practicing to make mezzelune you will learn to gently remove all air pockets from around the filling and seal the sheets of pasta together firmly. These are fundamental techniques to ensure your pasta stays intact while cooking, with