Filled pasta or stuffed pasta is pasta, usually sealed, surrounding a variety of fillings. Such pasta is especially common and traditional in regions of Europe, namely Italy, Austria and Switzerland, southern parts of Germany, and the Balkan. Examples of filled pasta include ravioli and tortellini.
Preparation The pasta wrappers are usually fresh pasta, but dried pasta can be used if the wrapper is not sealed. Premade filled pasta for mass consumption is often pasteurized to set the dough structureInternational Commission on Microbiological Specifications for Foods. Microorganisms in Foods 6: Microbial Ecology of Food Commodities. Springer Science & Business Media, 2006. p. 421. and sold vacuum-sealed for cold storage, or even dried for extended shelf-life without cooling.
Variations While most filled pastas are sealed on all sides, rotolo ripieno is rolled, but not sealed.Serena Cosmo. The Ultimate Pasta and Noodle Cookbook. Simon and Schuster, 2017. p. 114. Similar types of pasta include layered pasta such as lasagna, while similar stuffed preparations include kachoris, samosas and tamales.
See also List of stuffed dishes
List of pasta dishes List of Italian pasta varieties Dumplings
References