Agnolotti vs Ravioli: A Dive into Homemade Stuffed Pasta
Hey there, pasta lovers! If you’ve ever wondered about the difference between agnolotti vs ravioli, you’re in for a treat. As a home cook, I’ve rolled out many a pasta sheet to create these stuffed pastas, perfect for special occasions or a cozy dinner. From Italy to your kitchen, let’s explore their unique shapes, traditional fillings, and a homemade dough and filling recipes down below! Grab your rolling pin, and let’s get cooking—buon appetito!
This post is all about agnolotti vs ravioli.
Table of Contents
What Are Agnolotti and Ravioli?
Both agnolotti and ravioli are types of pasta, specifically stuffed pastas made from egg pasta dough, typically crafted with soft wheat flour. They’re beloved pasta parcels, but their origins, shapes, and fillings set them apart.
- Agnolotti: Hailing from northern Italy, particularly the Piedmont region of Italy, agnolotti (or agnolotti del plin) are small, often rectangular or semi-circular pasta parcels with a characteristic shape. The Italian word “plin” refers to the pinch made with your index finger to seal them, creating a unique shape that traps the filling. Between two sheets of dough, you fare il plin, or pinch, them together to create pouches. Traditionally filled with types of meat like ground beef or pork loin, stewed meat, often mixed with stewed vegetables like Savoy cabbage. They’re usually served in a light broth or sage butter sauce.
- Ravioli: A more universally known type of pasta, ravioli are typically square-shaped pasta parcels found across Italy and beyond. Homemade ravioli can be filled with a variety of traditional fillings, such as ricotta cheese, goat cheese, or a vegetable filling, and are often paired with a simple butter sauce, sage sauce, or even a splash of white wine or red wine for depth.
The Main Difference: Shape and Filling
While both start with a pasta dough made of flour and eggs, the differences between agnolotti and ravioli come down to their shape and what’s inside:
- Shape: Agnolotti often have a circular shape or a pinched, pillow-like form (agnolotti del plin), while ravioli are known for their square shape. Use a pastry wheel to cut ravioli into neat squares, or pinch agnolotti with your fingers for that traditional look.
- Filling: Agnolotti are traditionally stuffed with a type of meat, such as leftover meat from a beef stew, mixed with cooking juices, cabbage, and grated Parmigiano Reggiano. Ravioli, on the other hand, often feature a cheese filling (like ricotta cheese mixed with Parmesan cheese) or a vegetable filling, though meat-filled versions exist too.
- Serving Style: Agnolotti are often served in a meat broth or beef broth, or with sugo d’arrosto (a roast meat sauce), while ravioli pair well with a sage butter sauce, simple butter, or a light broth for special occasions.
How to Make Agnolotti and Ravioli: A Step-by-Step
Ready to roll up your sleeves? Here’s how to make fresh ravioli, using a pasta machine. If you have an attachment on your Kitchen Aid or similar appliance, you can use that as well. Making dough for the agnolotti is the same process.
We use a stand to hang our pasta, which may seem silly, but it really helps prevent the pasta sheets from sticking together.
Ingredients You’ll Need for Dough
- 1 2/3 cups or 200 grams of all-purpose flour, plus extra for dusting
- 2 large eggs
- Semolina flour for dusting
Agnolotti Filling Ingredients
- 1 1/2 cups (375g) ricotta cheese (drained)
- 3/4 cup (75g) spinach or Swiss chard (cooked and chopped)
- 1/3 cup (35g) Parmesan cheese (grated)
- 1/3 teaspoon nutmeg
- Salt and pepper to taste
Ravioli Filling Ingredients
- 1 1/2 cups (375g) ricotta cheese (drained)
- 3/4 cup (75g) mascarpone cheese
- 1/3 cup (35g) Parmesan cheese (grated)
- 1 1/2 tablespoons fresh basil (chopped)
- Salt and pepper to taste
Tools You’ll Need
- Pasta machine
- Somewhere to put your pasta sheets, like a pasta stand
- Fork
- Pasta wheel or stamp
- baking sheet
- parchment paper
Pasta Dough Recipe
- On a clean surface, pour all of the flour onto the surface in a pile.
- Form a volcano in the middle of the pile by forming a well.
- Next, crack and put the two eggs in the flour volcano.
- With the fork, whisk the eggs in the center of the flour volcano. Once they’ve been whisked well and still using the fork, start to pull in the flour a little bit at a time. Work from the center of the volcano, slowly incorporating the flour
- When the mixture has become thick into a paste-like consistency, you can start incorporating the remainder of the flour by hand and begin kneading.
- As a note, you may not have to incorporate all of the flour, depending on the size of the eggs. Put aside any flour that doesn’t get incorporated once you’ve reached the correct texture with your dough.
- After you’ve finished kneading the dough, it should be smooth, springy yet slightly firm. It shouldn’t be sticky at all. If it’s sticky, add a dusting of flour and continue kneading. Do this process until it has the correct texture.
Cover it with either plastic wrap or a cloth and let the dough rest for 30 minutes. While the dough rests, work on the filling.
Agnolotti Filling and Assembly
- In a medium bowl, combine 1 1/2 cups (375g) of drained ricotta cheese with 3/4 cup (75g) of cooked and finely chopped spinach or Swiss chard. Ensure the greens are well-drained to avoid excess moisture in the filling.
- Add 1/3 cup (35g) of grated Parmesan cheese to the mixture for a rich, nutty flavor.
- Sprinkle in 1/3 teaspoon of nutmeg and season with salt and pepper to taste. Mix thoroughly with a spoon or fork until the ingredients are evenly blended and the texture is smooth.
- Cover the bowl with plastic wrap and refrigerate the filling for 20-30 minutes to allow the flavors to meld and the mixture to firm up slightly, making it easier to handle when stuffing the agnolotti.
- After the mixture has sate, roll out your pasta sheet into a single layer. Place small teaspoons of filling in a row, about 1 inch apart. Fold the dough over, press out air pockets, and pinch between each mound with your index finger to create the characteristic shape of agnolotti del plin. Cut with a pastry wheel.
- Cook in boiling, salted water for 3-5 minutes, then serve in beef broth with Parmigiano Reggiano and a sage sauce.
Ravioli Filling and Assembly
- Mix ricotta cheese, grated Parmesan cheese, and a pinch of black pepper for a classic cheese filling. For a twist, try a vegetable filling with spinach or a meat stock-infused filling.
- Roll out two pasta sheets. On one sheet, place teaspoons of filling 2 inches apart. Brush water around the filling to help seal, then lay the second sheet on top, pressing out air pockets.
- Cut into squares with a pastry wheel or stamp, ensuring no excess pasta remains. Seal edges well.
- Boil in salted water for 4-6 minutes, then toss in a simple butter sauce with sage or a splash of white wine. Finish with Parmigiano Reggiano.
While you’re making the ravioli and agnolotti, before cooking them, place them on a baking sheet with parchment paper. Dust the parchment paper with the semolina flour.
Serving Suggestions for Special Occasions
Make either of these pasta dishes shine on the dinner table by doing the following:
- Agnolotti: Serve in a light broth made from meat stock, garnished with sprigs of rosemary and a sprinkle of Grana Padano. Alternatively, toss in a sage butter sauce with a drizzle of sugo d’arrosto for an authentic Piedmontese experience.
- Ravioli: Pair with a sage sauce or simple butter melted over low heat.
Use a slotted spoon to transfer cooked pasta to your sauce, ensuring every bite is coated. Buon appetito!
Why Agnolotti and Ravioli Matter for Homesteaders
Mastering homemade ravioli and agnolotti pasta connects you to Italian traditions, a skill perfect for any aspiring homesteader. Whether you’re using leftover meat for agnolotti or crafting a cheese-filled ravioli for a family gathering, these stuffed pastas turn simple ingredients into a feast. Plus, making fresh pasta with a pasta machine or rolling pin is a meditative, hands-on experience that brings joy to your kitchen.
So, gather your ingredients, roll out that egg pasta, and choose your filling—meat-filled agnolotti or veggie-stuffed ravioli? Share your favorite pasta shape or sauce in the comments!
This post was all about agnolotti vs ravioli.
