Fresh and filled pasta

Fresh and filled pasta

By
Antonio Carluccio
Contains
17 recipes
Published by
Quadrille Publishing
ISBN
9781849493703
Photographer
Laura Edwards

The techniques needed to produce fresh stuffed or filled pasta are various; from using just your hands to taking advantage of little gadgets like the raviolatrice, a flat, aluminium grid with cavities for producing ravioli. Whichever way you make it, the efforts involved in preparing filled pasta yourself really pay off.

One of the main joys of filled pasta is what you put inside. This concept is very close to the heart of every Italian cook, because on the whole these fillings utilise leftovers, minced with a bit of cheese perhaps and some breadcrumbs or egg to thicken. Because these pasta fillings contain various and very tasty ingredients already, the sauces which accompany filled pasta are kept very simple – often just a little butter and a sprinkling of cheese is used, or perhaps the deglazing juices of a pan in which meat has been roasted.

You can make fresh filled pasta a day ahead and store it in the fridge in a sealed container. I am a little wary about freezing filled pasta because you have to be sure that the filling will keep well, and that it cooks right through when you bring it out of the freezer. The alternative to eating your own fresh filled pasta is to buy from a local supplier, but this should only be considered if you really trust their quality. Although it is very quick and easy to use the semi-fresh vacuum-packed filled supermarket pastas, I really wouldn’t recommend them because the taste of the filling is usually slightly artificial – and certainly nothing like as good as the pasta recipes in this chapter.

Featured Recipes in this Chapter

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