Below is a list of all known varieties for Stuffed Pasta. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Bavette | A long, flat, narrow pasta shape, narrower than linguine or fettuccine. |
| Cannelloni | Smooth, very large pasta tubes designed specifically for stuffing and baking. |
| Cappelletti | Small pasta shells or "little hats," typically stuffed with meat or cheese. |
| Corzetti | A flat, thin, medallion-shaped pasta, often embossed with patterns using a special wooden stamp. |
| Culurgiones | A unique, hand-closed stuffed pasta from Sardinia, resembling a wheat ear or large dumpling. |
| Fagottini | Pasta shaped like a small "beggar's purse" or sack, often filled with vegetables and cheese. |
| Gnocchi | Small, thick dumplings traditionally made from potato, semolina, or flour. |
| Lagane | A wide, flat pasta sheet, an early form of lasagna. |
| Mezzelune | Semi-circular stuffed pasta, similar to ravioli but shaped like a half-moon. |
| Midolline | A very small pasta shape, similar to orzo or pastina. |
| Ondine | Ribbon pasta with wavy edges (literally "little waves"). |
| Pansotti | A triangular stuffed pasta from Liguria, similar to ravioli, often filled with a mixture of herbs and cheese. |
| Ravioli | Pasta envelopes typically square or round, filled with cheese, meat, or vegetables. |
| Rotini | Helix or corkscrew shaped pasta, similar to Fusilli. |
| Tortellini | Ring-shaped pasta often stuffed with a mixture of meat, cheese, and egg, traditionally served in broth. |
| Tortelloni | A larger version of tortellini, typically stuffed with cheese (like ricotta) and leafy greens. |