Stuffed and Layered Pastas

Tangy tomato sauce, bolstered with mushrooms, zucchini, and squash, tops these tender ravioli filled with spinach and cheese.

Cheese tortellini dot a rich umami broth well-worth a lengthy cooking time. Get the recipe for Beef Broth with Tortellini and Parmesan (Brodo) »

Basil and oregano add herbal brightness to butternut squash, browned butter, and hazelnuts in a sweet-savory pasta dish. Get the recipe for Butternut Squash Ravioli with Oregano-Hazelnut Pesto »

Escarole, veal, and Parmesan make a rich filling for ravioli; serving them in veal or chicken broth turns them into a comforting soup. Get the recipe for Agnolotti (Veal and Escarole Ravioli) »

Store-bought wonton wrappers are perfect for making filled pastas like these light, shrimp-filled ravioli. Get the recipe for Shrimp Ravioli with Spinach and Ginger »

No one will miss the meat in this creamy, vegetable-laden lasagne with perfectly al dente noodles.

Cinnamon and nutmeg add a warm, spicy note to noodles covered in a creamy Parmesan bechamel. See the recipe for Greek Lasagne (Pastitsio) »

Plenty of pesto tops Ligurian-style ravioli filled with a cremini mushroom mixture.

Pumpkin’s earthy sweetness is highlighted with honey, Italian almond cookies, and cinnamon for an indulgent filling, then packaged in delicate ravioli in a sage and brown butter sauce.

Rich _daube de boeuf_ stew forms both the filling and the sauce for these ravioli.

A simple spiced filling of acorn squash and and parmesan complement delicate, hand-formed pasta. Get the recipe for Lina’s Tortelli »

A little nutmeg added to the ricotta filling for this classic baked pasta imparts a subtle note of spice that complements the rich flavors of the dish. Get the recipe for Baked Manicotti »