Lasagna, also known as lasagne, is a type of pasta, possibly one of the oldest types, made in very wide, flat sheets. In Italian cuisine it is made of stacked layers of pasta alternating with fillings such as ragù, béchamel sauce, vegetables, cheeses, and seasonings and spices. The dish may be topped with grated cheese, which melts during baking. Typically cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting baked pasta is cut into single-serving square or rectangular portions.
Tortellini is a type of stuffed pasta typical of the Italian cities of Bologna and Modena, in the Emilia-Romagna region. Traditionally it is stuffed with a mix of meat, Parmesan cheese, egg and nutmeg and served in capon broth.
Ravioli are a type of stuffed pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though other forms are also used, including circular and semi-circular (mezzelune).
Ricotta is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.
Tortelloni is a type of stuffed pasta common in northern Italy, with a shape similar to tortellini, but larger and with a cheese-based filling. It is traditionally stuffed with ricotta, Parmesan, leafy herbs or vegetables such as parsley or spinach, egg and nutmeg.
Cannelloni are a cylindrical type of egg-based stuffed pasta generally served baked with a filling and covered by a sauce in Italian cuisine. Popular stuffings include spinach and ricotta or minced beef. The shells are then typically covered with tomato sauce.
Agnolotti is a type of stuffed pasta typical of the Piedmont region of Italy, made with small pieces of flattened dough folded over a filling of roasted meat or vegetables. Agnolotti can be di magro or di grasso depending on their filling of vegetables or meat.
Orecchiette are a pasta typical of the Apulia region of Italy. Their name comes from their shape, which resembles a small ear.
Crostata is an Italian baked tart or pie. The earliest known use of crostata in its modern sense can be traced to the cookbooks Libro de Arte Coquinaria by Martino da Como, published c. 1465, and Cuoco napolitano, published in the late 15th century, containing a recipe titled Crostata de Caso, Pane, etc..
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France.
Casunziei is the name in Ladin for a type of stuffed pasta, consisting of a filling sealed between two layers of thin pasta dough, folded in a typical half-moon shape. They are commonly homemade and are typical of the culinary tradition of the Dolomites area, in the northeastern part of Italy, especially the provinces of Belluno, Bolzano, and Trento.
Mezzelune, also known as Schlutzkrapfen in South Tyrol, Tyrol and neighbouring German-speaking regions, and as crafuncins or cajincì in Ladin-speaking regions, are a semi-circular stuffed pasta, similar to ravioli or pierogi. The dough is usually made of white flour or buckwheat flour, durum semolina, mixed with eggs and olive oil. Typical fillings may include cheese, spinach, or mushrooms. There are also recipes with potato, meat, red beet, or sauerkraut filling. The dish may be served with mushroom or pesto sauce, with sausage, with seafood, and/or with cherry tomatoes.
Gnudi, also called malfatti, are gnocchi-like dumplings made with ricotta cheese and semolina instead of potato flour. The result is often a lighter, "pillowy" dish, unlike the often denser, chewier gnocchi. Gnudi is the Tuscan word for "naked", the idea being that these "pillowy" balls of ricotta and spinach are "nude ravioli", consisting of just the tasty filling without the pasta shell.
Tortelli is a type of stuffed pasta traditionally made in the Emilia-Romagna, Lombardy and Tuscany regions of Italy. It can be found in several shapes, including square, semi-circular or twisted into a rounded, hat-like form. It can be served with melted butter, Bolognese sauce, broth or other sauces. The same word is also used to describe small, fried pastries filled with jam or cream.
Pasticciotto is a type of filled Italian pastry. Depending on the region, they are traditionally filled with either ricotta cheese or egg custard.
Pasta al forno or timballo di pasta is a typical dish of Italian cuisine, made of pasta covered with béchamel sauce, tomato sauce and cheese, and cooked in the oven.
Matzo lasagna, also known as matzagna, is a Jewish type of lasagna made by layering sheets of matzo with typically a tomato or a bechamel sauce and various cheeses. It originated from the Italian Jews and is popular in Israel, the United States, and the rest of the diaspora. It is similar to the traditional Sephardic Jewish dish mina; though the fillings differ as mina is typically made with meat or a spinach and feta filling while matzo lasagna is made with sauce and cheese.
Cappelletti are ring-shaped stuffed pasta so called for the characteristic shape that resembles a hat. Compared to tortellini, they have a different shape, larger size, thicker dough and different filling.
Sorrentinos are a type of Argentine ravioli, but larger, more circular and originally wrapped without fluted edge. The dough is made with flour and eggs, and the filling of the original recipe consists of York ham and mozzarella.
Cjarsons, also known as cjalsons or cjalzons, are a typical dish of Friulan cuisine, more specifically of the alpine region of Carnia, but also common in the Venetian Plain.
