All pasta shapes - filled
We listed all pasta’s shapes and grouped them into 6 types: long & medium, short-cut, filled, gnocchi, stretched and for soup. All filled shapes of pasta are listed here.
| Type | Description | Synonyms |
|---|---|---|
| Agnolotti | Semicircular or square pockets; can be stuffed with ricotta, a mix of cheese and meats (agnolotti di grasso), or pureed vegetables (agnolotti di magro).[136] | agnellotti, agnolòt, angelotti, langaroli, langheroli, piat d'angelòt[137] |
| Caccavelle | Large bowl-like pasta intended for stuffing | Pentole (Naples)[138] |
| Cannelloni | Rolls of pasta with various fillings, usually cooked in an oven[139] | Cannaciotti, canneroncini, cannarone/cannerone (Naples), cannarune (Apulia), canneroni, cannoli/ crusetti (Sicily), manfriguli/manfrigoli (Valtellina),[140] manicotti (in the US),[141] gnocchettoni zitoni, tagliati di zitoni, cannelloni zitoni, spole, sigarette, schiaffoni[9] |
| Cappelletti [it] | Squares of dough filled with cheese (or, rarely, meat) and closed to form a small hat (cappello=hat). In the large majority of Romagna the filling is made by a mixture of parmesan and soft cheese. | cappelli, cappelli del prete, or nicci in Tuscany.[142] |
| Caramelle | A stuffed pasta resembling double twist candies. | |
| Casoncelli | A stuffed pasta with various fillings. | Casonsei, Casonziei, Ciaroncie[6] |
| Casunziei | A stuffed pasta with various fillings | |
| Conchiglioni | Large, stuffable seashell shaped | |
| Culurgiones | A stuffed pasta typical with a filling of potato and mint | Culingionis, Culurzones, Kulurjones, angiolottus, spighitti |
| Fagottini | A 'purse' or bundle of pasta, made from a round of dough gathered into a ball-shaped bundle, often stuffed with ricotta and fresh pear | |
| Lumache | Snailshell-shaped pieces. Larger than gomiti or pipe. | Lumachelle, lumachette, cirillini,[9] chifferini, ciocchiolette, cirillini, gomitini, gozziti, lumachelle, lumachoni, pipe, pipette, tofarelle[145] |
| Mezzelune | Semicircular pockets about 2.5 in. diameter | |
| Occhi di lupo | Large, stuffed, penne-shaped pasta. Around 1.5 inches long.[147] | |
| Pansotti | Triangular shape with a bulging center, does not contain meat.[148] | Ravioli di magro.[148] |
| Ravioli | Two pieces of pasta on top of another, stuffed with cheese, ground meat, pureed vegetables, or mixtures thereof. Though commonly square, other forms are also used, including circular and semi-circular (Mezzelune) | |
| Rotolo ripieno | A rolled pasta with filling; cooked roll is normally sliced, covered in sauce and broiled in the oven[150] | Rotoli imbotito; strudel (Trentino-Alto Adige); pasta al sacco (Marche)[150] |
| Sacchettoni | Round, similar to fagottini, but also may use ravioli stuffing. A small square of pasta brought around the stuffing and twisted. | Sacchetti, sacchetini depending on size[9] |
| Tortelli | Square sheet of pasta folded into a triangle or discus folded into half-circle, with both extremities subsequently joined to form a ring shape. About 30x35 mm in size. Sweet variations can be found (tortelli cremaschi).[151] | Cappellacci, turtello (Emilia-Romagna), tordelli (Tuscany), casonsei (Bergame and Brescia)[151] |
| Tortellini | Ring-shaped, usually stuffed with a mixture of meat and cheese. About 25x20mm in size.[152] | Agnoli, presuner or prigioneri (Capri)[152] |
| Tortelloni | Round or rectangular, similar to tortelli but larger (38x45mm). Stuffing usually does not include meat.[153] | |
| Tufoli | A pasta shell large enough for stuffing[154] (as with meat or cheese). From a southern Italian dialect, plural of tufolo (tube), modification of Latin tubulus (tubule) | Maniche, Gigantoni, Occhi di elefante, Elefante, Canneroni grandi, Occhi di bove[9] |
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