Among the most iconic specialties of cuisine is fresh homemade pasta, including stuffed pasta: ravioli, agnolotti, cappellacci, and tortellini are just a few of the shapes. These preparations can be intimidating for beginners, but once accomplished, they bring immense satisfaction. We won't delve into the strict rules here, but we'll provide a general overview of the most common mistakes that arise when you get down to work.
1. Getting The Pasta Dough Wrong
Whether it's ravioli, agnolotti, or tortellini, the dough is always expertly rolled. And here, the mistakes that creep in are partly the same ones you might make when making all fresh egg pasta: be careful to mix the ingredients well without overworking the dough, otherwise it will be tough and difficult to roll out. Use a 1:1 ratio of soft wheat flour and eggs, or 1 egg for every 100 grams, but don't be rigid with the proportions, because there are so many variables at play, from the size of the eggs to the strength of the flour: so you need to adjust based on your own sensitivity, which increases with experience. With filled pasta, a particularly important detail is the thickness of the dough: Bolognese tradition, for example, calls for the tortellini shell to be as thin as a veil, but not all types are the same, because much depends on the filling, which can be more moist or drier. What is certain is that if you have little manual skill, the fresh pasta machine is the indispensable ally if you want to have 1-2 mm sheets, without taking anything away from the rolling pin.
2. Preparing Fillings That Are Too Moist
Rather than a dry filling, which is undoubtedly unpleasant, a filling that contains too much water makes the dish lose its bite, with the risk that a thin sheet of pastry, already too wet before cooking, could literally fall apart when dropped into boiling water. From this point of view, therefore, you can regulate this as follows: if using ricotta, remember to drain it in a colander to remove excess liquid, while cooked vegetables, such as spinach or greens, should be squeezed thoroughly. Furthermore, if the recipe calls for pumpkin pulp, cook it in the oven and not steamed, as it will dry out even more.
3. Getting The Proportions Between Dough and Filling Wrong
Closely related to the previous two issues is miscalculating the proportions between the pastry and the filling when filling: you shouldn't overfill, nor be too stingy. There's no universal rule for how much you'll add, but generally, place a portion in the center, leaving enough space around the edges to seal. You can use a piping bag to achieve similar measurements.
4. Not Closing The Dough Properly
There are shapes where sealing is a true art, while others require precision, but are quickly learned, such as the more classic ravioli. It's important to make the edges of the dough adhere well, pressing around the filling to expel all the air: you can also brush with a drop of water to act as a glue, but it must be very small or you will weaken the dough. To cut out the various pieces, use a knife or a pastry wheel, which can be smooth or serrated.
5. Cooking It Wrong
Stuffed pasta is delicate. The advice, to avoid ruining everything at one of the key stages, is to not underestimate the cooking time. How to proceed? You need a large pot with plenty of water that you will bring to a boil: add salt and gently drop the pieces, a few at a time, lowering the heat and without stirring, because they could break and the filling leak out. For tortellini, you can immerse them directly in the hot broth. Fresh stuffed pasta has very short cooking times, ranging between 2 and 4 minutes, so monitor and don't leave your station.
6. Seasoning Randomly
The choice of toppings should reflect the chosen format and the composition of the filling. From this point of view, tradition can be of great help: for example, soft fillings like those with ricotta, herbs, nutmeg, or cinnamon should not be covered, but enhanced: all you need is a little quality butter, a few sage leaves, and a sprinkling of grated cheese, if desired. The same goes for pumpkin ravioli and tortelli, especially if you enrich the filling Mantua-style, with mustard and amaretti biscuits; for casoncelli, be daring with a little browned pancetta. Tortellini can be served in broth, but they also hold up well with a good Bolognese sauce or even cream and ham, for a throwback to the '80s. When you have a meat filling like that of agnolotti you can use roast sauce, while if you have stuffed with fish, usually white fish or shellfish, prefer a seafood ragù or a velvety sauce with tomato puree and cream, like that of our ravioli.
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