In the magical world of Italian cuisine, stuffed pasta is nothing short of a national treasure. With every delicate parcel comes a burst of flavor, a nod to centuries-old traditions, and an invitation to slow down and savour. Among the most beloved contenders on the Italian table are ravioli and agnolotti—two deceptively similar-looking pastas that couldn’t be more different once you take a closer look (or bite).

Whether drenched in a hearty tomato sauce or simply kissed by sage-infused butter, both ravioli and agnolotti promise culinary bliss. But what really sets them apart? Let’s take a delicious detour through their shapes, fillings, and how they’re made—because yes, the details matter in Italian cooking.

Ravioli are probably the most iconic form of stuffed pasta in Italian cuisine. Square, plump, and beautifully sealed with crimped edges, these little pillows are crafted from two sheets of pasta dough and filled with anything from cheeses to vegetables or meat.

Ravioli are most commonly square or rectangular, with their edges sealed tightly using a pasta wheel or fork to lock in the good stuff. This double-sheet approach makes them ideal for holding looser fillings and pairing with a variety of sauces—from zesty tomato to luxurious sage butter.

Ravioli fillings can be delightfully simple or indulgently complex:

• Ricotta cheese (often paired with spinach or herbs)

• Ground meats like beef or pork

• Stewed vegetables such as pumpkin, cabbage, or mushrooms

• Hard cheeses like Parmigiano Reggiano or Grana Padano for depth and nuttiness

This variety makes ravioli a perfect canvas for experimenting with seasonal ingredients and regional flavours.

Cook ravioli gently in salted boiling water until they float to the surface. This is your cue—they’re done! Use a slotted spoon to remove them carefully and avoid breakage. Serve with:

• Classic marinara

• Creamy sage butter

• Meat ragu

• Or even a drizzle of high-quality olive oil and shaved parmesan

Agnolotti, hailing from the Piedmont region of northern Italy, are ravioli’s lesser-known but deeply respected cousin. What they lack in fame, they make up for in finesse.

Agnolotti are folded, not layered. Made from a single sheet of pasta, they are folded over the filling and pinched shut—usually into small, half-moon or rectangular shapes. Agnolotti del plin, the most traditional form, is pinched by hand ("plin" means "pinch" in the Piedmontese dialect).

The result? A compact pasta parcel with a higher filling-to-pasta ratio—hello, flavour bomb.

Where ravioli tend to go lighter or vegetarian, agnolotti go rich and meaty. Their fillings typically include:

• Slow-cooked meat like pork loin, veal, or beef

• Stewed vegetables (especially savoy cabbage)

• Braised meat juices for added depth and moisture

These fillings are all about comfort and complexity—no wonder agnolotti are often served in broth or with minimal sauce to let the ingredients shine.

Unlike ravioli, agnolotti are often simmered in light meat broth rather than just water. This adds another layer of flavour during cooking. When it comes to serving:

• Try butter and sage for elegance

• Or keep it simple with a spoonful of cooking broth, black pepper, and a dusting of cheese

Less is more with agnolotti. Let the filling speak for itself.

While both fall under the stuffed pasta umbrella, the key differences between ravioli and agnolotti boil down to shape, construction, and tradition.

Crafting ravioli and agnolotti from scratch might sound intimidating, but it’s surprisingly meditative—and oh so rewarding.

Start with a classic egg pasta dough made from:

• 00 flour or all-purpose flour

• Eggs

• A pinch of salt

Knead until smooth, wrap in cling film, and let it rest so the gluten relaxes (your arms probably need a break too).

• For ravioli, prepare ricotta mixed with parmesan, or sautéed greens like spinach.

• For agnolotti, go with slow-cooked meat finely chopped or blended, ideally with some pan juices for flavour.

Let your fillings cool before assembling to avoid a sticky mess.

Use a pasta machine to roll out dough to your desired thinness (usually the second-to-last setting). Then:

• For ravioli, place filling mounds on one sheet, cover with another, seal and cut.

• For agnolotti, spoon a line of filling, fold the dough over, pinch between each section, and cut.

Boil gently until al dente. Use a slotted spoon to lift them out and toss with your sauce of choice. Pro tip: reserve a bit of the cooking water (or broth) to help emulsify the sauce.

Ravioli and agnolotti are both rooted in Italian culinary tradition, but each brings something uniquely delicious to the table.

• Ravioli are versatile, easy to love, and open to countless interpretations.

• Agnolotti are more niche, rich in heritage, and a dream for meat-lovers and broth enthusiasts.

By learning their differences, you not only expand your pasta repertoire but also deepen your appreciation for the art of regional Italian cooking.

So next time you're craving stuffed pasta, ask yourself: are you in the mood for comfortingly familiar ravioli or the sophisticated charm of agnolotti?