Pasta Ripiena

Pasta Ripiena: translating to pasta with a filling, is made by initially rolling out pasta dough, cutting it to size, adding desired filling and making appropriate shape. 

Piera makes a variety of filled Pasta including Tortelloni with ricotta or pumpkin filling, Tortellini with a meat filling, Ravioli with a meat or fish filling, Casunzei, Culurgiones and Agnolotti. 

Tortelloni di Ricotta

Typically from Bologna, Tortelloni with Ricotta are large tortelli with it’s filling simply made from ricotta, parmesan, parsely, garlic and nutmeg. The green pastry version with a ricotta filling are called ‘Balanzoni”. A simple tomato sugo is the best way to taste and pair tortelloni di Ricotta with. 

Tortelloni di Ricotta

Tortelloni di Zucca

Tortelloni di Zucca are traditionally found in the cities of Ferrara and Mantova. The combination of a pumpkin filling, parmesan and amaretto make this tortello very particular, featuring a slight sweet aftertaste. This pasta is best paired with meat, either a classic bolognese or with a ragu di salsiccia. 

Tortelloni di Zucca

Tortellini

Tortellini are ring-shaped pasta originally from the Italian region of Emilia. Traditionally they are stuffed with a mix of meat, Parmigiano Reggiano cheese, egg and nutmeg and served in capon broth.

Tortellini

Ravioli di Carne

Round and “chubby” our meat ravioli are stuffed with a braised pork stuffing, camembert cheese and a touch of truffle oil. Don’t cover them with elaborate sauces but try a simple butter and parmesan. 

Ravioli di Carne

Ravioli di Pesce

Our fish raviolo has a delicate filling of crab, snapper, mascarpone and lemon herb mix. It is delicate and light, perfectly matched with summer sauces. Try them with a simple sauce with a base of extravirgin oil, shallots, cherry tomatoes, capers and black olives !

Ravioli di Pesce

Casunzei all'Ampezzana

Casunzei all’Ampezzana are typical ravioli from the Dolomites and they are the specialty of Cortina d’Ampezzo. Casunzei are simply filled with cooked, grated and well-drained red beetroot and feature a particularly thin pasta sheet. They are best served with melted butter, parmesan and poppy seeds. 

Whilst being cooked, the beetroot stains the pasta creating a two-tone raviolo, with vegetarian sauces it becomes an appetising vegan meal to try with sauteed broccolini, roasted almond flakes and a touch of balsamic vinegar from Modena. 

Casunzei all'Ampezzana

Culurgiones

Culurgiones are among the best traditional Sardinian dishes. It’s a fresh filled pasta similar to ravioli, with a filling of potatoes, cheese, lard, olio Evo and mint. Another feature is its shape which it resembles a wheat spike. 

Culurgiones are served with a simple tomato and basil passata, perhaps with a sprinkling of grated pecorino cheese.

Culurgiones

Agnolotti del Plin

Plin are a traditional dish from Piemonte, their name derives from the “pinch” given to the dough when closing and sealing the tiny pasta pockets. These tiny pockets are made from pasta dough which is folded over a filling of meat. 

What sauce should be paired with Agnolotti del Plin? The most suitable dressing for Plin is a roast meat sauce but they are often served with a butter and sage sauce. 

Agnolotti del Plin