The Best Stuffed Pasta Fillings That Aren't Just Cheese

Pasta is one of the world's most wonderful creations. The simple combination of flour, water, salt, and perhaps some eggs originated as a frugal dish, but the no-frills approach and comforting nature launched it into culinary stardom. Pasta has become an international pantry staple as wherever you go, the word no longer requires an explanation or translation.

In the pasta domain, Italy is usually considered the ultimate destination. It is a place where the dish was popularized and that safeguards hundreds of local pasta varieties. It's hard to say how many pasta shapes currently exist, but stuffed pasta has an obvious advantage over all other forms. As it is already flavored, it does not require much dressing up. A simple drizzle of melted butter can sometimes be enough. Among stuffed pasta varieties, ravioli and all its variations reign supreme, and cheese is the most common option when it comes to fillings. Though cheese and pasta may be a match made in culinary heaven, numerous other ingredients make fantastic pasta fillers.

If you are tired of the stereotypical, ricotta-stuffed ravioli, browse the list to find inspiration for your next pasta night. This eclectic list of savory and sweet ingredients will seriously diversify your stuffed pasta game. Some are more common than others, but all have fantastic potential. Along with each stuffing, we have suggestions for the best pasta sauce pairings.

Though we were raised on the idea that carbs on carbs is not an accepted culinary practice, there are some exceptions where this rule should be broken. This pasta and filling combo is one of them. Potatoes are not typically associated with pasta or commonly made into a pasta filling, but there is no reason this popular tuber should be shunned in this combination. You can effortlessly turn the potatoes into a creamy blend that can make a fantastic pasta filling. Because they are so neutral, you can easily play with add-ons and build the flavor profile with various spices or herbs.

Perhaps unsurprisingly, Italians cracked this code a long time ago, and several traditional dishes use potatoes as a pasta filling. One of the most popular potato-stuffed versions comes from Vernante, Piedmont, in which round-shaped pasta is stuffed with mashed potatoes, leeks, spinach, and a touch of Parmigiano-Reggiano. The flavors are brightened up with a touch of nutmeg and fresh parsley. Tuscany has several versions of potato ravioli (or tortelli as they are locally known) with the most popular coming from Mugello, where the filling combines mashed potatoes, garlic, and parsley. The ravioli are slightly larger and typically come dressed up with butter and sage. Tortelli alla lastra is one of the unique versions as the ravioli are baked rather than boiled. The fillings are versatile but usually combine potatoes with pumpkin, bacon, and various aromatics.

Lobster is a less traditional and more luxurious pasta filling that you may find on the menus of contemporary fine-dining restaurants, but you can also try to recreate it as a homemade ravioli version. This filling requires cooked lobster meat. Though the tail is generally labeled as the prime piece, reserve it for other, less processed dishes and use the less popular parts to make the ravioli filling. For the easiest homemade version, you can skip the cooking part and buy fresh or cooked pre-packed lobster meat.

You want the lobster to remain dominant in the filling, but it will need some creamy addition, and cheese would be the most obvious choice. You can mix lobster meat with crab and use light, refreshing seasonings. Salt, pepper, mildly aromatic herbs, and a whiff of grated lemon zest would be enough.

As this is such a luxurious filling, it does not call for any elaborate or overly complicated sauces. You want the lobster meat to shine through, so it's best to pair it with something neutral, such as cream and butter sauces — brown butter would be a great option here — or some mild-flavored cheese dressing. Tomatoes, garlic, and herbs would complement it nicely, too. Stay clear of potent mushroom or truffle combinations that may smother the filling. If you used whole lobster, preserve some of the cooking liquid and use it as the base for the sauce.

Though fish is not often paired with pasta, smoked salmon is one of the more common seafood options. Apart from its use in sauces, it is also commonly turned into a pasta filling. As smoked salmon is usually cured before it is smoked, no further processing is necessary, which is quite convenient for making pasta fillings. Smoked salmon should be finely chopped and is usually combined with a creamy base. Cheese is the easiest and most common option, but cream and even mashed potatoes can make a wonderful choice that will hold the filling together. Seasonings should be classic, but a touch of lemon would brighten the whole dish.

As smoked salmon is not traditional in Italy, there are no rules for sauces. The salmon gives the dish a pleasant, smoky character that can pair nicely with a whole array of dressings. Anything creamy or made with butter, olive oil, or egg yolks would go well. You can add some crunch or pair the pasta with dill, which naturally complements salmon. If you add lemon to the filling, you can also follow up with a zesty, lemon-flavored sauce.

Though fish and shellfish are not common in pasta fillings, there is no legitimate reason to ignore them. Traditional Italian cuisine features several stuffed pasta varieties that turn fish and other seafood into delectable pasta fillings. The easiest route to go for is with baked fish. If using whole fish, the meat should be carefully removed and cleaned to make the base for the filling. As fish can often be flakey, it should be mixed with a creamy flurry made with any combination of eggs, cheese, and seasonings. The best option is to go with white-fleshed varieties such as bass or bream, and for the deluxe version, add some sweet, juicy shrimp. In Italy, pasta stuffed with fish or seafood is usually referenced as ravioli di pesce or ravioli di mare.

Pasta filled with fish and seafood finds an ideal partner in tomato-based sauces. Ideally, the sauce will be enriched with seafood stock, and for a more elaborate meal, it will come packed with seafood delicacies such as mussels, shrimp, or clams. For the white sauce version, just remove the tomatoes and flavor the stock with olive oil and white wine. 

Artichokes are often featured in traditional Italian cooking but are not commonly made into pasta fillings. However, if properly prepped, they can make a beautiful, vegetable-based filler for ravioli.

As artichokes are pretty brittle and hard, they need to be cooked down. When they become soft and tender, blitz them in the food processor until you get a smooth, fragrant paste. If you prefer more texture and chew, do not over-process the mix. Artichokes would pair nicely with many herbs — thyme would be an especially lovely addition — and would profit from sauteed onions and garlic. Freshly grated cheese, a sprinkle of olive oil, and a squeeze of lemon juice would be enough to complete the filling. If you require more creaminess, add mascarpone or ricotta.

You want this stuffed pasta adorned with a simple, unpretentious sauce. The classic butter and sage combination would be the obvious choice here, but perhaps a more complex, brown butter version would be even better. Replace sage with thyme if you used it for the filling and grate some fresh cheese before serving. A sprinkle of crushed nuts would be a fantastic finishing touch to this dish.

Though we rarely think of pasta in the realm of desserts, pasta dough is usually incredibly neutral and can be steered in a sweet direction. Along with sweetened ricotta, the easiest way to make a sweet pasta filling is to opt for fruit jams. These fruity preserves are already sweetened and, in most cases, have an ideal consistency ready to be turned into a pasta filling. If you try to make it at home, feel free to choose your favorite variety, but make sure that the consistency of the jam is sturdy enough to hold shape and not slide off the pasta sheet immediately.

Some traditional Italian versions will pair the jams with other ingredients for more creative takes. A unique, fried version from Abruzzo that's typically served on special occasions usually employs thick grape jam, almonds, and chocolate. Cjarsons pasta from Friuli also has a sweet, jammy variation that includes quirky additions such as crushed cookies, nuts, cinnamon, and cocoa. These sweet, jam-packed versions are often reserved for Carnival or other celebrations. Many of them, in line with Carnival traditions, are fried. Instead of jams, a great alternative is to fill the pasta with fresh or stewed fruit.