Western European Dumplings

The word ravioli denotes various kinds of pasta made by placing a filling between two thin layers of dough. The pasta used is typically wheat flour and egg based, and it acts as an enclosure while also binding with the sauce or broth the ravioli i... READ MORE

This is the traditional Italian form of dumplings. Today, the word gnocchi usually refers to a dumpling made with potato-based dough shaped into thick bite-sized pieces and pressed into a ribbed wooden board or grater to create an imprint, which h... READ MORE

One of the most popular Italian pasta types are tortellini; an intricate creation made with a variety of ingredients securely wrapped inside a layer of egg pasta, creating a pocket which is then folded in a ring shape. They are commonly r... READ MORE

Tortelli is a variety of Italian stuffed pasta prepared in a few shapes: square, semicircular, or rounded and twisted. The pasta is popular throughout Italy, especially in Tuscany, Lombardy, and Emilia-Romagna. One of the most famous dish... READ MORE

A variety of Italian pasta ripiena (lit. filled pasta), agnolotti are tender, bite-sized pillows of dough, plump with a creamy cheese, meat, or vegetable filling. Agnolotti originated in the Piedmont region circa 12th century, and they ar... READ MORE

One of the most typical pasta dishes from Bologna is called tortellini in brodo, referring to tiny parcels of meat-filled pasta served in a golden capon broth, sometimes with the addition of grated Parmigiano Reggiano cheese. The official recipe r... READ MORE

This simple yet delicious dish comes from Campania, more precisely from the beautiful coastal village of Sorrento, hence the name. Gnocchi alla Sorrentina, a Neapolitan classic in the local dialect known as strangulaprievete alla SorrentinaREAD MORE

Canederli are Italian bread dumplings that can only be found in the north-east of the country (Trentino-Alto-Adige, Friuli, and parts of Veneto) and are a slightly different variety of Tyrolean knödel. The dumplings are a part of READ MORE

Tortelli di zucca is a popular Italian dish consisting of tortelli or ravioli pasta with a pumpkin filling. The origin of this dish is disputed between Mantua and Ferrara, with both cities claiming paternity over the recipe. The stuffing for torte... READ MORE

The combination of cappelletti pasta and a flavorful chicken broth is a traditional dish that is popular throughout northern and central Italy, but it is believed that both the dish and the stuffed cappelletti pasta originated in the Emilia-Romagn... READ MORE

What was once used as a garnish in haute cuisine is now its own dish, known as quenelle. Essentially, it is a tender dumpling that is filled with ground meat, poultry, fish, or vegetables, seasoned and combined with breadcrumbs, eggs, fat, flour, ... READ MORE

The pumpkin hats of Ferrara — as translated in English — are a type of fresh filled pasta made with a delicious filling of velvety, pre-cooked butternut squash, or zucca violina in Italian, and grated parmesan cheese,... READ MORE

Malfatti (Siena) or gnudi (lit. naked, Florence) are typical of Sienese cuisine, but it's believed that they probably originated in Northern Italy. These spinach gnocchi are made by hand, and due to the fact that they are not uniform in s... READ MORE

Mezzelune or schlutzkrapfen is a unique pasta variety that is popular both in Italy and Austria, especially in the area of South Tyrol. The pasta has a semicircular shape, which is the reason why it is called mezzelune (half moonsREAD MORE

Gnocchi di ricotta is a traditional gnocchi variety that’s especially popular in Tuscany. The gnocchi are made with a combination of ricotta, butter, grated cheese, eggs, flour, nutmeg, salt, and pepper. The ingredients are mixed and formed ... READ MORE

Widely known as Sardinian ravioli, culurgiònes are a typical dish of Ogliastra. These delicious handmade dumplings are shaped to resemble an ear of wheat, and they are traditionally filled with potatoes, pecorino cheese, lard, onio... READ MORE

Casoncelli bresciani is a traditional stuffed pasta dish originating from Brescia. Dating back to the 15th century, this pasta has very thin dough that enhances the flavor of the filling, which typically consists of grated stale bread and cheese s... READ MORE

Passatelli in brodo is a specialty dish of the Emilia-Romagna region in Italy, consisting of a meat broth filled with dumplings made from cheese, bread, and eggs. This hearty soup belongs to the cucina povera (cuisine of the poor), when p... READ MORE

Gnocchi al pomodoro is an Italian dish consisting of two key elements – potato gnocchi and a simple tomato sauce. The gnocchi are made from potatoes, eggs, and flour, and the sauce is made from olive oil, garlic, tomatoes, basil, and seasoni... READ MORE

Gnocchi di semolino alla Romana is a traditional dish made with semolina flour gnocchi, milk, eggs, parmesan cheese, and butter. The gnocchi are usually layered in a casserole and baked with seasonings such as nutmeg, salt, and pepper. Some cooks ... READ MORE

Ravioli alla Genovese is one of the favorite traditional Ligurian dishes and an inevitable Christmas classic. Filled with a mixture of meat, endive, and borage, ravioli alla Genovese are traditionally served with a sauce called tocco, or ... READ MORE

These bacon dumplings originate from the Austrian Tyrol and Italian South Tyrol but are known throughout the entire Alpine region of Europe. Speckknödeln are made by mixing stale bread with eggs, sauteed bacon, and onions. They are cooked in ... READ MORE

Agnolotti del plin is a traditional dish from Piedmont that is made with small, usually boat-shaped agnolotti pasta. The pasta is traditionally filled with veal, pork or rabbit meat, this was mainly done with leftover roasts, but vegetables such a... READ MORE

Balanzoni is a traditional pasta dish originating from Bologna. The dish consists of large green tortellini-like pasta that's stuffed with ricotta, spinach, eggs, Parmigiano Reggiano, and chopped mortadella or pork loin. The pasta is green because... READ MORE

Cjarsons is a traditional dish originating from Friuli. The dish consists of stuffed pasta that's similar to ravioli. However, the pasta is made from potatoes, similar to gnocchi, while the ingredients in the filling range from wild herbs, ricotta... READ MORE

Marubini is a traditional stuffed pasta dish origianting from Cremona in Lombardy. The pasta dough is made with flour and eggs. It is shaped into little scalloped rounds, similar to ravioli, which are filled either with breadcrumbs, melted beef ma... READ MORE

Casoncelli alla bergamasca is a traditional stuffed pasta dish originating from Bergamo. The fresh pasta dough is usually made with a combination of 00 flour, eggs, salt, and water. It's stuffed with a mixture of roast veal, ground pork, breadcrum... READ MORE

Tortelli d'erbetta is a traditional pasta dish originating from Parma. It consists of tortelli pasta filled with a combination of ricotta, eggs, nutmeg, grated Parmigiano-Reggiano, and beet spinach (or ordinary spinach). The pasta is made from egg... READ MORE

Anolini is a variety of meat-filled pasta with its origin disputed between the cities of Parma and Piacenza, and the most traditional way to enjoy it is in brodo - cooked in a rich meat broth. This hearty dish is an important part of Chri... READ MORE

Ravioli di aragosta is a traditional dish of lobster ravioli. The dough for the ravioli is made with eggs, egg yolks, and flour. The ravioli are stuffed with a reduced combination of lobster meat, eggs, tomatoes, basil, heavy cream, white wine, ol... READ MORE

Gnocchi di ricotta e spinachi is a classic Italian dish of ricotta and spinach gnocchi. The gnocchi are made from spinach, ricotta cheese, grated parmesan, flour, and eggs. They're often spiced with ground black pepper and nutmeg. When compared to... READ MORE

Ravioli al salmone is a traditional dish and a type of ravioli filled with salmon and a mixture of other ingredients. Although there are numerous variations, the ravioli pasta is usually made with a combination of flour, eggs, and water, while the... READ MORE

Gnocchi di prugne are plum-filled potato dumplings covered with a mixture of breadcrumbs toasted in butter, sugar, and cinnamon. They are very popular in the Italian region of Friuli Venezia Giulia, especially the capital city of the region, Tries... READ MORE

Spinatknödel is a spinach dumpling from Tyrol that is usually served as a side dish. It provides an inventive way of using up leftover stale bread, which is combined with a combination of spinach, eggs, butter, garlic, onions, and cheese, pre... READ MORE

Käseknödel is a traditional dumpling enriched with cheese originating from Tyrol and South Tyrol. These cheese dumplings are typically served as a side dish that shows an inventive way of using leftover stale bread. The stale bread is mi... READ MORE

Pilzeknödel or canederli ai funghi is a traditional dumpling enriched with mushrooms. The dumplings originate from Tyrol and South Tyrol and they're typically served as a side dish that displays an inventive way of using leftover stale bread.... READ MORE

Tortelli cremaschi is a traditional pasta dish originating from Crema. The dough for the tortelli is made from white flour, semolina flour, eggs, olive oil, and salt. Once prepared, it's rolled and filled with a combination of cocoa amaretti (amar... READ MORE

Tordelli Lucchese is a traditional pasta dish hailing from Lucca, Tuscany. The pasta is made from flour and eggs and it's similar to ravioli. It's filled with beef or pork, Swiss chard, pine nuts, raisins, bread, spices, and grated cheese. In Lucc... READ MORE

Gattafin is a traditional dish originating from Levanto in the region of Liguria. These fried ravioli are usually made with a combination of flour, olive oil, salt, white wine, and water. They're most commonly stuffed with a mixture of chard or mi... READ MORE

Ravioli di gallina is a traditional pasta dish originating from the region of Marche. The ravioli are filled with a combination of chicken, ground pork, onions, carrots, celery, breadcrumbs, eggs, lemon zest, cinnamon, and pecorino cheese. The chi... READ MORE