Super simple triangoli are filled with a gorgeous whipped ricotta filling. Triangoli is the easiest filled pasta shape to master and the quick filling is flavoured with lemon, parmesan and pepper.
Hi! I wanted to share the easiest place to start for filled pasta, triangoli! They are triangle shaped parcels that could not be more simple to make and lays down a great foundation for more complex filled shapes. I have used a simple and delicious ricotta filling which is quick and easy.
I love making filled pasta but sometimes it seems daunting and it can take hours. This is the most simple version but is still a very satisfying project. The triangoli are as simple as folding a square in half and will get you used to thinning out the edges into a single layer.
How to shape triangoli
First up you will need a batch of my homemade pasta dough. This really is so simple if you follow the steps below. I like to make the ricotta filling while the pasta dough is resting so it can sit in the fridge for a while. Having a slightly harder filling makes shaping a lot easier.
- Roll your pasta dough out into sheets. I go to the second to thinnest setting. Cut into 5cm squares and then fold in half on the angle to make a guide line.
- Pipe or spoon a teaspoon of filling onto one of the halves, just over the line.
- Fold the square in half
- Press the edges down, trying to get all the air out. It is important here to try and press the two layers down to thin the pasta out. It is two layers so we want to try and press it down to a single layer thickness.
- Cut the edges with a knife, pizza cutter or a fluted wheel.
How to make the ricotta filling
The ricotta filling has ricotta, lemon zest, lemon juice, parmesan and pepper. I like to whip the ricotta in a mini blender to get it light and fluffy then mix in the rest of the ingredients. It's a simple combination of flavours so feel free to add in some herbs, garlic or anything else you like. Season to taste always. It might seem too fancy to pipe the filling in a piping bag but I promise you it makes it a lot easier. Piping the filling creates a perfect round blob and is cleaner and creates less mess!
What sauces are best for filled shapes?
If you are new to making filled pasta I would keep it simple and go for a butter sauce. You'll find a couple of versions in my butter sauce guide. A simple tomato sauce would be beautiful with these, you could try my roasted tomato sauce.Print
Triangoli with a simple ricotta filling
- Total Time: 1 hour 33 minutes
- Yield: 2 - 3 people
Triangoli is a simple triangle shaped filled pasta. Filled here with a simple but delicious ricotta filling flavoured with lemon, parmesan and pepper
- One batch of my easy homemade pasta dough
- 250g ricotta
- 40g parmesan, finely grated
- Zest of a small lemon
- 1 tbsp lemon juice
- ¼ tsp freshly cracked black pepper
- Pinch of salt (season to taste)
For the filling:
- Blend all the filling ingredients together. I like to blend the ricotta on it's own first in a mini processor to get it smooth and fluffy before adding the rest of the ingredients. Season to taste, adding more salt and pepper if you would like.
- Put the filling mixture into a piping bag or a snap lock with the corner cut off is fine! Pop it into the fridge. I find when the filling hardens in the fridge it makes it easier to shape the triangoli.
For the triangoli
- Roll your pasta dough out into sheets, working with a quarter of the dough at a time. I roll to the second to thinnest setting which is 7 on my kitchen aid. You can roll to the thinnest setting if you wish.
- Cut the sheets into 5cm squares. Take a square and put it on the board infront of you like a diamond. Fold the bottom corner to top and press lightly to make a guide line through the middle.
- Pipe a tsp of filling just over the guide line (please see the photos above!)
- Fold the triangoli in half, pressing the edges firmly and trying to get as much air out as you can.
- Once you have pressed the air out it is important to spend some time really pressing the edges down hard to thin them out a bit. Those edges are now two layers of pasta and we want to try and thin them out to a single layer thickness so it cooks evenly.
- Trim the edges with a pizza cutter, knife or fluted cutter.
- Cook in a pot of well salted boiling water for 3 - 4 minutes.
- Storage - if you aren't cooking straight away you can freeze them open on a tray for 20 minutes and then transfer to a freezer bag or container.
- Add in any other flavours you would like into the ricotta filling, this is just a good guide for a base.
- A delicious twist is adding a tbsp of nduja into the ricotta mixture
- If your squares are drying out then keep them under a damp tea towel while you are shaping.
- Prep Time: 1 hour 30 mins
- Cook Time: 3 minutes
Kathy Marvin says
Couldn’t be easier or yummier! Great shape for someone newer to pasta making. Great filling. A hit with adults and our grands from 9 yrs down to our 18 month old.