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