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Triangoli with a simple ricotta filling

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5 from 2 reviews

  • Author: Emilie Pullar
  • Total Time: 1 hour 34 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


Filling ingredients:

  • 250g ricotta
  • 40g parmesan, finely grated
  • Zest of a small lemon
  • 1 tbsp lemon juice
  • 1/4 tsp freshly cracked black pepper
  • Pinch of salt (season to taste)


For the filling:

  1. 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.
  2. 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

  1. 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.
  2. 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.
  3. Pipe a tsp of filling just over the guide line (please see the photos above!)
  4. Fold the triangoli in half, pressing the edges firmly and trying to get as much air out as you can.
  5. 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.
  6. Trim the edges with a pizza cutter, knife or fluted cutter.
  7. 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: 4 minutes
  • Category: Shapes + Guides
  • Method: Bench Top
  • Cuisine: Italian