Recipe

Triangoli Pasta Recipe with Ricotta Filling

Servings:
4
(about 60 triangolis)
Total Time:
1
hr
5
min
Jump to RecipeTriangoli pasta.

These beautiful triangolis are filling with a creamy ricotta and served with your choice of sauce. I made these with a floral pasta but you can make it with just a simple fresh pasta dough as well.

These are such a fun and unique pasta shape to learn. If you have ever made ravioli or tortellini you will love making triangoli.

How to Shape Triangolis

Triangoli is actually a fairly easy shape to make when making pasta. All you need is a square piece of dough to work with. You can get this by using a 5-wheel pastry cutter to roll over you fresh pasta dough. The other option is a ravioli stamp. This is the method I use.

I use a stamp and then run over the edges with a roller wheel. Sometimes the stamp doesn’t cut all the way through the pasta, but it does give you a perfectly square shape. This set has the ravioli stamp and the roller.

Once you have the square pieces, add a small amount of filling the the center of the pasta square. If the dough has slightly dried out add a little water the the edges with your finger. This will help it stick together. Fold over the pasta and press together to seal it.

What Fresh Pasta to Use

You can use any fresh pasta recipe you choose. There is one in the recipe below that I use often which is an egg pasta with a mix of 00 flour and semolina.

Since you are going to be folding these over, you want the pasta to be fairly thin. If you are using a KitchenAid pasta roller go to setting 6.

If you want to make a floral pasta like the one in the picture, you will have an extra step. Once you have your pasta sheets, add you fresh flower petals on top of one pasta sheet and then add another pasta sheet on top and roll together with a rolling pin. Place the new sheet of pasta through the pasta machine to get back to a thin pasta sheet. The flower petals will flatten and break down into the pasta dough the more you roll it through the machine. You can also do this with fresh herbs like basil.

Pasta with flower petals.

Triangoli Filling

For these triangolis I use a very simple cheese filling. It is mixture of ricotta cheese, parmesan, salt, and pepper. You can add in some lemon juice, lemon zest, or ground nutmeg if you want to add a little bit of extra flavor.

Remember, there isn’t a ton of room in a triangoli so just make sure not to add anything too bulky.

Triangoli Sauce

You can really use any type of sauce with your triangolis. I love to serve it with a fresh pesto, or just olive oil and parmesan. You could also serve with with some tomato cause like the San Marzano Sauce.

Triangoli pasta with pesto.

Triangoli Pasta Recipe with Ricotta Filling

5 stars4 stars
(
1
)
Servings:
4
(about 60 triangolis)
Prep Time:
30
min
Cook Time:
1
hr
5
min
Total Time:
1
hr
5
min

Ingredients

Pasta

Filling

  • 1 cup (8oz) of whole milk ricotta
  • 1/4 cup (25g) freshly grated parmesan
  • 1/2 tsp kosher salt
  • black pepper

Directions

  1. Start by making your pasta dough. Add the flours to a large work surface. Create a well in the center and add in your eggs. Start mixing your eggs with a fork and slowly incorporate the flour into the center. Once it starts to come together kneed it until it becomes a smooth dough, about 10 minutes. Then add the dough to an airtight container and place in the fridge for 30 minutes.
  2. While the dough is resting, make your filling. Mix together all the ingredients in a small bowl. Taste and adjust for salt and pepper.
  3. Once you dough has rested, cut it into 4 pieces. One piece at a time, roll it out slightly and run it through a pasta machine starting at the widest setting until you get a thin dough. If you are using a KitchenAid it will be to setting 6. Repeat with the other 3 pieces. (If you want to make floral pasta dough, read the “what pasta to use” section above).
  4. Now cut your pasta sheets into squares using a ravioli stamp, a knife, or a 5-wheel pastry cutter. Place a small amount, about a teaspoon, of filling in the center of you square pasta piece. Add a little bit of water to the edges so it will stick and fold into a triangle. Press down the edges to make sure it is sealed.
  5. As you are making them, add the finished triangoli to a floured work surface or a floured baking sheet until you are ready to use.
  6. If you are making them right away, boil a large pot of salted water and add the triangolis and cook for 3-5 minutes or until al dente.
  7. If you are saving them for later, place the baking sheet in the freezer and freeze until hardened and then add to a freezer bag.
  8. Serve with your choice of sauce!

Notes

Products Used

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