In regions throughout Italy, cooks prepare filled pastas in a variety of shapes and sizes and with countless combinations of fillings. In Liguria, for example, pastas are commonly stuffed with seafood and greens, as with our pansotti with walnut sauce. Nettles are a favorite filling in Tuscany, where the plant grows wild. In our recipe, ravioli are stuffed with nettles, ricotta and Parmigiano-Reggiano, then tossed with a simple sauce of butter and fresh sage. In the Piedment region, square-shaped pastas known as agnolotti are often made with savory meat-based fillings. Here you'll find recipes for delicious filled pastas, plus tips on how to create these plump little pillows.