Not every filling wants to live inside the same shape. The way a piece of pasta is folded changes how it holds sauce, how it looks on the plate, and honestly how it feels in the mouth. Here’s how the main shapes actually differ, so you can pick the right one for the dish you’re building rather than just the one everyone else uses.

Ravioli: the flexible square

Ravioli’s flat, sealed edge suits heavier or wetter fillings, think squash, ricotta blends, or something like our crab and lime triangoli, which takes the same idea and folds it into a triangle for a slightly higher filling to pasta ratio.

Tortellini: built for broth and cream

That twisted ring shape holds together beautifully in a broth or a cream sauce, which is exactly why it’s such a reliable choice when you want a starter that still looks composed after it’s been sitting on the pass for a minute.

Agnolotti: rustic on purpose

The pinched edge and pillowy shape of agnolotti reads as rustic rather than refined, and that’s part of the appeal. It pairs naturally with brown butter and sage, or a simple tomato, where the pasta itself is doing some of the talking.

Two Sardinian shapes worth knowing

Culurgiones, a traditional Sardinian shape with a distinctive pleated seal, and scrigno, a drawstring purse we use for our butternut squash vegan filling, give a menu something most competitors simply don’t have.

Frequently Asked Questions

Which shape holds up best for delivery and reheating?

Tortellini and culurgiones tend to keep their seal well through freezing, transport and a gentle reheat, which is part of why they’re so popular at volume.

Can shapes be made to order?

Yes. We do bespoke fillings and shapes for kitchens that want something of their own, more on that below.

Want to try the range before you commit? Get in touch to order samples, or head to our homepage to see everything on offer.