Cannelloni

Take fresh pasta dough, cut it into squares, fill them, and roll them up—these are cannelloni. You can take the same dough (and the same fillings) and make ravioli, tortellini, or any other shape of filled pasta you like, but cannelloni are the fastest and easiest: the process is really, really simple.

If our pasta dough is familiar, most of our fillings are a little unusual. One is the rather straightforward combination of ricotta and herbs, but others range from a spicy combination of potatoes and arugula to a rich, lusty filling of ground lamb with goat cheese and North African flavorings.