There’s something truly magical about gathering around the table during the holidays, especially when the kitchen smells like a warm embrace. Every Christmas, my heart swells remembering Mama Lou’s kitchen, where she’d fill the air with the scent of fresh herbs and simmering sauces. Today, I’m sharing a Christmas Stuffed Pasta Recipe that’s close to my heart—a dish that brings together family, tradition, and a touch of holiday nostalgia. It’s the kind of recipe my sister Ouma and I would eagerly dive into, filling every ravioli with love and laughter, making memories that linger long after the last bite.
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Why You’ll Love This Christmas Stuffed Pasta Recipe
This Christmas Stuffed Pasta Recipe isn’t just about the food—it’s about connection. I’ve always believed that cooking is a language of love, and this dish speaks volumes. The tender pasta pockets stuffed with a rich blend of cheeses, herbs, and a hint of nutmeg evoke the warmth of home. It’s a recipe that invites you to slow down, savor the process, and share the results with those you love. I remember Mama Lou teaching me how to roll the dough thin enough to almost see through it but sturdy enough to hold the filling without breaking. It was her way of showing patience and care, lessons that have stayed with me through every holiday season.
Whether you’re making this for your family or hosting friends, this stuffed pasta brings a festive spirit to the table. It’s versatile, comforting, and elegant all at once—a true celebration of the season in every bite.
Ingredients You’ll Need for This Christmas Stuffed Pasta Recipe
- 2 cups all-purpose flour, plus extra for dusting
- 3 large eggs, room temperature
- 1 tablespoon olive oil
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped fresh spinach (optional)
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh basil or parsley
- 1 clove garlic, minced
- 1/4 cup toasted pine nuts (optional, for filling texture)
- For the sauce: 2 cups crushed San Marzano tomatoes or your favorite canned tomatoes
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil leaves for garnish
If you want to make this recipe dairy-free, you can substitute the ricotta and mozzarella with plant-based cheeses or mashed roasted cauliflower for a creamy texture. For a gluten-free version, use a blend of gluten-free flours designed for pasta, but be mindful that the dough may be more delicate.
Nutrition Facts
- Calories: Approximately 380 per serving (serves 4)
- Protein: 18g
- Fat: 14g
- Carbohydrates: 40g
- Fiber: 3g
- Sugar: 5g
- Sodium: 620mg
This is a hearty dish that offers a good balance of protein and carbs, perfect for a festive meal that fuels both body and soul. Learn more: Irresistible Kalbasa Pasta Recipe That Will Spice Up Your Dinner Table
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Irresistible Christmas Stuffed Pasta Recipe to Delight Your Holiday Table
Learn how to make delicious Christmas Stuffed Pasta Recipe. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 cups all-purpose flour, plus extra for dusting
- 3 large eggs, room temperature
- 1 tablespoon olive oil
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped fresh spinach (optional)
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh basil or parsley
- 1 clove garlic, minced
- 1/4 cup toasted pine nuts (optional, for filling texture)
- For the sauce: 2 cups crushed San Marzano tomatoes or your favorite canned tomatoes
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil leaves for garnish
If you want to make this recipe dairy-free, you can substitute the ricotta and mozzarella with plant-based cheeses or mashed roasted cauliflower for a creamy texture. For a gluten-free version, use a blend of gluten-free flours designed for pasta, but be mindful that the dough may be more delicate.
Instructions
- Start by making the pasta dough. On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well, add olive oil and a pinch of salt. Using a fork, gently whisk the eggs and gradually incorporate the flour from the edges until a dough forms.
- Knead the dough for about 8-10 minutes until it’s smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes. This step is where patience pays off—I remember Mama Lou saying, “Let the dough rest, like a good story, it needs time to unfold.”
- While the dough rests, prepare the filling. In a mixing bowl, combine ricotta, mozzarella, Parmesan, chopped spinach, nutmeg, salt, pepper, basil, garlic, and pine nuts. Mix gently until everything is well incorporated.
- Roll out the pasta dough into thin sheets, about 1/16 inch thick. You can use a pasta machine or a rolling pin. Dust with flour as needed to prevent sticking. My sister Ouma and I always made a game out of who could roll the dough thinnest without tearing—it was our little holiday tradition.
- Place teaspoons of filling spaced evenly on one sheet of dough. Lightly brush around the filling with water, then lay a second sheet of dough over the top. Press down around each mound to seal, making sure to remove any air pockets.
- Cut between the mounds to form individual stuffed pasta pieces. You can use a fluted pastry cutter or a sharp knife. Press edges again to ensure they’re sealed.
- Bring a large pot of salted water to a boil. Cook the pasta in batches for 3-4 minutes or until they float to the surface and are tender. Drain and set aside.
- For the sauce, melt butter in a saucepan over medium heat. Add onions and garlic, sautéing until translucent and fragrant, about 5 minutes. Add crushed tomatoes, salt, and pepper. Simmer for 15 minutes, stirring occasionally.
- Serve the stuffed pasta topped with the warm tomato sauce, garnished with fresh basil leaves. Mama Lou always said that a dish is only as beautiful as the love you put into it—so don’t be shy with the garnish!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Christmas Stuffed Pasta Recipe
- Start by making the pasta dough. On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well, add olive oil and a pinch of salt. Using a fork, gently whisk the eggs and gradually incorporate the flour from the edges until a dough forms.
- Knead the dough for about 8-10 minutes until it’s smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes. This step is where patience pays off—I remember Mama Lou saying, “Let the dough rest, like a good story, it needs time to unfold.”
- While the dough rests, prepare the filling. In a mixing bowl, combine ricotta, mozzarella, Parmesan, chopped spinach, nutmeg, salt, pepper, basil, garlic, and pine nuts. Mix gently until everything is well incorporated.
- Roll out the pasta dough into thin sheets, about 1/16 inch thick. You can use a pasta machine or a rolling pin. Dust with flour as needed to prevent sticking. My sister Ouma and I always made a game out of who could roll the dough thinnest without tearing—it was our little holiday tradition.
- Place teaspoons of filling spaced evenly on one sheet of dough. Lightly brush around the filling with water, then lay a second sheet of dough over the top. Press down around each mound to seal, making sure to remove any air pockets.
- Cut between the mounds to form individual stuffed pasta pieces. You can use a fluted pastry cutter or a sharp knife. Press edges again to ensure they’re sealed.
- Bring a large pot of salted water to a boil. Cook the pasta in batches for 3-4 minutes or until they float to the surface and are tender. Drain and set aside.
- For the sauce, melt butter in a saucepan over medium heat. Add onions and garlic, sautéing until translucent and fragrant, about 5 minutes. Add crushed tomatoes, salt, and pepper. Simmer for 15 minutes, stirring occasionally.
- Serve the stuffed pasta topped with the warm tomato sauce, garnished with fresh basil leaves. Mama Lou always said that a dish is only as beautiful as the love you put into it—so don’t be shy with the garnish!
Tips for Making the Best Christmas Stuffed Pasta Recipe
One thing I’ve learned from years of cooking alongside Mama Lou is that the details make all the difference. Here are a few tips to ensure your stuffed pasta turns out beautifully:
- Don’t rush the dough resting time; it helps the gluten relax and makes rolling easier.
- Keep your work surface lightly floured to prevent sticking but avoid over-flouring, which can dry out the pasta.
- When sealing the pasta, press firmly around the edges to prevent leaks during cooking.
- If you don’t have fresh herbs, dried basil or parsley can work—just reduce the quantity to avoid overpowering the filling.
- For an extra festive touch, add a pinch of cinnamon or ground cloves to the filling, reminiscent of the warm spices Mama Lou used in her holiday baking.
- Don’t discard the pasta water! It’s perfect for loosening the sauce if it gets too thick.
Serving Suggestions and Pairings
This Christmas Stuffed Pasta Recipe is a star on its own, but pairing it thoughtfully can elevate your holiday feast. When I served this at my first family Christmas dinner since moving away, Ouma brought a crisp arugula salad with lemon vinaigrette, which balanced the richness perfectly.
- Serve with a simple green salad dressed with olive oil and balsamic vinegar.
- Pair with roasted vegetables like Brussels sprouts or butternut squash for seasonal vibrancy.
- A glass of light red wine such as Pinot Noir complements the cheesy filling and tomato sauce beautifully.
- For dessert, something light like poached pears or a citrus sorbet helps cleanse the palate after the hearty pasta.
Storage and Reheating Tips
Leftover stuffed pasta is a gift in itself, and I always think about how Mama Lou would insist on saving every last bite. Here’s how to keep your pasta fresh and delicious:
- Store cooked pasta in an airtight container in the refrigerator for up to 3 days.
- To reheat, gently warm the pasta in a skillet with a splash of water or sauce to prevent drying out.
- If freezing uncooked stuffed pasta, place them on a baking sheet lined with parchment paper and freeze until firm. Then transfer to a freezer bag. Cook from frozen, adding a minute or two to the boiling time.
- Avoid microwaving if possible, as it can make the pasta tough or rubbery.
Frequently Asked Questions
What are the main ingredients for Christmas Stuffed Pasta Recipe?
The main ingredients for Christmas Stuffed Pasta Recipe include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Christmas Stuffed Pasta Recipe?
The total time to make Christmas Stuffed Pasta Recipe includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Christmas Stuffed Pasta Recipe ahead of time?
Yes, Christmas Stuffed Pasta Recipe can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Christmas Stuffed Pasta Recipe?
Christmas Stuffed Pasta Recipe pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Christmas Stuffed Pasta Recipe suitable for special diets?
Depending on the ingredients used, Christmas Stuffed Pasta Recipe may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Christmas is a time when food becomes memory, and memory becomes a kind of magic. This Christmas Stuffed Pasta Recipe is more than just a meal—it’s a journey back to the warmth of Mama Lou’s kitchen, the shared laughter with Ouma, and the traditions that bind us. Every time I make this dish, I’m reminded that cooking is a beautiful way to honor those we love and the stories we carry. I hope this recipe brings as much joy and comfort to your holiday table as it has to mine, filling your home with the same love and light that filled mine for so many Christmases past.
