Pasta is a relatively simple product and can be produced at home by anyone with time on his/her hands and skill to accomplish the task. The difficulty of pasta production is its simplicity and purity. There are only a few ingredients and everything must be in perfectly proportions for satisfactory results. Most people buy dry or frozen and stuffed pasta. Frozen stuffed pasta may end being a disappointing choice. Generally, stay away from these type of pasta. Italy being densely populated country must import food, mainly flour and other staples. It is ironic that Canada exports high quality during wheat to Italy and imports Italian pasta. Looking for those most traditional and appreciated stuffed pasta types? Here it is a short list including the some varieties of well known Italian stuffed pasta. Tortellini are ring-shaped pasta, sometimes also described as “navel-shaped", hence their alternative name of "belly button". They are typically stuffed with a mix of meat (pork loin, prosciutto/ham) or cheese. Tortelloni are stuffed pasta, the same shape as tortellini, but larger. They are usually stuffed with ricotta cheese and leaf vegetables, such as spinach. Ravioli (singular: raviolo) are a type of dumpling composed of a filling sealed between two layers of thin pasta dough. Usually served either in broth or with a sauce, they originated as a traditional food in Italian cuisine.