Welcome to Italian-American Week, where we’re taking a bit of a break from our usual stories to focus in on the important stuff: Red sauce, stuffed pasta, porchetta and the chefs and home cooks making it all happen.

Whatever shape or filling, it’s important to be able to distinguish between the different folded, twisted, stuffed pastas (they’re not all tortellini, after all). Once you know your ravioli from your pansotti, hit your local Italian market and pick up everything else you’ll need to make a stuffed-pasta dish that will impress everyone who’s ever loved ricotta.

Try out these stuffed-pasta recipes on Food Republic:

• Classic Stuffed Shells
• Three-Cheese Lasagna With Porcini Mushrooms And Spinach
• Ravioli With Beets, Butter And Poppy Seeds