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, its important to be able to distinguish between the different folded, twisted, stuffed pastas (theyre not all tortellini, after all). Once you know your ravioli from your pansotti, hit your local Italian market and pick up everything else youll need to make a stuffed-pasta dish that will impress everyone whos ever loved ricotta.

Try out these stuffed-pasta recipes on Food Republic: