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Stuffed Pasta Wheels – Food Wishes ctm magazine

Just when you thought we’d run out of ways to stuff pasta, BOOM! Despite using a few less than spectacular ingredients to fill these “wheels,” the technique worked wonderfully, and would be a perfect vehicle for enjoying any and all of your favorite ravioli, tortellini, and cannelloni fillings.

For the fully formatted, printable, written recipe, follow this link:

To become a Member of Food Wishes, and read Chef John’s in-depth article about this Stuffed Pasta Wheels recipe, follow this link:

You can also find more of Chef John’s content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/



  • First Name Last Name on October 28, 2020

    Coolness! Ima make this in the next few days…

  • Cedar Petrichor on November 19, 2020

    Hi Chef John,
    I have a couple of questions:
    1. If making this with Italian sausage or other meat, should I cook the filling first? Or would that make it too lumpy?
    2. If I want to make this a day ahead of time, at what point should I stop the process? I’m thinking of making the pasta log, and then refrigerating overnight. Would this work?

  • Micayla Peluso on December 29, 2020

    Are we gonna talk about that nasty tuna

  • 321 Quiz on January 5, 2021

    Chef John: it.s an invention..we really live all what you do.. i.m from egypt .. where falafel and shesh kabab ..

  • TizRiz Kitchen on January 9, 2021

    عالی بود 💃

  • Sandra Yuen on January 21, 2021

    Thanks chef!

  • T A on January 29, 2021

    Chef John, I can’t tell you how many times I’ve referenced this video. I’ve done this with the salmon, ground beef, canned chicken, and I’m doing a spinach and artichoke version tonight for a girlfriend who is vegetarian. I greatly appreciate the technique-focused content!

  • Roma Coco on February 17, 2021

    That Danielle Steele burn just came out of nowhere and slapped me in the face lol

  • Cute Pumpkin on February 19, 2021

    “Always let a dough rest and that will make it much easier to work with”….I never realized how much I have in common with dough.

  • Nailah on March 2, 2021

    I made these, minus the salmon, last night. I sauteed the spinach in a little butter before mixing and they were amazing. Instant favorite with the family. Visually, they were NOT on par but luckily we don't care about that kind of thing in my house 😆 Thanks Chef John!

  • Maevna on March 12, 2021


  • Andy P. on March 30, 2021

    I see what you did there #maultaschen

  • Ry Guy92 on May 24, 2021

    Why does he refer to himself as “chef” John? None of the professional chefs from Alton Brown to Gordon Ramsey refer to themselves as chef. It seems quite egotistical, doesn’t it

  • CoryD on May 24, 2021

    You lost me at canned salmon! 🤢 but I love every other recipe you’ve done!! After all I am the shaman of my salmon!

  • jo blo on May 28, 2021

    I love this concept, but I don't like salmon or spinach…anyone have any suggestions for an alternative filling?
    Please and thank you : )

  • Cheekface Factory on June 5, 2021

    cat food cinnamon rolls

  • trafficsignal101 on June 13, 2021

    Yep, Capt. Cayenne sails again!

  • Angela Yates on June 14, 2021

    Salmon 🍣🤷🏻‍♀️

  • Lillian Lanauze on June 24, 2021

    Love Chef John!! I’ll be trying this recipe!🙏🏽

  • kevoramma on October 13, 2021

    can i be the peter steele of my pasta wheel? also, wisconsin parm is dope, even though not dop.

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