22 can’t-miss plates of ravioli, fettucine, tortellini and other scintillating creations

Even the carb-conscious would have to admit few meals satisfy more than a well-made pasta dish. And with so many varieties and unique concoctions available at restaurants throughout Greater Orlando, we decided to fork through plate after plate to find our current favorites. The following dishes showcase quality ingredients, skilled preparation and, of course, an abundance of flavor. Buon appetito!

RAVIOLI DI ZUCCA at Vincenzo Cucina Italiana
We love ravioli no matter if it’s stuffed with cheese, lobster or otherwise. But we can’t get enough of this butternut squash version with porcini mushrooms, sage and a decadent truffle cream sauce.

PAPPARDELLE WITH SALMON at Antonio’s Ristorante
Thick ribbons of perfectly cooked pasta comingle with chucks of salmon and peas, all brought together with a rich brandy and mascarpone cream sauce.

GREEN TORTELLACCI PROSCUITTO at Turci Pasta
Turci’s creations are all mouthwatering, but we’re partial to these jumbo spinach tortellini filled with a blend of creamy burrata and prosciutto, and served with a three-cheese sauce.

RIGATONI IDA at Antica
Tubes of rigatoni made in-house are tossed in an alfredo sauce with a noticeable yellow hue thanks to the addition of turmeric. The pasta is served with chicken breast and garnished with fresh parmesan and arugula.

ROASTED MUSHROOM LASAGNA at Mia’s Italian Kitchen
Italian comfort food at its finest, this hearty lasagna is made with mushrooms roasted in the brick oven along with tomatoes, sharp provolone, mozzarella, parmesan and fresh herbs.

RAVIOLI DELLA CASA at Enzo’s on the Lake
Simple yet refined, these pockets of pasta are homemade and stuffed with a wonderful blend of creamy ricotta, chicken and spinach, and then bathed with a flavorsome tomato sauce.

MEZZI RIGATONI MANGIA MANGIA at Adriatico Trattoria Italiana
Half rigatoni is mixed with salty pancetta and earthy wild mushrooms then tossed in a vodka sauce and the result is as appetizing as it sounds. Mangia mangia indeed.

MUSTARD SPAGHETTINI at Prato
The slight addition of mustard when making the pasta dough elevates the flavor profile of this dish as it is plated with slivers of speck, radicchio and a touch of balsamic.

RIGATONI PALERMITANA at Francesco’s
Rigatoni noodles are the foundation for this showstopper that also features eggplant, mozzarella, ricotta, marinara sauce with a touch of cream and finishing touches of fresh basil.

GNOCCHI IN BASIL PESTO at Rome’s Flavours
These tantalizing pillow-y pockets of potato pasta are only enhanced when coated with a bright and balanced pesto sauce.

PANCETTA AND CORN RIGATONI at Tornatore’s Restaurant and Italian Market
There’s a lot to love about this homemade rigatoni in a cream sauce which is outfitted with pancetta, corn, slices of sundried tomatoes, shallots, garlic and sage, and topped with pecorino Romano and pistachios.

Primo / Grande Lakes Orlando

CHITARRA NERO at Primo
Squid ink gives the pasta in this dish not only its darker color, but also a unique taste as it’s tossed with rock shrimp, crumbles of homemade sausage, peppers, zucchini and bread crumbs.

FAGOTTINI ALLA PERA at Christini’s Ristorante Italiano
An elegant dish at a restaurant known for its opulence, this plate features delicate purse-shaped pasta which has been filled with gorgonzola cheese and roasted pear, and arrives tableside lightly concealed in a cream sauce.

TORTELLINI CON BRASATO E TARTUFO at Ciao Italia
This ample dish is comprised of a winning combination of tortellini rings stuffed with cheese and covered with tender braised short rib, wild mushrooms and a truffle cream sauce.

ORECCHIETTE BARESI at Mangia
Spicy Italian sausage and garlicky sautéed broccoli rabe are the perfect counterparts for the “tiny hat” orecchiette pasta while a white wine butter sauce only further adds to the harmonious flavors.

SPAGHETTONI ALLO SCOGLIO at Bice Ristorante
This seafood lover’s dream consists of wide spaghetti noodles layered with PEI mussels, calamari, shrimp, clams and scallops in a tomato sauce with fragrant saffron.

LINGUINE ALLA VONGOLE at Il Mulino
Expertly cooked classics like this linguine and clams dish—served with either a spicy red or a spicy white wine sauce—are why Il Mulino’s stellar reputation for Italian favorites precedes itself.

PACCHERI AL RAGU CAVOLFIORE at Enzo’s Hideaway
This hiding-in-plain-sight speakeasy at Disney Springs is where you’ll find these homemade pasta tubes with a cauliflower ragu, Calabrian chili for a little extra kick, EVOO and encores of lemon and pecorino.

SPAGHETTI AND MEATBALLS at F&D Woodfired Italian Kitchen
An iconic duo if there ever was one, at F&D they serve up their spaghetti with two quarter-pound homemade meatballs and a lush marinara sauce full of flavor.

BLUE CHEESE BRISKET GARGANELLI at Pigzza
Pig Floyd’s “Italian-ish” outpost features this rewarding order of short, ridged gargenelli tubes with smoked brisket, garlic and shallots. The dish culminates with a blue cheese alfredo sauce and blue cheese crumbles for good measure.

CONCHIGLIE CON CREMA DI CACIOCAVALLO at Ravello
A creamy cheese sauce clings to sea shell pasta along with rendered guanicale (cured pork cheek) and oven-dried tomato, while a generous topping of crumbled pistachios provides wonderful textural balance.

OXTAIL FETTUCCINE at Cala Bella
A robust oxtail ragout adds depths of flavor to the fettucine offered with peppers, focaccia breadcrumbs and a copious amount of shaved stracciatella cheese.