There are many different types of pasta ripiena, with different shapes, the pasta can be made with or without eggs, there are different kinds of stuffing and dressing.
Burro e Parmigiano, ‘butter and Parmigiano’, or Burro e salvia ‘butter and sage’. Perfect for vegetables stuffing, but also with ravioli with meat stuffing.
Panna ‘cream’: for tortellini stuffed with prosciutto crudo, and cheese stuffed cappelletti
Panna e prosciutto (‘ham and cream’)
Sugo di carne or ragù (‘meat sauce’), for meat stuffed ravioli, tortelli, agnolotti…
Salsa di noci ‘nuts’ sauce’ the traditional dressing for pansotti from Liguria.
Anolini, cappelletti, and tortellini traditionally are served in brodo ‘in a meat broth’
(See also “I miss pasta ripiena – 1” https://misshome.wordpress.com/2013/10/23/114-i-miss-pasta-ripiena-1/ )