Filled Pastas

What delectable edibles can be tucked into ravioli, agnolotti, tortelloni--and won tons?

* Drago and Celestino: In Santa Monica, chef Celestino Drago stuffs ravioli with artichokes, rock shrimp and black truffles. In Pasadena, he offers an incredible plump spinach tortelloni stuffed with velvety pumpkin and served with a creamy sage sauce. (Ravioli, $14; tortelloni, $10.74.) Drago, 2628 Wilshire Blvd., Santa Monica, (310) 828-1585; Celestino, 141 S. Lake Ave., Pasadena, (626) 795-4006.

* Alto Palato: Chef Roberto Perotti makes a lobster ravioli that’s sauced with a bisque lightly kissed with cream. There is also an earthy eggplant ravioli. (Ravioli, $11.50 to $12.95.) Alto Palato, 755 N. La Cienega Blvd., West Hollywood, (310) 657-9271.

* Il Moro: Choose from tortelloni with lobster and shrimp served with a saffron sauce; ravioli with chicken and sauced with a duck meat ragu; and a caramelle with vegetable mousse and topped with diced tomato and pesto. (Stuffed pastas, $9.50 to $10.25.) Il Moro, 11400 W. Olympic Blvd., West Los Angeles, (310) 575-3530.

* Granita: Chef Jennifer Naylor offers an autumnal ravioli with butternut squash and served with Tuscan pecorino cheese, young asparagus and shaved truffles. (Ravioli, $16.) Granita, 23725 W. Malibu Road., Malibu Colony Plaza, (310) 456-0488.

* Posto: Chef Luciano Pellegrini has “open” lobster ravioli (the pasta isn’t pinched together) and pumpkin ravioli with sweet brown butter and sage. There are also daily stuffed-pasta specials. (Ravioli, $13-$16.) Posto, 14928 Ventura Blvd., Sherman Oaks, (818) 784-4400.

* Out Take Cafe: This popular Studio City cafe offers vareniki, good chewy pasta filled with potato puree and served with caramelized onions and a dollop of creme frai^che; five kinds of ravioli, and broccoli, carrot and mushroom won tons that come in the popular won ton soup. (Filled pastas, $4.95 to $11.50.) Out Take, 12159 Ventura Blvd., Studio City, (818) 760-1111.

* Pinot Hollywood: Thank goodness the fois gras ravioli here is only an appetizer, or we’d pass out from sheer indulgence. These little pillows of bliss are served in an intense double consomme with a potato-thyme crouton. (Ravioli, $8.95.) Pinot Hollywood, 1448 N. Gower St., Hollywood, (213) 461-8800.

* Shiro: Hideo Yamashiro’s customers return for his ephemeral salmon mousse and shrimp ravioli appetizer in a rich shiitake sauce. (Ravioli, $7) Shiro, 1505 Mission St., South Pasadena, (818) 799-4774.