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Ravioli – mastodon of Italian cuisine

Ravioli (Ravioli) – mastodon of Italian cuisine. And although for us it is, rather, foreign dumplings, Italians position them as a type of pasta with filling. But in any case, the dish is popular all over the world. In various regions of Italy, it has its own “twin cities.” For example, in Piedmont – Agnolotti, in Mantua – Tortelli, and in Romagna – Cappelletti. Most often, ravioli is made square. There are also round and semicircular options. The many faces of food is not only in appearance. It is famous for its diverse fillings.
And, if for our dumplings the traditional version is meat, the Italian classic is ricotta with spinach. How to make dough for a foreign delicacy, what other fillings are there and much more you will learn by reading the article. Contents [show] History At the dawn of the Middle Ages, the most popular product of the gastronomic culture of Italy was born – stuffed pasta.
Ravioli, tortellinni, cappelletti and its other species are united by one story. The first mention of a new dish dates back to the 12th century. It is believed that in Bologna during the Christmas holidays it decorated the tables of the richest families. There is a beautiful legend that says that during one of the battles between Bologna and Modena, Bacchus, Mars and Venus descended from Olympus.
After fierce fighting, the deities stopped at the Corona di Castelfranco hotel exactly in the middle between the two warring cities. The owner of the institution, unable to resist temptation, watched the sleeping Venus. Fascinated by her beauty, he decided to embody the shape of her beautiful navel in the test.
The term ravioli appears to be derived from a combination of the words “robiola” (soft cheese) and “rapa” (turnip). In ancient times, the main filling of stuffed pasta was a mixture of soft cheese with turnip leaves. Delicious food could not ignore the Italian poet Giovanni Boccaccio. In one of Decameron’s short stories, the heroes are in a land of plenty where people do nothing except sculpt ravioli and cook them in capon broth. It is impossible to say exactly where and when the recipe for pasta with filling appeared, who is its author.
But there is no doubt that the birth of ravioli is a real gastronomic miracle. Filling Pasta Options
Not all versions of pasta with filling are called ravioli. In different regions of Italy you will find your version of the product. They differ in shape, size and filling options. But sometimes the same dishes are known by different names, even within a radius of several kilometers. We will list the most common formats of stuffed pasta: Anolini (Anolini) – a crescent-shaped dish typical of Parma (Parma) and Piacenza (Piacenza).
They are stuffed with stewed beef or fried pork with parmesan, eggs, nutmeg, salt and pepper. Traditionally served in broth. Agnolotti (Agnolotti) – a paste of square shape from Piedmont (Piemonte). The main filling is various types of meat (stewed beef, fried chicken breast, fried rabbit, salsichcha, etc.). Typically, the meat base is supplemented with vegetables, parmesan, and nutmeg. Casoncelli is a typical dish for Bergamo and Brescia.
They have a characteristic crescent shape. The main filling: meat with grains padano and herbs. In Brescia, filling is more popular: salsicia, bread, egg and cheese. Serve them, sprinkled with grated cheese and butter. Cappelletti (Cappelletti) – stuffed pasta of a special shape in the form of medieval men’s hats. Typical of Emilia Romagna. Usually filled with cheese filling (parmesan, grana padano, robiola).
Traditionally served with seasoning or in chicken broth. Cararnelle is a type of pasta characteristic of the Emilia-Romagna region. For the filling, ricotta with egg, spinach and grated parmesan is more often used. They have an unusual shape resembling candy in a candy wrapper. Mezzelune (Mezzelune) – a semicircular paste from South Tyrol (Tirolo). The dough is made from white or buckwheat. Typical toppings: ricotta, spinach or mushrooms. There are versions with meat, beets or cabbage.
Ravioli is the most diverse pasta stuffed with. They are prepared square, rectangular, round, triangular, assembled in a “bunch”. The fillers are also varied. For example, in most regions this is ricotta with or without vegetables, and in Liguria they prefer minced meat. Tortellini (Tortellini) – traditional for Bologna and Modena stuffed pasta. The shape resembles domestic dumplings, hand-molded. A characteristic feature of this format is thin dough and a large number of fillings. Tortelli (Tortelli) and Tortelloni (Tortelloni) – pasta stuffed with the same shape as the tortellini, but larger. As a rule, they are stuffed with ricotta with leafy vegetables. There are options where the latter are replaced by porcini mushrooms or walnuts. Pumpkin pulp stuffing with amaretto cookies is popular in Reggio nell’Emilia.

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