What are the various kinds of ravioli?
What many non-Italians check with as ravioli typically has totally different names in Italy. After all, all are stuffed pasta, largely made with a dough of flour and eggs or with out eggs. However, the filling substances, the form and dimension and the names fluctuate all through the nation. You’ll find stuffed pasta referred to as ravioli, tortelli, tortellini, pansotti, agnolotti, cjarsons and plenty of extra.
Ravioli is nearly all the time spherical or sq.. Tortelli is usually rectangular or semi-circular and even massive squares. However, there are additionally some varieties of tortelli which appear like bonbons or sweets. Different stuffed pasta shapes have extra specific names which check with the form. For instance, Ligurian pansotti are so referred to as as a result of this pasta resembles a pot stomach and the identify comes from the Genovese phrase for stomach, ‘pansa’!
Just a little ravioli historical past.
Meals historical past tells us that some varieties of stuffed pasta date again to Historic Rome. Nevertheless, the primary written reference to ravioli is from the 12th century. The phrase tortelli, alternatively, comes from the Medieval ‘torta’, a savoury pie.
From torta, the Italians use tortelli, tortellini, and tortelloni to specific dimension variations. The phrase ‘riavvolgere’ means ‘to wrap’ in Italian and a few consider that is the origin of the phrase ravioli. However, others assume ravioli was really named after a widely known Thirteenth-century chef within the Genova Republic whose household identify was Ravioli!
Regardless of the origins of the various kinds of ravioli and tortelli, from the 1300s all types of stuffed pasta started to appear on tables all through many components of Central and Northern Italy.
Immediately, together with extra up to date varieties, there are various Italian stuffed pasta recipes. I might say even lots of in the event you depend the assorted fillings, shapes, sizes and dough substances. The choice of 10 selfmade ravioli recipes under is only a small pattern of how Italians make and serve their stuffed pasta.
Why not deal with your loved ones and pals to an actual genuine Italian ravioli recipe subsequent time you wish to make one thing particular?
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Selfmade ravioli recipes from Marche.
Ricotta ravioli with steak ragu.
This conventional selfmade ravioli from the Marche area has a no-cook filling of ricotta, nutmeg, egg and Parmigiano. The sauce is a very flavourful steak ragu. However, you may simply make this recipe vegetarian by utilizing a vegetarian parmesan and serving the ravioli in a tomato or vegetable sauce.
This second recipe from Marche is for a baked ravioli that’s conventional for Easter breakfast or brunch. However, I feel you may serve these on any event. Often called piconi Ascolani, the filling on this ravioli has 3 varieties of cheese, eggs and lemon zest.
The dough is comfortable wheat flour and eggs, plus somewhat olive oil or butter. In Marche, they bake this ravioli within the oven and eat it as a finger meals, like a savoury pastry.
Selfmade ravioli recipes from Liguria.
Potato and mint ravioli.
Often called le turle de Mendatica within the native dialect, this Ligurian potato and mint ravioli is a standard dish from the Ligurian Alps, the place there’s a distinctive native delicacies they name la cucina bianca della Liguria (the white delicacies of Liguria).
The ravioli dough requires comfortable wheat flour, eggs and heat water. The filling has potatoes, eggs, mint and an area cheese Italians name Toma. You may also use brie, fontina, provolone or ricotta.
Baked fish ravioli.
This selfmade seafood ravioli recipe from Liguria is an ideal elegant dish for particular events. The ravioli is full of baked white fish. I used bream and snapper. Different filling substances are herbs, garlic, somewhat Parmigiano and eggs.
The dough is simply comfortable wheat flour and eggs. And, the ravioli is served in a scrumptious seafood sauce of calamari, mussels, clams and shrimp.
Pansotti with walnut sauce.
This third selfmade ravioli recipe from Liguria is for a standard meat-less stuffed pasta generally known as pansotti. Just like cappelletti or tortellini, the pansotti (or pansoti) filling consists of ricotta and a wide range of herbs and greens. The pasta dough has comfortable wheat flour, eggs, water and wine, though it’s also possible to make it with out eggs.
In Liguria, they eat this ravioli-like pasta with a walnut sauce, though some individuals serve it with a hazelnut sauce as an alternative or simply melted butter and sage. You possibly can simply make this recipe vegetarian by changing the Parmigiano within the filling and sauce with a vegetarian parmesan.
Selfmade ravioli recipes from Friuli Venezia Giulia.
Candy ravioli (cjarsons).
Typically referred to as agnolotti di Pontebba, these cjarsons are a standard candy ravioli from the city of Pontebba within the Carnia Alps space of Friuli Venezia Giulia, close to the border with Austria. The ravioli filling has ricotta, figs, prunes and somewhat sugar and salt.
The dough is comfortable wheat flour, eggs and water. Historically, this pasta is served with melted butter, sugar and cinnamon. It’s fashionable at weddings and on holidays comparable to Christmas.
Gnocchi ravioli (ofelle alla triestina)
This distinctive ravioli from the town of Trieste is made with potato gnocchi dough which you roll out, reduce and fill like regular pasta dough. The filling has sausage meat, floor veal and spinach together with onion and butter. Often called ofelle alla triestina, this selfmade ravioli is normally served with melted butter and grated Montasio cheese or Parmigiano.
Selfmade ravioli recipe from Sardinia.
Ricotta and saffron ravioli.
There are various varieties of Sardinian stuffed pasta, this recipe is for a easy ravioli generally known as cruxionis de arrascottu within the native dialect. This pasta filling consists of sheep’s ricotta, lemon, eggs and saffron. You possibly can after all, use cow’s milk ricotta as an alternative.
To make the ravioli dough you’ll need durum wheat semolina flour plus somewhat comfortable wheat flour. This dough is eggless. As a substitute, the liquid is heat water and a few olive oil. I served this selfmade ravioli with a standard tomato sauce, which makes this recipe vegetarian as is.
Selfmade ravioli from Lombardy.
Christmas pumpkin tortelli.
Seasoned with butter and sage, this conventional Christmas pumpkin tortelli is a divine historic stuffed pasta from Mantova in Lombardy. This pasta recipe dates again to the Renaissance when pumpkins first appeared in Europe from Central America.
The filling consists of roasted pumpkin, amaretti biscuits, eggs, Parmigiano cheese, nutmeg and lemon zest or Italian mostarda. The dough is a traditional pasta dough made with comfortable wheat flour and eggs. Make this tortelli vegetarian by changing the Italian Parmigiano with vegetarian parmesan.
Selfmade ravioli recipe from Piemonte.
Cheese fondue stuffed pasta.
Agnolotti or ravioli del plin is a good looking sort of stuffed pasta from Piemonte (Piedmont). This pasta could look somewhat complicated to make however is definitely fairly straightforward. The filling on this recipe is a cheese fondue made with fontina cheese, butter, milk and an egg yolk. You may also use gruyère or provolone. The ravioli dough has comfortable wheat flour, eggs and somewhat olive oil.
Making agnolotti is just like making small ravioli. In actual fact, the principle distinction is simply that every ravioli is pinched at each ends to present the pasta its attribute form. In Piemonte, they historically serve this pasta wearing a sage butter.
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