Ravioli filling, authentic recipes and ideas for tasty tables
Filling e ravioli. A separate chapter of true ravioli recipes. Each different ravioli filling boasts its best pairing, sometimes also specific types of pasta used. The first time history talks to us about a ravioli, it does so winking at the filling, floured and cooked in boiling water, a tradition that remains today in the “ignudi” and in the preparation of the classic ravioli filling of central Italy: ricotta and spinach.
Meat is the protagonist in Emilia Romagna and Piedmont, where the “agnolotti” enclose a mixture of pork, lamb, chard, carrots, celery and onion. Traditional in Sardinia, but also widespread on the mainland, the filling of potatoes (and mint) or pumpkin (with amaretti and typical Romagna mustard). Less known but tasty are the capresi, without egg in the dough and with an inviting filling of fresh and aged caciotta cheese.
Filling and ravioli. A theme chefs have tackled, producing amazing dishes and fillings, such as: endive and ham, lemon, thyme and roast, scampi, lobster, shrimp, red radicchio and much more. Experiment, but without losing sight of the figure: half a portion of ravioli (100 g) contains about 225 kcal.
