Ravioli recipes, filling magic, tasty sauces
A cookbook is not enough to contain the recipes d, differentiated according to the filling, the different types of fresh pasta and accompanying sauces. Each region enhances its original products, passing down its own recipes., differentiated based on the filling, the different types of fresh pasta and accompanying sauces. Each region valorises its own original products, passing down its own recipes.
Potato ravioli, pumpkin, tortellini, agnolotti, cappelletti and we could go on with recipes and names for much more. Let's start with the “filling” chapter.
Tuscan ravioli have a filling of ricotta and spinach (or chard, derived from the “ignudi” consisting only of filling), ancient Sardinian recipes alternate meat fillings with a vegetarian one of potato and mint. In Piedmont the filling of the “gobbi” consists of pork, lamb, borage, various herbs, carrots, onions and celery (perhaps the only medieval ravioli recipe).
In recent years chefs have celebrated the recipes of “ravioli del plin”, Piedmontese, also called “raviole”, distinguished from traditional ones by the shape impressed by the pinch given to the dough.
But which ravioli sauce recipes and preparations to choose? Serve them with cooking broth, butter and sage, tomato or cheese. Fish can be the protagonist of many recipes, both in the filling and in the sauces; among the favorites as starters are shrimp, sea bream and sole.
