Ravioli are a type of pasta comprising a filling enveloped in thin pasta dough. Usually served with a sauce, Ravioli are commonly square, though other forms are also used, including circular and semi-circular.
Even if RAVIOLI is the most common name, this filled Italian first serving can be called Agnolotti, Cappellacci, Ravioloni, Tortelli and more, according to the area of Italy you are
RAVIOLI filling options offered by Chef Teresa Colors
1rav. Spinach and Ricotta Cheese
2rav. Ground Beef and Ricotta Cheese
3rav. Ground Beef and Grated Parmigiano-Reggiano Cheese
4rav. Sausage and Shredded Mozzarella Cheese
5rav. Montasio Cheese
6rav. Montasio Cheese and Pears
7rav. Ricotta Cheese & Parmigiano Reggiano Cheese
8rav. Ham and Shredded Mozzarella Cheese
9rav. Basil Pesto and Besciamella Sauce
10rav. Ricotta Cheese with Basil Pesto Favor
11rav. Pumpkin ( served with Smoked Ricotta Cheese and Butter)
12rav. Zucchini with Garlic and Ricotta Cheese
13rav. Zucchini and Shredded Asiago Cheese
14rav. Eggplants and Parmigiano-Reggiano Cheese ( served with chopped tomatoes)
16rav. Gorgonzola and walnuts
17rav. Goat Cheese
18rav. Asiago Cheese
NOTES
- Eggs are part of the fillings pretty often.
- The perfect sauces for most of the Ravioli are BUTTER & SAGE SAUCE or TOMATO SAUCE (Al Pomodoro or Al Sugo)
- The Italian word RAVIOLI is plural, the singular is RAVIOLO. It doesn’t exist RAVIOLIS.
- The pasta for making Ravioli is usually made with eggs, but it could be also made with the Southern pasta recipe as well, where the ingredients are water, salt and semolina.
- Kitchen tools: a rolling pin or a pasta making machine to flatten the pasta dough is needed and then a pizza cutter or a rolling cutter to make the Ravioli.
ENJOY!
Cook in Italy with Teresa 