![]() ![]() Traditionally, casunziei are made with ingredients foraged from the land. That being said, the North-Eastern mountain range also has something to offer foodies - a half-moon shaped pasta named casunziei. ![]() Most tourists are drawn to the Dolomites for panoramic landscapes and lush green pastures. We recommend trying some if you ever find yourself in Ferrara as you are unlikely to find this combination outside this historic walled city. On the other hand, cappellacci al ragù are a relatively unique combination for Italy, pairing savoury with sweet. If you’re looking for an added texture to bring new dimensions to the dish, we recommend a sprinkling of breadcrumbs or poppy seeds. The end result of cappellacci con burro e salvia is a satisfying medley of rich, sweet, and herbaceous flavours. The pasta is filled with either butternut squash or pumpkin and finished either with a silky sage and butter sauce or ragù. Cappellacci are one of Ferrara’s proudest exports, dating back to the Renaissance. They are named after the term caplaz meaning “little hats” in local dialect, referring to the unique straw hats worn by peasants and field workers.įerrara’s hallmark dish is cappellacci di zucca. However, it also offers a unique filled pasta that flies under the radar of the keenest foodies. The historic town of Ferrara in Emilia-Romagna is known mostly for its medieval architecture. Excited by the opportunity of getting hands-on in the kitchen? Take a look at our comprehensive guide to making tortellini. Therefore, if you want to try making it yourself, you can let your imagination run wild. You’re as likely to enjoy it with zesty lemon and ricotta, as you are with decadent beef and black truffle. Tortellini are undoubtedly one of the more versatile filled pasta shapes. It wasn’t long before the navel-shaped pasta saw rapturous popularity in Italia and beyond. The finest local ingredients - including pork loin, prosciutto di parma, and mortadella - were combined in a single mouthful. Therefore, he replicated its shape in the pasta we know today as tortellini.ĭating back to the 13th century, tortellini soon became Bologna’s signature dish. However, all he could see of Venus was her navel. The owner of the tavern, transfixed by her beauty, gazed upon her through the keyhole of her room. The story is that the goddess Venus sought refuge in a tavern on the outskirts of Bologna. ![]() In terms of pasta origin myths, tortellini certainly have one of the more exotic backstories. And if you ask us, making fresh ravioli from scratch is the greatest fun of all! Whether you're looking for an activity to pass the time as a family, or searching for the perfect gift for your favourite foodie, our "Make Your Own Ravioli Kit" is the perfect solution. There's never been a better time to have fun at home. Or watch the video below for a full tutorial on how to make ravioli by hand. Why not take a look at our guide to homemade ravioli ? This guide contains all you need to start whipping up some delectable pasta parcels. If you’re interested in making your own ravioli. Ravioli are also a festive treat in Northern Italy, with pumpkin ravioli traditionally served on Christmas Eve. This mixture balances rich and meaty flavours with a hint of sweetness. In this mountainous coastal region, ravioli are filled with sausage and chard. For something slightly more substantial, try Molise’s version of ravioli. This time-honoured combination is both simple and satisfying. For instance, in Emilia-Romagna, ravioli are served with ricotta e spinaci (ricotta and spinach). Italy’s regions offer various takes on this classic pasta shape. Today’s ravioli dishes still use very similar recipes - a testament to the enduring quality of classic Italian cuisine! One of the earliest recipes includes chopped green herbs, fresh cheese, and egg - with the ravioli then simmered in broth. Possibly the most recognisable filled pasta type, ravioli are named after the Italian term ‘riavvolgere’ meaning “to wrap.” Ravioli have been a staple of Italian cuisine since the 14th century. With that in mind, here are just a handful of filled pasta types you simply must try. We’re passionate about helping keen foodies try new and exciting varieties of fresh pasta. There are many delicious varieties of filled pasta, with each bite a unique and satisfying morsel. But when it comes to filled pasta, these shapes are just the tip of the iceberg. You’re likely to be familiar with ravioli and tortellini. Once a preserve of the aristocracy, stuffed pasta in its many forms is enjoyed across many kitchen tables. Pasta ripiena or ‘stuffed pasta’ goes back as far as the 13th century. ![]()
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