Stuffed pasta...The most tempting type of pasta!!!
Stuffed pasta is with no doubt, the proof that Italians are imaginative people.
With simple
basic ingredients like eggs, flour, a pinch of salt and a chosen filling, they created an extraordinary variety of elaborate and fantastic filled pasta shapes.
The traditional shapes for stuffed pasta are: squares, circles, triangles and half moons, made of pasta sheets that are stuffed with a filling.
The fillings can vary, and consist of a mixture of ingredients, such as meats, cheeses, herbs, mushrooms, and vegetables.
Every region and every city has transformed those shapes and “fillings” in their own way.
In Parma, for example, the “Anolini” is hat shaped and “Tortelli”, elsewhere called ravioli, is squared.
The “cappelletti” from Bologna, become “Agnolini” in Mantova.
In the town of Piemonte the shape of the “Panciuti agnolotti piemontesi” is round or square, whereas outside of Piemonte the same shaped pasta is called “Ravioli”, “Tortelli”, and also” Tortellini”.
The fillings also vary according to region: every Italian region has its specialty: meat in Romagna, herbs, fish and also meat in Liguria, meats and sausage in Tuscany.
In adition, some countries around the world has adopted their own and creative fillings.
WHATEVER THE NAME OF FILLING, STUFFED PASTA IS ALWAYS A SUCCESS...MY FAVOURITE!!!
Agnoloti
Capelloni
Mezzaluna
Ravioli
Tortellini
Tortelloni
Stuffed pastas are first cooked and then generally served with a light sauce.
They can also be served in a broth or added to a salad after they have been cooked.
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