Search Results - Ravioli
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Ravioli (plural; singular raviolo) are a type of filled pasta composed of a filling sealed between two layers of thin pasta dough. The word ravioli is reminiscent of the Italian verb ravvolgere ("to wrap"), though the two words are not etymologically connected. [citation needed] The word may also be a diminutive of Italian dialectal rava, or turnip. The filling may be meat-based (either red or poultry), fish-based, or cheese-based. Ravioli can be rectangular, triangular, half-moon or circular in shape. Other traditional Italian fillings include ricotta mixed with grated cheese and vegetables such as spinach, swiss chard, or nettles or they may be a puree made of potatoes, mushrooms, pumpkin, chestnut or artichokes. A version filled with sweet potatoes is popular in contemporary Israel. Ravioli are often topped with a red tomato-based sauce though tomatoes were introduced to European botanists in the 16th century, tomato sauce makes a surprisingly late entry in Italian cuisine in 1692. [1] More delicate fillings are often paired with sage and melted butter, or more rarely with pesto- or broth-based sauces. Cream sauces are foreign to Italian traditional cuisine.[citation needed] Though the dish is of Italian origin, the oldest known recipe is an Anglo-Norman vellum manuscript from the 1290s.[2]. These recipes were brought to Eastern Europe by the Mongolians in the 13th-14th Century, as their travelling food. These wrapped food in thin dough is originated from the four thousand years Chinese jiaozi, that the Mongolians took with them when they travelled to the West <refChan>.[clarification needed][citation needed] Sicilian ravioli and Malta's ravjul may thus be older than North Italian ones. Maltese ravjul are stuffed with irkotta, the locally produced sheep's-milk ricotta, or with gbejna, the traditional fresh sheep's-milk cheese.
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Showing 1 to 6 of 6 Articles matching 'Ravioli' in related articles. |
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1. How To Make Your Own Homemade Spaghetti Sauce
July 31, 2009
During the summer months, I like to make my own homemade spaghetti sauce. Once I have it made, I will freeze or can it for future use. This particular sauce is great for spaghetti, lasagna, rigatoni, ravioli and manicotti.
Italian Spaghetti Sauce Recipe
6 lbs. lean ground beef 2 (8 ounce) packages of pepperoni 2 (12 ounce) cans tomato paste 2 (15 ounce) cans Italian tomato sauce 5 (29 ounce) cans tomato puree 2 1/2 teaspoons seasoning salt 1 teaspoon onion salt 2 teaspoons granulated sugar 2 bay leaves 2 teaspoons garlic salt 1/2 teaspoon garlic powder 2 teaspoons table sa... (read more)
Author: Shelly Hill
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2. Italian Calories: Why You Should Not Worry About Them
June 29, 2009
People eat Italian foods with so much gusto – pizza, pasta, Panini, ravioli. Name it, and everyone loves it. Yet at the same time, several people freak out at the thought of the so-called Italian calories attached to these sumptuous foods. They beg off from some delightful dishes, because of the much-talked about calories that offer extra baggage, specifically to weight-watchers. But are we really supposed to be worried at all?
While it’s true that Italian foods are, most often than not, high in calories and fat content, this shouldn’t stop you from enjoying your Italian favorites. Beside... (read more)
Author: Sabrina Rocca
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3. Cooking: - Crock-pots are the single greatest innovation to hit the world.
February 09, 2009
Men are notorious for not cooking. First, they have mom doing all the cooking. Then, if they dare live alone for a while, they cook for themselves, usually a small repertoire of meals that consists of ravioli in a can, Spaghettios, rice and/or ramen noodles.
Eventually, they meet that "special someone" and might do some cooking to impress said "special someone", at which point what they are actually doing is finding their favorite restaurant that isn't "John's Pizza”.For more details www.thanks-giving-recipes.com.From this special restaurant, they order their favorite meal and serve it on... (read more)
Author: zeus obama
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4. Cooking: - Crock-pots are the single greatest innovation to hit the world
January 29, 2009
Men are notorious for not cooking. First, they have mom doing all the cooking. Then, if they dare live alone for a while, they cook for themselves, usually a small repertoire of meals that consists of ravioli in a can, Spaghettios, rice and/or ramen noodles.
Eventually, they meet that "special someone" and might do some cooking to impress said "special someone", at which point what they are actually doing is finding their favorite restaurant that isn't "John's Pizza”.For more details www.thanks-giving-recipes.com.From this special restaurant, they order their favorite meal and serve it on... (read more)
Author: robert charles
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5. Pasta for Spring Season
July 02, 2008
Pasta is usually associated with Italy, even if it's cooked all around the world, in different ways. But is always leads to Italian life style. Years ago the Italian "mammas" used to make pasta by themselves. Nowadays (things have changed) they usually buy it for everyday use in the supermarket and used to make at home ravioli, tagliatelle and some other specialties for festive occasions. It looks like a loss, but it's not! Of course we want the "mammas" to keep the tradition, but now anyone can cook a good dish of pasta without needing to have extra time to make pasta at home. The Italian k... (read more)
Author: Suresh Kumar
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6. Hello from Montreal: Dining and a Bit of Jazz at Modavie
December 17, 2007
After my initial introduction to Montreal through my driving tour, my next step was to explore the city on foot. I set out on my first walk through Old Montreal (Vieux Montreal). Literally five minutes from my hotel is the Place d’Armes, one of the most historic locations of Montreal, highlighted by the impressive Basilica of Notre Dame. I strolled eastwards on rue de Notre Dame towards Place Jacques Cartier, Montreal’s main square, that is surrounded by historic buildings, featuring many restaurants, as well as by Montreal City Hall, an excquisite Second Empire architectural beauty elevated o... (read more)
Author: Susanne Pacher
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