#117 I miss pasta ripiena – 2

There are many different types of pasta ripiena, with different shapes, the pasta can be made with or without eggs,  there are different kinds of stuffing and dressing.

Basic dressing:

Burro e Parmigiano, ‘butter and Parmigiano’, or Burro e salvia ‘butter and sage’. Perfect for vegetables stuffing, but also with ravioli with meat stuffing.

Panna ‘cream’: for tortellini stuffed with prosciutto crudo, and cheese stuffed cappelletti

Panna e prosciutto (‘ham and cream’)

Sugo di carne or ragù (‘meat sauce’), for meat stuffed ravioli, tortelli, agnolotti…

Salsa di noci ‘nuts’ sauce’ the traditional dressing for pansotti from Liguria.

Anolini, cappelletti, and tortellini traditionally are served in brodo ‘in a meat broth’

(See also “I miss pasta ripiena – 1” https://misshome.wordpress.com/2013/10/23/114-i-miss-pasta-ripiena-1/ )


3 thoughts on “#117 I miss pasta ripiena – 2

  1. Pingback: #131 I miss pasta ripiena – 3 | misshome

  2. Pingback: Tortelli integrali ripieni di zucca e amaretti [wholewheat pasta stuffed with pumpkin and amaretti] | {LaCaccavella}

  3. Pingback: How to make Cappelletti | mamadegree

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s