It’s pumpkin/winter squash season, so I went with a simple filling of roasted butternut squash, shallot, ricotta, Parmesan, and nutmeg. I made the ravioli extra plump, but you can of course make them as big or small as you like. I piped the filling with a piping bag, which makes the process much easier. If […]
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I’ve seen this shape referred to as tortelletti, so will go with that until I learn otherwise. Theses stuffed pastas are traditionally from the Lombardy, Emilia-Romagna and Tuscany regions of Italy. To form them, you cut the dough into 2 1/2 – 2 3/4-inch squares, pipe a teaspoon-sized filling in the middle of each square, fold
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This particular shape is called scarpinocc. It originated from the Lombardy region of northern Italy. Its name stems from the word scarpa, which means shoe, as this rather odd looking-shaped pasta resembles an old-fashioned wooden shoe. These scarpinocc are filled with Taleggio, a washed rind cow’s milk cheese that’s big on personality (read: creamy, smooth, salty, strong, complex,
Agnolotti (agnolotto singular) del plin are an iconic pasta from Piemonte in Northern Italy. Plin translates to pinch in the regional Piemonte dialect (pizzico in standard Italian) and refers to the way these pasta parcels are ‘pinched’ in order to give them their characteristic shape. Meat filled agnolotti are typical – anything from beef, veal, lamb, rabbit, pork, and/or chicken, often a
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Culurgionis (culurgiones), also known as culingionis (according to the Encyclopedia of Pasta) is a stuffed pasta from Ogliastra, a mountainous area on the eastern side of Sardinia. The filling is commonly made with boiled/mashed potatoes, olive oil, Pecorino Sardo cheese (fresh and/or aged), garlic, mint and, sometimes, saffron — though the filling can vary depending on
When I first started making pasta, the primary question on my mind was…what is the perfect ratio of flour to eggs to yolks? Each recipe I came across had a slightly different ratio of whole eggs/yolks. Hmm… What I’ve come to learn is that there is no singular “perfect” pasta dough recipe. Probably not the answer you were looking for —
This particular pasta shape is called cappelletti, which fittingly means “little hats” in Italian. They’re from Emilia-Romagna, in particular Reggio Emilia, but also found in Lazio, the Marche and Umbria Cappelletti are often filled with meat and bathed in chicken or capon (aka rooster) broth or alternatively, filled with soft cheese, typically ricotta, cacio raviggiolo,