Filled Pasta

In the tradition of Italian cooking, filling pasta and creating an infinite variety of shapes has always been a ‘fun’ activity.
 
Every region, city and town has its favourite shapes that it gives different names (Ravioli, Agnolotti, Tortelli, Anolini)  but whatever its shape or name, filled pasta served with its various sauces is a prestigious gastronomic dish, with its amazing variety of different fillings: meat, salami, cheese, vegetables, fish, etc.
 
Here we have divided the ‘family of tortelloni’, whose sh [...]
In the tradition of Italian cooking, filling pasta and creating an infinite variety of shapes has always been a ‘fun’ activity.
 
Every region, city and town has its favourite shapes that it gives different names (Ravioli, Agnolotti, Tortelli, Anolini)  but whatever its shape or name, filled pasta served with its various sauces is a prestigious gastronomic dish, with its amazing variety of different fillings: meat, salami, cheese, vegetables, fish, etc.
 
Here we have divided the ‘family of tortelloni’, whose shape was created by the skilled hands of housewives, from that of ‘ravioli’.
In particular: “ravioli ‘doppiasfoglia’ and “gran tortelli”, with two layers of pasta sheet and the ‘idee in forma’ (shapely ideas), which are obtained by folding a single pasta layer. 
 
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