Tortellini are pasta originally from the Italian region of Emilia. Traditionally they are stuffed with a mix of meat, Parmigiano Reggiano cheese, egg and nutmeg and served in capon broth. In the area of origin they are usually sold fresh or home-made.
Ravioli are a type of pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though other forms are also used, including circular and semi-circular.
Why do people like Tortelli and Ravioli
Ravioli and tortellini are the most popular of the stuffed/filled pastas because those soft and tender pillow-like morsels represent all the comfort in the world, covered in sauce on a plate or floating in a loving bowl of broth.
While the world has fallen in love with different variations of ravioli, from butternut squash ravioli in sage butter sauce to deep fried ravioli with a side of marinara, we believe the simplest preparation is still the best. Cooked until barely tender, we lovingly ladle our own Paesana Marinara Sauce over the pillowy, ricotta-filled pasta. It’s the purest expression of ravioli.
For us, tortellini are all about comfort. Our favorite tortellini dish also happens to be one the greatest preparations in the history of Italian food, period. It’s tortellini en brodo and it’s exactly what it sounds like: tortellini cooked in (preferably) homemade chicken stock with salt and pepper. That’s it. Check out the glorious simplicity in this recipe.
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Ingredients that go into Tortelli and Ravioli
- 5 to 5-1/2 cups all-purpose flour
- 6 large eggs
- 1/2 cup water
- 1 tablespoon olive oil
How to cook Tortelli and Ravioli
- Place 5 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
- Meanwhile, in a Dutch oven, combine sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
- In a large bowl, combine filling ingredients. Cover and refrigerate until ready to use.
- Divide pasta dough into fourths; roll 1 portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoons of filling 1 in. apart over half of pasta sheet. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
- Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. Drain. Spoon sauce over ravioli.
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What can Tortelli and Ravioli be served together with
- Italian Bread.
- Cipollini Onions.
- Broccoli Rabe.
- Asparagus Wrapped In Prosciutto.
- Oven-Roasted Vegetables.
- Frico Chips With Zucchini.
- Garlic Bread.
Other popular Italian food
Besides Tortelli and Ravioli, there are other Italian food dishes that are highly popular in Singapore and around the world. Below is a list of some of the most mentioned ones:
- Bagna Cauda
- Fritto misto piemontese
- Gelato (Ice cream)
- I formaggi ( the Cheeses)
- Il Tartufo (The Truffle)
- Olive Ascolante (Ascoli olives)
- Panzerotto fritto (Fried Panzerotto)
- Pesto Alla Genovese
- Prosciutto di Parma (Parma Ham)
- Sardine in Saor
- Tortelli and Ravioli