Magda Korzewska Eva great pic! I would love to know what is the difference between agnolotti, ravioli and tortellini? Is this all the same but different shape?
Eva
So, let's make some italian cuisine history!
Agnolotti and ravioli are similar, but usually only agnolotti have meat inside. Ravioli are "lighter" and for this reason a typical version of them is called "di magro" (something like "low fat") because they have got inside a filling based on veggies and low-fat cheese (like "ricotta"). In addition ravioli are usually bigger and can change their shape (circular, triangular...); agnolotti are always tiny and rectangular. Both can be served only with butter (just a little piece in order to mix them) or with different sauces. A typical simple version of dressing is butter-and-sagebrush.
Tortellini are completely different and also the dough of which they are made changes and is less soft. They have only meat filling and they are always served with broth (made with meat, not the one made with veggies) and usually also cooked in it, instead of using normal boiling water.
So three completely different flavours!
Hoping to have made a full explanation! :))
Eva Sorry, it becomes a little bit long ^^''
Magda Korzewska Eva fantastic. Thanks for such extended explanory. I realy appreciated it. Next time when in Italy will try agnolotti for the first time.
noun Mmmmmm! I'd like to taste!
Eva You have just to come in Piedmont and then you can taste them in every restaurant (but the one made by mama are always better)! :))
Little Fame.