| CLASSIC pasta | ravioli | |||
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>>where to buy: a select list of web sites where you can find wonderful ingredients
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Ravioli, those beautiful little squares of stuffed pasta, are as wonderful a taste treat as one can find, and as a result are a major item on restaurant menus and in the home. The stuffings are generally very simple. The sauces are also quite simple, as the stuffed pastas need little embellishment. These little squares are generally referred to as tortelli, the overall classification. They are also called agnolotti, mezzaluna (half-moons), pansoti (generally triangles), and cansonsei. Whatever the name or shape, they are true delights.
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start here . . . how to make ravioli toasted ravioli fillings:
sauces, plus some special
fillings . . .
ravioli al Palazzo Murat ravioli with Meyer lemons and ricotta agnolotti with butternut squash filling mezzaluna (or agnolotti) with a rich meat filling ravioli with a mushroom and veal filling
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