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TECHNOLOGIES OF MANUFACTURE PASTA RIPIENA (FILLED)

TECHNOLOGIES OF MANUFACTURE PASTA RIPIENA (FILLED)

Technologies of pasta manufacture Pasta Ripiena (filled)

Tortellini (alike ravioli) - small pasta with stuffing, the ends of dough connected together. Stuffing is usually cottage cheese, meat, or vegetables.

Ravioli- popular Italian dish - small squares of dough having various stuffing (meat, vegetables, cheese, etc.) Ravioli is boiled and at once submitted to a table, or in addition baked in an oven with addition of cream, cheese or tomato sauce.

Agnolotti – are small and mooned as well as pelmeni, having various stuffing (meat, cottage cheese, spinach, cheese)

Gnocchi - from Italian, "small trickled pastries", usually made from dough with cheese, semolina, potato or spinach.

Cappelleti - the pasta made of potato and flour (or starch). In dough sometimes add eggs and cheese, and also small cut spinach or greens. These trickled pastries in the form of small balls are boiled in the hot water. They are usually submitted with oil and cheese parmesan or with piquant sauce for paste. In Italy they, as a rule, used as a garnish, but they can be submitted also as a snack.
It is separately possible to allocate Pasta colorata (color macaroni)