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Ravioli scarpolesi: Molise: A Molise pasta dish made with ravioli dumplings, filled with boiled potatoes, boiled chard, ricotta cheese, bacon, eggs, fennel, and served with a ragù sauce: Ravioli capresi: Campania: A Capri dish of round ravioli dumplings, filled with caciotta cheese, eggs, Parmigiano-Reggiano cheese and marjoram, served with a ...
Agnolotti is a type of ravioli typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over with a roast beef meat and vegetable stuffing. Akashiyaki is a small round dumpling from the city of Akashi in Hyōgo Prefecture , Japan .
Ravioli, ravioli capresi, ravioli del plin, ravioli di borragine, ravioli di magro, ravioli di patate, ravioli di ricotta e spinaci, ravioli scarpolesi; Rigatoni alla silana, rigatoni con la pajata; Sagne a lu cuttéure, sagne e fagioli, sagne 'ncannulate (or sagne torte) Scarpinocc; Scialatielli ai frutti di mare
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Yahoo Life asked chefs how to use store-bought ravioli — combined with a little love in the form of simple homemade sauces — to instantly turn your next kitchen pursuit into a five-star meal.
Toasted ravioli, colloquially known as T-ravs, [1] [2] is breaded deep-fried ravioli, usually served as an appetizer and also used to consume dipping sauce. [3] It was created and popularized in St. Louis , Missouri .
3 tbsp unsalted butter, divided; 1 1 / 2 oz chickweed or spinach, stems removed (2 cups); 1 oz deadnettle or henbit tops, including flowers, or spinach, stems removed (1 1/2 cups); 1 oz wild ...