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Friday, June 5, 2009

Stuffed Pasta

Some varieties of Stuffed pasta:

  • Agnolotti: Semi-circular pockets; can be stuffed with ricotta; mix of cheese, meats /pureed vegetables
  • Cannelloni: Rolls of pasta with stuff inside, usually cooked in oven
  • Casoncelli: Semi-circular pasta, stuffed with a mixture of bread crumbs, egg, cheese, ground beef, salami, raisins, Amaretti biscuits, pear and garlic
  • Fagottini: A 'purse' / bundle of pasta, often stuffed with ricotta and fresh pear
  • Kreplach: Small dumplings, usually meat or potato, usually served in chicken soup
  • Mandu: Commonly referred as dumpling, "potsticker" / "gyoza", stuffed with vegetables, meat & seafood; can be steamed, boiled, pan-fried or deep-fried
  • Mantı: Turkish dumplings, often in pyramidal shape, served with yoghurt sauce and melted butter
  • Mezzelune: Semi-circular pockets like a half moon
  • Occhi di Lupo: A large, penne shaped stuffes pasta
  • Panzerotti: Made from eggs cheese and flour
  • Pelmeni: Meat-filled dumplings, usually served in broth
  • Pierogi: Dumplings filled with meat, vegetables, cheese or fruit
  • Ravioli: Square dumplings, stuffed with cheese, ground meat & pureed vegetables
  • Tortellini: Ring-shaped pasta, stuffed with a mixture of meat and cheese
  • Tortelloni: Larger variety of tortellini (round / rectangular), similar to ravioli, stuffed with a mixture of cheese and vegetables
info src: wikipedia
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