Label
All
0
Clear all filters
Appears in
Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

  • About

After spaghetti, ravioli is probably one of the most successful of pastas worldwide. You can find genuine ravioli in almost every respectable restaurant and with every filling you could desire. Raviolini, one of the smallest of the square stuffed pastas, is usually eaten in brodo and ravioloni, the largest, is traditionally dressed with melted butter, sage and Parmesan cheese. These little pasta parcels are called ravioli in most regions, with the exception of Piedmont where they are called agnolotti.

Become a Premium Member to access this page

  • β€Œ
  • β€Œ
  • β€Œ
  • β€Œ
  • β€Œ
Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title