All about the tasty fillings that can go into Italy's most popular turnover - ravioli!

Pasta fans take note. Not only can our beloved pasta come in any length, round, square, tube, bow, spiral, plate or thick roll. Not only can it be made into lasagna or stuffed cannelloni - no! Because that's exactly what it comes in small, so to speak. Bite-sized!  

Pasta pillows could be one of the best descriptions for the ravioli. Small pillows made of pasta dough with a filling that can be meaty or fishy. But also, cream cheese or vegetables can fill the pasta pillow.  

The small pillows are mostly square, triangular or even semicircular - but of course any other shape is possible in principle. Typical for the ravioli are of course the mostly jagged - or how do you say to it - edges. This not only looks super cute, it also actually serves to prevent the little biscuits from falling apart again and again. To do this, spread a little egg on the edge when you fold the two halves of the pasta together. This is then pressed firmly with the prongs and serves as a natural glue.

It is well known that ravioli is an Italian specialty, but there are also similar dishes in other countries. In Germany, for example, there is the Maultasche. In Russia you have the Pelmeni, in Poland the Piroggen, even in China there are similar dumplings: Wan Tan and Jiaozi. But actually, ravioli still taste better.

Of course, the canned ravioli, which you can make very quickly in the microwave or on the stove was. Of course, it's quick. But, if you are honest, these are not really good ravioli. I say that without wanting to attack anyone. But fresh pasta, really fresh pasta, simply tastes better by far. That's also the case with ravioli - they are pasta, after all.

The most famous variant is probably the one we already know from the can: just tomato sauce and minced meat. Similar, at least in simplicity, are probably the ravioli Neapolitana. Here, ricotta, parmesan, egg and parsley are mixed into a mass, which you then fill into the pasta cushion.  

A little more elaborate, yet with meat, are probably the ravioli alla Genovese. Here, veal and pork are mixed with calf's brain and sweetbreads. To this are added egg, Parmesan cheese and bread crumbs. The typical Genovese green color comes from the addition of chard.

For the fish lovers there is of course also a ravioli variant. Here, in addition to the fish, spinach and egg are also added. To top it off, a touch of nutmeg is added. Sometimes you can also find processed seafood or even crab.  

But enough about meat and fish. The most famous vegetarian variants are probably the spinach ravioli, which obviously uses spinach. Here, ricotta is added to the spinach and, how could it be otherwise, also egg and Parmesan. Also, here nutmeg rounds the pleasure. In addition, there is the fasting version of ravioli: Ravioli di magro. Here only vegetables are used for the filling. 

In addition to the filling, you can of course also vary the sauces. There are no limits to the imagination.  

Canned ravioli was actually the first instant pasta to come out of a can. Unfortunately, ravioli's reputation has declined somewhat as a result, but that doesn't do justice to the taste of fresh Italian dumplings - so we should all give ravioli a chance again. 

Bon Appetit!