If you have an obsession for pasta (like The Pasta Maker does), one of the most wonderful journeys that you will make is into the realm of Ravioli.
For example, you can stuff it with anything you like, either savoury or sweet.
You can fashion ravioli it into a number of different shapes and sizes and will discover that, sadly, you didn’t really invent it because it’s all been done before and has therefore, been given a name.
Pansotti is very popular in the northern regions of Italy, especially Liguria. It is in the shape of a a triangle and traditionally has crinkle-cut edges and the dough is often made without egg. Each pansotti is quite large and the name means ‘big bellies’ in Italian dialect. The name means “big bellies” in Italian dialect.
We discovered that miniature ravioli existed when we were served them at Enzo’s cousins house in Rome.
We suspect that there is a special ravioletti mold or machine for making them because they are so small, you will require very tiny fingers and a great deal of patients to make them one by one.
‘Mezzaluna’ means ‘half moon’ in Italian and so the name of these particular forms of ravioli is extemely apt. They are much more simple to prepare than most other forms of ravioli because it involves one simple fold.
First cut your ravioli into rounds, fill with your chosen filling and fold one side of the pasta over the filling and secure it on the other side using the tines of a fork – just like a Cornish Pasty and PRESTO!
Fagotini can be quite tricky to create but are perfect for an extra special occasion. You can make them into small, decorative sacks, or more angular as in the example below.
As with all types of stuffed pasta, there are no rules regarding what to fill your fagottini with. So have fun with that!