Ravioli , raviolini, agnolotti...Let's clarify!

Transforms pot roast into a fantastic stuffing

The cuts of Italian beef are multifaceted and lend themselves to different processes. If the Christmas menu includes braised or boiled meat , leftovers become the perfect solution for creating tasty and tasty ravioli, raviolini and agnolotti. For every recipe of traditional Italian cuisine you need to add or insert that special ingredient which, in addition to 100% Italian meat, transforms the dish into "even my grandmother prepared it exactly like this...".

The flavors of tradition, the call of authentic tastes, the desire to bring to the table - even for the Boxing Day menu - something special, particular and yes: traditional! Here's how to prepare the filling made as it once was, what are the essential ingredients and what are the master touches that transform the dish from sublime to magical!

The history of stuffed pasta

Among the first writings referring to the famous dish there is a text by Vidossi Giuseppe which defines the origin of the name raviolo from the Latin word rabiola - small turnip. The critic underlines how the genesis of the term is much more complex and identifies another origin that is linked to the term roviglio or tangle. What is certain is that the origin of ravioli leads us to Gavi Ligure, a charming town where a Ravioli chef first cooked small bundles of stuffed meat.

From here various currents of thought were born and developed which landed in the land of the agnolotti passing through the Bergamo plain where the Casoncelli reign supreme. In short, the success of ravioli is anything but faded and indeed inextricably links the present with a century-old tradition made up of typical flavors and fresh Italian meat.

The filling and many ideas

The party menu includes a meat and pasta based course: ravioli, raviolini, agnolotti...The form doesn't matter, it's the substance that is the real master's touch! Tradition dictates that the Italian meat used for the filling be first choice, and once the rule has been internalized, imagination takes over and creates a thousand ideas - sometimes bizarre -, others that are absolutely worth trying!

There were those who dared to add pieces of speck to the filling and won. There are those who chose to create a ravioli with vegetables and create a condiment with the leftovers from the cold cuts and cheese platter, they won. Or, if you dare in the kitchen by creating dishes that could compromise the Christmas atmosphere, then you need guidance: clear, precise, immediate.

Italian meat filling for ravioli

Rump , browned with a classic sauté of celery, carrot and chopped white onion. A glass of white wine to blend the filling and leave to cook for at least a couple of hours on a low flame. At the end, chop the mixture and add eggs, cheese and breadcrumbs to dry the mixture. Small balls placed in the center of the pastry spread out on the work table, at the end fold the cut pastry sheet and close the ravioli by pressing the ends.

Italian meat filling for cappelletti

The cappelletti must be served with meat broth . Fundamental and indispensable as much as the special touch of the bologna added to the filling. Tradition is more oriented towards the production procedure rather than the filling, which is why once the bologna is present it is necessary to take care of the correct closure which varies depending on the production area. In general, the filling for cappelletti is made from 100% Italian minced beef or pork, a little nutmeg and Parmigiano Reggiano .

Italian meat filling for anolini

Anolini are a typical dish, especially on the Boxing Day menu, of the Piacenza area. Round with notched ends they give the table a touch of cheerfulness. The filling is created by choosing meat from Italian cattle breeds and donkey meat. A sauté to be softened with butter, flavored with cloves and a touch of pepper. The beef broth completes the cooking with a little red wine. Slow, prolonged cooking to allow the meat to reach maximum flavor and tenderness. The additional idea? Choose the Bollito Box and offer part of the meat as a second course in addition to mustard or a delicious sauce for boiled meat .

Italian meat filling for agnolotti

Piedmont is the land of origin of agnolotti which represent the perfect dish for a respectable party menu. Egg pasta is combined with braised meat, eggs, parmesan and nutmeg: these are the essential ingredients to prepare the dish. The meat for the filling must be cooked for at least 3 hours, preferably from Italian beef cattle breeds and at the end of the preparation you will need to roll out the dough very thinly. To create agnolotti you need familiarity and skill.

Italian meat filling for tortellini

The charcuterie board is the perfect starting point for creating tortelli and tortellini. Pork, raw ham , mortadella , parmigiano reggiano and the flavor is amplified dramatically! The preparation of the filling must be finished raw, after mixing the ingredients you need to add eggs, salt, pepper and nutmeg. The meat will be cooked together with the pasta. Tortellini in meat broth for an even higher flavor and truly as per tradition!

Italian meat filling for casoncelli

For the filling of the Bergamo-style casoncelli you need a touch of sweet, a touch of spice and a fragrant condiment. So go ahead for dark chocolate flakes, lemon zest, tasty sliced ​​meat, butter and sage to bring them to the table! The Bergamo tradition has forged different versions of casoncelli which, in Val Seriana for example, are made with a vegetable filling: scarpinocc are ravioli in the shape of bird wings which once represented an important dish for Sunday lunch.

Best Italian beef and stuffings

The brief story of the different types of fillings is useful to fully understand how the combination of different meats helps to create a particular taste and is linked to popular tradition. The genuine meat Bollito Box is a perfect starting point for having the right raw materials to start from, then you need to add an imaginative touch and take inspiration from the different dishes of Italian cuisine.

If you want to give an extra touch, instead of the classic beef you can use wagyu meat which, thanks to its unique flavor and typical marbling, gives the dish a unique flavour. The cuts of Italian beef lend themselves to different solutions that respond to varying degrees to the needs of the Boxing Day menu. Meat broth is - always and in any case - a valid solution to complete a busy day and offer a hot and tasty dish.