{"id":15270,"date":"2023-04-16T03:43:38","date_gmt":"2023-04-16T02:43:38","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2023\/04\/16\/zwei-verschieden-gefullte-ravioli\/"},"modified":"2024-07-21T21:58:45","modified_gmt":"2024-07-21T13:58:45","slug":"zwei-verschieden-gefullte-ravioli","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2023\/04\/16\/zwei-verschieden-gefullte-ravioli\/","title":{"rendered":"Two differently filled Ravioli"},"content":{"rendered":"\r\n
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Two differently filled Ravioli<\/h3>\r\n
Pane-Bistecca<\/div>\r\n<\/div>\r\n
Pasta is best when homemade! These two differently filled ravioli were made a while ago at friend’s home. We didn’t have a pasta machine, everything is kneaded and rolled out by hand. My young student Anabelle learned quickly and now makes pasta more often!\u00a0

Ravioli appears as early as 1228, in France, where the dumplings were filled with turnips and chopped meat. Rave means turnip in French. In the 14th century a manuscript “Libro per cuoco” appeared in Venice, in which ravioli were filled with chopped, blanched herbs, cheese and egg and cooked in broth. At that time ravioli were known even in England, the Romans had brought them. Therefore, it is said that ravioli was known much earlier in southern Italy than in northern Italy.\u00a0

My ravioli are not so old, thank Goot, and take part in Vorkermampft’s Culinary World travel<\/a> which collects dumplings from all over the world in April.\u00a0<\/div>\r\n
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Prep time<\/div>\r\n
40 min<\/div>\r\n<\/div>\r\n<\/div>\r\n
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Rest time<\/div>\r\n
30 min<\/div>\r\n<\/div>\r\n<\/div>\r\n
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Cooking time<\/div>\r\n
30 min<\/div>\r\n<\/div>\r\n<\/div>\r\n
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Portions<\/div>\r\n
4<\/div>\r\n<\/div>\r\n<\/div>\r\n
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Total time<\/div>\r\n
1 h 40 min<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n
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Ingredients<\/h4>\r\n

Pasta<\/h4>\r\n