0_Wizard
I really love mushroom ravioli. It's like a dumpling with filling in the middle.
Ravioli (plural form; singular: "raviolo") are a type of dumpling composed of a filling sealed between two layers of thin pasta dough.
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Ravioli
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Dumpling
Dumpling is a broad classification for a dish that consists of small pieces of dough (made from a variety of starch sources) wrapped around a filling. The dough can be based on bread, flour, or potatoes, and may be filled with meat, fish, cheese, vegetables, fruits, or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering, or steaming. Banku and kenkey fit the definition of a dumpling in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal. Banku is boiled and requires continues kneading, while kenkey is partly boiled then finished by steaming in corn or banana leaves.
Ravioli
Ravioli (plural form; singular: "raviolo") are a type of dumpling composed of a filling sealed between two layers of thin pasta dough. Usually served either in broth or with a pasta sauce, they originated as a traditional food in Italian cuisine. Ravioli are typically square, though other forms are also used, including circular or semi-circular (mezzelune). The earliest known mention of ravioli appears in the personal letters of Francesco di Marco Datini, a merchant of Prato in the 14th century. In Venice, the mid-14th-century manuscript "Libro per cuoco" offers ravioli of green herbs blanched and minced, mixed with beaten egg and fresh cheese, simmered in broth and seasoned with "sweet and strong spices".
Börek
Börek (; also burek and other variants) is a family of baked filled pastries made of a thin flaky dough known as phyllo (or yufka), of Anatolian origins and also found in the cuisines of the Balkans, Levant, Mediterranean, and other countries in Eastern Europe and Western Asia. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. The top of the börek is often sprinkled with sesame seeds. It may have been invented in the homeland of wheat, what is now modern Turkey, in the Anatolian Provinces of the Ottoman Empire. It become a popular element of Ottoman cuisine, or it may date back earlier to the Classical era of the eastern Mediterranean region.
Toasted ravioli
Toasted ravioli, or breaded deep-fried ravioli, is an appetizer created and popularized in St. Louis, Missouri. Toasted ravioli can be found on the menus of many St. Louis restaurants including those of The Hill, a predominantly Italian neighborhood. Toasted ravioli may have originated in Sicily, where fried ravioli containing a sweet filling is a traditional Christmas time dish "commonly referred to as meat pillows." However, most accounts of the first toasted ravioli can be traced to the Italian neighborhood, known as "The Hill", of St. Louis, Missouri, in the United States. Many claims have been made as to the original creation of toasted ravioli in the United States.
Jiaozi
Jiaozi () are a kind of Chinese dumpling, commonly eaten in China and other parts of East Asia. They are one of the major foods eaten during the Chinese New Year and year-round in the northern provinces. Though considered part of Chinese cuisine, "jiaozi" are popular in other parts of Asia and in Western countries. "Jiaozi" typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Finished "jiaozi" can be boiled ("shuǐ jiǎo"), steamed ("zhēng jiǎo") or pan-fried ("jiān jiǎo"). In China, there are several different folk stories explaining the origin of "jiaozi" and its name.
Diddle Diddle Dumpling (Inside No. 9)
"Diddle Diddle Dumpling" is the fifth episode of the third series of the British black comedy anthology television series "Inside No. 9". It was written by Steve Pemberton and Reece Shearsmith, and first aired on 14 March 2017, on BBC Two. The episode, which was directed by Guillem Morales, follows the story of David, played by Shearsmith, a middle class stay-at-home dad, who happens across a lone black shoe. Much to the concern of his wife Louise, played by Keeley Hawes, he becomes obsessed with finding the shoe's owner. Rosa Strudwick plays Sally, David and Louise's daughter, and Pemberton plays Chris, a family friend.
Pierogi
Pierogi ( ) (singular pieróg), also known as varenyky, are filled dumplings of Central European origin made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water. These dumplings are popular in West Slavic (Polish and Slovak), Hungarian, East Slavic (Belarusian, Russian, and Ukrainian), Baltic (Latvian and Lithuanian) and other Central and Eastern European cuisines where they are known under their local names. However, pierogi are especially almost always associated with Poland and Slovakia, where they are considered national dishes. Typical fillings include potato, sauerkraut, ground meat, cheese, and fruits.
1_Apprentice
I love mushrooms and I like ravioli. So I assume I would like it also.
0_Wizard
It is amazing. You can eat it with a broth or with sauce over it.
Usually served either in broth or with a pasta sauce, they originated as a traditional food in Italian cuisine.
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Ravioli
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Filipino cuisine
Filipino cuisine (Filipino: "Lutuing Filipino" or "Pagkaing Filipino") is composed of the cuisines of 135 distinct ethno-linguistic tribes found within the Philippine archipelago, however, majority of mainstream Filipino dishes that compose Filipino cuisine are from the cuisines of the Bikol, Chabakano, Hiligaynon, Ilokano, Kapampangan, Meranaw, Pangasinan, Sebwano (or Bisaya), Tagalog, and Waray ethno-linguistic tribes. The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins (shared with Malaysian and Indonesian cuisines) to a mixed cuisine of Indian, Chinese, Spanish, and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
Japanese cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of social and economic changes. The is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, staples include noodles, such as soba and udon. Japan also has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga.
Offal
Offal , also called variety meats, pluck or organ meats, refers to the internal organs and entrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs excluding muscle and bone. As an English mass noun, the term "offal" has no plural form. Some cultures strongly consider offal as food to be taboo, while others use it as everyday food, or in delicacies. Certain offal dishes—including "foie gras", "pâté" and sweetbread—are considered gourmet food in international cuisine. Others remain part of traditional regional cuisine and may be consumed especially in connection with holidays.
Pho
Phở or pho (pronounced variously as , , or ; ) is a Vietnamese soup consisting of broth, rice noodles called ', a few herbs, and meat, primarily made with either beef (phở bò) or chicken (phở gà). Pho is a popular street food in Vietnam and the specialty of a number of restaurant chains around the world. Pho originated in the early 20th century in northern Vietnam, and was popularized throughout the rest of the world by refugees after the Vietnam War. Because pho's origins are poorly documented, there is significant disagreement over the cultural influences that led to its development in Vietnam, as well as the etymology of the word itself.
Feu (food)
Feu (; also known as Lao beef stew, Lao beef noodle soup or feu noodle soup and sometimes spelled fer) is a long-simmered Lao stew or noodle soup most often made with meat and bones (beef or chicken), vegetables, and herbs. Feu may be served two ways, either as a stew along with steamed rice or as a noodle soup consisting of rice noodles. The English name for this Lao dish is "feu", a spelling derived from the French dish ""; however, in Laos, this Lao stew or noodle soup is written as in the Lao script. When feu is served with noodles, its English name may be "feu noodle soup", "feu with noodles", or "feu noodles" to distinguish it from the stew itself called "feu" that is served with steamed rice.
Indonesian cuisine
Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is eclectic and diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
Korean cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in the Korean peninsula and southern Manchuria, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (반찬; "banchan") that accompany steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, "doenjang" (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes, "gochujang" (fermented red chili paste) and napa cabbage.
1_Apprentice
I would probably do sauce.
0_Wizard
I do love sauce. The ravioli's are usually square shaped but they can be made circular too.
Ravioli are typically square, though other forms are also used, including circular or semi-circular (mezzelune).
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Ravioli
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Ravioli
Ravioli (plural form; singular: "raviolo") are a type of dumpling composed of a filling sealed between two layers of thin pasta dough. Usually served either in broth or with a pasta sauce, they originated as a traditional food in Italian cuisine. Ravioli are typically square, though other forms are also used, including circular or semi-circular (mezzelune). The earliest known mention of ravioli appears in the personal letters of Francesco di Marco Datini, a merchant of Prato in the 14th century. In Venice, the mid-14th-century manuscript "Libro per cuoco" offers ravioli of green herbs blanched and minced, mixed with beaten egg and fresh cheese, simmered in broth and seasoned with "sweet and strong spices".
Architecture of Kerala
Kerala architecture is a kind of architectural style that is mostly found in Indian state of Kerala and all the architectural wonders of kerala stands out to be ultimate testmonials for the ancient vishwakarma sthapathis of kerala. Kerala's style of architecture is unique in India, in its striking contrast to Dravidian architecture which is normally practiced in other parts of South India. The architecture of Kerala has been influenced by Dravidian and Indian Vedic architectural science (Vastu Shastra) over two millennium. The Tantrasamuchaya, Thachu-Shastra, Manushyalaya-Chandrika and Silparatna are important architectural sciences, which have had a strong impact in Kerala Architecture style.
Italian cuisine
Italian cuisine is food typical from Italy. It has developed through centuries of social and economic changes, with roots stretching to antiquity. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers, maize and sugar beet, this last introduced in quantity in the 18th century. Italian cuisine is known for its regional diversity, especially between the north and the south of the Italian peninsula. It offers an abundance of taste, and is one of the most popular and copied in the world. It influenced several cuisines around the world chiefly that of the United States.
Dumpling
Dumpling is a broad classification for a dish that consists of small pieces of dough (made from a variety of starch sources) wrapped around a filling. The dough can be based on bread, flour, or potatoes, and may be filled with meat, fish, cheese, vegetables, fruits, or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering, or steaming. Banku and kenkey fit the definition of a dumpling in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal. Banku is boiled and requires continues kneading, while kenkey is partly boiled then finished by steaming in corn or banana leaves.
Pasta
Pasta () is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. Also commonly used to refer to the variety of pasta dishes, pasta is typically a noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. As an alternative for those wanting a different taste, or who need to avoid products containing gluten, some pastas can be made using rice flour in place of wheat. Pastas may be divided into two broad categories, dried ("pasta secca") and fresh ("pasta fresca").
Toasted ravioli
Toasted ravioli, or breaded deep-fried ravioli, is an appetizer created and popularized in St. Louis, Missouri. Toasted ravioli can be found on the menus of many St. Louis restaurants including those of The Hill, a predominantly Italian neighborhood. Toasted ravioli may have originated in Sicily, where fried ravioli containing a sweet filling is a traditional Christmas time dish "commonly referred to as meat pillows." However, most accounts of the first toasted ravioli can be traced to the Italian neighborhood, known as "The Hill", of St. Louis, Missouri, in the United States. Many claims have been made as to the original creation of toasted ravioli in the United States.
Uruguayan cuisine
Uruguayan cuisine is a fusion of cuisines of several European countries, with a particular emphasis on Mediterranean food from Spain, Italy, Portugal and France. Other possible influences on the cuisine may result from immigration from countries such as Germany and Britain. The food is very similar to Argentine cuisine. The base of the country's diet is meat and animal products, mostly coming from beef but also chicken, lamb, pig and sometimes fish. Uruguayan gastronomy came from immigration, and did not come from the Amerindians, because the new colonies did not trust the natives. The preferred cooking methods for meats and vegetables are still boiling and roasting, but with modernization also came frying (see milanesas and chivitos).
1_Apprentice
I like raviloi's that are squares.
0_Wizard
I really love ravioli with ricotta cheese in the middle, which is made from sheep milk
Maltese "ravjul" are stuffed with "irkotta", the locally produced sheep's-milk ricotta, or with "gbejna", the traditional fresh sheep's-milk cheese.
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Ravioli
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Ricotta
Ricotta ( in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of cheese. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Ricotta (literally meaning "recooked") protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to precipitate, forming a fine curd.
Ravioli
Ravioli (plural form; singular: "raviolo") are a type of dumpling composed of a filling sealed between two layers of thin pasta dough. Usually served either in broth or with a pasta sauce, they originated as a traditional food in Italian cuisine. Ravioli are typically square, though other forms are also used, including circular or semi-circular (mezzelune). The earliest known mention of ravioli appears in the personal letters of Francesco di Marco Datini, a merchant of Prato in the 14th century. In Venice, the mid-14th-century manuscript "Libro per cuoco" offers ravioli of green herbs blanched and minced, mixed with beaten egg and fresh cheese, simmered in broth and seasoned with "sweet and strong spices".
Sheep milk cheese
Sheep milk cheese is a cheese prepared from sheep milk. Well-known cheeses made from sheep milk include the Feta of Greece, Roquefort of France, Manchego from Spain, the Pecorino Romano and Ricotta of Italy. Yogurts, especially some forms of strained yogurt, may also be made from sheep milk. Sheep have only two teats, and produce a far smaller volume of milk than cows. However, as sheep's milk contains far more fat, solids, and minerals than cow's milk, it is ideal for the cheese-making process. It also resists contamination during cooling better because of its much higher calcium content. Sheep milk contains 4.8% lactose, more lactose than cow milk, and is therefore not an alternative for people who are lactose intolerant.
Dumpling
Dumpling is a broad classification for a dish that consists of small pieces of dough (made from a variety of starch sources) wrapped around a filling. The dough can be based on bread, flour, or potatoes, and may be filled with meat, fish, cheese, vegetables, fruits, or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering, or steaming. Banku and kenkey fit the definition of a dumpling in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal. Banku is boiled and requires continues kneading, while kenkey is partly boiled then finished by steaming in corn or banana leaves.
Italian cuisine
Italian cuisine is food typical from Italy. It has developed through centuries of social and economic changes, with roots stretching to antiquity. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers, maize and sugar beet, this last introduced in quantity in the 18th century. Italian cuisine is known for its regional diversity, especially between the north and the south of the Italian peninsula. It offers an abundance of taste, and is one of the most popular and copied in the world. It influenced several cuisines around the world chiefly that of the United States.
Sheep milk
Sheep's milk (or ewes' milk) is the milk of domestic sheep. It is commonly used to make cultured dairy products such as cheese. Some of the most popular sheep cheeses include feta (Greece), ricotta (Italy), and Roquefort (France). Specialized dairy breeds of sheep yield higher amounts of milk compared to other breeds of sheep. Some of the most common dairy breeds include: In the U.S., the most common dairy breeds are the East Friesian and the Lacaune. Finding a dairy sheep producer can be challenging, so some may choose a meat or wool breed, which do not produce as much milk as a dairy breed, but produce enough milk to create small amounts of cheese and other products.
Sheep
The sheep ("Ovis aries") is a quadrupedal, ruminant mammal typically kept as livestock. Like all ruminants, sheep are members of the order Artiodactyla, the even-toed ungulates. Although the name "sheep" applies to many species in the genus "Ovis", in everyday usage it almost always refers to "Ovis aries". Numbering a little over one billion, domestic sheep are also the most numerous species of sheep. An adult female sheep is referred to as a "ewe" (), an intact male as a "ram" or occasionally a "tup", a castrated male as a "wether", and a younger sheep as a "lamb". Sheep are most likely descended from the wild mouflon of Europe and Asia.
1_Apprentice
Ricotta cheese is my favorite cheese.