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Tortellini or Ravioli?

14 posts in this topic

Meat-filled, of course, and baked in marinara... but, still, which would you choose?

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Tortellini. 

When I am thinking of Ravioli I always have this in mind. Doesn't matter if the Raviolis are homemades or from a chef. I always have to think  of this tins.
71ziHb5gkPL._SY445_.jpg

Don't get me wrong. This tin Ravioli are OK but when you had to eat them several days on a camping trip you can't stand them for a long time. 

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4 hours ago, hall0 said:

Tortellini. 

When I am thinking of Ravioli I always have this in mind. Doesn't matter if the Raviolis are homemades or from a chef. I always have to think  of this tins.
71ziHb5gkPL._SY445_.jpg

Don't get me wrong. This tin Ravioli are OK but when you had to eat them several days on a camping trip you can't stand them for a long time. 

As an Italian I find that picture disturbing. Pasta does not have to be homemade, but taking it from a tin is heresy. Like a t49 with the 90mm.

It must be cooked in a pot with water and salt or otherwise it is not pasta. It may be food but not pasta.

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1 hour ago, nabucodonsor said:

As an Italian I find that picture disturbing. Pasta does not have to be homemade, but taking it from a tin is heresy. Like a t49 with the 90mm.

It must be cooked in a pot with water and salt or otherwise it is not pasta. It may be food but not pasta.

Nobody tell him about Chef Boyardee in US.

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Tortellini. Many raviolis have questionable filling and come apart when cooked.

Cheese tortellini allows the use of meatballs, though. 

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On 5/22/2018 at 4:15 PM, mistervanni said:

tortellini as they are from my town, if needs a reason for the king of egg based pasta :D

You from Bologna? I lived there for a year back in the mid-80s. So, yes, tortellini for me too.

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