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Ravioli (Italian: [raviˈɔli]; sg.: raviolo, Italian: [raviˈɔlo]) are a type of
stuffed pasta comprising a
filling enveloped in thin
pasta dough. Usually...
- a
belly bloating.
Although etymologically related, the word
pansòti (Ligurian: [
paŋˈsɔtˑi])
refers to an
unrelated dish, a type of
ravioli typical of...
-
boiled leaf vegetables, is used in
Ligurian cuisine to
stuff ravioli and
pansoti. One of the main
ingredients of
preboggion are
borage (Borago officinalis)...
-
tradition includes many
varieties of
pasta as Trenette, Corzetti, Trofie,
Pansoti [it], Croxetti,
gnocchi and also: Farinata, Panissa [it] and Cuculli. Key...
- borragine) is
commonly used as a
filling of the
traditional pasta ravioli and
pansoti. It is used to
flavour pickled gherkins in
Poland and Russia. The flowers...
- Sanremo,
Imperia Pesto Trofie al
Pesto Trenette al
Pesto Mandilli al
Pesto Pansoti alla
salsa di noci
Focaccia Genovese Focaccia di
Recco (focaccia col formaggio)...
- used in the
preparation of a
number of
typical Ligurian dishes, such as
pansoti (similar to
ravioli but
filled with vegetables),
focaccia al formaggio...
-
typically stamped with
traditional designs, from the
Polcevera Valley;
pansoti, a
triangular shaped ravioli filled with vegetables; piccagge,
pasta ribbons...
-
baked with a
tomato sauce Pansotti alla
salsa di noci
Liguria A dish of
pansoti dumplings,
filled with prescinsêua
cheese and a mix of
boiled wild herbs...
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Linguine Mandilli Mescciüa
Minestrone alla
genovese Pane
cotto Panigacci Pansoti Pappardelle Ravioli alla
ligure (con "tuccu a-a zeneize")
Ravioli di borragine...
