Name: L'Antica Bottega Bologna
Address: Via Clavature, 12, 40124 Bologna BO, Italy, Bologna, Italy
Telephone: 051 082 8085
Rating: 2.7

Italy

Italia

Bolonia

L'Antica Bottega Bologna

La palabra raviolis designa varios tipos de pasta que se preparan colocando un relleno entre dos capas finas de masa. La pasta que se utiliza suele estar hecha a base de harina de trigo y huevo, y actúa como un envoltorio a la vez que se une a la salsa o al caldo en el que se cocinan o se sirven los raviolis. Los raviolis se suelen servir hervidos con una salsa como primer plato, o hervidos y servidos en caldo como plato tradicional de invierno. Los rellenos de los raviolis incluyen diversas variedades de carne, queso y verduras, y varían de una región a otra. También hay raviolis dulces, que suelen freírse. Aunque nadie está seguro de cuándo se hicieron exactamente los primeros raviolis, la primera receta escrita de raviolis aparece en un documento del siglo XIV escrito por Francesco di Marco, un comerciante toscano. Hoy en día, las variedades regionales modernas se distinguen por sus rellenos, por los ingredientes utilizados en la masa (como el aceite de oliva en el sur de Italia) y por su forma, que puede ser cuadrada, redonda, rectangular o de media luna con bordes rectos o dentados.

Ravioles

<p>The word ravioli denotes various kinds of pasta made by placing a filling between two thin layers of dough. The pasta used is typically wheat flour and egg based, and it acts as an enclosure while also binding with the sauce or broth the ravioli is cooked or served in. Ravioli are usually served boiled with a sauce as a first course, or boiled and served in broth as a traditional winter dish. Ravioli fillings include diverse varieties of meat, cheese, and vegetables, and they vary from region to region. There are also sweet ravioli, which are usually deep-fried. Although no one is certain when the first ravioli were made exactly, the earliest written recipe for ravioli appears in a 14th-century document written by Francesco di Marco, a Tuscan merchant. Today, modern regional varieties are distinguished by their fillings, by the ingredients used in the dough (such as olive oil in southern Italy), and by their shape, which can be square, round, rectangular, or half-moon with straight or serrated edges.</p>

Ravioli

We took ravioli with asparagus along with parmagiano sauce. This restaurant was in one the food passage. I would say it was a tourist scam. The sauce was really bad and the cheese it self was also not delicious. 

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