kilikini wrote:

> jmcquown wrote:
>
>>kilikini wrote:
>>
>>>Sheldon wrote:
>>>
>>>>Koko wrote:
>>>>
>>>>>We tried a new, to us, Italian restaurant on Mother's Day.
>>>>>
>>>>>Stan (DH) had the meat ravioli.
>>>>
>>>>Had I seen "meat" ravioli on the menu I would have quickly departed.
>>>>
>>>>Sheldon
>>>
>>>May I ask why? Is a meat ravioli non-traditional? I'm not Italian,
>>>so I don't know.
>>>
>>>kili
>>
>>Sheldon's not Italian either I tend to think of meat ravioli as
>>the Chef-Boyardee type although I'm sure that's just silly. I do
>>prefer simple cheese filled ravioli or spinach-ricotta.
>>
>>Jill
>
>
> I always go for a cheese based ravioli myself, Jill, but I'm also thinking
> of other fillings like squash ravioli, lobster ravioli, mushroom
> ravioli.....I'm just questioning the thinking that if it's just cheese or
> veggies and cheese, does that make it more Italian than a meat filling?
> Plus, you can make a myriad of different sauces to go on any of them.
> Pesto, alfredo (let's not start *that* argument), marinara, etc.
>
> Maybe none of these are authentic, but I'm wondering what *is* authentic.
> According to Wikipedia, meat fillings are used in Italy as well as cheese
> and veggie mixtures and the ravioli originated from the idea of the wonton
> from Chinese cooking. Wontons generally have pork or some sort of meat
> inside of them.
>
> May we get some help from true Italians on what constitutes a "real" filling
> for ravioli?

'Real filling' is what you get after restaurant-hopping
three or four different authentic Neapolitan (emphasis on
"Neapolitan") cookeries consecutively for your meal. Each
one does something you like best and that's always what
you're looking for. At least that's the way it worked where
I came from. "~)