Piatto, first I would like to say how much I enjoy watching all your instructional videos on authentic Italian cuisine. I always feel like I learn so much from you. I recently made a butternut squash raviolo for our Thanksgiving holiday dinner. My great grandmother (Nona) had made them since long before I was born, and she taught me how to make them when I was very young. So I made them from the time I was a teenager, into adulthood. I was pleasantly surprised at how similar our two recipes are. However, there are some differences. In our recipe, we do not add the amaretti. I am not sure why, but next time I make them, I will give it a try to compare. We do however, add in an ingredient that is not Italian, but French. I think it is just something she enjoyed, and thought it would enhance butternut squash filling. I must say, she was right, it really does. It is buttery triple creme brie cheese, rind removed of course. We finish making it two ways, in tortelloni with a fresh sage browned butter sauce, with a hint of cinnamon and nutmeg, and a light sprinkling of Grana Padano, the other way is a raviolo. But without the crimped edges. Strictly just egg wash to seal it, and hand pinched edge. But for those we make a special creme sauce. Made with heavy cream, butter Parmigiano Reggiano, Pecorino Romano, a dash of cinnamon and a dash of nutmeg, and believe it or not, we finish the cream sauce with a tblsp of pure maple syrup. The combination of ingredients actually works together, and makes for a tasty and interesting dish. I would like to know your thoughts? Do you think it's acceptable? I have had Italian people tell me it's an atrocity to their cuisine. One man was even so insulting as to say that he wouldn't even feed that to his dog, never mind his family. But it's something that my family has enjoyed making year after year, for many generations. I would value your opinion sir.
Italian here... I cannot see anything wrong about tour recipe. Male syrup is definitely not italian but I feel it gives a good balance together with the sharpness of the cheese. In my opinioni, as long as it's homemade with love and good ingredients, it can't be bad!
Bellissimi!anni fa in provincia di Mantova li mangiavo, fatti in casa, con un meraviglioso corposo sugo al pomodoro leggermente piccante 😍 li sogno ancora
Ricordi d'infanzia, quando la mamma li preparava con amore per me... A Moglia mettevano lo zucchero più della mostarda... con qualche scorza di limone.
Non ci va il burro fuso nel ripieno di zucca, il burro fuso con salvia si usa per condire i tortelli, se dite alla Mantovana, fate la ricetta esatta...
Bellissima ricetta bravo
Seguendo i vostri consigli non sbaglierò di sicuro di
Grazie della eccellente ricetta
Piatto, first I would like to say how much I enjoy watching all your instructional videos on authentic Italian cuisine. I always feel like I learn so much from you. I recently made a butternut squash raviolo for our Thanksgiving holiday dinner. My great grandmother (Nona) had made them since long before I was born, and she taught me how to make them when I was very young. So I made them from the time I was a teenager, into adulthood. I was pleasantly surprised at how similar our two recipes are. However, there are some differences. In our recipe, we do not add the amaretti. I am not sure why, but next time I make them, I will give it a try to compare. We do however, add in an ingredient that is not Italian, but French. I think it is just something she enjoyed, and thought it would enhance butternut squash filling. I must say, she was right, it really does. It is buttery triple creme brie cheese, rind removed of course. We finish making it two ways, in tortelloni with a fresh sage browned butter sauce, with a hint of cinnamon and nutmeg, and a light sprinkling of Grana Padano, the other way is a raviolo. But without the crimped edges. Strictly just egg wash to seal it, and hand pinched edge. But for those we make a special creme sauce. Made with heavy cream, butter Parmigiano Reggiano, Pecorino Romano, a dash of cinnamon and a dash of nutmeg, and believe it or not, we finish the cream sauce with a tblsp of pure maple syrup. The combination of ingredients actually works together, and makes for a tasty and interesting dish. I would like to know your thoughts? Do you think it's acceptable? I have had Italian people tell me it's an atrocity to their cuisine. One man was even so insulting as to say that he wouldn't even feed that to his dog, never mind his family. But it's something that my family has enjoyed making year after year, for many generations. I would value your opinion sir.
Italian here... I cannot see anything wrong about tour recipe. Male syrup is definitely not italian but I feel it gives a good balance together with the sharpness of the cheese. In my opinioni, as long as it's homemade with love and good ingredients, it can't be bad!
Bellissimi!anni fa in provincia di Mantova li mangiavo, fatti in casa, con un meraviglioso corposo sugo al pomodoro leggermente piccante 😍 li sogno ancora
Complimenti
Bellissimi video!
La ricetta delle lasagne quando arriva? 😍✨
Ricordi d'infanzia, quando la mamma li preparava con amore per me...
A Moglia mettevano lo zucchero più della mostarda... con qualche scorza di limone.
Le seul plat dont on trouve la recette dans la Bible.😊
just a correction, that is a kabocha squash not a butternut
Non ci va il burro fuso nel ripieno di zucca, il burro fuso con salvia si usa per condire i tortelli, se dite alla Mantovana, fate la ricetta esatta...
Se a me dicessero: devi mangiare tutti i giorni i tortelli di zucca Mantovani per un anno, io non avrei nessun problema.
😂