"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking > Road Food
Reply
 
Thread Tools Display Modes
 
Old 12-15-2010, 10:04 AM   #11
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,370
Quote:
Originally Posted by Andy M. View Post
How is it different from Italian ravioli?

Still wondering...
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 12-29-2010, 08:54 AM   #12
Senior Cook
 
Join Date: Oct 2010
Posts: 277
What is the difference between French and Italian Ravioli - does anyone know?
I've had ravioli stuffed with a plethora of tastes from the traditional meat, to lobster and even veg - always considered it Italian though.
__________________

__________________
Fabiabi is offline   Reply With Quote
Old 12-29-2010, 08:56 AM   #13
Senior Cook
 
Join Date: Oct 2010
Posts: 277
Sorry didn't see Andy's post - but I too am also still wondering!
__________________
Fabiabi is offline   Reply With Quote
Old 12-29-2010, 01:57 PM   #14
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by Frenchys View Post
I just want to know if you heard about thoses Ravioles ?

Coz even in france some poeple dosnīt !
What kind of differences are you looking for?

Ravioli, first of all is plural, so "raviolis" doesn't mean anything.

Ravioli are ravioli whether in Italy, France, USA. Perhaps you are talking about fillings?

Yes, the French are not bound by tradition, and thus may fill their ravioli with items other than the traditiona Italian fillings. however, Italians are also using non0traditional stuffings, and goodness knows, we stuff them with everything but the kitchen sink here in US.

so I'm not sure what your comment/question refers to.

Yes, lots of people make ravioli in France.


And for the jokesters, why don't you take a trip to France and eat the food and meet the people. Maybe you'd be less likely to make fun of them.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 12-29-2010, 02:02 PM   #15
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,370
Quote:
Originally Posted by ChefJune View Post
What kind of differences are you looking for?

Ravioli, first of all is plural, so "raviolis" doesn't mean anything.

Ravioli are ravioli whether in Italy, France, USA. Perhaps you are talking about fillings?

Yes, the French are not bound by tradition, and thus may fill their ravioli with items other than the traditiona Italian fillings. however, Italians are also using non0traditional stuffings, and goodness knows, we stuff them with everything but the kitchen sink here in US.

so I'm not sure what your comment/question refers to.

Yes, lots of people make ravioli in France.


And for the jokesters, why don't you take a trip to France and eat the food and meet the people. Maybe you'd be less likely to make fun of them.

I asked about the differences because the OP raised the topic and I wondered. I googled and found little or nothing on the subject so I asked.

As to the joking...

Some people have a sense of humor...
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 12-29-2010, 02:08 PM   #16
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,883
So annoying for someone to start a thread, and then just disappear.
Kinda like a cell phone that goes dead......"can you hear me now"?
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 12-29-2010, 03:27 PM   #17
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
Quote:
Originally Posted by ChefJune View Post
And for the jokesters, why don't you take a trip to France and eat the food and meet the people. Maybe you'd be less likely to make fun of them.

I was told by my coworker, while in France and having a lovely but expensive dinner, that difference between anything and the French version is that the French version costs more.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 12-29-2010, 03:31 PM   #18
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,787
If this dish actually exists, I'm wondering if it is called French ravioli because it is fried. I like to deep fry perogie. I suppose you could fry ravioli also. Nothing like the way it is traditionally prepared but probably wouldn't be that bad...I'm going to buy a bag of frozen ravioli and fry some next time I get the deep fryer out. Stay tuned....If there wasn't such a thing as French Ravioli before, there will be now...
__________________
Rocklobster is online now   Reply With Quote
Old 12-30-2010, 05:24 PM   #19
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
Quote:
Originally Posted by Rocklobster View Post
If this dish actually exists, I'm wondering if it is called French ravioli because it is fried. I like to deep fry perogie. I suppose you could fry ravioli also. Nothing like the way it is traditionally prepared but probably wouldn't be that bad...I'm going to buy a bag of frozen ravioli and fry some next time I get the deep fryer out. Stay tuned....If there wasn't such a thing as French Ravioli before, there will be now...
I love fried pirogi (found the spelling). I'd been thinking about fried ravioli as a substitute.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 01-01-2011, 07:51 AM   #20
Senior Cook
 
Join Date: Oct 2010
Posts: 277
Talking of French Cuisine I was reading in a magazine the other day about an idea that is gaining massive popularity, I think it's called Verre Cuisine or something similar. It's when each course of the meal is made in a small glass, starters, mains and dessert are served this way as far as I know, I think there are more courses than three though as the protions must be minute. Has anyone heard of this, I know some people on here are really knowledgeable.
__________________

__________________
Fabiabi is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:33 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.