What are Italian dumplings made of?

"Italian dumplings" is a bit of a broad term, as there are many different types of dumplings in Italian cuisine, each with its own unique ingredients and preparation. Here are some examples:

Common Ingredients:

* Flour: Typically, all-purpose flour is used, though semolina or other types may also be included depending on the specific recipe.

* Eggs: Eggs provide structure and richness to the dough.

* Cheese: Ricotta, Parmesan, or other cheeses are frequently incorporated for flavor and texture.

* Breadcrumbs: Breadcrumbs add texture and help absorb excess moisture.

* Herbs: Fresh herbs like parsley, basil, or oregano are common additions.

* Vegetables: Spinach, zucchini, or other vegetables can be added to the dough or used as filling.

* Meat: Ground beef, pork, lamb, or sausage are sometimes used as fillings for savory dumplings.

Examples of Italian Dumplings:

* Gnocchi: These potato dumplings are often served with a simple butter and sage sauce.

* Tortelli: These are filled pasta squares, often with ricotta cheese, spinach, and herbs.

* Ravioli: These are filled pasta pockets, commonly filled with meat, cheese, or vegetables.

* Agnolotti: These are similar to ravioli, but typically have a crescent shape.

* Panzerotti: These are fried or baked turnovers, often filled with mozzarella cheese and tomato sauce.

Specific Regional Variations:

* Casoncelli: These are filled pasta squares from the Lombardy region, typically filled with a rich meat sauce.

* Malfatti: These are spinach and ricotta dumplings from Tuscany, often served with a tomato sauce.

* Scialatielli: These are thick, flat noodles from Campania, sometimes considered a type of dumpling.

Ultimately, the exact ingredients and preparation methods for Italian dumplings vary greatly depending on the region and the specific recipe. If you're looking for a particular type of Italian dumpling, specifying the name would help me provide more accurate information.