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“It's basty!"
"There's definitely a soup underneath the crust. I see carrots. Gingko nuts. Mushrooms. And...
Shark fin! Simmered until it's falling apart!"
Aah! It's all too much! I-I don't care if I burn my mouth...
I want to dive in right now!
Mm! Mmmm!
UWAAAAH!
"Incredible! The shark fin melts into a soft wave of warm umami goodness on the tongue...
...with the crispy piecrust providing a delectably crunchy contrast!"
"Mmm... this piecrust shows all the signs of the swordsmanship he stole from Eishi Tsukasa too."
Instead of melting warm butter to mix into the flour, he grated cold butter into granules and blended them...
... to form small lumps that then became airy layers during the baking, making the crust crispier and lighter. A light, airy crust like that soaks up the broth, making it the perfect complement to this dish!
"Judge Ohizumi, what's that "basty" thing you were talking about?"
"It's a dish in a certain style of cooking that's preserved for centuries in Nagasaki- Shippoku cuisine."
"Shippoku cuisine?"
Centuries ago, when Japan was still closed off from the rest of the world, only the island of Dejima in Nagasaki was permitted to trade with the West. There, a new style of cooking that fused Japanese, Chinese and Western foods was born- Shippoku cuisine! One of its signature dishes is Basty, which is a soup covered with a lattice piecrust.
*It's widely assumed that Basty originated from the Portuguese word "Pasta."*
"Shippoku cuisine is already a hybrid of many vastly different cooking styles, making it a perfect choice for this theme!"
"The lattice piecrust is French. Under it is a wonderfully savory Chinese shark fin soup. And the soup's rich chicken broth and the vegetables in it have all been thoroughly infused with powerfully aromatic spices...
... using distinctively Indian spice blends and techniques!"
"Hm? Wait a minute. There's more than just shark fin and vegetables in this soup.
This looks just like an Italian ravioli! I wonder what's in it?
?!"
"Holy crap, look at it stretch!"
"What is that?! Mozzarella?! A mochi pouch?!"
"Nope! Neither! That's Dondurma. Or as some people call it...
... Turkish ice cream.
A major ingredient in Dondurma is salep, a flour made from the root of certain orchids. It gives the dish a thick, sticky texture.
The moist chewiness of ravioli pasta melds together with the sticky gumminess of the Dondurma...
... making for an addictively thick and chewy texture!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 35 [Shokugeki no Souma 35]

“My mother had just finished kneading a large mass of pasta dough and was patting it into a nice round ball before putting it aside to rest. That meant ravioli. We always began Sunday dinner with either ravioli or lasagne. The homemade pasta meant ravioli, because we buy the large sheets of dough for lasagne from Constantino's. Sitting on the stove, waiting for the oven to get up to temperature, was a roasting pan holding a large pork roast studded with garlic, glistening with olive oil, and surrounded by rosemary sprigs.”
― Nancy Verde Barr, Last Bite

“Ian held the serving dish while Helen carefully placed on each white plate five squares of ravioli no thicker than paper, their edges crinkled, their surfaces kissed with melted butter, scattered with bits of shallots and hazelnuts, like rice thrown at a wedding.
They each took their places at the table. "Happy Thanksgiving, everyone," Lillian said, raising her glass.
They sat for a moment, simply looking. The smell from their plates rose with the last bits of steam, butter releasing whispers of shallots and hazelnuts. Antonia raised a bite to her mouth. A quick crunch of hazelnut, and then the pasta gave way easily to her teeth, the pumpkin melting across her tongue, warm and dense, with soft, spicy undercurrents of nutmeg.”
― Erica Bauermeister, The School of Essential Ingredients