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Ravioli

Different types of ravioli and other filled pasta
Type	Pasta
Place of origin	Italy
Region or state	northern Italy, central Italy
Main ingredients	Flour, eggs, water, filling
Cookbook: Ravioli   Media: Ravioli

Ravioli (Italian pronunciation: [raˈvjɔːli]; singular: raviolo) are a type of dumpling composed of a filling sealed between two layers of thin pasta dough. Usually served either in broth or with a pasta sauce, they originated as a traditional food in Italian cuisine. Ravioli are typically square, though other forms are also used, including circular or semi-circular (mezzelune).

History

The earliest known mention of ravioli appears in the personal letters of Francesco di Marco Datini, a merchant of Prato in the 14th century.^[1] In Venice, the mid-14th-century manuscript Libro per cuoco offers ravioli of green herbs blanched and minced, mixed with beaten egg and fresh cheese, simmered in broth and seasoned with "sweet and strong spices".^[2] In Rome, ravioli were already well-known when Bartolomeo Scappi served them with boiled chicken to the papal conclave of 1549.^[3]

Ravioli were already known in 14th century England, appearing in the Anglo-Norman vellum manuscript Forme of Cury under the name of rauioles.^[1][4]
Sicilian ravioli and Malta's ravjul may thus be older than North Italian ones^{[citation needed]}. Maltese ravjul are stuffed with irkotta, the locally produced sheep's-milk ricotta, or with gbejna, the traditional fresh sheep's-milk cheese.

Preparation of home-made ravioli with ricotta

Overview

Making of ravioli

Traditionally, ravioli are made at home. The filling varies according to the area where they are prepared. In Rome and Latium the filling is made with ricotta cheese, spinach, nutmeg and black pepper. In Sardinia, ravioli are filled with ricotta and grated lemon rind.

Modern ravioli is also mass-produced by machine.^[5]

Around the world

In Europe and the United States, fresh-packed ravioli have several weeks of shelf life. Canned ravioli was pioneered by the Italian Army in the First World War and was popularized by Heinz and Buitoni in the UK and Europe, and Chef Boyardee in the United States. Canned ravioli may be filled with beef, processed cheese, chicken, or Italian sausage and served in a tomato, tomato-meat, or tomato-cheese sauce. Toasted ravioli (ravioli that have been breaded and deep fried) was developed in St. Louis, Missouri, and is a popular appetizer and snack food.^[6]

Ravioli are commonly encountered in the cooking of Nice, the broader Côte d'Azur, and the surrounding regions in the south of France. The contents of these vary greatly, but most idiosyncratic to the region is the use of leftover daube meat.^[7] Miniaturized cheese-filled ravioli, locally called "ravioles", are a specialty of the Drôme department in the Rhône-Alpes region, particularly the commune of Romans-sur-Isère, and are frequently served au gratin.

In other cultures

In Turkey, Mantı which is similar to ravioli is a popular dish. It is stuffed with spiced meat and served with paprika sauce and yoghurt. Similar dishes in China are the jiaozi or wonton.

In India, a popular dish called gujiya is similar to ravioli. However, it is prepared sweet, with a filling of dry fruits, sugar, and a mixture of sweet spices, then deep fried in vegetable oil. Different stuffings are used in different parts of India. The dish is a popular food prepared during festivals all over the country.

Jewish cuisine has a similar dish called kreplach, a pocket of meat or other filling, with an egg pasta based covering. It is simmered in chicken soup. In that method of preparation it appears to be the direct descendent or inspiration of the original dish, which was simmered in "broth". Claudia Roden argues it originated in the Venetian Ghetto at about the same time ravioli was developed, and in time became a mainstay of Jewish cuisine.^{[citation needed]}

A similar Middle Eastern dish called shishbarak contains pasta filled with minced beef meat and cooked in hot yogurt.

See also

References

Notes

Sources

• Adamson, Melitta Weiss; ed. (2002) Regional Cuisines of Medieval Europe: A Book of Essays. Routledge.
  ISBN 0-415-92994-6.


• 
  Davidson, Alan, ed. (1999). The Oxford Companion to Food. Oxford University Press. ISBN 978-0-192-11579-9.
  


• 
  Dickie, John (2008). Delizia! The Epic History of the Italians and Their Food. Free Press. ISBN 978-0-7432-7799-0.
  


• 
  McNulty, Mary F. "Pasta". How Products are Made. Madehow.com. Retrieved 1 September 2013.
  


• 
  Smith, Andrew F., ed. (2007). The Oxford Companion to American Food and Drink. Oxford University Press. ISBN 978-0-19-530796-2. Retrieved 5 September 2012.
  


• 
  Wolfert, Paula (2009). Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share. Hoboken, N.J.: John Wiley & Sons. p. 176. ISBN 978-0-764-57633-1.
  

External links

Wikimedia Commons has media related to Ravioli.

Look up ravioli in Wiktionary, the free dictionary.

Wikibooks has a book on the topic of: Cookbook:Ravioli

• How to make ravioli from scratch (video)


• General catalog of double sheet ravioli shapes


• 
  Machine-made ravioli (video), commercial demonstration of machine producing different kinds of pasta, including ravioli