Ravioli are traditional Italian stuffed pasta that are generally served with a pasta sauce or in a broth. The round or square shaped pasta dough is wrapped around a filling of choice. The pasta is made with egg pasta dough that is also used for making other types of pasta. Generally eaten as a starter or even as a snack, there are many raviolo (singular) dishes that have savory (such as meat, seafood, mushrooms, vegetables, cheese, etc., mixed with herbs and spices) and sweet fillings. This Italian dumpling like snack can be boiled and served in a pasta sauce or even fried. In fact, there are many variations of the dish in other cuisines as well, known by different names, which are similar in their preparation to this Italian snack. Meat & Spinach Ravioli, Ravioli with Grape Tomato & Wine, Ravioli Caprese, and Fried Ravioli are a few popular ravioli dishes.
History
As per the records, the first mention of ravioli was made in 14th century in the writings by Francesco di Marco, a Venetian merchant. The “Libro per cuoco” manuscript has the recipe of this dish mentioned, wherein it was made with various green herbs that were blanched and minced and then mixed with fresh cheese and beaten egg. The raviolo was then simmered in broth. The herbs and spices used in this version were strong and sweet. Today’s version of this recipe is similar to this early recipe; however, it also calls for mild herbs.
There are many more early mentions of the snack being served at various occasions, such as ravioli being served along with boiled chicken to the “Papal Conclave of 1549”. It is also known to have existed in England around the 14th century. There is mention of the recipe as “Rauioles”, in Forme of Cury, the Anglo-Norman vellum manuscript. Italian immigrants introduced the snack into America; wherein, “ready to eat” ravioli are available in the market, as canned pasta. Toasted versions are the most popular in the US.
Ravioli is believed to have originated from “riavvolgere”, an Italian word that means “to wrap”.
Ingredients Used
The key ingredients that go into making ravioli are pasta dough, herbed butter (with sage), meatloaf, grated parmesan, dry oregano, balsamic vinegar, eggwash (egg mixed with a little water).
Method of Preparation
Ravioli pasta dough (made with all-purpose flour, olive oil, egg and a little water, mixed to a rolling consistency) is rolled out in square or round shape and filled in the center with the meatloaf mixture (which is made by combining ground croutons, thyme, black pepper, chili powder, and cayenne pepper with finely chopped carrot, onion, red pepper and garlic and ground chuck and sirloin with egg), cheese, oregano and balsamic vinegar. The edges of the rolled out dough are brushed with eggwash and sealed by placing another square on top. The edges are pressed to seal them well and then boiled in salted water. These boiled ravioli can either be tossed in a pasta sauce or browned on both sides; in herbed butter (sage is added to the butter during this process). They are best eaten hot.
Popular Ravioli Recipes
Variations
There are a few variations of this dish that are popular in other cuisines –
Trivia
“Ready to eat” ravioli last for almost 7 to 8 weeks; while the fresh ones can stay up to almost a month, depending on the filling.