Ravioli

Definition and Description

Ravioli are a type of pasta that consists of filling wrapped in thin dough. They are a traditional food in Italian cuisine, typically served in broth or sauce. The shape of ravioli can vary, with squares being the most common form, although circular and semicircular shapes are also used.

Etymology

The word "ravioli" is derived from the Italian dialect, where it means "little turnips". This is due to the Italian word "rava", meaning turnip, which comes from the Latin "rapa".

History

The earliest known reference to ravioli appears in the personal letters of Francesco di Marco Datin (also spelled as Dantini), a 14th-century Italian writer. In a Venetian manuscript from the middle of the 14th century with the title "Book for the Chef" (Libro per cuoco), ravioli are described as being made with green herbs, blanched and ground, mixed with broken egg and fresh cheese, smothered in broth and seasoned with sweets and strong spices.

Ravioli were also mentioned by Giovanni Boccaccio in his Decameron (1353). They were known to be present in Italy as early as the 14th century. Additionally, ravioli appeared in England during this time period, as noted in the Anglo-Normandi manuscripts.

Variations and Analogues

Ravioli can be filled with a variety of ingredients, including meat, fish, vegetables, or cheese, depending on local traditions. They can be served in broth or dry, flavored with various sauces and dressings. The choice of sauce depends on the type of filling.

Analogues to ravioli exist in other cuisines, such as pelmens in Russian national cuisine. However, unlike pelmens, ravioli can also be served as a dessert.

See Also

* Pasta dishes
* Dumplings
* Italian cuisine
* French cuisine
* Cypriot cuisine
* Maltese cuisine