TO MAKE RAVIOLI
& COOKING ARTICLE
Ravioli are a type of filled pasta composed of a filling
sealed between two layers of thin pasta dough. The word
ravioli is reminiscent of the Italianverb riavvolgere
("to wrap"), though the two words are not
historically connected. The word may also be a diminutive
of Italian dialectal rava, or turnip.
The history of ravioli is an interesting tale. So far
as Italy is concerned, the earliest records of ravioli
appear in the preserved letters of Francesco di Marco,
a merchant of Prato in the 14th century. The pasta is
described as being stuffed with pork, eggs, cheese,
parsley and sugar, and during Lent a filling of herbs,
cheese, and spices was used. There were both sweet and
savory kinds. The city of Cremona claims to have created
ravioli. But Genoa claims that too, insisting that the
word ravioli comes from their dialect word for pasta,
rabiole, which means "something of little value"
and referred to the practice of poor sailors who suffered
leftovers into pasta to be eaten for another meal.
In Fourteenth century England Ravioli appears in the
Anglo-Norman manuscript Forme of Cury under the name
of Rauioles. In Malta Raviul dating back before the
North Italian ravioli, are stuffed with ricotta from
the local sheep.
Here is the Taste
Tuscany version of home-made Ravioli
pasta with suggestions for fillings and accompanying
400g Plain Soft Flour
How to make the Ravioli Dough
by putting the flour in a heaped pile on the table
or pasta board (spianatoia).
the eggs into the volcano of flour. Add
a pinch of salt.
a spoon or fork to lightly beat the eggs in the middle
before slowly bringing the flour into the mixture.
the mixture is not too sticky work it with your hands.
Knead well for at least 15 minutes until the dough
is smooth and suppliant.
the dough aside for half an hour and get your filling
the dough is rested divide into two halves
and roll each out as thin as possible, 1mm thin if
possible. If you have a pasta machine then youll
find it much easier to get the required thinness.
Remember to pass the dough through at one thickness
then gradually reduce the size and pass it through
you decide to roll a circle (comes more naturally
as a circle if hand rolled) or a more square shape
then do both pieces the same shape.
a small dollop of filling at even intervals over the
dough (see pictures). Smooth a little water
between the dollops of filling.
completed lay the second half of pasta over the top
and gently press between the mounds of filling. With
a pastry cutter cut round the mounds to make the ravioli
squares. Seal the edges with a fork.
alternative method to using two pieces, one on top
of the other, is to place the fillings in one half
of the circle or other shape and then fold the other
half over see pictures.
in boiling salted water for 4 minutes. Serve hot.
See below for ideas for fillings & sauces.
the spinach in extra virgin olive oil and a little
water with salt and pepper to taste
cooked make sure you drain out all the water.
fresh ricotta cheese, one egg beaten, a pinch of salt
& pepper and a dash of nutmeg.
additional ingredients - finely chopped walnuts, grated
and mash (blend) the marrow.
fresh chopped parsley, one small chopped and lightly
cooked onion, a pinch of salt & pepper and a dash
additional ingredients - grated parmesan cheese.
a generous amount of butter in a frying pan.
Add several fresh sage leaves.
on a low heat for 5 minutes.
over ravioli once cooked.
with grated parmesan cheese and finely chopped walnuts.
50g Parmesan cheese and 50g of Aged Pecorino Cheese.
a generous quantity of freshly ground black pepper.
the ravioli is cooked, drain it and put it in a frying
the cheese & pepper mix and cook for another 2
minutes until the cheese starts to melt.
one or all of these theyre delicious!
Recipe published courtesy of www.tastetuscany.co.uk