RAVIOLI was first referred to in the 14th century manuscript called Libro per cuoco. The word ravioli comes from the Italian ‘riavvolgere’, meaning ‘to wrap’. It is said to have originated in the Lombardy region of Italy.
Although there are many versions of ravioli, the traditional shape is square. There are a host of other stuffed pastas that go by other names. The traditional way to prepare ravioli in Italy is without meat. One of the best-loved versions has a filling of ricotta, spinach, and parmesan. This is sometimes called ‘di magro’, the Italian word for “lean.” It’s said that the name was coined by Catholics, to indicate that the ravioli didn’t have any meat inside. This way, they knew it could be eaten on Fridays during Lent.
Whether meat, fish or cheese filling is used, it is important that the filling be the consistency of a thick pâté. The pasta is usually an egg pasta dough and it is important that the edges are well sealed. Making ravioli can be time consuming but can be achieved with a few simple tools and ingredients.
As can be demonstrated by the array of stuffed pasta forms, you can get creative making ravioli, like we did:
Once you have made your ravioli you can store them in the freezer for up to 6 months. Simply freeze them in one single layer before bagging them – and don’t forget to label that bag.
To avoid them cracking in the freezer, simply blanch the ravioli for 1 minute, drain and separate them then allow them to dry before freezing in one single layer. Then bag and label them.
Ravioli take between 4 – 5 minutes to cook from frozen.
International Ravioli Day, is on March 20.