Italy has dominated the world through its appetite. Gastronomy has thousands of stories that are stored behind each dish, this time, we will focus on stuffed pasta: ravioli.

Italy has dominated the world through its stomach. Their pasta dishes, pizzas, antipastos, risottos and desserts such as tiramisu cannot be missing in the restaurant menu or in the diet of people. And thanks to the strong roots in their traditions and culture, the Italians have known how to spread their flavour bases. Stories there are many behind each dish, in this article we will focus on stuffed pasta: ravioli.

Remember that if you want to try excellent Italian food at an authentic Italian restaurant in Australia, you must visit Fernando’s Italian.

Definition

According to the dictionary, Ravioli refers to all filled Italian pasta doughs where a thin layer of dough wraps around a filling. They are boiled and served with sauce or in a broth. Traditional fillings range from ricotta to meat and cold cuts. Each region has its traditional shape and fill.

Start the story

This was obtained from the extract of a letter written by Archbishop Giraldo Matteo Parigino (inaccurate date), where he mentions having eaten some very delicious stuffed doughs which he named Raviolo. At that time this dish was very popular in the royalty and high positions of society.

Investigating the origin of the word: There are a few theories about what Ravioli was called after

1- Drift of the word Raviggiolo

Raviggiolo is a typical Italian cheese very similar to ricotta. Since at the beginning of the ravioli these were stuffed with cheese pastes, they may have been very pleased because in a letter written by Pope Leon X in 1515 he talks about these delicacies with cheese.

2- It comes from the English “Ravel” mixed with the Italian “avvolge” and “avvolgere”

Ravel means “tangle, wrapped.” Avvolge is “shelter”, avvolgere is “wind” If we begin to mix the words we will see that raviol may mean “wrapped wrap” “wind wrapped” and so many others that assimilate stuffed pasta.

Another foundation and word found

It may have been first named “tortelli” than “raviol.” Since in the book “Liber de Coquina” (late thirteenth and early fifteenth century), one of the oldest recipes, the recipe for “cakes” which were thick doughs that served as a container and not to eat was mentioned. On the “cakes” was a mixture of minced meats with vegetables and spices which were baked on this dough. Only the filling was eaten.

The old Italian pasta cooks were influenced by this book and began to make smaller versions of this “cake” which they called “tortello” (small cake). They enclosed the filling between the dough and it was boiled presented with sauce and also fried as a dessert dipped in sugar and honey. People when eating the “tortellos” found that it was a delight, but to the filling as it was the most tasty they said “raviolo” (that comes from the Latin Rabiole “type of delight” as it appears above)

After so much history and research

In later times the concept of raviol became popular, the shapes and fillings began to vary. Each Italian region established its type, name and variety of raviol or tortelli. Here is a list of the best known (see lyrics and photos for the guide) Agnolotti: from the Piedmont area, (Piedmontese). They are square (a) or circular (b) or folding in half for a semicircle (c) or rectangle. If folds are applied to the folded agnolotti, it is called “al plin” (e)

• Anolini: from the area of ​​Parma and Piacenza. They are generally round or circle ((d)
• Casoncelli: from Lombardy, it means “small case”. Semi-circle (c) or candy wrap (caramelli)
• Cappelletti: from Emilia-Romagna, means “hoods or hats” are square masses filled, folded and then glued at their ends (h)
• Fagottini or Sachetti: from several areas, it is a more modern and current form. It means “small sack or bag”
• Pansotti: from the area of ​​Liguria, they are traditionally round or square masses folded in half (c – f) means “stomachs” or “big bellies”
• Ravioli: from all over Italy, any stuffed pasta dough.
• Sorrentino: from Sorrento, a town in Naples. The name comes from the town. It is any simple form (a – b – c)
• Tortelli: from northern Italy, they are popularly square (b) and also round (a – c)
• Tortellini: from Emilia-Romagna, Bologna and Modena, it is a smaller tortelli but part of a round dough, folded and glued at its ends (g) very similar to cappeletti.
• Tortelloni: from northern Italy, a larger tortelli popularly folded at its ends (g – h) or unfolded (a – b).

Although now the ravioli is filled with vegetables, ricotta, meat and whatever you can imagine, even with pasta of different colours, formerly they were made to eat on Sundays as a family, women kneaded the pasta and filled it with ricotta and vegetables

You can also make the ravioli at home by stretching the thin dough and placing portions of filling in a row, at a distance of 4 centimetres from each other and then covering them with dough, pressing around and cutting into a square. And if you want to feel like at the time, try making them with ricotta and turnip greens!

Raviolis of the xxi century

We cannot stop talking about this invention of the gastronomic vanguard. In which thin slices of fruits or vegetables are used instead of pasta doughs and also plates of gelatinized fruit pulps with agar-agar or another hydrocolloid. Then they are stuffed.

The widely used spherifications are also told, these must be at least the size of a ravioli to be called that.

Bear in mind that you can try real Italian food at our excellent restaurant. If you want to make a reservation you can call at: (02) 9560 7957 and we will be happy to have you within our guests for another wonderful night here at Fernando’s Italian.