Ravioli

Ravioli(Italian:[raviˈɔli];sg.:raviolo,Italian:[raviˈɔlo]) are a type ofstuffed pastacomprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as atraditional foodinItalian cuisine. Ravioli are commonly square, though other forms are also used, including circular and semi-circular (mezzelune).
Ravioli appear in the 14th-century cookbookThe Forme of Curyunder the name ofrauioles.
English and French borrowed the wordraviolifrom Italian in the 14th century.The ultimate origin of the word is uncertain.It is sometimes connected to the northern Italian wordrava, 'turnip', supposing that the filling was made of turnips, but the earliest recipes, even Lenten ones, do not include turnips. Another theory connects it to a kind of cheese (related to modern Italianrobiola), but that also appears unlikely.
Ravioli are mentioned in the personal letters ofFrancesco Datini, a merchant ofPratoin the 14th century.In Venice, the mid-14th-century manuscriptLibro per cuocooffers ravioli of green herbs blanched and minced, mixed with beaten egg and fresh cheese, simmered in broth and seasoned with "sweet and strong spices".InRome, ravioli were already well known whenBartolomeo Scappiserved them with boiled chicken to thepapal conclave of 1549.
Traditionally, ravioli are made at home. The filling varies according to the area where they are prepared. InRomeandLatium, the filling is made withricotta cheese,spinach,nutmegandblack pepper. InSardinia, ravioli are filled with ricotta and gratedlemonrind.
Modern ravioli are also mass-produced by machine.
In Europe and the United States, fresh-packed ravioli have several weeks of shelf life. Canned ravioli were pioneered by theItalian Armyin theFirst World Warand were popularized byHeinzandBuitoniin the UK and Europe, andChef Boyardeein the United States. Canned ravioli may be filled with beef, processed cheese, chicken, or Italiansausageand served in a tomato, tomato-meat, or tomato-cheese sauce.Toasted ravioli(ravioli that have been breaded and deep-fried) was developed in St. Louis, Missouri, and is a popular appetizer and snack food.
Ravioli are commonly encountered in the cooking ofNice, the broaderCôte d'Azur, and the surrounding regions in the south of France. The contents of these vary greatly, but most idiosyncratic to the region is the use of leftoverdaubemeat.Miniaturized cheese-filled ravioli, locally calledraviole du Dauphiné, are a specialty of theDrômedepartment in theRhône-Alpesregion, particularly the commune ofRomans-sur-Isère, and are frequently servedau gratin.
Ravioli filled withhalloumiare a traditional pasta dish ofCypriotcuisine.They are boiled in chicken stock and served with grated halloumi and dried mint on top.
In Turkey,manti, similar to ravioli, is a popular dish. It is stuffed with spiced meat and served with paprika sauce and yoghurt. Similar dishes in China arejiaoziorwonton.
In India, a popular dish calledgujhiais similar to ravioli. However, it is prepared sweet, with a filling of dry fruits, sugar, and a mixture of sweet spices, thendeep-friedin vegetable oil. Different stuffings are used in different parts of India.
Jewish cuisineincludes various similar dishes.Ashkenazi Jewish cuisinefeatureskreplach, which are pockets of meat or other fillings encased in egg-pasta dough and simmered in chicken soup.In the Israeli cities ofSafedandTiberias, there is a comparable dish calledcalsones(pronouncedcaltzones). These are pockets filled withtzfatit, a locally-made sheep’s milk cheese. This dish originated inJewish communities in SpainandItaly, with migrating Jews bringing it toSyriaand thenIsrael, where it became aShavuotstaple.
A similar Middle Eastern dish calledshishbarakcontains pasta filled with minced beef meat and cooked in hot yogurt.
In Argentina,sorrentinosare large ravioli typically stuffed with meat and cheese and served with a tomato and meat sauce.