|
[[Image:Ravioli.jpg|thumb|200px|Lemon dill shrimp ravioli]]
'''Ravioli''' is a popular type of [[pasta]], comprised of a filling, commonly (though not always) meat-based, sealed between two layers of pasta dough. Ravioli are commonly rectangular or circular in shape.
A common [[vegetarian]] option includes [[ricotta]] [[cheese]] and vegetables such as [[spinach]] or [[nettles]] in place of meat. The filling could be also [[potatoes]], [[Squash (fruit)|squash]] or even [[tofu]]. Though often topped with a red, [[tomato]] based sauce, the sauces are as varied as the fillings. [[Pesto]], broth based and cream based sauces are also common.
Additionally, other ravioli varieties, like Chocolate Ravioli, have appeared to fill a dessert role. [[Toasted ravioli]] is a notable dish in the [[St. Louis, Missouri]], area.
The word ravioli derives from the [[Italian language|Italian]] verb ''ravvolgere'', meaning 'to wrap'. Stuffed pasta was probably introduced to [[Europe]] in the [[Medieval]] period through the "[[silk road]]", along with Pasta, from [[China]]. Pasta was stuffed with meat, fish and vegetables, and could include a creamy cheese like ricotta. [[Tomato sauce]] would not have been used, since tomatoes were not introduced to [[Europe]] until the 15th century.
In [[Italy]], most regions have their own versions of ravioli, and some of the earliest mentions of the dish come from the personal letters of [[Francisco di Marco]], a merchant of Prato in the 14th century. Though the dish is of Italian origin the oldest known recipe is an [[Normans|Anglo-Norman]] [[vellum]] manuscript from the 1290s.<ref>''Regional Cuisines...'' pg. 25</ref>
Today one can find packed refrigerated or frozen ravioli across the world, especially where Italian communities have a certain relief. Ravioli are made in special industrial lines supplied, all over the world, by Italian companies such as Arienti & Cattaneo, Ima, [[Ostoni]], Zamboni, etc.; "fresh" packed ravioli have usually seven weeks of shelf-life.
In [[Lebanon]] and [[Palestine]], this dish is called Shish Barak (Shishbarak), the same pasta filled with minced beef meat and cooked in hot yogurt.
Other cultures have parallels to ravioli. The Chinese [[jiaozi]] or [[wonton]] (indeed in Chinese ravioli and [[tortellini]] collectively are called "Italian jiaozi" (義大利餃) or "Italian wonton" (意大利雲吞), the Russian [[pelmeni]], the Ukrainian varenyky, the Tibetan momo, the Turkish manti and Jewish kreplachs are a few examples.
==Notes==
<div class="references-small">
<references />
</div>
==References==
*Adamson, Melitta Weiss; editor (2002) ''Regional Cuisines of Medieval Europe: A Book of Essays'' ISBN 0-415-92994-6
[[Category:Pasta]]
[[Category:Dumplings]]
[[da:Ravioli]]
[[de:Ravioli]]
[[es:Ravioli]]
[[fr:Ravioli]]
[[it:Ravioli]]
[[he:רביולי]]
[[nl:Ravioli]]
[[ja:ラビオリ]]
[[pl:Ravioli]]
[[pt:Ravioli]]
[[ro:Ravioli]]
[[scn:Ravioli câ ricotta]]
[[simple:Ravioli]]
[[sv:Ravioli]]
[[zh:意大利餃]]
{{food-stub}}
| 