There are many ways to cook ravioli and all these recipes are delicious, but do you want to know more about the history of this pasta?
The origin data of ravioli are highly uncertain and any version can be considered completely true. First, there is a document of Guglielmo Malavalle, who died in 1157, and he mentions a paste which is the predecessor of the current ravioli. In contrast to today, those before were rounded and were stuffed with ricotta and turnip greens, along with seasonings to add flavor. In fact, turnip greens were known with the name of rabiola.
There are documents of 1243 that specify that ravioli are a specialty of Cremona, in Lombardia region, but they were spreading in different cities of Italy. The initial name for ravioli was raviolo, which meant that the pasta was wrapped with a filling inside.
Although nowadays ravioli are stuffed with vegetables, ricotta, meat and what you can imagine, even with pasta of different colors; in the past it made for Sunday lunch with the family, women kneading dough and stuffed with ricotta and vegetables.
You can also make ravioli at home stretching thin dough and putting portions of filling in a row, at a distance of 4 cm from each other and then covering them with dough, pressing and cutting around in a square. And if you want to feel like at the past, try to make ricotta and turnip greens!
Did you know all these curiosities Ravioli?