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Name: Ravioli is actually the plural of raviolo: many raviolos make a ravioli.
Ravioli is a type of pasta, which originated in Italy. Its exact origins are unknown, however the first documented mention of its existence is in the 14th century manuscript Libro per cuoco (‘Cook Book’), written by Francesco di Marco, a merchant of Venice. The recipe is quite similar to modern Italian ravioli dishes, and includes green herbs beaten egg simmered in broth (al brodo) and topped with fresh cheese.
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Ravioli is a filled pasta: a filling is sealed between two layers of pasta, and the pasta either served with an accompanying sauce or in a broth. However, it was not served with tomato-based sauces until the 16th century, when tomatoes were introduced to Italy from the New World. There are a multitude of popular fillings, including:
- Spinach & ricotta
- Pureed vegetables
- Seafood
- Pork
- Chicken
- Various cheeses
Like most pastas, ravioli is now made in factories around the world. It has a shelf-life of roughly 30 days.
Here is a great ravioli recipe for you to try!
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