Ravioli

In Italian literature, ravioli has been mentioned since the 18th century (until the return of Marco Polo from China). Initially, they were considered the traditional dish of the Sicilians, which probably indicates the borrowing of this dish from other peoples of the Mediterranean.

Whether it is the "celestial" ancestral homeland of such dishes (poses, dumplings, manti (mandu), dumplings and others) or whether they were invented by different peoples at different times on their own is a controversial and rather contradictory issue in the history of culinary art.

Meanwhile, ravioli are Italian pasta made from dough using a variety of toppings. It is noteworthy that, unlike other Italian species of dumplings (tortellini, agnolini and agnolotti), ravioli are not tied to a certain cuisine in any area of ​ ​ Italy - they are used throughout the country. By the way, in each region of Italy, culinary experts make ravioli in their own way.

By the way, ravioli are popular not only in Italy. For example, in Malta, an analogue of this tasty dish is quite common - ravjul, which is made using a filling of fresh sheep's cheese (irkotta or gbejna is a local version of Italian ricotta cheese).

In Russian cuisine, dumplings are an analogue of ravioli, while the use of dumplings is characteristic of Ukraine. However, unlike the same dumplings, ravioli, like dumplings, can act as a dessert dish, that is, made with a sweet filling of berries or fruits.

Composition of ravioli

The ravioli includes fresh dough, which is first thinly rolled out, and then cut in the form of a crescent moon, ellipse or square with a characteristic curly edge trim. The filling can be chopped meat, fish or poultry, vegetables, berries or fruits. The most popular filling in ravioli is chicken minced with spinach, parmesan cheese and parsley. The calorie content of ravioli with meat is about 245 kcal per 100 grams.

Ravioli is usually boiled or fried. In the first case, the finished dish is served with tomato sauce, grated cheese and olives, and if the filling consists of vegetables, with melted butter, grated cheese and sage.

Often, the choice of sauce is determined by regional culinary traditions: for example, it is customary to add pesto sauce in Genoa. And ravioli, which are fried in vegetable oil, are usually added to soups or broths.