What are ravioli?
Ravioli are fresh, stuffed pasta cooked in water or in a consommé, and seasoned with sauce or melted butter. Both form and filling are of an innumerable variety, generally associated with the terroir of the regions.
Ravioli can be rich in dairy products in some provinces, vegetables in others, or made only from meats, for example tortellini from Bologna and Modena, or ravioli del plin de Langhe in Piedmont.
What is the origin of ravioli?
According to foodie, Pellegrino Artusi, the word “ravioli” (raviolo in the singular) should only refer to pasta stuffed with meat.
The name could be of Piedmontese origin, and the proximity of this region to France could explain why the name of ravioli has been widely adopted in France to the detriment of other appellations such as agnolini, tortelli, tortellini, pansotti, agnolotti, casoncelli, etc.
Today, ravioli simply means stuffed pasta, whichever type it is.
The origin of stuffed pasta can be traced to the Arab world, and perhaps further still, to Babylon. The idea of enclosing a ball of stuffing in a dough made up of water and ,and later eggs and flour, is an old one.
The development of stuffed pasta could have happened in parallel in Asia and the Mediterranean without these two culinary worlds meeting. There are varieties of stuffed pasta all over Central Europe, and also in Catalonia and France.
In Italy, ravioli are already mentioned in Boccaccio’s Decameron during the Renaissance. They are also mentioned in the 16th century by Paolo Foglietta, a Genoese poet.
Since their appearance in Italy, they have been a festive dish, once intended for the nobility but today widely adopted around the world. Some varieties are associated with the end of the year celebrations, such as tortellini in brodo. Others are consumed throughout the year.
How are ravioli prepared?
The preparation of ravioli usually begins with making the filling, and not the pasta, allowing it to rest and be quite cold when you put it together. By preparing it in advance, the filling will also be more aromatic because the different elements that make it up will have time to better infuse.
To make ravioli al formaggio, simply combine the different varieties of cheese. Ricotta provides smoothness and a binder, while other cheeses such as gorgonzola, parmesan, pecorino or mozzarella provide characteristic flavors.
The filling is bound with eggs, and seasoned. The consistency should not be too wet, which would make assembly impossible.
Separately, the pasta is prepared by combining eggs and flour to which water and oil can be added. The flour must be rich in gluten in order to be very elastic.
The oil provides flavor and a special consistency. Water makes the dough easier to work with. The composition of the dough can vary widely from region to region, including different varieties of flour and even very fine semolina.
Once the ingredients for the pasta are combined, it should be kneaded until it’s very soft and the gluten in the flour is well hydrated. It must then rest for two hours before it can be rolled out thinly with a pasta machine or a rolling pin (mattarello in Italian).
Once the pasta has been rolled out very finely, it must be quickly filled with small balls of filling, and enclosed with a second piece of pasta or by folding it over itself.
It is important to carefully expel the air that is between the two layers of pasta so that each ball of filling is perfectly encased and in contact with the pasta.
The ravioli is then cut with a fluted pastry wheel or special ravioli cutter. These can be round or square in shape. The ravioli may be cooked immediately or left to dry for a few hours on a sieve. However, they should not be stored in the refrigerator as the pasta may soften.
They are then cooked in well-salted boiling water, and can be enjoyed with melted butter and sprinkled with Parmesan, or served in a sauce.
What are the variations?
The varieties of ravioli that exist in Italy are incalculable. While the most common versions consist of a blend of roasted and minced meats or cooked and mashed seasonal vegetables, other varieties exist.
There are, for example, ravioli in Liguria made from grouper or crayfish, and perch in Lombardy.
In Veneto and eastern Lombardy, ravioli are usually filled with vegetables, such as squash, for example, tortelli di zucca from Mantua or Ferrara. Beetroot, potato, and leafy vegetables may also be used.
Ravioli with cheese vary from region to region, and use locally produced cheeses. There are also sweet ravioli.
This recipe is validated by our Italian culinary expert, Benny the Chef. Chef Benny is an Italian chef, culinary teacher, awards winner, entertainer, and the author of “The Art of Cooking According to Me”.
Ravioli
Ingredients
Pasta
- 1¾ cups flour , sifted
- 3 eggs
- 1 tablespoon extra virgin olive oil
- 2 tablespoons water , at room temperature
- ¼ teaspoon salt
Filling
- 1 cup Ricotta
- 3½ oz Gorgonzola , finely crumbled
- 5¼ oz Mozzarella , grated
- 2 egg yolks
- ¾ cup Parmesan , freshly grated
- 2 tablespoons melted butter
- Salt
- Black pepper , freshly ground
- Flour (for the worktop)
Equipment
- Pasta machine
- Fluted pastry wheel
Instructions
Filling
- Mash the ricotta with a fork, add the other ingredients, and mix well.
- Set aside in the fridge.
Pasta
- Place the flour and salt into a large mixing bowl, and make a well in the center.
- In another bowl, whisk the eggs, water and olive oil, then pour into the well.
- Slowly mix everything together with your fingers to gradually incorporate the beaten eggs into the flour, and form a homogeneous ball. Continue to knead the pasta slowly until it is smooth and very supple.
- Roll into a ball, cover with cling film, and set aside in the refrigerator for 2 hours.
- Roll out the pasta using a machine
- Sprinkle a little flour on the pasta, and flatten it lightly with the palm of your hand.
- Place it in the pasta machine, on a medium setting, and roll it through 4 times, folding it in half each time.
- Continue to roll out the pasta, gradually taking it down one setting each time until it is about ¹⁄₁₆ inch (1,5 mm) thick.
- The pasta should be perfectly smooth, and without any creases.
- Do flour the dough as much as necessary, otherwise it may become sticky and / or tear.
- To roll the pasta by hand
- Proceed in the same way as with the pasta machine but using a heavy rolling pin instead.
Assembly
- Two techniques are possible:
Technique 1
- Cut a strip of pasta, place it on a well-floured work surface, and lightly moisten the surface with water.
- Place 1 teaspoon of the filling on top at regular intervals, then cover with another strip of pasta of the same size, and gently press down around each ball of filling to expel any air bubbles.
- Cut into approximately 1½ inch (4 cm) squares using a fluted pastry wheel.
- Repeat until the pasta is used up.
Technique 2
- Use a well-floured ravioli mold, place the first strip of dough, then a teaspoon of filling in each indentation.
- Place the second strip of pasta on top, then use a rolling pin to roll over the top to cut each piece. Press down firmly with the rolling pin to ensure a smooth cut.
Cooking
- Bring a large amount of salted boiling water to the boil in a large saucepan, and cook the ravioli over high heat for 4 minutes.
To serve.
- Drain, and drizzle with melted butter and a sprinkling of grated Parmesan.
Video
Sources
Wikipedia – Ravioli
Wikipedia – Science in the Kitchen and the Art of Eating Well
Esther and Morgan are the two foodies behind Renards Gourmets. They are based in Paris where they develop four-handed recipes and culinary photos.
Blake says
When I cook Raviolis, I usually use spinach as my filling. It’s good also.