Ravioli is a stuffed pasta made from a filling enveloped in thin pasta dough, most often cut into squares though round and semi-circular shapes also exist. The dish has ancient roots in Italian cooking and is documented in the 14th-century English cookbook The Forme of Cury under the name rauioles, as well as in the personal correspondence of the 14th-century Italian merchant Francesco Datini. The dough is made from flour, eggs, and water enclosing a filling that varies by region, with Roman versions commonly using ricotta cheese with spinach, nutmeg and black pepper, and Sardinian versions using ricotta with grated lemon rind. Ravioli is usually served either in broth or with a sauce, making it one of the most regionally adaptable pasta dishes in Italian cuisine.
Facts
Disputed
Origin Period, From (Year)Sourced to the subject's own accountThe cited source dates the earliest known ravioli recipe only to the mid-14th century (Venice Libro per cuoco manuscript); 1350 is used here as a representative year for that broad dating, not an exact attested year the source itself states. Origin RegionSourced to the subject's own account Origin Period, To (Year)Sourced to the subject's own accountMarks the papal conclave of 1549 in Rome, by which point the source states ravioli were already well established there. This is the end of the dish founding period, not a claim the dish stopped being made. Connections
In Cuisine
Uses Ingredient
Sources
1. Ravioli (Wikipedia)
WikipediaLead section
Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine.
History section
In Rome, ravioli were already well known when Bartolomeo Scappi served them with boiled chicken to the papal conclave of 1549.
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