Ravioli
By: Helen Pitlick

About

Ravioli is made by encasing a filling between two layers of pasta. Traditional fillings are meat, poultry, seafood, or cheese; often, ricotta cheese is mixed with a vegetable such as spinach, mushrooms, or chard. Tomato-based sauce is popular, though melted butter is also common. Ravioli is the Italian version of the dumpling, as seen internationally by pierogi, momo, pelmeni or wontons.

Information
Other names: Filled Pasta, dumpling
Translations: Ραβιόλι, Ravioliai, رافيول, ラビオリ, 라비 올리, Bánh bao ý, רביולי, Равиоли, रैवियोली, Ravioles, Равіолі, 馄饨, Равиоли, Raviolis, Равиоли


Physical Description
Ravioli can come in several sizes and shapes depending on the pasta mold or cutter. It is generally, two sheets of pasta pressed together that encase a sweet or savory filling of meat, vegetables or cheese. 
Colors: Off white to light brown. Can sometimes be black, green or red -depending on the pasta source and additions.


Tasting Notes
Flavors: sweet or savory
Mouthfeel: Soft, Buttery
Food complements: Sage, Squash, Cheese, Marinara sauce, Pesto, Spinach
Wine complements: Red wine, Cabernet savignon, Merlot, Zinfandel, White wine
Beverage complements: Tea, Green tea
Substitutes: Tortelini, Any filled pasta


Selecting and Buying
Choosing: Look for a fresh or fresh frozen pasta.
Buying: Available freshly made at specialty stores and in the frozen food and deli sections of most supermarkets. 


Preparation and Use

Cleaning: Not necessary


Conserving and Storing
Store refrigerated for several days or freeze until ready to use. 


Social/Political

History: The earliest mention of ravioli appear in the writings of Francesco di Marco, a merchant of Prato in the 14th century[1] In Venice, the mid-14th century manuscript Libro per cuoco offers ravioli of green herbs blanched and minced, mixed with beaten egg and fresh cheese, simmered in broth, a recipe that would be familiar today save for its medieval powdering of "sweet and strong spices".[2] In Tuscany, some of the earliest mentions of the dish come from the personal letters of Francesco di Marco Datini, a merchant of Prato in the 14th century. In Rome, ravioli were already well-known when Bartolomeo Scappi served them with boiled chicken to the papal conclave of 1549.[3] Ravioli were already known in 14th century England, appearing in the Anglo-Norman vellum manuscript Forme of Cury under the name of rauioles.[4][5] Sicilian ravioli and Malta's ravjul may thus be older than North Italian ones. Maltese ravjul are stuffed with rikotta, the locally produced sheep's-milk ricotta, or with gbejna, the traditional fresh sheep's-milk cheese.   (from Wikpedia)