ravioli
Ravioli (so-called raviolo) are a filled pasta specialty of Italian cuisine . They generally consist of two-layered squares, semicircles or triangles made from egg noodle dough with a finely chopped filling of meat , fish , cream cheese or vegetables .
preparation
There are a large number of very elaborate recipes for filling ravioli. The filling of ravioli alla genovese ( Genoese style), for example, consists of veal , pork breast , veal brain and sweetbreads , egg , breadcrumbs, Parmesan , Swiss chard and various herbs and spices. Most recipes such as fish ravioli (boiled sea fish, egg, parmesan, nutmeg) or spinach ravioli (spinach, ricotta, egg, parmesan, nutmeg) have much simpler fillings, which, in addition to the main ingredient, often contain egg for binding and parmesan and nutmeg for flavoring . Ravioli are usually served with butter or a tomato sauce and parmesan.
In the artisanal production of ravioli, the pasta dough is first rolled out into a large, thin rectangle. Half of the dough is topped with small, mostly walnut-sized portions of the filling. The gaps are wetted with water or egg. Then the second half of the dough is folded over, pressed into the gaps and finally cut the ravioli with a knife, pastry wheel or ravioli cutter. The production is simplified by a ravioli mold, a kind of flat, metal ice cube container with sharp edges, through which the fillings are automatically arranged evenly and all ravioli are cut at the same time by rolling over with a rolling pin.
In the Italian kitchen there are other filled pasta such as tortellini or cappelletti . The Swabian Maultaschen , Russian pelmeni , Polish pierogies and Chinese Jiaozi and Wan Tan are comparable , see dumplings .
Ravioli as a ready-made meal
The “Ravioli in Tomato Sauce” from Maggi , filled with breadcrumbs and pork, were the first noodle ready-to-eat meal in Germany in 1958 - a reaction to the beginning of mass tourism , in which Italy was one of the main destinations. Since many households did not have a refrigerator at the time, Maggi ravioli were offered in tins . As a ready- to-eat wet meal , they only need to be warmed up before consumption. In 2007, around 40 million 800 gram cans of Maggi ravioli were sold in Germany alone.
Meanwhile, ravioli are also offered as a semi-finished meal, dried or freshly wrapped in foil and chilled, also in various preparations, for example vegetarian with vegetables, spinach or mushrooms.
Web links
- Ravioli recipes in the Koch-Wiki
- Recipes from Pellegrino Artusis Scienza in cucina e l'arte di mangiar bene (1891) on Wikisource (Italian):
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Ravioli (n ° 97) -
Ravioli all'uso di Romagna (n ° 98)
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Ravioli alla genovese (n ° 99)