Ravioli
| [[File:|frameless|alt=]] | |
| A plate of ravioli | |
| Alternative names | |
| Type | Pasta |
| Course | Main course |
| Place of origin | Italy |
| Region or state | |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | |
| Main ingredients | Pasta, Cheese, Meat, Vegetables |
| Ingredients generally used | |
| Variations | |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
Ravioli are a type of pasta comprising a filling enveloped in thin pasta dough. They are typically served in broth or with a sauce.
History[edit | edit source]
Ravioli have a long history in Italian cuisine, with the earliest mentions dating back to the 14th century. The word "ravioli" is derived from the Italian word "riavvolgere," which means "to wrap."
Preparation[edit | edit source]
Ravioli are made by placing a filling between two layers of pasta dough, which are then sealed around the edges. The filling can vary widely, including cheese, meat, vegetables, or a combination of these ingredients. Common cheese fillings include ricotta and parmesan.
Dough[edit | edit source]
The dough for ravioli is typically made from wheat flour and eggs, which are mixed to form a smooth, elastic dough. The dough is then rolled out into thin sheets.
Filling[edit | edit source]
The filling is placed in small mounds on one sheet of pasta, and another sheet is placed on top. The pasta is then cut into individual pieces, each containing a portion of filling.
Serving[edit | edit source]
Ravioli can be served in a variety of ways. They are often boiled and served with a tomato sauce, cream sauce, or simply with butter and sage. In some regions, ravioli are served in a broth as a soup.
Variations[edit | edit source]
There are many regional variations of ravioli throughout Italy and the world. In Sardinia, ravioli are often filled with ricotta and lemon zest. In Tuscany, they may be filled with spinach and ricotta.
Nutritional Information[edit | edit source]
Ravioli are a good source of carbohydrates and protein, depending on the filling. They can be high in calories and fat if filled with cheese or meat and served with a rich sauce.
See also[edit | edit source]
References[edit | edit source]
External links[edit | edit source]
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