-
View
Ravioli, a beloved staple of Italian cuisine, represents the artistry and tradition that defines Italy’s culinary heritage. These delicate parcels of pasta, filled with an array of flavourful ingredients, are more than just a meal, they are a celebration of Italian culture and craftsmanship.
Whether served in a rich tomato sauce, a silky butter sage dressing, or simply dusted with Parmesan, ravioli embody a perfect harmony of textures and flavours. It’s no wonder they’ve charmed food lovers across the globe.
What Is Ravioli?
Ravioli are small, square or round pasta pockets typically filled with a mixture of cheese, meats, vegetables, or even seafood. The beauty of ravioli lies in their versatility; they can be adapted to suit any region, season, or occasion.
In northern Italy, you might find ravioli filled with ricotta and spinach, while southern variations often feature bold flavours like spicy sausage or sun dried tomatoes. Traditionally served as a primi piatti, or first course, ravioli can also take centre stage as a hearty main dish.
The pasta dough, made from a simple combination of flour and eggs, is rolled thin to create a tender yet sturdy casing. This allows the filling to shine without overpowering the dish.
Ravioli are typically boiled and served with a complementary sauce, but they can also be baked or even fried for a crisp, golden texture. Every bite offers a delightful interplay of softness and richness, a true testament to Italy’s culinary finesse.
Ingredients and Taste
The filling of ravioli varies widely, reflecting both regional specialties and individual creativity. A classic choice is ricotta cheese mixed with spinach, often enhanced with nutmeg for warmth and depth.
Meat based fillings, such as ground beef or pork, are popular in regions like Emilia-Romagna, while seafood stuffed ravioli, featuring lobster or crab, are celebrated along coastal areas.
The taste of ravioli is as varied as its fillings. Cheese based ravioli are creamy and slightly tangy, with the spinach adding a subtle earthy note. Meat filled ravioli offer a savoury, hearty flavour, while seafood variations are delicate and briny.
The choice of sauce is equally important in shaping the dish’s character. A bright tomato sauce adds acidity to balance the richness, while butter sage sauce enhances the dish with its nutty, aromatic quality. Even a drizzle of olive oil and a sprinkle of Parmesan can elevate the dish to perfection.
A Taste of History
Ravioli’s origins date back to the Middle Ages, though their exact birthplace is debated. Some sources attribute them to Venice, where they were documented in 14th-century manuscripts.
Others suggest they emerged in Tuscany, where the filling often included herbs and cheese. Regardless of their precise beginnings, ravioli quickly gained popularity across Italy, with each region putting its unique spin on the dish.
The name “ravioli” is thought to derive from the Italian word riavvolgere, meaning “to wrap,” which perfectly describes their preparation.
Over time, ravioli spread beyond Italy’s borders, becoming a cherished dish in kitchens worldwide. Immigrants brought their recipes to new lands, ensuring the tradition lived on, often with creative adaptations that honoured local ingredients.
Italian Ravioli Recipe
Serves: 4 people
Ingredients:
For the Pasta Dough:
- 300g all-purpose flour (plus extra for dusting)
- 3 large eggs
- 1 tbsp olive oil
- Pinch of salt
For the Filling:
- 250g ricotta cheese
- 50g grated Parmesan cheese
- 1 egg yolk
- 1 tbsp finely chopped fresh parsley
- 1/4 tsp ground nutmeg
- Salt and black pepper, to taste
For the Sauce:
- 2 tbsp unsalted butter
- 6 fresh sage leaves
- 50g grated Parmesan cheese
- Salt and black pepper, to taste
Directions
To begin, prepare the pasta dough. On a clean surface, create a well with the flour. Crack the eggs into the centre, add the olive oil and salt. Gradually incorporate the flour into the eggs using a fork, then knead by hand for 8–10 minutes until smooth and elastic. Wrap in cling film and let rest for 30 minutes.
While the dough rests, make the filling. In a medium bowl, combine ricotta, Parmesan, egg yolk, parsley, nutmeg, salt, and pepper. Mix until smooth. Taste and adjust seasoning as needed. Cover and refrigerate until ready to use.
After the dough has rested, divide it into two portions. Roll out one portion on a lightly floured surface or with a pasta machine to a thin sheet (approx. 1mm thick). Ensure the sheet is even to avoid uneven cooking.
Place teaspoon sized portions of filling onto the dough, spaced about 4 cm apart. Lightly brush water around each mound of filling to help seal the ravioli. Roll out the second dough portion to the same thickness and carefully place it over the filling.
Gently press around the filling mounds to remove air pockets and seal the edges. Use a ravioli cutter or sharp knife to cut into individual pieces. Press the edges firmly to ensure they are sealed, and transfer to a floured tray. Repeat with any remaining dough and filling.
Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for 3–4 minutes, or until they float to the surface. Remove with a slotted spoon and place on a warm plate.
For the sauce, melt butter in a skillet over medium heat. Add sage leaves and cook until fragrant and slightly crispy, about 2 minutes. Toss the cooked ravioli gently in the butter sauce to coat evenly. Add salt and pepper to taste.
Serve the ravioli immediately, sprinkled with grated Parmesan and garnished with extra sage leaves. Pair with a crisp white wine and a side of fresh salad for a complete Italian experience. For a traditional touch, serve with a drizzle of high quality olive oil or truffle oil for added depth of flavour.
Leave a Review