Ravioli

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1. Description/history Ravioli (plural form; singular: raviolo) are a type of [|dumpling] composed of a filling sealed between two layers of thin pasta dough. Usually served either in [|broth] or with a [|pasta sauce], they originated as a [|traditional food] in [|Italian cuisine]. Ravioli are typically square, though other forms are also used, including circular or semi-circular ([|mezzelune]). Other related filled pastas include the ring-shaped [|tortellini] and the larger [|tortelloni].



The earliest known mention of ravioli appears in the personal letters of [|Francesco di Marco Datini], a merchant of [|Prato] in the 14th century. 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 and seasoned with "sweet and strong spices". In [|Rome], ravioli were already well-known when [|Bartolomeo Scappi] served them with boiled chicken to the [|papal conclave of 1549].

Ravioli were already known in 14th century England, appearing in the [|Anglo-Norman] [|vellum] manuscript [|Forme of Cury] under the name of rauioles. Sicilian ravioli and [|Malta]'s ravjul may thus be older than [|North Italian] ones[[|citation needed]]. [|Maltese] ravjul are stuffed with irkotta, the locally produced sheep's-milk [|ricotta], or with gbejna, the traditional fresh sheep's-milk cheese.

2. Recipe

18 Reviews

Ingredients Kosher salt 1/4 cup balsamic vinegar 2 teaspoons honey 1 bay leaf 2 9 -ounce packages refrigerated cheese ravioli 6 tablespoons unsalted butter 1/3 cup fresh sage leaves 1 cup walnuts, roughly chopped 3/4 cup grated parmesan cheese

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/ravioli-with-sage-walnut-butter-recipe.html?oc=linkback

3. Pictures and video

https://www.youtube.com/watch?v=3HbmG1QO1xg https://www.youtube.com/watch?v=3HbmG1QO1xg