Ravioli
are a traditional type of Italian filled pasta. They are composed of a
filling sealed between two layers of thin egg pasta dough and are served
either in broth or with a pasta sauce. The word ravioli is reminiscent
of the Italian verb riavvolgere ("to wrap"), though the two words are
not etymologically connected
The earliest mention of ravioli
appears in the writings of Francesco di Marco, a merchant of Venice 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, a recipe that would be
familiar today save for its medieval powdering of "sweet and strong
spices".
Today, ravioli are made in worldwide industrial lines
supplied by Italian companies such as Arienti & Cattaneo, Ima,
Ostoni, and Zamboni. Italian fresh pasta has a shelf-life of 30 days.
"Fresh"
packed ravioli have in USA seven weeks of shelf life. Canned ravioli
was pioneered by Chef Boyardee. This type of ravioli is filled with
either beef or processed cheese and served in a tomato, tomato-meat, or
tomato-cheese sauce.
Things that annoy you
- MistressMinerva
on Mar. 20, 2013 at 7:51 PM