What is raviol?

What Does raviol Mean

The notion of raviol comes from the Italian word raviolo , which refers to a small square of a filled pasta . A raviol , ravioli, or raviole , therefore, is a pasta made with flour that is filled with vegetables , meat , ricotta ( cottage cheese ), or another ingredient.

Ravioli or ravioli are a very popular food in many regions. It will normally be served with cream or with a sauce , with the ketchup one of the most chosen.
Although for a long time it was held that Marco Polo brought Europe the Wanton or jiaozi of China , enabling the emergence of the raviolis as we know them today, today it is believed that the raviolis were born in the northern Italian years before.

In South American countries, it is a tradition for families to meet at noon on Sunday and have ravioli for lunch. In this case, custom indicates that the ravioli are served with grated cheese .
To assemble the ravioli, a sheet of dough is arranged and small portions of filling are placed on it. Then the preparation is covered with another sheet of dough, the pasta is closed and the ravioli are cut. The cooking, meanwhile, is done in boiling water .
Although there are numerous regional recipes that are accepted as "official", it is undeniable that in each house variations of different magnitudes can be carried out, to the point that the ravioli are not the same even in all points of the same city. This does not mean that we should not establish certain limits, since ravioli have their own personality, which distinguishes them from other similar preparations, such as añolotis, capeletinis and tortelinis.
First is their appearance: the ravioli are basically square, but their edges should exhibit a series of prongs that are achieved when cutting them. The añolotis, on the other hand, although they can also be square and have similar edges, they are usually prepared as small patties joined at the front at both ends. The capeletis have an appearance that makes us think of "little hats" and the tortelinis resemble the annolotis but have their filling distributed almost throughout their body, rather than with a tendency towards the center.
These characteristics vary in each part of the world, even within Italy, with which they serve as mere data to guide you in the kitchen but do not restrict creativity when preparing each type of pasta. The characteristics of the dough and the sensations they produce on the palate are also important, in particular to differentiate ravioli from pizza or bread: the use of egg is the main difference, although its kneading and its consistency also. For each serving of ravioli requires the use of one egg yolk.

In vegan houses, since any product of animal origin is dispensed with, it is possible to prepare ravioli simply with vegetable shortening instead of egg and the result is equally smooth and delicious. The same applies to the filling, where textured soy replaces the meat and can be served with mushrooms of various types, among other delicacies that nature offers us.
It is important to bear in mind that, in several nations, the idea of ​​raviol to refer to this pasta always appears in the plural : ravioli . In Argentina , in fact, raviol ( singular ) refers to a piece of paper: a paper package that wraps a small amount of drug .
A raviol, within this framework, is intended for the retail sale of the narcotic . Thus, a cocaine raviol is a packet of this drug for individual consumption or for a small group .

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