Ravioli

Ravioli filled pasta are a specialty of Italian cuisine. They generally consist of two-ply squares, semi-circles or triangles of Eiernudelteig with a finely chopped filling of meat, fish, cheese or vegetables.

Preparation

There exists a diverse number of very elaborate recipes for fillings of ravioli.

Ravioli alla genovese ( in the manner of Genoa), for example, consist of veal, pork roast, veal brain and sweetbreads, egg, bread crumbs, Parmesan, Swiss chard and various herbs and spices. However, most recipes like fish ravioli (cooked fish, egg, Parmesan, nutmeg ) or spinach ravioli ( spinach, ricotta, egg, Parmesan, nutmeg ) have far simpler fillings, which contain not only the main ingredient often egg for binding and Parmesan cheese and nutmeg to the strong seasoning. Ravioli are served mostly with butter or tomato sauce and parmesan cheese.

In the artisanal production of ravioli pasta dough is first rolled out of a large, thin rectangle. One half of the dough is covered with small, mostly walnut-sized portions of the filling. The clearances are wetted with water or egg. Then the second half of the dough is folded over, pressed into the interstices and finally cut the ravioli with a knife or ravioli wheel cutter. Is simplified by making a ravioli form, a kind of flat, metallic ice cube trays with sharp edges through which the fillings automatically arranged evenly and all ravioli are cut simultaneously by rolling with a rolling pin.

In Italian cuisine, there are other stuffed pasta such as tortellini or Cappelletti. Comparable are the Swabian ravioli, the Russian pelmeni, pierogi, Polish and Chinese jiaozi and wontons.

Ravioli as a finished dish

The filled with breadcrumbs and pork " ravioli in tomato sauce " by Maggi in 1958 were the first pasta ready meal in Germany - a response to the incipient mass tourism, in which Italy was one of the main goals. Since at that time did not yet have many households have a refrigerator, Maggi ravioli were offered in cans. As wet ready meal they only need to be heated before consumption. 2007 were consumed in Germany alone, around 40 million 800 -gram cans of ravioli Maggi.

Meanwhile ravioli also be dried as semi-finished dish or offered freshly packed and cooled in foil.