History of Ravioli
20th March Ravioli Day
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to make Ravioli |
History of World Cuisines
Although no-one can be sure when Ravioli were first made, the earliest written
mentions appear in 14th century manuscripts including pieces by
Francesco di Marco Datini, a merchant of Prato, Tuscany and in a Venetian
manuscript which had a ravioli recipe consisting of chopped blanched green herbs
mixed with beaten egg and fresh cheese which was simmered in broth Ė a very
traditional way of eating ravioli (al brodo) which is still observed today.
References have also been found dating back to mid 16th century Rome
when Bartolomeo Scappi served them to the papal conclave of 1549.
There is a long tradition of serving vegetarian ravioli in Italy, particularly
on Fridays and during Lent, when the eating of meat was prohibited.
Traditional Italian fillings include ricotta mixed with grated cheese and
vegetables such as spinach or pureed vegetables although, as with many recipes,
location also had a bearing on the type of ravioli made e.g. seafood ravioli
being popular in the costal areas of Italy and they were traditionally served
with melted butter and/or grated cheese.
Serving ravioli with tomato based
sauces didnít start until the 16th century when tomatoes were
introduced to Italy from the New World.
It may seem surprising, but Ravioli were also known in England by the 14th century
and were mentioned in a cookbook which was compiled around 1390 by the
master-cooks of King Richard II called The Forme of Cury
listed as "rauioles".