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Cheese Ravioli

Nutritional Information

3 ravioli, cheese ravioli

  • Calories 240
  • Calories from Fat 90
  • Amount%DV
  • Total Fat 10g15%
  • Saturated Fat 6g30%
  • Monounsaturated Fat 0g
  • Polyunsaturated Fat 0g
  • Cholestreol 20mg7%
  • Sodium 230mg10%
  • Potassium 0mg0%
  • Total Carbohydrate 25g8%
  • Dietary Fiber 0g0%
  • Sugars 4g
  • Protein 12g24%
  • Calcium 20mg2%
  • Iron 6mg33%
  • Vitamin A 4%
  • Vitamin C 0%

Cheese Ravioli on Wikipedia:

Lemon dill shrimp ravioli

Ravioli (plural; singular: raviolo) are a type of filled pasta composed of a filling sealed between two layers of thin pasta dough. The word ravioli is reminiscent of the Italian verb riavvolgere (``to wrap``), though the two words are not etymologically connected.[citation needed] The word may also be a diminutive of Italian dialectal rava, or turnip.

The filling may be meat-based (either red or poultry), fish-based, or cheese-based. Ravioli can be rectangular, triangular, half-moon or circular in shape. Other traditional Italian fillings include ricotta mixed with grated cheese and vegetables such as spinach, swiss chard, or nettles or they may be a puree made of potatoes, mushrooms, pumpkin, chestnut or artichokes.

Ravioli are often topped with a red tomato-based sauce: though tomatoes were introduced to European botanists in the 16th century, tomato sauce makes a surprisingly late entry in Italian cuisine: in 1692. [1] More delicate fillings are often paired with sage and melted butter, or more rarely with pesto- or broth-based sauces.

The earliest mention of ravioli appear in the writings of Francesco di Marco, a merchant of Prato in the 14th century[2] 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``.[3] In Tuscany, some of the earliest mentions of the dish come from the personal letters of Francesco di Marco Datini, a merchant of Prato in the 14th century. In Rome, ravioli were already well-known when Bartolomeo Scappi served them with boiled chicken to the papal conclave of 1549.[4]

Ravioli were already known in 14th century England, appearing in the Anglo-Norman vellum manuscript Forme of Cury under the name of rauioles.[5][6]. Sicilian ravioli and Malta's ravjul may thus be older than North Italian ones. Maltese ravjul are stuffed with irkotta, the locally produced sheep's-milk ricotta, or with gbejna, the traditional fresh sheep's-milk cheese.

Preparation of home-made ravioli with ricotta.

Today, ravioli are made in worldwide industrial lines supplied by Italian companies such as Arienti & Cattaneo, Ima, Ostoni, and Zamboni. ``Fresh`` packed ravioli usually have seven weeks of shelf life. Canned ravioli, pioneered by Chef Boyardee, is arguably the most widely available form of ravioli available in cultures where ravioli is not a common dish. This type of ravioli is filled with either beef or processed cheese and served in a tomato, tomato-meat, or tomato-cheese sauce. Canned ravioli has more in common with other canned pastas than with traditional ravioli dishes. Its roots are in traditional American ``red sauce`` Italian-American restaurants opened by Italian immigrants in New York and other cities.

Similar foods in other cultures include the Chinese jiaozi or wonton – in fact, ravioli and tortellini are collectively referred to as ``Italian jiaozi`` (義大利餃) or ``Italian wonton`` (意大利雲吞)) – Eastern and central European pierogi, the Russian pelmeni, the Ukrainian varenyky, the Tibetan momo, the Turkish mantı, German Maultaschen, and Jewish kreplach. In the Levant, a similar dish called shishbarak contains pasta filled with minced beef meat and cooked in hot yogurt.

Wikimedia Commons has media related to: Ravioli

See also

Agnolotti Baozi Jiaozi Italian cuisine Khinkali Maltese cuisine Mandu Pelmeni Pierogi Toasted ravioli Tortellini

Notes

^ In Antonio Latini's cookbook Lo scalco alla moderna (Naples, 1692), according to Elizabeth David, Italian Food (1954, 1999), p 319, and John Dickie, Delizia! The Epic History of the Italians and Their Food, 2008, p. 162. ^ The Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (p. 655) ^ Dickie 2008, p. 55. ^ Dickie 2008, p. 11 ^ The Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (p. 655) ^ Regional Cuisines... pg. 25

References

Adamson, Melitta Weiss; editor (2002) Regional Cuisines of Medieval Europe: A Book of Essays ISBN 0-415-92994-6