Bolognese ravioli

Bolognese ravioli. Recipe of Italian origin from the Bologna region , characterized by meat sauce. The paste of the dough and the name has become international although the origin is in the Celestial Empire of China . This culinary formula has spread throughout Europe with regional variants such as the Manti from Turkey , the Pelmeni from Russia , the Varenkis from Belarus . But they changed their names in some regions of Latin America like Tucos in Argentina , Peru and Uruguay., due to Italian immigration. Basically they are square or round (Chinese Wontons) folded and with various fillings. These fillings will include regional and generational tastes and particularities. The names and variants are also differentiated by the way the pasta is cooked. And logically of the final sauce that accompanies them.

Summary

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  • 1 Origin
  • 2 Preparation of the dough
  • 3 Other versions
  • 4 recipes
    • 1 Ravioli “Italian” in meat sauce
    • 2 Ravioli with blue cheese
  • 5 doughs or pastes
    • 1 Ravioli paste (traditional)
    • 2 Mass of flour and semolina, and parsley
  • 6 See also
  • 7 Sources

Origin

Although there are still somewhat contradictory data on their origins, at least the European variants, specifically the Italian ones with that name, The most widespread version suggests that they were brought to Italy from China by Marco Polo ( 1254 – 1324 ) (the Father of Pasta) Italian; the Million in 1299 ), who would have known the “Chinese ravioli” called jiaozi or the other called wontón . The other opinions consider that the ravioli are indigenous to Italy (more precisely to medieval Liguria ). A document signed by Guglielmo Malavalle(died 1157 ) seems to make mention of a pasta that would be an antecedent of current ravioli. The famous Giovanni Boccaccio uses the word when he says mockingly in the Decameron: «… not a single other thing facevano che far maccheroni e raviuoli (sic)» (“… nothing else did they make macaroni and ravioli”). If the origin of the ravioli itself is purely Italian, then it would be one of the variations of the filled lasagna . Unlike current ravioli, the former were rounded in shape matching the Chinese wontons. And the less used version is that they are derived from the porridge that was made with wheat , millet or oats .

The typical Italian ravioli have been a well-known dish practically all over the planet since the 20th century , although outside of Italy they have taken «citizenship menu» mainly in Argentina , where they are one of the most popular meals in Argentine gastronomy, being very common – as Sunday food – in which one of these three dishes is eaten: either roast, or noodles , or ravioli; so much so that there is talk of “the ravioli on Sunday” to allude especially to a condumio of several people who eat ravioli prepared for the use-us, generously soaked in tuco and sprinkled with abundant cheesegrated. These ravioli have even become almost an element of Argentine folklore if you consider that for much of the 20th century when a family built their own home, they offered ravioli as compensation to friends and neighbors who helped them. Although Jorge Luis Borges says that the first time he ate ravioli he did it when he was a child – around 1905 – when he was invited by the Argentine son of some Italian immigrants, the presence of popular consumption of ravioli in the Río de la Plata area is attested well before. for the Memories of Lucio V. Mansilla , who corroborates its consumption at least since 1880 .

Preparation of the dough

Prepared and stuffed ravioli dough.

The preparation of ravioli requires a special paste, not a simple egg pasta , but one with plenty of water and relatively little egg. Despite its name (‘folded’), modernly ravioli are made faster by spreading a square sheet of the aforementioned pasta on the table and arranging the filling on a regular basis; Then everything is covered with a sheet similar to the bottom one and it is fractionated with a cutting element (often a rotating toothed wheel) in the squares that will result in the individual ravioli. One of the oldest known recipes identifies as ingredients of the filling the borage (ingredient currently totally discouraged by its harmful effects), the endive, beef , curdled milk , sausage paste , parmesan cheese and chicken egg .

Currently, ravioli are usually filled with cottage cheese (very common in Sicily , Argentina and Uruguay ) and other types of cheese , spinach , nettle , meat , kidneys , brains , etc. Vegetarians have made tofu- filled ravioli fashionable . Once prepared, ravioli can be stored for a few days in a refrigerator.

A type of sauce that can accompany them is that made from tomatoes , lean beef , rosemary , onion , garlic , and red wine , although Argentine tuco is also perfectly appropriate.

Other versions

In Italy itself there are other pasta similar to ravioli, although different not only in name but also in form: among these are the agnelotti or agnolotti (“little lambs”) from Piedmont and the cappelletti (‘little hats’) from Emilia-Romagna ; In the same way, Argentine tarteletis and Sorrentines are also similar. In other countries there are dishes similar to ravioli, such as jiaozi and Chinese wontan or wantan, Turkish mantis , Russian pelmeni and Tibetan momos .

In French gastronomic terminology, ravioli are usually included in the set of so – called boulettes (certain types of meatballs ). Similarly occurs in English gastronomic terminology , where ravioli are included in the set of dumplings (stuffed masses). In both cases, this type of “culinary classification” makes the ravioli become part of a set of dishes that also include, quite heterogeneously, the Chinese Dim Sum , the Japanese macha and takoyami, the Swedish kropkaka , the German maultasche, etc., although almost the only thing common to such preparations is the fact of the existence of the filling in discrete portions and cooking in water or steam.

 

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