Making The Best Sauce To Go With The Best Raviolis
Ravioli is a type of popular pasta derived from the word Ravolgere, which means ‘to wrap’. A filling in between two layers of pasta dough is the basic structure of Ravioli. A common vegetarian filling is of ricotta cheese and vegetables like spinach or nettles instead of meat. It is then delicately topped with red tomato based sauce, pesto, broth and cream based sauce.
The various versions close to Ravioli were the pastas in Medieval Europe, which were stuffed with meat, fish and vegetables or even creamy ricotta cheese. In Italy, these pastas have been found to exist even in the 14th century. Today it is available in packed frozen form all over the world. The parallels of ravioli in China is Jiaozi, in Russia the pelmeni, in Tibet it’s the momo and Jewish call it Kreplachs.
Century ago pasta was commonly eaten on Fridays with vegetable based fillings. The poor who could not afford meat had it round the year. The left over meat after a treat or Sunday dinner would be used for preparing pasta. With changing time, today Italians buy readymade stuffed pasta, which is available in the...
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