 3-12-08
Who
invented Ravioli? It
wasn’t Chef
Boyardee, although
the chef was real,
his name was Hector
Boiardi. He
was born in Italy,
came to the United
States, became
a top Hotel Chef,
opened his own
restaurant in Cleveland,
started selling
the sauce at retail,
expanded the business,
made his name easier
for Americans,
and died in 1985. In
fact ravioli goes
all the way back
to the 1200’s. The
oldest known recipe
is from the 1290’s.
Ravioli
as we all know
is a type of
pasta composed
of a filling sealed
between two layers
of thin pasta dough. The
filling can be
almost anything
but is most commonly
red meat, chicken,
pork, vegetables,
fish and/ r cheese,
except in their
first 200 years
of existence, because
tomatoes were not
introduced into
Europe into the
15th century.
Ravioli
is often topped
with a tomato based
sauce but today’s
chefs have come
up with all sorts
of interesting
ways to prepare
them. Another
less traditional
way to prepare
ravioli is deep
fried or toasted
(baked) generally
breaded then fried
and topped with
marinara and lots
of cheese. I
haven’t really
nailed down where
the fried ravioli
originated, however,
there were a couple
of chefs back in
the Midwest in
the 40’s
that have laid
claim to the idea. Another
idea is that it
came from Sicily
where fried ravioli
containing a sweet
filling is a traditional
Christmas food.
When I make ravioli,
I tend to use fish
or shell fish as
a filling and as
a sauce I tend
to use a cream
based sauce such
as roasted red
pepper sauce, pesto
cream sauce or
a rich cream sauce
using a shellfish
or seafood stock
for more seafood
flavor.
Making
pasta dough is
relatively simple
and making them
with the kids is
a lot of fun, a
little messy with
all that flour
flying around but
well worth the
effort. I made
pasta with a bunch
of 6th and 7th
graders back when
my boys were in
those classes and
they had a ball. Try
this simple recipe
for ravioli and
you will be hooked
on the experience.
The Dough
- 3C Flour
- 1/2t Salt
- 2 Eggs
- 1/4C Oil (Extra
virgin olive oil
adds a great flavor
and it just feels
better knowing
it is in there)
- 1/2C Water
- Extra flour on
hand for dusting
The Filling
- 1 1/2lb Ricotta
- 2 Eggs
- Salt and pepper
to taste
Make the filling:
Mix the ingredients
thoroughly and
place in the
refrigerator.
The Dough:
Using a bowl add
your eggs, water,
oil and salt
then mix with
a fork until
well blended
and add 1c flour.
Using your fork
continue to stir
until well mixed
then add the
rest of the flour
one cup at a
time until well
mixed. Flour
an open part
of your counter
and put the dough
on the flour,
roll into a ball
and kneed 10-12
times until the
ingredients are
well mixed . Dust
your rolling
pin and roll
out to about
1/8in thick. If
the dough sticks
to the pin or
the counter while
rolling, add
a little more
flour. Use
a glass or cookie
cutter about
3in across to
cut out your
ravioli. Cut
15-20 and put
the leftover
dough into plastic
and into the
freezer. It
will be good
for a week or
two. Put
a bit of the
filling in the
center of the
dough then dip
your finger into
water that is
in a bowl by
your work area
and moisten the
top half of the
dough circle. Fold
circle in half
and pinch together. Dust
with a little
of the remaining
flour then with
a fork press
all around the
lip of the ravioli
this will add
a “homemade” touch
as well as to
make sure the
ravioli is sealed. Cook
as you would
normally cook
ravioli only
not quite as
long only about
5-6 min or until
they float. Be
careful not to
boil too hard
because they
will fall apart. Enjoy
with your favorite
sauce, wine,
garlic bread
and fresh vegetable
or a crisp garden
salad. |
