ingredient information
Ravioli (perhaps a diminutive of Italian dialectal rava, or turnip) 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 ravvolgere ("to wrap"), though the two words are not etymologically connected.[citation needed] 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. A version filled with sweet potatoes is popular in contemporary Israel. Ravioli is 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. Cream sauces are foreign to Italian traditional cuisine.[citation needed] Though the dish is of Italian origin, the oldest known recipe is an Anglo-Norman vellum manuscript from the 1290s.[2]. These recipes were brought to Eastern Europe by the Mongolians in the 13th-14th Century, as their travelling food. These wrapped food in thin dough is originated from the four thousand years Chinese jiaozi, that the Mongolians took with them when they travelled to the West