Ravioli in the Italian gastronomic tradition
Region you go, ravioli you find!
You could embark on a gastronomic journey through Italy just by letting yourself be guided by an imaginary path of ravioli. From north to south, including the islands, in every valley and on every hill there is a stuffed pasta that embodies the identity of the territory.
Whether sweet or savory, seasoned with butter and Parmesan or with local sauces, in every Italian home you will find a story about the origins and specificity of their local ravioli. Among the most famous are the Piedmontese plin, with a shape similar to a candy, the tortellini or cappelletti from Emilia-Romagna, the sweet ravioli with ricotta and sugar typical of Abruzzo, Basilicata and Puglia, the phenomenal Cjarsons from Carnia, slightly sweet, flavored with cinnamon and served with butter and smoked salted ricotta. Then again, many variations with ricotta, sausage, citrus peel and much more, in Lazio, Campania and Sicily. What about the ravioli-shaped desserts, the most famous example of which is made up of Sardinian sebadas (or seadas), large ravioli with the unmistakable scent of pecorino cheese and honey.
Interesting, isn’t it?! Did you know that with Insideat you can learn how to make ravioli in a fun Pasta, ravioli and tiramisù class in Rome?
Ravioli cooking class: a pasta with a heart full of goodness
Leaving aside tortellini, cappelletti and plin, which have their unmistakable shapes, ravioli often look alike in all the Italian regions. Round or squared, smaller or larger, they are almost always characterized by a jagged edge that recalls the shape of a toothed wheel, obtained with pasta cutter wheels or moulds. Instead, what can radically change in Italian recipes is the filling. Although the most classic one is based on seasoned ricotta, in northern Italy boiled meats and typical cured meats such as prosciutto and mortadella are often used. But there are also territorial variations such as those with pumpkin and amaretti in Mantua. In central and southern Italy ricotta reigns supreme, although there are also variants rich in vegetables (spinach, cabbage, turnip greens, etc.), sausage, dried fruit, and cheeses often with strong flavours.
In southern Italy ricotta is often flavoured with sugar and citrus zest, or with dried salsiccia (sausage) or salami cut into cubes. But this review cannot be exhaustive, there are dozens of variations and an article would not be enough to list all of them.
With Insideat ravioli class in Rome you can learn how to make them with the classic ricotta filling, and then have fun at home discovering and creating your favorite fillings. Furthermore, in our pasta class you will also learn how to make fettuccine, another classic Italian pasta shape, to be sampled with one of the classic sauces of the Roman and Italian tradition.
Find out here the other Insideat cooking lessons in Rome that you can take part in!
Where does the name ravioli come from?
Have you ever wondered where the name ravioli comes from? We can say that stuffed pasta in the times of Ancient Rome did not have a name similar to the current one at all, for example the gastronome Marco Gavio Apicius called the “stuffed pie” that he had invented Patinam Apicianam. It is only at the end of the Middle Ages that we find evidence of a pasta stuffed with turnips and herbs called rabiola (a term that comes from “rapa”, the ancient vulgar Italian name for turnip).
Whatever the etymology, one thing is certain: ravioli is one of the protagonists of Italian gastronomic culture and as such it deserves to be celebrated on our tables. And it’s nice to be able to say that many people today want to learn how to prepare them, to re-propose them at home, with family or with friends. And we’re not just talking about Italians.
We at Insideat make ravioli every day with dozens of guests from all over the world in our Pasta, ravioli and tiramisu class in Rome.