Ravioli

Ravioli, cavettelli, cannoli, and many other types of filled pasta are well known and widely offered.

Ravioli are little nuggets of filling surround by a layer of thin pasta. Culturally accepted as Italian, almost every nation in the world has a variation.

One means of classifying these products is as
1. Pieces filled before cooking
2. Pieces filled after cooking
Ravioli is typical of the first class and ziti of the second. Practically all the filled varieties were originally made in the home by hand shaping methods, but specialized equipment is now available for quality production of several of the more popular items.

Ravioli is a pillow shaped piece of pasta formed of two layers of dough surrounding a deposit, of beef meat, mozzarella or vegetable filling.

When making stuffed pasta, think like Italian if the filling is complex in flavor, the sauce should be simple and of the sauces is complex in flavor, stick with a simple filling.

The most common forms of ravioli are rectangular or circular sheets wrapped around a meat or cheeses based filling.

In fact, the word ravioli comes from ‘ravvolgere’ the Italian verb ‘to wrap’. In the last entry ravioli made use of meat left over from festive meals.

Ravioli come in a wide variety of shapes and fillings. Efferent shapes of ravioli can be created by using the different pasta cutters which are available.
Ravioli