Yummy!!! Today is National Ravioli Day! What a tasty surprise
A big hearty thanks to joyofkosher.com. These fun facts below and the original picture were taken from their site. They made this post possible and they gave the extra info I needed. So BIG THANKS to them and go check them out because they give some very nice recipes there as well.
Five Fun Facts:
- The earliest mention of ravioli appears in the writings of Francesco di Marco, a merchant of Venice in the 14th century.
- In India, a popular dish called Gujiya is similar to ravioli, however it is prepared sweet, with a filing of dry fruits, sugar and a mixture of sweet spices, then deep fried in vegetable oil. The dish is a popular food prepared during the Holi festival, mainly in the northern, northwestern and central parts of India.
- Typically, ravioli are boiled and served with a rich sauce, although some parts of Italy bake their ravioli in cream sauces after boiling them.
- All ravioli starts with a pasta dough, typically made by mixing egg, flour, salt, olive oil, and water. The dough is kneaded and worked to a smooth, moist consistency, and then allowed to rest while the filling is made.
- The filling is usually cooked and mixed with egg so that it stays together, and after it cools the dough is rolled out into a flat sheet to make ravioli. Small spoonfuls of dough are placed approximately half an inch (one and a half centimeters) apart before another sheet of rolled out dough is carefully placed on top. A ravioli rolling pin is rolled over the two pieces of dough and the filling, sandwiching the filling into small pockets of dough which can be gently cut apart and cooked.
