Ah, ravioli, those little pockets of delight that have graced many a plate and palette. But did you know, dear reader, that these delicate pasta parcels carry with them a history as rich and layered as their fillings?
In the bustling streets of medieval Italy, merchants would call out their wares, including the predecessor to our modern-day ravioli. These early renditions were more rudimentary but equally cherished. One might find a simple cheese and herb blend tucked away inside, or perhaps a more exotic filling brought by traders from the far East.
In 14th century Venice, records indicate that ravioli were reserved for special occasions. They were often sweetened with sugar and perfumed with exotic spices such as cinnamon. This sweetness was a mark of opulence; sugar was a costly commodity, and incorporating it into a dish was reserved for the elite.
Ravioli’s journey through Europe wasn’t limited to Italy. In England, the famous gastronome of the 14th century, Maistre Chiquart, documented a recipe eerily reminiscent of ravioli in his renowned cookbook. Only he called it “ravioles”, and his were packed with fresh pork, eggs, and cheese.
Transitioning to our modern era, we’ve seen ravioli evolve, adopting the flavors and characteristics of the regions it touched. Today, it is celebrated globally, each culture giving it a new twist. From the delicate Crab Ravioli of Maryland to the hearty meat-filled versions in Argentina, it’s evident that these parcels have not just survived the test of time—they’ve thrived.
Ingredients
For the Pasta Dough:
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- Pinch of salt
For the Filling:
- 1 cup ricotta cheese, drained
- 1 cup fresh spinach, finely chopped
- 1/2 cup grated Parmesan cheese
- 1 egg
- Salt and pepper to taste
For the Brown Butter Sage Sauce:
- 1/2 cup unsalted butter
- 10-12 fresh sage leaves
- 1/4 cup pine nuts
- Salt and freshly ground black pepper to taste
- Freshly grated Parmesan for garnish
Instructions
- Prepare the Pasta Dough: On a clean surface, create a mound with the flour and make a well in the center. Crack the eggs into the well and add olive oil and salt. Using a fork, gently whisk the eggs while incorporating the surrounding flour, until a dough begins to form. Knead for 8-10 minutes until the dough becomes smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
- Prepare the Filling: In a bowl, combine ricotta cheese, finely chopped spinach, grated Parmesan, and one egg. Season with salt and pepper, then set aside.
- Roll the Dough: Divide the rested dough into four portions. Working with one portion at a time, roll out the dough into a thin sheet.
- Assemble the Ravioli: Place small mounds of the spinach and ricotta filling evenly spaced along the pasta sheet. Fold the dough over the mounds and press around the edges to seal, removing any air pockets. Cut the ravioli into individual pieces using a knife or a ravioli cutter.
- Cook the Ravioli: Bring a large pot of salted water to boil. Carefully drop the ravioli in and cook for 4-5 minutes or until they float to the top. Remove with a slotted spoon and drain.
- Prepare the Brown Butter Sage Sauce: In a skillet, melt the butter over medium heat. Once it starts to brown, add sage leaves and pine nuts. Stir until the pine nuts are golden and the sage is crispy. Season with salt and black pepper.
- Plate and Serve: Place cooked ravioli on a plate and drizzle with the brown butter sage sauce. Garnish with freshly grated Parmesan.
As we dip our fork into these delightful dumplings, let us remember that we are not just tasting the culmination of ingredients, but also partaking in a grand, centuries-old tradition.
How wondrous it is, that a simple dish can tell such a profound story. A story of people, places, trade, and time. So the next time you enjoy ravioli, take a moment to reflect on its rich tapestry of history. After all, food is not just fuel—it’s a narrative, waiting to be savored.
Until our next culinary journey, buon appetito!
Bites & Bytes 
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