Are raviolis Italian food?

Question

Are raviolis Italian food?

Answer 1

Just add oregano.............

Answer 2

Yes - I would think so.

Answer 3

SI CHICA!!!! Ravioli are totally Italiano food!!!

Answer 4

Yes they are Italian....

Answer 5

Yes they are unless they come out of a can and then they are just nasty.

Answer 6

"Ravioli: the archtypal stuffed pasta of the western world, can be presumed to be Italian in origin but had started to appear as far away as England by the 14th century (when the Forme of Cury gave a recipe for rauioles), and was known in the south of France in medieval times. So far as Italy is concerned, the earliest records of ravioli seem to be in some of the 140,000 preserved letters of Francesco di Marco, a merchant of Prato in the 14th century. They are described as being stuffed with pounded pork, eggs, cheese, parsley, and sugar; while in Lent a filling of herbs, cheese, and spices was used. There were both sweet and savoury kinds..."

---The Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (p. 655)

"The small, stuffed Italian shapes such as a ravioli and tortellini (both attested from the middle of the thirteenth century) also had parallels elsewhere, including China (won ton), Russia (pel'meni), Tibet (momo), and in the Jewish kitchen, (kreplachs). It has been suggested that some of the forms may have originated in the Near East and been transmitted in an arc from there, which would certainly be consistent with the general historical pattern."

---Food in History, Reay Tannahill [Three Rivers Press:New York] 1988 (p. 236)

"The history of ravioli is quite old. Leaving aside for the moment as to whether the Central Asian manti can be considered a ravioli, the earliest evidence we have of ravioli in the Mediterranean is found in the statutes of the Cathedral of Nice in 1233, which report of crosete sui rafiole', a ravioli pie..."

---A Mediterranean Feast, Clifford A. Wright [William Morrow:New York] 1999 (p. 298)

"According to the sixteenth-century Italian historians, we owe pasta stuffed with chopped meat or herbs, cheese or even fish to a peasant woman of Cernusco called Libista...The ravioli of the fourteenth-century cookery books were usually deep-fried, like fritters...in its early days ravioli generally meant a stuffing made of meat, cheese, eggs and herbs wrapped in dough, a dish like modern canneloni...one of the oldest recipes of the kind [1481], for tortelli' in the Assissi manner'. These tortelli' do not even use a dough wrapping for the stuffing; the instructions are simply to roll the chopped meat mixture in flour. This coating of flour, having absorved the fat from the chopped meat, would have coagulated slightly in the hot broth into which the tortelli were put to be cooked...Raviolo were eaten at banquets too, and were clearly very popular in Prato. They were not served alone, but as a garnish to a torta made of several layers of pastry filled with chicken fried in oil, garlic sausage, ravioli stuffed wtih ham, almonds, and dates. Pastry lid covered the whole torta, and it was cooked in the embers."

---History of Food, Maguelonne Toussaint-Samat [Barnes & Noble Books:New York] 1992(p. 193)

"Ravioli. The world may derive form the Latin rabiola...whos shape was imitated in the ravioli, or from ravolgere (to wrap). The city of Cremona claims to have created ravioli. But Genoa claims them, too, insisting the word actually dates to their dialect word for the pasta, rabiole, which means "something of little value" and supposedly came from the practice of thrifty sailors who stuffed any and all leftovers into pasta to be used for another meal."

---Dictionary of Italian Food and Drink, John Mariani [Broadway Books:New York] 1998 (p. 213)

15th century Italian Ravioli recipe

"Ravioli. Get a pound and a half of old cheese and a little new creamy cheese, and a pound of porkbelly or loin of veal that should be boiled until well cooked, then grind it up well; get well ground fragrant herbs, pepper, cloves, ginger and saffron, adding in a well ground breast of capon, and mix in all of this together; make a thin dough and wrap nut-sized amounts of the mixture in it; set these ravioli to cook in the fat broth of a capon or of some other good meat, with a little saffron, and let them boil for half an hour; then dish them out, garnishing them with a mixture of grated chreese and good spices."

---The Neapolitan Recipe Collection, Cuoco Napoletano [Martino], Critical edition and English translation by Terence Scully [University of Michigan Press:Ann Arbor] 2000 (p. 177)

[NOTE: This book contains the original Latin text. If you need this ask your librarian can help you obtain a copy.]

St. Louis toasted [deep fried] ravioli is a mid-20th century invention. Most sources agree it was "supposedly first made in the 1930s[?] at a St. Louis restaurant named Angelo Oldani's..."

---Encyclopedia of American Food and Drink, John Mariani [Lebhar-Friedman:New York] 1999 (p. 327)

Answer 7

yes

Answer 8

yes, of course they are

Answer 9

close enough

Answer 10

Certo!

Answer 11

yes, very much so

Answer 12

yeah.............................. 'Si chica' is spanish.

Answer 13

yes,yes they are.

Answer 14

heck yeah