Olivier Poels 5:40 p.m., January 25, 2022
Forget the legend attributing to Marco Polo the introduction of pasta in Europe after a trip to China… All this was invented at the beginning of the 20th century by American pasta manufacturers.
The Chinese invented the Jiaozi, a ravioli with rice flour dough, stuffed and cooked in a pan or in broth and consumed for more than 1500 years.
The ravioli that arrived in Europe probably come from Persia, which mentions this technique as early as the 5th century.
The first recipes are mentioned in an Arabic cookbook from the 10th century.
The stuffing is made of marzipan, a far cry from the ravioli we eat today.
In Italy, we find traces of it in the 13th century, in one of the very first cookbooks, the Liber de Coquina de ravioli, which evokes those we taste.
Subsequently, each region of Italy appropriated these small squares of dough, stuffing them in different ways: leftover meat, vegetables, cheeses… The famous Buitoni ravioli were born in France in 1949!
The recipe for ravioli
Ingredients:
- 300 gr of flour
- 3 eggs
- 1 pinch of salt
- 1 c.
a s.
water
- stuffing
1. Mix the flour and salt
2. Add the eggs and knead
3. Add water (the dough should have an elastic texture)
4. Divide the pasta in half