Italian food is a great favorite of many people around the world. We all know at least 2 dishes of this gastronomy, which certainly took our breath away more than once. The classics are pizza, lasagna and pasta, but for the latter one almost always thinks of spaghetti Bolognese or any other sauce. However, there are many types of pasta, with different recipes.
After spaghetti, one of the best known pastas is undoubtedly the ravioli. They may not be as popular as pizza, but they have their own thing too. They are actually a thick type of Italian pasta filled with different ingredients. It is generally square in shape and is accompanied by some type of sauce, especially tomato (similar to ragù), tucos, pesto (basil-based sauce) or creams.
Although many of us place them as a recipe that emerged in Italy, it is not known exactly where they were born. One of the most widespread legends (emerged in United States of America in the 1930s) suggests that they were brought to Italy from China by Marco Polo, who would have known the “Chinese ravioli” called jaozi, which would, in any case, be the preparations called wontons. However, this legend has been widely disproved since, historically, ravioli have been documented in the cuisine of northern Italy since before the birth of the Polo itself.
So what is the origin of the ravioli?
Another version of the story ensures that a document signed by the monk Guglielmo Malavalle (died 1157) mentions a pasta that would be the ancestor of today’s ravioli, that is a specialty of medieval Tuscany or Liguria. While the famous Giovanni Boccaccio mentions the word derisively in his work in the Decameron in “Nothing else they did, besides macaroni and ravioli”.
But if one thing is certain, it is that Italians are definitely stuffed. Unlike the current ones, the former were more rounded and dainty 20th century They are a dish known practically all over the planet. And since our mouth is watering from so much talking about them, we decided to share a delicious recipe with you so that you can prepare them nothing more and nothing less than in the comfort of your own home.
The preparation of ravioli It requires a special pasta, not simple with egg, but with a lot of water and relatively little egg. The recipe we will share with you today is that of stuffed ravioli cheese cream, spinach And a little’ chicken. The sauce is tomato sauce and we assure you that the result is exquisite. We are sure that when you try them, you will definitely want more.
- 400 grams of flour
- 4 eggs
- 4 tablespoons of oil
- 50ml water (if needed)
- 190 g of cream cheese
- 1 bunch of spinach
- 350 gr. chicken breast
- 53 grams of onion
- 1 clove of garlic
- 100 gr. chilli pepper
- 6 medium pieces of red tomato
- 30 grams of tomato paste
- 1 tablespoon. of sugar
- 125 ml of white wine
- With salt
- with pepper
- 1 bay leaf
- 100 gr. fresh parmesan cheese
- 50 ml of olive oil
How do you prepare yourself?
- For the pasta, put the sifted flour in a bowl, add the eggs and the olive oil. Knead and knead until the dough is elastic and uniform.
- Leave the dough to rest for 20 minutes covered with a damp cloth. Divide the dough and roll it out with a rolling pin until it reaches a thickness of about 2 mm.
- For the filling, boil the chicken breast in water and a bay leaf. Unveil. Cut the onion, pepper and tomatoes into brunoise (squares).
- Stir in the cream cheese and blanch the spinach in a little water. That is, boil them for a few minutes.
- In a pan, add the olive oil and sauté the spinach, onion, garlic, pepper, tomatoes and a bay leaf.
- Add the tomato paste and sugar. Wait 1 minute and deglaze with the white wine. Add salt and remove from the heat.
- In the stretched dough, put the sauce, cream cheese, chicken and spinach.
- Cover with the 2nd layer of pasta and mix with water and refrigerate the filled pasta for 4 hours. Cook until al dente in salted water.
- Serve the ravioli with the rest of the sauce and grated Parmesan.