Hi, I’m Gianluca.
I studied cultural anthropology, and I’ve always been fascinated by the different ways people live, move, and experience a place.
Rome is not only my city – it’s the environment I love observing, understanding, and sharing through these small stories.
Together with my wife Connie, we host travellers in our small hotel near the Vatican, where we enjoy meeting people from all over the world and exchanging perspectives – just as I do here in the blog.
If you ever feel like saying hello while exploring Rome, you’ll find us on our terrace as well, where every morning we serve breakfast with a view.
Gianluca
When it comes to Italian stuffed pasta, ravioli hold a special place in the hearts of pasta lovers worldwide. These delightful pillows of pasta, often filled with a variety of delicious ingredients, have a long and fascinating history. Although ravioli can be found in Roman cuisine, they’re not originally from Rome. Instead, they have regional roots and variations across Italy, making them a versatile and beloved dish with endless possibilities.
The Origins of Ravioli
The exact origins of ravioli are difficult to trace, but it’s believed that the concept of stuffed pasta dates back to the Middle Ages in Italy. The first mentions of ravioli come from Venetian and Ligurian documents, where they were often filled with herbs, cheese, and eggs. Their popularity spread across the Italian peninsula, with each region developing its own twist on the classic recipe.
Preparing Ravioli: A Labor of Love
Making ravioli is a skillful and rewarding process. The pasta dough is typically made with flour and eggs, rolled thin, and then used to encase a variety of fillings. The filling is placed in small mounds on one sheet of pasta, covered with another sheet, and then carefully sealed and cut into individual pockets. Preparing ravioli requires time and precision to ensure that the edges are tightly sealed, preventing the filling from escaping during cooking.
Ravioli vs. Tortellini: Key Differences
While ravioli and tortellini are both filled pastas, they differ in shape and origins. Ravioli are typically square or rectangular with straight edges, while tortellini are round and folded into a ring or “belly button” shape. Tortellini hail from Emilia-Romagna and are often filled with a mixture of pork and cheese, making them distinct from ravioli, which have more varied fillings and regional adaptations across Italy.
Popular Ravioli Fillings Across Italy
Ravioli fillings vary greatly by region, reflecting Italy’s rich culinary diversity:
- Ricotta and Spinach: A classic filling found throughout Italy, particularly in central regions like Tuscany and Lazio.
- Meat: In northern Italy, especially in Piedmont, ravioli are often filled with a mixture of meats, such as veal, pork, and beef.
- Potato: Common in Liguria, these ravioli are filled with mashed potatoes, often served with a simple sage and butter sauce.
- Seafood: Coastal regions, like Sardinia, offer ravioli filled with seafood, combining local fish or shellfish with ricotta and herbs.
- Pumpkin (Zucca): Found mainly in Lombardy and Emilia-Romagna, these ravioli are filled with sweet pumpkin and seasoned with a touch of nutmeg, served with butter and sage.
Ravioli Around the World
Ravioli have inspired similar dishes in other cuisines, each with its own unique twist:
- Wonton (China): A type of filled dumpling often served in broth or fried, typically filled with minced pork or shrimp.
- Pierogi (Poland): Similar to ravioli, these are filled with ingredients like potatoes, cheese, and sauerkraut, often served with sour cream.
- Pelmeni (Russia): Small, meat-filled dumplings served with sour cream or broth, popular across Russia and Central Asia.
- Maultaschen (Germany): Filled with a mixture of meat, spinach, and bread crumbs, often served in a broth or sautéed in butter.
Ravioli in Roman Cuisine
While ravioli are not a staple of traditional Roman cuisine, they can still be found in many Roman trattorias, often prepared with local ingredients like ricotta and spinach or meat. However, in Rome, other pasta dishes such as carbonara and cacio e pepe are more closely associated with the city’s culinary identity.
Experience Ravioli at Its Best
For those staying at QuodLibet Bed and Breakfast in Rome, exploring Italy’s pasta diversity, including ravioli, is an essential part of the experience. Whether you’re trying ravioli at a local Roman restaurant or venturing to other regions, you’ll discover that each bite reflects Italy’s dedication to tradition, quality, and creativity.