Each nation has its own culinary subtleties of preparing a famous dish. So, Italian ravioli, which are classified as similar to Russian dumplings, have an attractive shape with openwork edges and countless varieties of filling.
It makes no sense to argue about which of the peoples was the first to cook dumplings. It just so happens that most of the famous dishes have many analogues, which arose almost simultaneously at different ends of the Earth. Komi-Perm tribes were the first to start making dumplings on Russian territory. Hence the name, which has undergone some changes over time. Initially, dumplings were called dumplings, where dumplings are ear, and nannies are dough and bread. That is, a bread ear.
Ravioli is dumplings or pasta
Some culinary experts question the relationship of dumplings with Italian ravioli, classifying the latter as a type of pasta. Moreover, ravioli are often served as a side dish and sprinkled with grated cheese. And they are not molded with hands, but rolled out. All dumplings of different peoples appeared in the period from the 13th to the 15th century. By all accounts, it is clear that pasta, which entered the menu of Italian cuisine only in the 19th century, can in no way claim to be close to the dumplings family. And the word ravioli itself appeared in the dictionary only in 1841.
However, historians have found in the letters of Francesco Marco, dating back to the XIV century, a description of the dish, which is a dough stuffed with meat and eggs, and during Lent from herbs. This dish has been known in Italy since 1440 under the name raffyolys. Linguists are inclined to believe that the name ravioli nevertheless comes from the Italian ravvolgere - to wrap, to wrap. Therefore, they should not look like an ear. Ravioli fully justify their name, because the dough really turns into the most diverse filling: all kinds of meat, parmesan with herbs, vegetables, nuts, fruits and berries. The latter types of toppings are more reminiscent of dumplings, which can be both a main course and a sweet dessert.
Differences in cooking technology
The differences begin with the preparation of the dough. If the dumplings dough can differ from different housewives only in softness, then there are a dozen recipes for making ravioli. The simplest one involves 200 gr. flour, a pinch of salt, 100 ml of water and 30 ml of olive oil. Sometimes the water can be replaced with eggs. For example, 0.5 kg flour, 4 eggs, 2 tablespoons of olive oil, salt and black pepper.
There are recipes where butter is put instead of vegetable oil: 75 grams per 250 grams of flour, salt and 100 ml of water. There are no eggs, but if they are canceled, it is recommended that after rolling out the dough layer, grease it with a raw egg. This will allow the edges of the ravioli, after the minced meat is spread out and covered with another layer of dough, to adhere tightly to each other.
It will be possible to roll out the dough for Italian dumplings thinly only with careful preparation. It is kneaded for at least 15 minutes, the oil gives it elasticity. Experts advise not to rush to use the dough, it is better to roll it into a ball, wrap it in a towel or cling film and let it brew in the refrigerator for at least an hour.
Ravioli, unlike dumplings, are not sculpted by hand. After the minced meat is covered with a layer of dough and the squares of the future ravioli are marked with the blunt side of the knife, they are cut using a culinary curly wheel. This is not to say that one of the main differences is size. Many people believe that ravioli are 3 times larger than dumplings. In fact, ravioli come in many different sizes. For example, Piedmont ravioli - agnolotti, which are prepared with minced meat, cottage cheese or spinach, are very miniature. It is customary to swallow them with meat sauce.
