It’s a Wrap: The Delicious Origins of Ravioli

We all love all things Italian, especially when it comes to the cuisine – from espresso to pizza, lasagna to pasta. Exactly where each was first invented or discovered remains a culinary controversy. Some say the Chinese invented spaghetti, and Marco Polo brought it to Europe; others disagree. It almost doesn’t matter, but what does matter is that we have made them a staple of our modern cuisine.

Which brings me to the mighty Ravioli… the subject of this article.

“But first, let me bore you with a bit of grammar. Is Ravioli singular or plural? If you are Italian and using the vernacular, Raviolo is singular and Ravioli is plural. In our English-speaking world, Ravioli is both singular and plural. BTW, the word Raviolis doesn’t exist. Ok, let’s move on!  

Turnip the Heat 

The word ravioli has a humble origin: in Italian, it means “little turnips.” The name comes from “rapa”, the Italian word for turnip, and combined with the suffix -ioli or “small ones.” In medieval Italy, turnips were a common and inexpensive food, often used as a filling. While modern ravioli are typically filled with cheese, meats, or vegetables, the name remains as a cultural reminder of the dish’s simple origins. Today, I imagine you’d be hard pressed to find a turnip ravioli on a menu.

To add a little spice to our word origin, some say Ravioli is the English version of the Italian word “riavvolgere,” which translates to “to wrap.” It seems to me that if you have two wordsmiths, you have three opinions. As Shakespeare once opined, “A Ravioli by any other name tastes as good.”

Humble Historical Beginnings

The early origins of Ravioli trace back to the 13th century Italy. The earliest written references appear in the letters of merchant Francesco di Marco Datini of Prato in the 1300s. He describes ravioli as a dish filled with herbs and cheese, then boiled and served in a broth.

We can also thank Marco Polo, the Italian explorer who returned to Venice in 1295 with a wide variety of foods that inspired the creation of pasta and ravioli. Although Ravioli is closely associated with Italy, similar dishes have appeared across various cultures:

• In China, dumplings like jiaozi date back even earlier and may have inspired European versions through the Silk Road trade routes.
• In the Middle East, a stuffed pastry called sambousek resembles ravioli in both form and preparation.

Now That’s “NOT A-Meat-Ball”

The largest ravioli ever made, according to the Guinness World Records, was produced in Malta by the Tat-Taljan Company in 2013. Their record-breaking ravioli weighed just over 175 pounds. Imagine the size of the pot to cook it in and how they lift it out in one piece! What was the “stuffing” — don’t know!

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Is It Sacrilegious? 

For the aficionado, making homemade pasta/ravioli is the “only” way to prepare and serve them. But in our modern industrialized world of expediency, canned ravioli has made its way into our pantries and stomachs. The earliest and iconic American producer was Chef Boyardee, aka Ettore Boiardi. Not quite authentic, but it fed the troops! His Pennsylvania plant operated around the clock to produce canned ravioli for World War II. He was awarded a Gold Star in 1946 for his efforts before selling it to American Home Foods for $6 million. Apart from the basic cheese ravioli, there are also beef and sausage flavors, as well as options like spaghetti and meatballs and lasagna. As the Italians would say… “Mio Dio.” 

Conclusion

Ravioli’s rich history and adaptability make it one of the most cherished dishes in global cuisine. The delicious dish continues to evolve while honoring its storied past.

 “Mangiamo!”