Classified as a filled pasta, ravioli dates back to the 14th century from the writings of Francesco di Marco (1). The word ravioli is similar to the Italian verb ‘to wrap’, riavvolgere, although it is not a derivative. Traditionally, pasta dough is rolled out as thinly as possible and then wrapped around a filling. Italian-Americans pioneered the canned style, often beef in a tomato or tomato-cheese sauce. Growing up as a Midwesterner, the dish was synonymous with the purveyors of the canned variety – Chef Boyardee, an Ohio company dating back to 1924. This recipe offers large ravioli, with three to four equating to a generous dinner. The olive oil, lemon and fresh basil keep the dish light, otherwise the filling pasta becomes a stodgy meal – much like it’s canned counterpart.
István Csók, Amalfi, 1937
oil on canvas, 64 x 74.5 cm, Hungarian National Gallery
