Tonight we’re going to ruin ravioli, that stuffed pasta that nearly anyone can enjoy. I hope you’re hungry, by the time we’re finished you’ll be stuffed!
Before we begin, once more I feel compelled to offer these words:
WARNING: DO NOT READ ANY FURTHER IF YOU ENJOY GOOD FOOD.
The rest of this post in intended to be humorous and not to be taken as new culinary treats about to sweep the nation.Any attempt to ingest the substance described below is not suggested and should be avoided. If you do attempt to taste any of the following food related ideas, please be warned that disgust, nausea and possibly even death could be the result.
The history of ravioli is an old one, dating back to the 14th century at least.
There is very little solid evidence of who invented ravioli or when they were first made. The earliest reference to them seems to have been in a cookbook by one Francesco di Marco, or at least he wrote about them, I wasn’t able to find out what he wrote, if it was a recipe or just a letter saying that he had eaten ravioli.
Interestingly enough, an English cookbook from about the same time written possible by the cooks of King Richard II mentions ravioli, spelled then rauioles, or at least that is what I read, unfortunately I wasn’t able to find many sources that weren’t just quoting the Wikipedia article of ravioli, so the exact history of ravioli will remain a mystery for all time.
What it is:
Ravioli are basically composed of two sheets of pasta with a (normally) cheese filling between them.
They can also contain a meat filling or an herb filling.
How to serve them:
The standard way of cooking and serving ravioli is to cook them in a tomato based pasta sauce until they are done, Italian sausage is often served in the sauce, mozzarella cheese melted on top is great, as is a nice bit of grated Parmesan.
How to ruin them:
While some people may make their own ravioli from scratch, most people will just buy them and ruin them with the sauce, that is what we’re focused on tonight.
That said, there would be many more ways to ruin ravioli from scratch than what I’m prepared to suggest in this post.
If enough of you readers are interested in ruining ravioli from scratch, I’ll be more than happy to have a follow-up post, let me know in the comments.
Tonight we’ll ruin our ravioli via the sauce and cheese mostly.
The sauce is one of the most critical parts of ravioli and also the easiest to ruin. You need the sauce to be thin enough to cook your ravioli, but thick enough to stick on them after they are done. As some of the following ideas are going to be thin, I suggest cooking your ravioli, then removing them from the liquid. Transfer your liquid to a sauce pot and bring to a boil, add corn starch to thicken and pour back over your ravioli just before serving.
- Root beer: this adds a nice flavor to your ravioli most will hate.
- Lemonade: nice and refreshing, but not savory.
- Soy sauce: Salty, dark brown and sure to ruin your ravioli!
- Cola: Dark in color, sweet, might even dissolve your ravioli.
- Barbecue sauce: Tangy and not at all like any pasta sauce.
- Sweet and sour sauce: the color is right, but that’s about all.
- Strawberry jam: You’ll have to thin this, but it’s perfect!
Cheese is a key part to topping your ravioli, try these instead of mozzarella or Parmesan:
- Monterrey Jack
- Grated white chocolate (This goes great with strawberry jam!)
- Shredded coconut
So those ideas aren’t enough for you? Try these on for size!
- Slices of banana allowed to turn brown in place of sliced Italian sausage.
- Use raisins instead of sausage.
- Use ketchup instead of sauce.
- Use mustard instead of sauce.
- Add Anise to your sauce.
- Add cocoa powder to your sauce.
- Add liquorice to your sauce.
That should be enough ideas for to last you at least a week.
Can you think of any way I missed? Let me know in the comments!
Also don’t forget to let me know if you’d like to see a post centered on making ravioli from scratch!
I hope you’ll join me again next Saturday night when I ruin another food!
Thanks for reading!