From the origin of pasta there are several versions, one of them is that Marco Polo on returning from his trip to the East (which some historians question) introduces the use of a kind of "Piolines" groceries (spaghetti = spago = tweety) that the Chinese made, but in reality they were not made with wheat but with rice flour and water, not as tasty as the product, which with time and ingenuity, it has been possible to achieve.
We must emphasize that the Arabs and other Mediterranean peoples knew pasta before the great Venetian traveler.
Another version would be that of the Ligurian origin of pasta, since there is a document from 1279 (thirteen years before Marco Polo's return) that is exhibited in the Spaghetti Museum of Imperia, in which a Genoese notary, listing the goods of a customer, he points out among them a tureen with maccheroni, an indisputably Italian pasta.
Since 1300 the use of pasta has spread throughout Italy and it was at the beginning of the XNUMXth century when the first and rudimentary machinery for its production was born in Naples.
I love pasta and so I have decided to prepare some homemade ravioli.
Degree of difficulty: Easy
Preparation time: 35-40 minutes
Ingredients to make the pasta (6 people)
- 300 gr. Of flour
- Whole eggs 3
- 1 egg yolk
- 3 tablespoons of oil
- Sal Island
Preparation:
- We put the flour in a bowl in crown shapeIn the middle of the crown we place the eggs, the tablespoons of oil and a pinch of salt.
- We stir everything with a spoon until the dough is well even. Below the let it rest for a few minutes (5 minutes) covering the dough with a cloth.
- After letting it rest, we flour the bank and place the dough, in this way it is ready to stretch it to the desired thickness and cut it (I have cut it with the molds to make heart-shaped cookies)
Ingredients for the filling:
- 300 grams of minced meat
- 5 tablespoons cheese spread (Philadelphia)
Preparation:
- We cook the meatWhen it is browned, we add the cheese to spread until it remains undone with the meat.
Once the meat is cooked, we fill the ravioli. For this I have taken the pasta (in my case with a heart shape) and I have placed the meat on top, then I have taken another piece of pasta and I have placed it on top to make heart-shaped bags. Finally, so that the two layers stick well, we have crushed them with a fork, remaining as follows.
To cook them, we must add them to boiling water with salt and oil. Once the ejems go to the bottom, but we will know that they are done when the ravioli float. It takes between 1 and 2 minutes
Finally, I have added a tomato and onion sauce. But you can make them with the sauce that you like the most, such as a carbonara sauce.