Ancient pasta month continues with ravioli [and rauioles and rafioules]

Ravioli appears to pre-date most of its close relatives – the dumplings, perogis and other stuffed pastas that are found all over Europe. This delicious morsel makes a somewhat surprising early appearance in the late 14th century English cookbook, Forme of Cury, written by “the chief Master Cooks of King Richard II”. Although channels were [...]