Rav(k)ioles, rav(k)iolia

«Ραβιόλες» <br/> Πηγή: http://www.kasarolla.com/

A traditional pasta dish with cheese filling.

Name - Origin

Cypriot name of food

Ραβ(κ)ιόλες, ραβ(κ)ιόλια. Rav(κ)ióles or Rav(κ)iólia.

Greek name - description

Ravioles is a type of pasta with cheese filling (Yagoullis 2014, entry ραβκιόλα, 457; Kypri 1979 [2002²], entry ραβκιόλα, 417).

The filling was prepared with either cheese or meat (PetrouPoeitou 2013, entry Raviola, 124

Language remarks

ETΥΜ. < Italian ravioli (Yangoullis 2014, entryραβκιόλα,η, 457; Petrou-Poeitou 2013, entry Ραβιόλες, 124). Petrou-Poeitou mentions that the original filling was made from turnips (raves) in oil (oli) and meat (Petrou-Poeitou 2013, entry Ραβιόλες 124). < Latin rapulum = rapys, turnip, because of their similarity in shape or its delicate shape (Kypri 1979 [2002²], entry ραβκιόλα,η, 417) s. rav(k)ióla pl. rav(κ)ióles (Kypri 1983 [2003²], entry ραβκιόλες,οι, 343)

Processing method

1) Ravioles were made (and still are) as follows: Mixing grated cheese (halloumi) with eggs; the mixture is called foukos (the same is used to make flaouna-flaounes). Then, they would place small pieces of foukos on a thin sheet of dough, wrap them and cut them in the shape of pourekia. They would boil them in broth or plain water. They would serve them with grated anari or halloumi on top. Some people would brush them with melted butter (Kypri 1983 [2003²], entry ραβκιόλες,οι, 343). Ioannis Erotokritos notes the same, specifying that foukos was a kind of cream and was made with grated cheese, milk and eggs (Kypri 1989, entry ραβιόλες,οι, 288).

2) They were made with a simple dough and a filling of halloumi, eggs and spearmint. They would make a large pastry sheet, put the filling in line at intervals and fold the edge of the sheet on top so as to cover them. They would then cut the dough into ravioles shape either using a glass or a cambanellin (the sheep's bell) or later with a pastry wheel. They would boil them in plain water or chicken broth or in water with a piece of pork fat (Kypri - Protopapa 2003, 264).

Functional and symbolic role

Nutritional Value and Importance in the Diet of Cypriots

In some villages, such as Lefkoniko and Vathilakas, cinnamon was added to the filling. In Kalopsida, a bit of anari cheese was mixed with halloumi. In Lysi, the filling was prepared with grated halloumi, eggs and cinnamon, without spearmint. In some villages, such as Katokopia, they would not boil the ravioles but they would bake them in the satz̆in or fry them. A description from Neta mentions that additional sugar and raisins were added to the ravioles filling (Kypri - Protopapa 2003, 264).

Festive Occasions

Ravioles was a customary dish during the cheesefare week (the week before Lent), because during that week they would eat only dishes with cheese, milk and eggs (Kypri - Protopapa 2003, 264; Kypri 1979 [2002²], entry ραβκιόλα,η, 417).

Additional information and bibliography

Time period

19th - 21st c.

Bibliography

Yangoullis C. G. (2014), Θησαυρός της Μεσαιωνικής και Νεότερης Κυπριακής Διαλέκτου. Ερμηνευτικός, Ετυμολογικός, Φρασεολογικός και Ονοματολογικός, Βιβλιοθήκη Κυπρίων Λαϊκών Ποιητών,74, Nicosia.

Kypri Th. D. (ed.) (1979 [2002²]), Υλικά διά την σύνταξιν ιστορικού λεξικού της κυπριακής διαλέκτου, Μέρος Α΄, Γλωσσάριον Γεωργίου Λουκά, Publications of the Centre for Scientific Research, XLI, Nicosia.

Kypri Th. D. (ed.) (1983 [2003²]), Υλικά διά την σύνταξιν ιστορικού λεξικού της κυπριακής διαλέκτου, Μέρος Β΄, Γλωσσάριον Ξενοφώντος Π. Φαρμακίδου, Publications of the Centre for Scientific Research, IX, Nicosia.

Kypri Th. D. (ed.) (1989), Υλικά διά την σύνταξιν ιστορικού λεξικού της κυπριακής διαλέκτου, Μέρος Γ΄, Γλωσσάριον Ιωάννου Ερωτοκρίτου, Publications of the Centre for Scientific Research, XIV, Nicosia.

Kypri Th. - Protopapa K. A. (2003), Παραδοσιακά ζυμώματα της Κύπρου. Publications of the Centre for Scientific Research, XVIII, Nicosia.

Petrou-Poeitou E. (2013), Από πού κρατάει η σκούφια τους. Λέξεις και ιστορίες από τον κόσμο της γεύσης, Epiphaniou Publications, Nicosia.

Researcher/Recorder

Stalo Lazarou, Varvara Yangou, Argyro Xenophontos, Tonia Ioakim

Photos