Ravioli
Ravioli
Ravioli (pronunciation: /raviˈoli/) is a type of pasta that is not typically associated with medical terminology. However, it can be related to various health and nutrition topics.
Etymology
The term "ravioli" (plural; singular: raviolo) comes from the Italian word ravvolgere, which means "to wrap".
Description
Ravioli are a type of pasta consisting of a filling sealed between two layers of thin pasta dough. The filling may be meat, cheese, vegetables, or a combination of these. Ravioli are usually served with a sauce or in broth.
Health and Nutrition
Ravioli can be part of a balanced diet when consumed in moderation. They are a source of carbohydrates, which provide energy, and can also provide protein and fiber, depending on the filling and the type of pasta used. However, they can also be high in fat and calories, especially when served with rich sauces or fillings.
People with certain health conditions, such as celiac disease or gluten intolerance, may need to avoid traditional ravioli made with wheat pasta, but there are gluten-free versions available.
Related Terms
- Pasta: A type of Italian food made from wheat flour and water, sometimes with the addition of eggs or other ingredients.
- Celiac disease: An autoimmune disorder in which the ingestion of gluten leads to damage in the small intestine.
- Gluten intolerance: A condition where the body has an adverse reaction to foods containing gluten.
External links
- Medical encyclopedia article on Ravioli
- Wikipedia's article - Ravioli
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