In life, there are many important questions about ourselves and the world around us which humanity strives to answer. This is not one such question. This question, the debate over whether or not Uncrustable sandwiches can be classified as ravioli, could be looked at by some as absolutely ridiculous. However, it is this debate which has most recently caused deep divides and shattered friendships among several in the Elizabethtown College community.
What is a ravioli? For most, the term “ravioli” calls to mind a type of pasta with a savory filling. However, is this all a ravioli truly is? Upon investigation, this author has found the campus community to be torn. Some define ravioli by its flavor. Others, by its shape. This divide, while admittedly unimportant in relation to the world at large, has caused much controversy in recent days.
In this author’s humble opinion, Uncrustables fall firmly into the category of ravioli. What matters most here is the shape of this food category. A ravioli is a food composed of a soft outer shell which encloses a variety of soft (perhaps even squishy) filling. When one considers this definition, an Uncrustable fits this to a tee. These sandwiches are made up of a soft outer layer of bread, which is completely sealed to contain the inner filling of peanut butter and jelly within. Therefore, it is obvious that Uncrustables fall into the category of ravioli, as it follows all the shape requirements one would typically demand of a ravioli.
Armed with my burning question and sound argument for the ravioli classification system, I took this question to the public. Unsurprisingly, I was met with vehement disgust, shock and even horror at my conclusion.
“No. And that’s cursed. When you’re thinking about ravioli, you’re thinking about a savory filling. And an Uncrustable, that’s sweet,” senior history major Maddie Shaffer said in response to this heated debate. Despite her strong feelings on the topic, this author has to disagree. In the case of ravioli, it is not the taste that matters, but the construction. The facts remain that the essential makeup of a ravioli in terms of shape perfectly describes that of an Uncrustable.
Senior Eric Schubert also had strong feelings on ravioli classification. He stated, “I would say no because although they may look like ravioli, it’s not pasta.” When I informed Schubert that I disagreed with his point, he simply responded with, “L.” An eloquent rebuttal indeed. However, I still stand strong in my point: taste takes a backseat to form and shape when it comes to ravioli. A ravioli is a ravioli because it is a soft, sealed shell containing a filling. Although it typically comes in the form of savory pasta, that does not mean we must discount non-pasta entities from the overarching ravioli umbrella.
To truly investigate the implications of this question may take years and a thesis-length paper exploring the twists and turns of ravioli throughout history. Unfortunately, this article may provide only a glimpse into this debate. However, this author remains dedicated to uncovering the truth—no matter how much destruction such a path may cause in search of an answer. To any readers who wish to take up the challenge of such an investigation: good luck. Perhaps, as this debate spreads, an answer may be discovered to the question: are Uncrustable sandwiches a ravioli?
