Ravioli

Ravioli consist of a wrapping made of egg pasta that can be filled with various ingredients like meat, ricotta cheese and vegetables. They may be homemade or commercially produced. Ravioli are commonly square, though other forms are also used, including circular and semi-circular.

Ravioli are part of the Italian tradition, especially in northern Italy. A sheet of very thin, almost transparent pasta is rolled out by hand with a rolling pin or using a pasta machine and then stuffed. Whether made with meat, vegetables, cheeses or fish, ravioli can be served alone with light sauces based on butter and sage, tomato, cheese or cream, or in a rich meat broth.

Regardless of the shape (agnolotti, anolini or tortellini), ravioli are an essential part of the Italian culinary tradition, so much so that each region has its own recipe. When made with something aside from meat filling, they are considered “lean” foods that practicing Catholics are allowed to eat on Fridays during Lent. Served in broth, ravioli can also be a dish for special occasions such as Christmas dinner.