Ravioli

Ravioli

Ravioli with mascarpone sauce
Type	Pasta
Place of origin	Italy
Region or state	Central Italy Northern Italy
Main ingredients	Flour, eggs, water, filling
Cookbook: Ravioli   Media: Ravioli

Ravioli (Italian: [raviˈɔli]; sg.: raviolo, Italian: [raviˈɔlo]) are a type of stuffed pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though other forms are also used, including circular and semi-circular (mezzelune).

Ravioli appear in the 14th-century cookbook The Forme of Cury under the name of rauioles.^[1][2] Sicilian ravioli and Malta's ravjul may be older than northern Italy ones.^{[citation needed]} Maltese ravjul are stuffed with irkotta, the locally produced sheep's-milk ricotta, or with gbejna, the traditional fresh sheep's-milk cheese.