 Ravioli with mascarpone sauce | |
| Type | Pasta |
|---|---|
| Place of origin | Italy |
| Region or state | |
| Main ingredients | Flour, eggs, water, filling |
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.