Ravioli

Origin

Filled pastas appear across medieval Italian records; ravioli became a celebration food from Liguria to Emilia-Romagna. The filling varies by season and region, while the pasta remains a thin egg dough.

How to make them

1. 01

   Roll egg pasta into thin sheets.

2. 02

   Pipe or spoon filling in spaced mounds, cover with a second sheet, and seal.

3. 03

   Cut into squares or rounds, pressing out air.

4. 04

   Boil gently until they float; sauce simply with butter, tomato, or broth.

Storage

Fresh ravioli keep 1–2 days refrigerated or up to 2 months frozen. Cook from frozen, adding a minute or two.

Popular dishes

• Ravioli di Ricotta e Spinaci

  Classic cheese-and-spinach filling with butter or tomato.

• Ravioli di Zucca

  Sweet squash filling with amaretti and sage butter in the north.

• Ravioli in Brodo

  Delicate filled pasta served in clear capon or beef broth.

• Ravioli al Burro e Salvia

  Brown butter and crisp sage leaves over cheese or meat ravioli.

• Lobster Ravioli

  Seafood-filled pillows finished with a light tomato or cream sauce.