Pasta shapes · Italian cuisine
Ravioli
Filled parcels of thin egg pasta – squares, rounds or half-moons depending on the region.
At a glance
- Origin
- All of Italy, with many local shapes and names.
- Dough
- Flour and eggs, sometimes with water and salt.
- Production
- Thin sheet, a teaspoon of filling, firmly sealed edges; by hand or industrially.
- Pairs with
- Depends on the filling and local tradition.
- Cooking time
- Fresh: a few minutes, depending on the dough; packaged: per maker.
Ravioli are filled pasta made from a thin sheet, and their shape varies from place to place: square, rectangular, round, triangular or half-moon. Similar filled pastas are also called tortelli, tortelloni or pansotti in different regions; a smaller version is called raviolini.
A dough of flour and eggs, sometimes with a little water and salt, is kneaded smooth, rested and rolled thin with a pin. It is cut into pieces, about a teaspoon of filling goes in the centre of each, and the edges are pressed firmly so the filling stays in during cooking. They are boiled a few at a time in plenty of salted water.
Both filling and sauce follow local tradition.