RAVIOLO

The ravioli, whose name varies according to the regions ("agnolotti", "anolini", "marubini", "tortelli", "pansoti" or "pansotti", "tordelli" or "turdeli", "cappellacci", "ravaioli ”, “ravaiuoli” and “maccaruni chini”), is a typical product of Italian cuisine. It is a square or round of folded egg pasta and contains a filling, which is generally ricotta, spinach and nutmeg (in some regions of northern Italy also meat) and can be served either in broth or dry with adding sauces. Marco Gavio Apicius, a Roman chef, invented a recipe called in ancient times “Patinam apicianam sic facies”, or “Apicius' cake”, which was similar to ravioli. According to historians, however, ravioli could have been a synonym of tortello (i.e. a filling wrapped in dough), or an egg-shaped dough cooked in broth.