Ravioli

Ravioli are a type of pasta consisting of thin sheets wrapped around a filling and sealed to form small packets. They are typically square or circular and usually made from egg pasta, though some recipes use semolina or a water dough. Fresh ravioli are often boiled and served with a sauce, while a traditional Italian preparation is to cook them briefly in broth (ravioli in brodo).

Ravioli likely originated in Italy during the Middle Ages; while exact origins are debated, the dish is strongly associated with Northern Italy, especially Emilia-Romagna and Lombardy, where it appeared in home kitchens and monasteries. Fillings vary by region and season, with common options including ricotta and parmesan, sometimes with spinach; meat, mushrooms, squash, or seafood are also used.

Ravioli are usually sealed by placing one sheet over the filling, adding another, and pressing to seal, then cutting into individual portions. Small versions are called raviolini; larger filled shapes include tortelloni. They can be served with various sauces or simply with butter and sage. Cooking times are short—fresh ravioli typically require only 3–5 minutes in boiling salted water, and they can also be simmered in broth.

Storage: Fresh ravioli should be kept refrigerated and cooked within a couple of days; they can be frozen unassembled or frozen after shaping. Uncooked frozen ravioli are cooked directly from freezing with slightly longer cooking times.