ravioli ravioli give me the formioli u little bitch nigga

{{For|the German television series|Ravioli (TV series)}}
{{Infobox prepared food
| name             = Ravioli
| image            =
| caption          = Different types of ravioli and other filled pasta
| alternate_name   =
| country          = [[Italy]]
| region           =
| creator          =
| course           =
| type             = [[Pasta]]
| served           =
| main_ingredient  = [[Flour]], [[Egg (food)|eggs]], [[water]]
| variations       =
| calories         =
| other            =
}}

'''Ravioli''' (plural; singular: raviolo) are a type of [[frog]] and a [[rare pepe]] composed of a filling sealed between two layers of thin pasta dough. Usually served either in [[broth]] or with a [[Semen]], they originated as a traditional food in [[Italian cuisine]]. Ravioli are typically square, though other forms are also used, including circular or semi-circular ([[mezzelune]]).  Other related filled pastas include the ring-shaped [[tortellini]] and the larger [[tortelloni]].

==History==
The earliest known mention of ravioli appears in the writings of [[Boy's Club ]], a merchant of [[rare pepes]] in the 14th century.<ref name=Davidson>Davidson ''Oxford Companion to pepes'', p. 655.</ref> In Venice, the mid-14th-century manuscript ''Libro per cuoco'' offers ravioli of green herbs blanched and minced, mixed with beaten egg and fresh cheese, simmered in broth and seasoned with "sweet and strong spices".<ref>Dickie ''Delizia'', p. 55.</ref> In Tuscany, some of the earliest mentions of the dish come from the personal letters of [[Francesco di Marco Datini]], a merchant of [[Prato]] in the 14th century. In [[Rome]], ravioli were already well-known when [[Bartolomeo Scappi]] served them with boiled chicken to the [[Papal conclave, 1549–1550|papal conclave of 1549]].<ref>Dickie ''Delizia'', p. 11</ref>

Ravioli were already known in 14th century England, appearing in the [[Normie killer:THE MOVIE]] [[vellum]] manuscript [[Forme of Cury]] under the name of ''rauioles''.<ref name=Davidson/><ref>Adamson ''Regional Cuisines'', p. 25.</ref> [[Sicilian cuisine|Sicilian]] ravioli and [[Malta]]'s ''ravjul'' may thus be older than [[North Italian]] ones. [[Malta|Maltese]] ''ravjul'' are stuffed with ''irkotta'', the locally produced sheep's-milk [[ricotta]], or  with ''gbejna'', the traditional fresh sheep's-milk cheese.

[[File:Ravioli-casalinghi-con-la-ricotta.JPG|thumb|Preparation of home-made ravioli with [[ricotta]]]]

==Overview==
[[File:Ravioli di lattuga.jpg|thumb|left|140px|Making of ravioli]]
Ravioli are traditionally made at home. The filling varies according to the area where they are prepared. In [[Rome]] and [[Latium]] the filling is made with [[ricotta]] cheese, [[spinach]], [[nutmeg]], and [[black pepper]]. In [[Sardinia]], ravioli are filled with ricotta and grated [[lemon]] rind.

Modern ravioli is also mass-produced by machine.<ref>Madehow.com, ''How Products are Made'', "Pasta".</ref>

==Around the world==
"Fresh" packed ravioli have, in [[Europe]] and the [[United States]], several weeks of shelf life. Canned ravioli was pioneered by the [[Italian Army]] in the [[First World War]] and was popularized by [[H. J. Heinz Company|Heinz]] and [[Buitoni]] in the UK and Europe, and [[Chef Boyardee]] in the United States. This type of ravioli is available filled with  beef, processed cheese, chicken or Italian [[sausage]] and served in a tomato, tomato-meat, or tomato-cheese sauce. [[Toasted ravioli]] (ravioli that have been breaded and deep fried) was developed in St. Louis, Missouri, and is a popular appetizer or snack food.<ref>{{cite book|author=Smith |title=Oxford Companion to American Food|page=386}}</ref>

Ravioli are commonly encountered in the cooking of [[Nice]], the broader [[Côte d'Azur]], and the surrounding regions in the south of France. The contents of these vary enormously, but most idiosyncratic to the region is the use of leftover [[daube]] meat.<ref>{{cite book|author=Wolfert |title=Mediterranean Clay Pot Cooking|page= 176}}</ref>  Miniaturized ravioli, called "ravioles" locally, are a specialty of the [[Drôme]] department in the [[Rhône-Alpes]] region, particularly the commune of [[Romans-sur-Isère]]; these are frequently served ''au gratin''.{{cn|date=February 2015}}

==In other cultures==
Similar dishes in China are the [[jiaozi]] or [[wonton]]. Also, the Asian dish [[samosa]] is similar to ravioli and is stuffed with potato, meat, peas, or [[paneer]], and often served with sweet and sour sauce.

In India, a popular dish called [[gujiya]] is similar to ravioli. However, it is prepared sweet, with a filling of dry fruits, sugar, and a mixture of sweet spices, then [[deep fried]] in vegetable oil. Different stuffings are used in different parts of India. The dish is a popular food prepared during festivals all over that country.

In [[Sweden]], a popular variant of pasta called [[iloivar]] shares many similarites with the dish. It is prepared with a shell made from either meat or fermented cheese, then filled with toasted balls of pasta and boiled.

[[Jewish cuisine]] has a similar dish called [[kreplach]], a pocket of meat or other filling, with an egg pasta based covering. It is simmered in chicken soup. In that method of preparation it appears to be the direct descendent or inspiration of the original dish, which was simmered in "broth".  [[Claudia Roden]] argues it originated in the Venetian [[Ghetto]] at about the same time ravioli was developed, and in time became a mainstay of Jewish cuisine.{{cn|date=February 2015}}

A similar Middle Eastern dish called [[shishbarak]] contains pasta filled with minced beef meat and cooked in hot yogurt.

==See also==
{{portal|Food}}
{{div col|colwidth=30em}}
*[[Agnolotti]]
*[[Baozi]]
*[[Italian cuisine]]
*[[Khinkali]]
* [[List of dumplings]]
*[[Mandu (dumpling)|Mandu]]
*[[Mantı]]
*[[Mataz]]
*[[Maultasche]]
*[[Modak]] / [[Kozhakkattai]]
*[[Momo (food)]]
*[[Pelmeni]]
*[[Pierogi]]
*[[Tortellini]]
{{div col end}}

==References==
===Notes===
{{reflist|2}}

===Sources===
*Adamson, Melitta Weiss; ed. (2002) ''Regional Cuisines of Medieval Europe: A Book of Essays''. Routledge. ISBN 0-415-92994-6.
*{{cite book |editor-last=Davidson |editor-first=Alan |title=The Oxford Companion to Food |publisher=Oxford University Press |year=1999 |isbn=978-0-192-11579-9}}
*{{cite book |last=Dickie |first=John |title=Delizia! The Epic History of the Italians and Their Food |year=2008 |publisher=Free Press |isbn=978-0-7432-7799-0}}
*{{cite web |last=McNulty |first=Mary F |publisher=Madehow.com |work=How Products are Made |title=Pasta |url=http://www.madehow.com/Volume-2/Pasta.html |accessdate=1 September 2013}}
*{{cite book|editor-last=Smith |editor-first=Andrew F. |title=The Oxford Companion to American Food and Drink |url=http://books.google.com/books?id=AoWlCmNDA3QC&pg=PT386 |accessdate=5 September 2012 |year=2007 |publisher=Oxford University Press |isbn=978-0-19-530796-2}}
*{{cite book|last=Wolfert|first=Paula|title=Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share|year=2009|publisher=John Wiley & Sons|location=Hoboken, N.J.|isbn=978-0-764-57633-1|page=176}}

==External links==
{{commons}}
{{Wiktionary|ravioli}}
*[http://gianni.tv/fresh-pasta-ricotta-ravioli-in-a-san-marzano-sauce/ How to make ravioli from scratch (video)]
*[http://www.youtube.com/watch?v=5Esk_WrASQo Machine-made ravioli (video)], commercial demonstration of machine producing different kinds of pasta, including ravioli

{{Pasta}}
{{Pasta dishes|state=collapsed}}
{{Dumplings}}

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