Raviolo consists of a shell of fresh egg pasta, stuffed with different types of fillings. The name derives from the Latin 'rapa' (turnip in Italian), in fact the mixture was originally made with turnip leaves and ricotta.

Ravioli are an Italian specialty, almost all regions in Italy have a typical recipe, which obviously differs from the others for the filling. They are eaten boiled and seasoned with melted butter, flavoured with herbs or even with meat sauce. They can be also au gratin in the oven with bechamel and cheese.