On this Ravioli sauce the language links are at the top of the page across from the article title. Flickr – cyclonebill – Ravioli med skinke og asparges i mascarponecreme.

Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. The word ‘ravioli’ means “little turnips” in Italian dialect, from the Italian rava meaning turnips, from the Latin rapa. The earliest known mention of ravioli appears in the personal letters of Francesco di Marco Datini, a merchant of Prato in the 14th century. Ravioli were already known in 14th-century England, appearing in the Anglo-Norman vellum manuscript The Forme of Cury under the name of rauioles. Traditionally, ravioli are 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. Modern ravioli are also mass-produced by machine. In Europe and the United States, fresh-packed ravioli have several weeks of shelf life. Ravioli are commonly encountered in the cooking of Nice, the broader Côte d’Azur, and the surrounding regions in the south of France.