"Ravioli in the style of Florence." Squares of pasta dough or ravioli with a filling of udder, liver and lamb's brains, capon, prescinseua cheese and spinach.

"Ravioli in the style of Genoa." Squares of pasta dough or ravioli with a filling of ricotta and wild greens, served with either ragù or pesto.

"Ravioli in the style of Mantua." Squares of pasta dough or ravioli with a filling of ricotta and parmesan cheese, cooked in water and served with ragù.

"Ravioli in the style of Naples." Squares of pasta dough or ravioli with a filling of ricotta and ham, mozzarella and topped with grated Parmesan cheese.

"Ravioli with nuts." Squares of pasta dough or ravioli with a walnut cream sauce.

Squares of pasta dough or ravioli with a filling of ground sausage meat and parmesan cheese, coated with cream and baked au gratin.

"Ravioli in the style of Piedmont." Squares of pasta dough or ravioli with a filling of minced (US: ground) beef and vegetables.

Squares of pasta dough or ravioli made with rye flour, unheard of elsewhere and sometimes stuffed with spinach and curd cheese or sauerkraut. They may be fried.

A dish from Abruzzo of a square of pasta, ravioli, stuffed with cheese.

"Ravioli in the style of Romagna." Squares of pasta dough or ravioli with a filling of ricotta and parmesan and pecorino cheeses, coated with spinach and tomato sauce and baked.