Ravioli with a stuffing of ricotta and Parmesan cheese bound with egg and breadcrumbs, cooked and served with grated Parmesan cheese.
"Ravioli in the style of Ascoli." Large circular sheets of pasta folded over into shells and stuffed with Ricotta, Pecorino, sugar and lemon zest.
A dish from Brescia in Lombardy of sleeves of pasta filled with a variety of stuffings, such as sausage, spinach, raisins and cheese or with bread, cheese and herbs.
"Ravioli in the style of Piedmont." 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.
"Ravioli in the style of Genoa." A dish from Liguria of Squares of pasta dough or ravioli with a filling of ricotta and wild greens, served with a walnut sauce.
Ravioli with aubergines. A dish from Sardinia of squares of pasta dough or ravioli with a filling of aubergines (US: eggplant) and nuts.
A dish from Mantua of ravioli, sometimes made with potato flour, filled with a mixture of pumpkin, crushed amaretti biscuits (US: cookies), mostarda and grappa, coated with melted butter and cheese.
