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An Italian dish made of small squares of pasta enclosing a variety of fillings. These are cooked in boiling water and served with a sauce or with butter or olive oil and seasoning. Fillings for ravioli vary, from the simplest of spinach and ricotta to fillings of veal, sweetbread, lamb’s brains, pork, Parmesan and breadcrumbs. The common ingredients in ravioli seem to be Parmesan for flavour, and egg as a binding agent. Round or semicircular ravioli are called agnolotti.