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Stuffed pasta squares; originally native to Genoa, in the Ligurian region of Italy. The name is derived from the local dialect word "rabiole" meaning "things of little value/leftovers" - and indeed went under this name until the beginning of the 19th century. Sailors from the port of Genoa would keep anything left of from a meal, chop it up, and stuff it into pasta envelopes, to serve at a following meal.

Nowadays in Genoa, ravioli is more elaborate, and generally eaten as part of a soup "pasta in brodo" or as "pasta asciutta" - with a variety of sauces or accompaniments - meat or tomato sauces, mushroom sauce (sometimes including truffles) - or simply with butter and grated cheese.

The example shown is uncooked.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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