6 Stuffed Pastas for All the Ravioli Fans Out There

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Pasta ripiena (stuffed pasta), once an aristocratic dish, is still made by hand all over Italy. You could call them ravioli—the very first examples of them dating back to the thirteenth century were. But regionally, these plump parcels of pasta encasing vegetables, meat, fish or cheese, go by many different terms, even if the concept—two sheets of paper-thin pasta encasing a filling to be boiled and served in sauce—is the same.