ravioli

[ rav-ee-oh-lee, rah-vee-; Italian rah-vyaw-lee ]

/ ˌræv iˈoʊ li, ˌrɑ vi-; Italian rɑˈvyɔ li /

small cases of pasta, often square, stuffed with a filling, usually of meat or cheese, and often served with a tomato sauce.

Origin of ravioli

1835–45; < Italian, plural of dial. raviolo little turnip, diminutive of rava < Latin rāpa; see rape²

See zucchini.

ravigote, ravin, ravine, ravined, raving, ravioli, ravish, ravishing, ravishment, raw, raw bar

Enclose in little squares of the home made paste described above, and cook and serve as in the preceding recipe for Ravioli.

Practical Italian Recipes for American Kitchens |Julia Lovejoy Cuniberti
Mix well together and add to the paste as for other ravioli.

Allied Cookery |Grace Glergue Harrison and Gertrude Clergue
Have some rich stock boiling in a stewpan; poach the ravioli five minutes.

Choice Cookery |Catherine Owen
The very melodies of Verdi and Rossini are inextricably twined in our minds around memories of ravioli and zabaglione.

The Merry-Go-Round |Carl Van Vechten

They had ravioli a la Tuscany, and after that some very rare fruit cake that had come only the week before from sunny Italy.

The Arrow of Fire |Roy J. Snell

ravioli

/ (ˌrævɪˈəʊlɪ) /

small squares of pasta containing a savoury mixture of meat, cheese, etc

C19: from Italian dialect, literally: little turnips, from Italian rava turnip, from Latin rāpa