The term comes originally from Sicily. It is mentioned in a document for the first time in 1247 and dates back to the acts of beatification of Blessed William the hermit from Scicli. Sicilian vocabularies still refer to the ancient term “raviu – larù” which doesn’t indicate the ravioli seller or producer, but the utensil itself more specifically the “fluted wheel” to easily cut dough and pasta (<<tool used for shaping ravioli>>). The same document mentions also ravioli stuffed with ricotta cheese and, as a result, here it is the origin of this recipe.
Ravioli can be stuffed not only with ricotta cheese but in various way. The most typical of the island cooking are ricotta cheese and cheese with salami, sausage or ham.
