Ravioli, raviolini, ravioloni

Different size parcels, either square or round, with different stuffings, made all over Italy, but especially in the North. There are many variations, from the usual meat stuffing (click here), to all sorts of vegetable stuffings (spinach and ricotta, aubergine and mozzarella), fish and seafood. The ravioli of Puglia, usually round, are stuffed with a purée of chickpeas seasoned with sugar and a touch of grated chocolate and then dressed with olive oil and, when in season, raw local mushrooms. Ravioloni. a modern shape, are very large ravioli, sometimes 15cm/6 inches square, which are served singly, either in stock or on a vegetable purée.