Ravioli

After spaghetti, ravioli is probably one of the most successful of pastas worldwide. You can find genuine ravioli in almost every respectable restaurant and with every filling you could desire. Raviolini, one of the smallest of the square stuffed pastas, is usually eaten in brodo and ravioloni, the largest, is traditionally dressed with melted butter, sage and Parmesan cheese. These little pasta parcels are called ravioli in most regions, with the exception of Piedmont where they are called agnolotti.