Making Ravioli, Agnolotti, and Anolini

According to many Italian food historians, there was once a clear distinction between agnolotti and ravioli. The former were filled with meat and the latter with fish, cheese, or vegetables. Agnolotti were made in the wealthy, meat-eating regions of the north while ravioli were eaten in the less affluent central and coastal parts of Italy. This sort of dish was almost nonexistent in the poorer south. These distinctions have blurred somewhat since World War II as improved communications and finances have made Italy slightly less regional.