Ravioles are different from ravioli, in fact they have a clindrical shape and are not filled pasta. Their name comes from the making process which requires to roll the pasta (in Piedomontese language “raviulé”). Ravioles are a typical product of the mountaing boroughs and so they are made with cheeses and potatoes. The dough is made with eggs, stuffed potatoes and cheeses such as the Tumin del Mel. They are traditionally served with cheese sauce or with melted butter, sage and/or cream and a pinch of pepper.
Area of production
Ravioles are traditionally produced in the mountain areas, in particular in Valle Maira and Valle Varaita.