Where to eat the best Ravioli in Italy?

For Ravioli in Italy, Pasta d’Autore leads with 1 review and an average score of 6.0/10. Close behind: L'Antica Bottega Bologna (4.3/10). Across Italy, critics have reviewed Ravioli 2 times, averaging 5.1/10. The latest review was posted on 25 April 2025.

The word ravioli denotes various kinds of pasta made by placing a filling between two thin layers of dough. The pasta used is typically wheat flour and egg based, and it acts as an enclosure while also binding with the sauce or broth the ravioli is cooked or served in. Ravioli are usually served boiled with a sauce as a first course, or boiled and served in broth as a traditional winter dish. Ravioli fillings include diverse varieties of meat, cheese, and vegetables, and they vary from region to region. There are also sweet ravioli, which are usually deep-fried. Although no one is certain when the first ravioli were made exactly, the earliest written recipe for ravioli appears in a 14th-century document written by Francesco di Marco, a Tuscan merchant. Today, modern regional varieties are distinguished by their fillings, by the ingredients used in the dough (such as olive oil in southern Italy), and by their shape, which can be square, round, rectangular, or half-moon with straight or serrated edges.