[1] In Venice, the mid-14th-century manuscript Libro per cuoco offers ravioli of green herbs blanched and minced, mixed with beaten egg and fresh cheese, simmered in broth and seasoned with "sweet and strong spices".

Canned ravioli were pioneered by the Italian Army in the First World War and were popularized by Heinz and Buitoni in the UK and Europe, and Chef Boyardee in the United States.

Canned ravioli may be filled with beef, processed cheese, chicken, or Italian sausage and served in a tomato, tomato-meat, or tomato-cheese sauce.

[10] Miniaturized cheese-filled ravioli, locally called raviole du Dauphiné, are a specialty of the Drôme department in the Rhône-Alpes region, particularly the commune of Romans-sur-Isère, and are frequently served au gratin.

Ashkenazi Jewish cuisine features kreplach, which are pockets of meat or other fillings encased in egg-pasta dough and simmered in chicken soup.

This dish originated in Jewish communities in Spain and Italy, with migrating Jews bringing it to Syria and then Israel, where it became a Shavuot staple.

[12] A similar Middle Eastern dish called shishbarak contains pasta filled with minced beef meat and cooked in hot yogurt.