From The Food Encyclopedia by Jacques Rolland and Carol Sherman
An Italian dish of small squares or rounds of pasta dough stuffed with cheese, meat or vegetables. Rabiole is the name in the Genovese dialect, where the dish originated, meaning "bits and pieces" or "odds and ends", referring to how they were originally filled. The city of Cremona also claims to have created ravioli, which may have derived from the Latin ravoglere, meaning "to wrap." See also pasta.
