Ravioli
Ravioli (verbum Italianum in Latinitatem culinariam translatum) sunt pasta variis cibis comminutis farta, atque in Italia saepius caseo Parmensi seu recocto.

Notae

Bibliographia 
 Fontes antiquiores
 1287 : Salimbene de Adam, Cronica 786, sub die 11 Augusti 1284 (ed. Ferdinando Bernini [Baro: Laterza, 1942] p. 264) ("in festo Sancte Clare, comedi primo raviolos sine crusta de pasta")
 1353 : Iohannes Boccacius, Decameron 8.3

 Praecepta culinaria
 ante 1300 : Coment l'en deit fere viande e claree no. 8 (Constance B. Hieatt, R. Jones, "Two Anglo-Norman culinary collections" in Speculum vol. 61 (1986) pp. 859-882 JSTOR) ("Ravieles")
 saec. XIV : 
 1300/1309 : 
 1377/1400 : Forme of cury no. 94 (Constance B. Hieatt, Sharon Butler, edd., Curye on Inglysch [Londinii: Oxford University Press, 1985] pp. 93-145) ("ravioles")

 Eruditio
 Brigid Allen, "How green were their ravioli?" in Petits Propos Culinaires no. 75 (2004) pp. 27-35
 

Pasta farta
Ars coquinaria Italica