DATE

The ravioli originated in the Italian Middle Ages, the 6th-8th century, according to The Lost Ravioli Recipes of Hoboken but during this time, the dough was fried. (Schenone, Laura 2008, 172) Some sources surfaced saying the ravioli wrapping was made from pig belly and liver in the 13th century, so, while the pockets were still called ravioli, I do not know if they still fall under our understanding of the category. (Schenone, Laura 2008, 172)  In 1610, there was documentation by a personal chef to the popes of “ravioli-type dishes” by the name of tortellini and these were the most like the ravioli we are familiar with today.  (Schenone, Laura 2008, 172) So, while there is documentation of the terminology being used to describe a dish all the way back to the 6th to 8th centuries, I would say the true ravioli emerged in 1610 as they were made from dough with a cheese or meat filling and boiled in water (and various extras).