Ravioli – small packets of dough containing savoury fillings – have been known in China under the name 'jiaozi' for some 2000 years. However, it was not until the 11^th century that they spread to Europe. They first appeared in Italy, where a number of pasta dishes had already come from Asia or were introduced by Arabs via Sicily. Flattened into raviolis, they rapidly became a regional speciality, first in Northern Italy, then in neighbouring regions in France, such as the Côte d’Azur, and in the Departments of Drôme and Isère. Ravioli dough – a pasta dough of durum wheat flour, water and eggs – is often made from a classic recipe, while the filling varies according to the region. Utensils such as the ravioli rolling pin, ravioli moulds or pastry wheels simplify the art of making them. The ravioli rolling pin with its square indentations particularly facilitates their rapid production: the filling is placed between two layers of dough and the pin is rolled over them.