Steamed, with meat, with fish or in many other ways, the ravioli are a type of pasta not randomly distributed and enjoyed throughout the Italian territory and, if there are uncertainties about their origins, what is sure is that this is a type of pasta very flavorful, and along with other condiments such as sauce, pesto sauce, fish sauce and other condiments, is an irresistible first dish, ideal for lunch or dinner refined or simply to delight your palate. Sometimes, the ravioli in broth may be another type of dish always compelling and unique flavor. Stuffed with borage, endive, beef and pork, pasta with sausage, eggs, Parmesan cheese, milk and marjoram ravioli acquire through which a fragrant aroma characteristic of this type can sometimes be very delicious pasta served undressed with little water cooking to which is added to red wine, a typical variant of Gavi. Among the variants is certainly the ranks of Capri: The ravioli of Capri, which among others are one of the few original dishes of the famous and popular island in the Gulf of Naples, are made without the use of eggs for the pasta, but only flour, boiling water (a particular key) and a fair amount of oil, while the filling is prepared fresh and dry caciotta (a cow's milk cheese typical of Capri), eggs, lots of fresh marjoram, a pinch of pepper and a certain amount of parmesan reggiano. As the dishes more or less famous, but the ravioli and ravioli caprese ingredients can vary, both in quality and quantity, but the dumplings are traditionally served with a tomato sauce rather light, not to allow the flavor of the sauce result predominantly from the delicacy of stuffed pasta. Sometimes, in the variant caprese, ravioli served with meat sauce of Naples, constituting a very delicious dish for those who love the pleasures of good food.