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X Italian Pasta Dishes
Gnocchi di Semolina (with milk, eggs and flour)
Originated from: Italy
Occasion: Any time
Contributed by: Courtesy of www.archive.org

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Gnocchi alla Romana
Gnocchi alla Romana (with flour, milk and Gruyere)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross (JM Dent & Co., 1900)

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Semolina Gnocchi alla Romana (with milk, eggs and butter)
Originated from: Rome, Lazio
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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fusilli
Fusilli con Suc and/or Fusilli al ragu
Originated from: Casacalenda, Molise, Italy
Occasion: Madonna and San Antonio Feast Days
Contributed by: Mary Melfi (her mother's recipe)

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Fusilli al ragu di angello
Fusilli al ragu di angello (Fussilli with lamb sauce)
Originated from: Casacalenda, Molise, Italy
Occasion: Easter Sunday
Contributed by: Mary Melfi (her mother's recipe)

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pasta with tripe
Pasta with Tripe
Originated from: Casacalenda, Molise
Occasion: Any time
Contributed by: Mary Melfi (her mother's recipe)

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Ravioli or Tortellini (Fresh dough for Ravioli, and Ravioli fillings)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Chicken Ravioli/Ravioli di Pollo (Fresh pasta dough stuffed with chicken, veal, spinach, breadcrumbs, egg and Parmesan)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ravioli (Fresh stuffed pasta dough, using cooked meat, Parmesan, egg and parsley)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ravioli alla Genovese (filling made with spinach, onion, eggs, Ricotta and sausage meat)
Originated from: Genoa, Liguria, Italy
Occasion: Any time & special times
Contributed by: Taken from "Specialita Culinarie Italiane" (Boston, 1937)

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