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"Fresh" packed ravioli has in Europe, the UK and USA several weeks of shelf life. Tinned ravioli was pioneered by the Italian Army in the First World War and was popularised by Heinz and Buitoni in the UK and Europe, and Chef Boyardee in the USA. This type of ravioli is filled with either beef or processed cheese and served in a tomato, tomato-meat, or tomato-cheese sauce. Canned ravioli has more in common with other canned pastas than with traditional ravioli dishes. Toasted ravioli, ravioli that have been breaded and deep fried, is an American dish which was first developed in St. Louis, Missouri, and is a popular appetizer or snack food.
Ravioli are commonly encountered in the cooking of Nice, the broader Côte d'Azur, and the surrounding regions in the south of France. The contents of these vary enormously, but most idiosyncratic to the region is the use of leftover daube meat. Miniaturized ravioli, called "ravioles" locally, are a speciality of the Drôme department in the Rhône-Alpes region, particularly the commune of Romans-sur-Isère; these are frequently served au gratin.
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