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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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“It is an evil world. The fires of hatred and violence burn fiercely. Evil is powerful, the devil covers a darkened earth with his black wings. And soon the end of the world is expected. But mankind does not repent, the church struggles, and the preachers and poets warn and lament in vain.”
—Johan Huizinga (1872–1945)