Raviola is typically Piedmontese, of Asti in particular, it presents a strain also in Genoa, Ravioli, much rarer, has a small strain in the Alexandrian, one in Lunigiana, especially in Aulla and Villafranca In Lunigiana (MS) and one in Rome, Raviolo has a Piedmontese strain In Turin and Chieri and one in Barge (CN) and in Bagnasco (CN) and another in Novi Ligure (AL), in Genoa and Portovenere (SP), according to some the term ravioli, the famous pasta filled with a triangular shape, would be born from the surname of such a Ravioli of the Alexandrian , but there is already talk of ravioli in the Liber de Ferculis of Giambonino da Cremona, which brings back the recipes of a famous Arab gastronomian who died in 1100, so it could be assumed that it is the surname to be derived from the name of the Raviolo, perhaps because the families They characterised for the use of producing precisely that type of dough, this hypothesis is even less probable than the previous. These surnames should derive instead from Ipocoristici of the medieval name of Germanic origin Ravius of which we have an example in 1600: "... The glaze Fate Huic obversus iniquo, ter sine profectu Ravius nitentia movit bracchia: sed gladium tamen a perdidit ictu... ".
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