Ravioles, a cherished part of Uruguayan cuisine, are delicate pasta pillows typically filled with a savory mixture of ricotta cheese, spinach, and Parmesan, reflecting the strong Italian influence on the country's food culture.

In Uruguay, ravioles have become deeply woven into family traditions, particularly as a Sunday lunch staple. This custom dates back to the late 19th and early 20th centuries when Italian immigrants brought their pasta-making expertise to Uruguay's shores, adapting their recipes to local tastes and ingredients.

Creating authentic Uruguayan ravioles is a labor of love that begins with making fresh pasta dough from flour, eggs, and a pinch of salt. The dough is rolled into thin sheets, then filled with a classic mixture of ricotta, spinach, and Parmesan cheese, delicately seasoned with nutmeg and black pepper. The filled pasta is carefully sealed and cut into squares, creating the distinctive ravioli shape.

While the traditional ricotta and spinach filling remains the most popular, many Uruguayan families have developed their own variations. Some incorporate different cheeses, add herbs like basil or oregano, or experiment with fillings such as butternut squash, meat, or even seafood. The sauce can also vary, though a simple tomato sauce or the classic tuco (Uruguayan meat sauce) are the most common choices.

In Uruguay, ravioles are more than just a meal - they're a social occasion. Families gather around the Sunday table to enjoy these handmade pasta treasures, often accompanied by freshly grated Parmesan cheese and a glass of Tannat wine. Some families maintain the tradition of placing coins under their plates while eating ravioles on the 29th of each month, a custom believed to bring prosperity.

From a nutritional standpoint, ravioles can be part of a balanced diet when enjoyed in moderation. The spinach filling provides iron and vitamins, while the cheese offers protein and calcium. However, those watching their calorie intake might want to be mindful of portion sizes and sauce choices. For individuals with gluten sensitivities, while traditional ravioles are made with wheat flour, gluten-free variations using alternative flours are becoming more available in Uruguay.