Ravioli vs. Pierogi

Raviolinoun

Small square parcels of pasta filled with meat, cheese, spinach etc.

Raviolinoun

A dish made with ravioli.

Raviolinoun

small circular or square cases of dough with savory fillings

Raviolinoun

small pasta envelopes containing minced meat, fish, cheese, or vegetables, usually served with a sauce.

Ravioli

Ravioli (Italian pronunciation: [raviˈɔli]; singular: raviolo, pronounced [raviˈɔlo]) are a type of pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine.

Pieroginoun

(North America) A square- or crescent-shaped dumpling of unleavened dough, stuffed with sauerkraut, cheese, mashed potatoes, cabbage, onion, meat, or any combination of these, or with a fruit filling.

Pierogi

Pierogi ( pih-ROH-ghee) are filled dumplings made by wrapping unleavened dough around a savoury or sweet filling and cooking in boiling water. They are often then pan-fried before serving.