Ravioli with meat sauce from the Bocca Moà restaurant.
From the photo series of ravioli with meat sauce, a typical dish from the hinterland of the Riviera di Levante, these were eaten last Sunday at the Bocca Moà restaurant (but it is also a farmhouse) (review on Tripdavisor) which is located on the road to Lake Giacopiane, I believe the municipality of Borzonasca.
Good but not the best.

Go see my article with my personal ranking of the restaurants where I ate the best ravioli al ragù in the Province of Genoa di Levante.

Have you ever eaten ravioli here? Add a comment or go to the bottom of the site to read what other visitors have written.

Here is where the farmhouse is located:

The raviolo is also changeable in name, changing into agnolotto or agnellotto (small in shape) in Piedmont and Pavia, anolino in Piacenza and Parma, marubino in Cremona and the north-eastern Piacenza plain, tortello in Emilia and Lombardy, pansoti or pansotti in Liguria, tordello or turdelo in north-western Tuscany and the far eastern Liguria, tortello in almost all of Tuscany, from Pistoia to Arezzo, from Pisa to Maremma, cappellaccio in Ferrara, ravaioli or agnolotti in the Marche, while in Irpinia they are called ravaiuoli and are made of white pasta. In some areas of the south they are called “maccaruni chini”. In the lower Cilento they are called “cauzuni” and are the size of a hand, are made of white pasta (without egg) and filled with ricotta and parsley.
Continue and learn more on Wikipedia

Ravioli with ragù from Bocca Moà restaurant – Les raviolis au ragù du restaurant Bocca Moà – Los ravioles con ragú del restaurante Bocca Moà – O ravioli com ragù do restaurante Bocca Moà – Die Ravioli mit Ragù vom Restaurant Bocca Moà – Món ravioli với ragù của nhà hàng Bocca Moà