Ravioli (perhaps a diminutive of Italian dialectal rava, or turnip) is a type of pasta composed of a filling sealed between two layers of thin pasta dough. The filling is commonly meat-based (beef stew is commomn in this region). Ravioli can be rectangular or circular in shape.

Gnocchi is the Italian name for a variety of dumpling. They may be made from potato, semolina, ordinary wheat flour, bread crumbs, or other ingredients. Outside Italy, the most popular form is based on potatoes.

The word gnocco is slang for ‘lump’. In Roman times, gnocchi were made from a semolina porridge-like dough mixed with eggs, and are still found in similar forms today, particularly in Sardinia. One variety, gnocchi di pane, popular in the Friuli and Trentino-Alto Adige/Südtirol regions, is made from bread crumbs.

Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. The full name of the dish is ratatouille niçoise.
Tomatoes, red peppers, aubergines, courgettes, onions and garlic cooked separately then fried together.

Soupe au pistou, Pistou sauce, or just pistou, is a cold sauce made from cloves of garlic, fresh basil, and olive oil. Some more modern versions of the recipe include grated parmesan, pecorino or similar hard cheeses. Traditionally, the ingredients are crushed and mixed together in a mortar with a pestle, (pistou means pounded in the Provençal language).