Ricotta dumplings are... Ravioli?

More like gnocchi.

I thought gnocchi have to be made of potato?

Today we learned gnocchi (/ ˈ n ʲ ɒ k i / n(y)ok-ee, also US / ˈ n j oʊ k i /, nyoh-kee; Italian: [ˈɲɔkki], singular gnocco) are various thick, soft dough dumplings that may be made from semolina,[1] ordinary wheat flour,[2] egg,[3] cheese,[4] potato,[5] breadcrumbs,[6] or similar ingredients.[7] [8] [9]

Like many Italian dishes, there is considerable variation in recipes and names across different regions. For example, the Tuscan malfatti (literally "poorly made") are a sort of flour, ricotta, and spinach gnocchi;[10] the Pugliese cavatielli are flour-based, gnudi have much less flour,[11] and so on.[12]

LOL that the "poorly made" gnocchi have ricotti in them.

So the difference between gnocchi and ravioli is consistency?

Gnocchi are worked a lot less than ravioli. In terms of refinement, gnocchi are like biscuits and ravioli are like croissant.

Ah! All are variations on carb-food. 

I always wondered why there are so many kinds of pasta. I guess it's to keep things interesting. 

http://m.pandawhale.com/post/33510/the-geometry-of-pasta-2-pasta-shapes

Mmm... Dumplings...

http://imgur.com/V51HCDi