A Pop-Tarts ravioli. This is an issue of what I like to call trans linguistic pollination. French word tart comes from old Latin and literally translates to pie in English which then becomes the cheeky unmarket name of an American convenience food, which in the framing of this debate now gets an anachronistically compared to £600 of the Italian dish, but if we’re doing the deep etymological demo let’s do it. Ravioli comes from the old Italian word riavvolgere which literally means to wrap and although the origin of tart is unknown, we see similar patterns in the Spanish word empanada coming from the word empanar meaning to rap in pastry. So if ravioli means that which is wrapped, then a Pop-Tart which is you know typically identical to an empanada could in the most literal way be considered a ravioli. However, when you break down the real practical implications of cookery we’re looking at two distinct products. Ravioli is made with an unleavened dough that typically boiled, and a Pop-Tart is obviously a chemically leaven baked pastry dough heavily fortified with fat. Etymological shenanigans and linguistic trickery aside this argument comes down to one question. Can you fill and boil eleven fatty dough and still reasonably consider that to be Italian canon of pasta and the answer is, bourbon flavors say one you pop the fun don’t stop.