Gattafin is a traditional dish originating from Levanto in the region of Liguria. These fried ravioli are usually made with a combination of flour, olive oil, salt, white wine, and water. They're most commonly stuffed with a mixture of chard or mixed herbs, onions, marjoram, eggs, Parmigiano-Reggiano and Pecorino Sardo cheese, olive oil, salt, pepper, and nutmeg.

A thin sheet of dough is rolled out and disks (or sometimes squares) are then cut out from the dough. The center of each disk is topped with a spoonful of the filling mixture. They're folded in half and the edges are pressed before the gattafin is fried in hot oil.

Once drained, the fried ravioli are served piping hot. The term gattafin is derived from gattafura, a 14th-century word for ravioli and cake.