Spaghetti, lasagna, ravioli, and cannelloni are typical foods of Italy. All four are pasta dishes or pasta types strongly associated with Italian cuisine, although each has its own regional history and preparation.
Spaghetti consists of long, thin strands, while lasagna uses broad sheets layered with fillings and sauce. Ravioli are small parcels of filled pasta, commonly served with sauce or in broth. Cannelloni are tubular pasta generally filled with ingredients such as ricotta and spinach or minced meat, then baked with sauce.
Italian cuisine is highly regional rather than completely uniform. Bologna and Emilia-Romagna are especially associated with fresh filled pasta and lasagna, while Naples is famous for many pasta-and-tomato traditions. Recipes differ substantially between northern, central, and southern Italy.
A common mix-up is treating pasta as a single dish or assuming every familiar “Italian” recipe originated in Italy exactly as served abroad. Pasta traditions developed over centuries, and Italian-American cooking has created popular adaptations, but the named foods in the question point clearly to Italy.