Old-school Boston-area Chinese restaurants sometimes refer to dumplings as "Peking Ravioli", and Google says that some places do have "Beijing Ravioli" on the menu now.

As for the olive oil on bread thing, I found an article from the Philly Inquirer, January 1990, about several local restaurants that had switched to serving olive oil on bread. Only one of the three restaurants featured in the article was Italian. It is mainly presented as a low-cholesterol thing. One place, which specialized in "spa cuisine", had banished butter entirely for several months but relented in the face of furious customers; butter was now available by special request. The Italian place mentioned in the article was infusing their olive oil with chili peppers. My guess is that a lot of restaurants "invented" this independently around the same time.