Life is funny today is March 20 National Ravioli Day #NationalRavioliDay and David and I had told the boys after running errands all day we was just going to snack this evening. I go online and find out March 20 is National Ravioli Day #NationalRavoilDay which made me wish we had either gone out to dinner or we had a can of Chef Boy A Dee Ravioli which we didn’t have and there is a reason we didn’t have any Ravioli’s because my mother in law blessed us with not only a bowl of Ghoulish but Pork Chops and Homemade Mashed Potatoes. yeah for me dinner is done.
Ravioli can handle just about anything including Triple Cheese, Wild Mushroom. Butternut Squash Raviolo is also one of America’s favorite foods. Ravioli Pasta goes back to the 14th Century which isn’t a surprise. Did you know Ravioli can work for any meal of the day including dessert! You can have ready-made Ravioli ready in about 10 minutes.
NATIONAL RAVIOLI DAY ACTIVITIES
- Today is the day to search the internet for dozens of ideas including easy homemade Ravioli recipes.
- If you’re feeling inspired and have the time make a Ravioli salad.
Facts About RAVIOLI’S
- “The word Ravioli comes from the Italian word “riavvolgere” which means “to wrap.”
- Kreplach, is a popular Ravioli Soup in traditional Jewish homes, which are small Dumplings typically filled with Meat or Chicken.
- You can trace the roots of toasted Ravioli to an Italian neighborhood known as “The Hill.”
WHY PEOPLE LOVE NATIONAL RAVIOLI DAY
Easy Homemade Beef and Ricotta Ravioli
Prep Time:
30 mins Cook Time: 20 mins Total Time: 50 mins Servings: 3 Yield: 15 Ravioli
Ingredients:
½ pound ground Beef ¼ medium Onion, chopped 3 cloves Garlic, minced Salt and ground Black Pepper to taste 1 (15 ounce) container Ricotta Cheese ¼ cup freshly grated Parmesan Cheese 3 tablespoons finely chopped fresh Parsley 1 large Egg 1 tablespoon all-purpose Flour, or as needed 30 Wonton Wrappers 1 large Egg Yolk, beaten
Directions
Combine ground Beef, Onion, Garlic, Salt, and Pepper in a skillet over medium heat. Cook and stir until Beef is browned and crumbly and Onion is translucent, about 10 minutes. Drain off excess fat.
Transfer beef mixture to a large bowl; mix in ricotta cheese, Parmesan cheese, parsley, and egg until thoroughly combined.
Line a baking sheet with parchment paper and lightly dust with flour. Place 15 wonton wrappers onto a lightly floured surface.
Spoon about 1 tablespoon filling into the center of a wrapper. Dip your index finger into beaten egg yolk and smear a light coating of yolk all around the edge of the wrapper. Place an unfilled wrapper on top of the filling and lightly press the two wrappers together. Pick up the ravioli gently in your hand and pinch the edges together tightly, squeezing out any air. Seal and crimp the edges with a fork, then place onto the prepared parchment paper. Repeat to make remaining ravioli.
Bring a large pot of lightly salted water to a boil. Cook ravioli in the boiling water until tender yet firm to the bite, 1 to 3 minutes. Drain and serve.
Thank you,
Glenda, Charlie and David Cates
