I wanted to let you know March 2oth is National Ravioli Day #NationalRavioliDay. I hate to admit it but it’s been a while since I’ve had Ravioli. Have you had Ravioli lately? You an make Homemade Ravioli or you can purchase Chef Boyardee Raviolo or even Frozen Ravioli.
The sky’s the limit today as long as you have Ravioli which could be Triple cheese. Wild mushroom. or Butternut Squash. Did you know Ravioli can handle just about anything? Ravioli is also one of America’s favorite foods.
That’s why we’re proud to have you along for our annual National Ravioli Day celebration on March 20th. As you’ll see, this particular Pasta goes back to the 14th Century. No surprise there. Did you know Ravioli can work for any meal of the day? Including dessert! The best part? You can have ready-made Ravioli ready in about 10 minutes.
National Ravioli Day Activities
- Search the internet for dozens of ideas including easy homemade Ravioli recipes.
- If you’re feeling inspired (and have the time), consider mixing up a Ravioli salad.
Reasons Ravioli’s So Versatile
- The word Ravioli comes from the Italian word “riavvolgere” which means “to wrap.”
- Kreplach, popular in traditional Jewish homes, are small Dumplings typically filled with Meat or Chicken. Ravioli is folded into triangles and often served in Soup especially during the holiday of Purim.
- You can trace the roots of Toasted Ravioli (breaded and deep fried) to an Italian neighborhood known as “The Hill.”
- Naked Ravioli is actually a bowl of Ravioli filling without the Pasta Shel. If you’re looking for something lighter.
- Our favorite Three Bridges recipe is Butternut Ravioli Beignets — lightly dusted with Powdered Sugar of course.
Recipe for Ravioli
Filling:
2 tablespoons grapeseed oil
2 pounds ground beef (80/20 blend)
1 teaspoon minced fresh oregano
1 teaspoon minced fresh thyme
Kosher salt and freshly ground pepper
1 cup ricotta
Breading:
2 cups panko breadcrumbs
1/2 cup grated Parmesan
2 tablespoons minced fresh parsley
Kosher salt and freshly ground pepper
Dough:
1 cup all-purpose flour, plus more for dusting
1 cup semolina flour
1 teaspoon kosher salt
2 large eggs
1 teaspoon olive oil or vegetable oil
Assembly and Frying:
1 1/2 cups all-purpose flour
2 cups egg wash (equal parts milk and eggs, beaten together)
2 cups egg wash (equal parts milk and eggs, beaten together)
Vegetable oil, for frying
Kosher salt and freshly ground pepper
Serving suggestion: marinara sauce
Directions
I don’t like purchasing special equipment when preparing recipes because you may only use the items once. But you will need a ravioli pin. I would suggest asking your friends and family if they have a ravioli pin before purchasing one. Or ask your friends and family if they make ravioli for their family and would like to share the ravioli pin with you and you can split the cost.
- For the filling: Heat the oil for 1 minute in a saucepan over medium-high heat. Add the ground beef and cook for about 3 minutes, stirring with a spoon to keep the beef from clumping. Then add the oregano, thyme, and salt and pepper to taste and cook for another 3 minutes. Transfer the filling to a colander and drain the excess oil, then transfer it to a bowl and stir in the ricotta. Refrigerate until ready to use.
- For the breading: In a food processor, pulse the panko breadcrumbs to half of their original size; this will allow them to bread the ravioli evenly. Transfer the crumbs to a bowl and mix them well with the Parmesan, parsley and salt and pepper to taste. Set aside.
- For the dough: Slowly sift the all-purpose flour, semolina and 1 teaspoon of the salt into a bowl. In a separate bowl, whisk together the eggs, oil and 1 to 2 tablespoons of water. Form the sifted flour into a mound on a counter and pour half the egg mixture into the center of the mound. Start forming a dough with two fingers while supporting the mound of flour with the other hand, then add the remainder of the egg mixture once the original amount is absorbed. Continue kneading the dough by hand until all the liquid has been absorbed, 5 to 6 minutes, dusting the work surface with flour as needed to prevent the dough from sticking. Once the dough is mixed well, roll it into a ball, wrap with plastic wrap and let rest in the refrigerator for 1 hour.
- To assemble and fry: Split the rested dough into 2 balls and roll out each ball on a floured work surface to the thickness of a dime (or run them through a pasta machine three times on thickness settings of 8, 5 and finally 2). Score one of the sheets of rolled dough with a ravioli pin and fill each scored pocket with 1 teaspoon of the filling. Brush the edges of the dough with egg wash, lay the second sheet of rolled pasta on top and then press and seal the individual ravioli with your fingers, ensuring that no air is trapped inside. Cut and portion out the individual pieces.
- In a large heavy-bottomed saucepan, heat the vegetable oil to 350 degrees F. Dredge the ravioli in the flour, followed by the egg wash, and finally the breading. Working in batches, fry the ravioli for 3 minutes, flipping them once during the process. Drain on paper towels, then serve with marinara sauce.
Thank you,
Glenda, Charlie and David Cates
