Did you know today is National Ravioli Day?A day we celebrate a pasta that is fun and versatile. This can be either homemade or you can grab a can of Chef Boyardee Beef Ravoli or any of the other flavors they make.
Observed on March 20th each year, pasta lovers dive in on this food holiday. I wish I had purchased frozen Ravioli when we purchased groceries. I didn’t and Charlie ate all the cans I had.
I found the recipe below, if I can get David to go to the grocery store and pick up the ingredients I will make Easy Homemade Beef and Ricotta Ravioli,
Just don’t hold your breath on David going to the store because he is camped out on the couch watching a movie with Charlie. Father some time you say.. I know but I’m hungry.
For those of you who aren’t familiar with Ravioli they’re a traditional type of Italian filled pasta, made up of a filling sealed between two layers of thin egg pasta dough.
Imagine a small meatball tucked, snug inside two cozy layers of delicious pasta dough. That’s basically what ravioli is. A variety of fillings from cheesy to meaty take up that cozy spot in the dough.
The ravioli are usually served in either a broth or with a pasta sauce. I prefer using Hamburger Meat and a Tomato or Spaghetti based sauce with my Ravioli.
Ravioli can serve as the main course, you can make a side dish or even an appetizer. Many popular recipes bake or deep fry the ravioli. I liked to serve Green Beans, A Salad or Garlic Bread with ours.
With chocolate added to the pasta or cream cheese stuffing and a caramel sauce, the dish quickly becomes a dessert! Would you like this because I don’t think I would.
Ravioli can be homemade or purchased fresh or frozen in your local grocery store. I like to get the Frozen Pasta which Charlie can make dinner with without a parents help.
In the United States, Chef Boyardee popularized the canned Ravioli. Which is filled with either Beef or processed Cheese and served in a Tomato, Tomato-meat or Tomato-cheese sauce. MMM Good..
Easy Homemade Beef and Ricotta Ravioli
- 1/2 pound Ground Beef
- 1/4 onion, chopped
- 3 cloves garlic, minced
- salt and ground black pepper to taste
- 1 (15 ounce) container Ricotta Cheese 1/4 cup freshly grated Parmesan Cheese 3 tablespoons finely chopped fresh Parsley 1 egg 30 Wonton wrappers 1 egg yolk, beaten
- Place the ground beef, onion, and garlic into a skillet over medium heat, and sprinkle with salt and black pepper. Cook the beef until browned, about 10 minutes, breaking it up into crumbles as it cooks. Drain off excess fat.
- Mix the ricotta cheese, Parmesan cheese, parsley, egg, and ground beef mixture in a bowl until thoroughly combined. Line a baking sheet with parchment paper lightly dusted with flour.
- To make the ravioli, lay out 15 wonton wrappers on a lightly floured work surface. Spoon about 1 tablespoon of filling into the center of each wonton wrapper. Dip your index finger into the beaten egg yolk, and smear a light coating of yolk all around the edge of the wonton wrapper. Place an unfilled wrapper on top of the filling, and press the two wrappers lightly together. Pick up the ravioli gently in your hand, and pinch the edges together tightly, squeezing out all the air. Seal and crimp the edges with a fork. Place the filled ravioli onto the parchment paper. Use immediately or freeze.
