NATIONAL RAVIOLI DAY!!!

I remember as a kid, I LOVED the Chef Boyardee Beef Raviolis.  Even into my 30s I found myself eating them with Saltines.  Now, my favorite is a tossup between Pumpkin & Mushroom Sage.

Here are some things you may not know about them.

  1. The first mentions of Ravioli was in the 14th century Venus.
  2. The word ravioli is from an old Italian word riavvolgere (“to wrap”)
  3. Canned ravioli was pioneered by Chef Boyardee in the 1930’s
  4. “Fresh” packed ravioli lasts up for several week while fresh made lasts for just a few days.
  5.  Italian tradition  is to serve vegetarian ravioli, particularly on Fridays. Meats is served as a side or later in the meal.
  6. Ravioli appears in In India, a popular dish called Gujiya is similar to ravioli, however it is prepared sweet, with a filing of dry fruits, sugar and a mixture of sweet spices, then deep fried in vegetable oil.
  7. Ravioli nudi, or “naked ravioli”, refers to simply the filling without the pasta shell.
  8. Jewish cuisine has a similar dish called Kreplach, a pocket of meat or other filling covered by egg pasta.

Published by Culinary Chick

My name is Anna Hattauer and I love to cook. I am a personal chef living in Maryland. I grew up in California, joined the United States Army right after high school, got married, raised three children while going to college and working full time. As a young military wife and mother, we didn't have the money to go out to eat on a regular basis and had to make each pay check stretch. I learned how to prepare meals that were delicious, while staying within budget. While working full-time in the corporate world with the usual 2-3 hour I-270 commute, coupled with school & sports events, scouts and taking care of three children, it was tough to find the time or the energy to come home and prepare healthy meals for my family. Being a military family, we have traveled to many places around the world. I love trying new foods, the challenge of cooking new recipes and having friends over for dinner as well as cooking for special events. After cooking for my friends and family for over 25 years, I decided that I wanted to share my love of food and make people happy, so I dropped the corporate chaos and attended a formal culinary school and became a certified personal chef. I am a member of the United States Personal Chef Association and I am licensed, insured and ServSafe certified.

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