Today is a very special day because it’s National Ravioli Day! As an Italian food expert, I can tell you that ravioli is one of the most beloved and classic dishes in Italian cuisine.
Ravioli originated in the region of Liguria in northern Italy, and it’s a dish that has been enjoyed for centuries. Traditionally, ravioli is made with a filling of ricotta cheese, spinach, or meat, and then it’s wrapped in fresh pasta dough. The pasta is then boiled and served with a sauce, such as marinara or alfredo.
One of the great things about ravioli is that it’s a versatile dish that can be made in many different ways. You can use different types of fillings, such as mushrooms, pumpkin, or even seafood, and you can experiment with different sauces and toppings.
If you’re celebrating National Ravioli Day today, why not try making your own ravioli from scratch? Making fresh pasta dough can be a fun and rewarding experience, and it’s a great way to impress your friends and family with your cooking skills. You can also try experimenting with different fillings and sauces to create your own unique ravioli dish.
If you’re not up for making your own ravioli, there are plenty of great Italian restaurants that serve delicious ravioli dishes. Whether you prefer a classic ricotta and spinach filling or something more adventurous, like lobster ravioli, you’re sure to find something to suit your taste.
So, let’s raise a fork to National Ravioli Day and celebrate this delicious Italian dish! Whether you’re making your own ravioli or enjoying a plate at your favorite restaurant, make sure to savor every bite and enjoy the flavors and textures of this classic dish. Listen to The Maria Liberati Show this week for more on this beloved Italian dish….and here is a recipe you can try..as always if you make these please share the photos in the comments section here
Here’s a recipe for spinach and ricotta ravioli:
Ingredients:
Dough
Here is a simple recipe for making dough for ravioli:
Ingredients:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- Water, as needed
Instructions:
- In a large mixing bowl, combine the flour and salt. Make a well in the center of the mixture.
- Crack the eggs into the well and add the olive oil.
- Using a fork, beat the eggs and olive oil, gradually incorporating the flour mixture until a dough forms.
- Knead the dough for about 10 minutes, until it becomes smooth and elastic.
- If the dough is too dry, add water, one tablespoon at a time, until the dough comes together.
- Divide the dough into two equal portions and wrap each portion in plastic wrap.
- Let the dough rest for at least 30 minutes before rolling it out and using it to make ravioli.
Notes:
- You can also use a pasta maker to roll out the dough to the desired thickness.
- This recipe yields enough dough for about 30-40 ravioli, depending on the size of the ravioli.
FIlling
1 cup ricotta cheese
1 cup chopped spinach, fresh or frozen and thawed
1/4 cup grated Parmigiano-Reggiano cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg
Flour for dusting
Directions:
- In a mixing bowl, combine the ricotta cheese, chopped spinach, grated parmesan cheese, salt, and black pepper. Mix well.
- Crack the egg into the bowl and mix until fully combined.
- Roll out the ravioli dough into thin sheets using a pasta roller or rolling pin.
- Spoon small amounts of the filling onto one sheet of the ravioli dough, leaving enough space between each filling.
- Brush the edges of the dough with water to help the ravioli seal.
- Place a second sheet of ravioli dough over the top of the first sheet with the filling.
- Press down gently around the filling to remove any air pockets and seal the edges.
- Cut the ravioli into individual pieces using a sharp knife or a pastry wheel.
- Repeat until all the filling and dough is used up.
- Bring a large pot of salted water to a boil.
- Cook the ravioli in the boiling water for about 3-4 minutes or until they float to the top.
- Serve hot with your favorite sauce, such as a tomato sauce or a simple butter and sage sauce
**Sunday May 7th from 1-4 PM join me for an Italian themed wine pairing dinner at Ridgewood Winery in Bechtelsville PA. Registration is limited but you can register here on eventbrite.com
For more great recipes get your copy of the Gourmand World Award Winning book The Basic Art of Italian Cooking Holidays and Special Occasions- second edition
