Ravioli Day 2019 is on Wednesday, March 20, 2019: What are the best ravioli fillings?


Wednesday, March 20, 2019 is Ravioli Day 2019. National ravioli day – Eatocracy - CNN.com Blogs National ravioli day

Ravioli Day

Oh, la, la, get the eggs and flour ready as well as your favourite Italian music on – because it’s Ravioli Day!Ravioli is any kind of filled pasta that’s been sealed up. So, whether you've got a penchant for tortellini, the standard ravioli, or even the not-so-common agnolotti, they all are kinds of ravioli and should be celebrated! It might appear formidable to even think about making ravioli on your own and even, you will find many good ready-made versions available if you're tight on time or missing in confidence. However, you do not even require a pasta maker to create a nice raviolo (a sizable, single filled pasta shape) for the dinner. Simply unveil part of your pasta dough very carefully in your work surface, fill having a filling of your liking, seal having a top layer of pasta, after which boil for just two-3 minutes. Serve having a tomato or cream-based sauce for any lovely, memorable meal about this day where we salute the ravioli!

Amazon Gold Box

What are the best ravioli fillings?

This is one of my favorites!

Wild Mushroom Ravioli Filling Recipe

makes enough filling for 3 to 4 pounds of ravioli dough

Note: I use dried mushrooms, but you could use any fresh, or a combination of fresh and dried, mushrooms that you like. If you’re using fresh mushrooms, you will need a total of 4 1/2 cups sliced mushrooms.

1/2 ounce dried porcini mushrooms

1/2 ounce dried chanterelle mushrooms

1/2 ounce dried lobster mushrooms

1 container (454 g) ricotta cheese

1/2 cup grated parmesan cheese (I use a Microplane coarse grater)

100 g soft unripened goat cheese (optional)

3 garlic cloves, finely minced

3 tbsp unsalted butter (use 1/4 stick butter if using fresh mushrooms)

1 tbsp olive oil

1/4 cup chicken broth

1 tsp red wine vinegar

1 1/2 tbsp dried parsley flakes (optional)

sea salt

ground black pepper

If you are using dried mushrooms, rehydrate them in hot water for at least 30 minutes. Reserve the soaking liquid for alternative uses, ie. soup, stock or sauce. Cut the mushrooms with a tougher texture into smaller pieces. Over medium heat, melt the butter with the olive oil in a saute pan. Add the garlic. Once the garlic is aromatic (this takes a few seconds, do not allow the garlic to burn), add the mushrooms and a pinch of salt and pepper. Cook until softened, stirring occasionally, about 3 to 5 minutes (this will take longer if you’re using fresh mushrooms). Then add the chicken broth and cook until most of the liquid has evaporated. Stir in the red wine vinegar and remove from heat. Once cooled, put the mushroom mixture in a food processor and pulse until the mushrooms are in small pieces. In a large bowl, mix together the ricotta, parmesan, goat cheese, and mushroom mixture until smooth and well-blended. Mix in salt and pepper to taste, and the dried parsley if using. If you are using a ravioli rolling pin, you do not need to pre-chill the filling. If you are using a fluted pastry wheel or a ravioli stamp, first chill the filling through in the refrigerator. This can be made a day or two in advance. Store in the refrigerator.

Lobster Ravioli with Crabmeat Cream Sauce

Lobster Ravioli:

2 ounces unsalted butter

1 clove garlic, chopped

1 tablespoon chopped shallots

16 ounces cooked lobster meat

4 ounces cooked snow crabmeat

2 ounces Cognac

2 ounces ricotta



1 tablespoon chopped chives

Pasta dough, recipe follows

Egg white, slightly beaten

Crabmeat Cream Sauce:

2 ounces unsalted butter

1 tablespoon chopped shallots

4 ounces whole chunk Maryland crabmeat

2 ounces Cognac

5 ounces tomato sauce

10 ounces heavy cream



For the Lobster Ravioli: In a large saute pan, add the butter and melt. Add the garlic and shallots and saute until golden brown. Add lobster, crab, and chives and saute 2 to 3 minutes. Add Cognac and reduce for 2 minutes. Remove from heat and cool for 30 minutes, until room temperature. Chop lobster mixture into small chunks. In a large bowl, combine lobster mixture and ricotta and mix well. Season with salt and pepper.

Lay out the first piece of pasta dough on the table and place 1/4-ounce mounds of stuffing 2 inches apart. Using a pastry brush, brush egg white around each bit of stuffing, making the dough damp not wet. Take the second piece and cover the bottom piece with the stuffing. Press around each ravioli being careful not to squeeze the stuffing out. Using a round ravioli cutter, cut each ravioli round and put on a sheet pan sprinkled with semolina. Gently place ravioli in boiling water and cook for 8 to 10 minutes, or until al dente.

For the sauce: Using a 12-inch saute pan at medium heat, add butter, shallots, and saute until shallots are translucent. Add the crabmeat and saute for about 2 to 3 minutes. Remove the saute pan from the burner and add Cognac then place pan back on the heat to cook off the alcohol. (Please beware: the Cognac will create a large flame.) Once the flame stops, add the tomato sauce and cream with salt and cook until it reduces half way and becomes creamy. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving. Garnish with chives.

I wanna make home made ravioli?

I wanna make home made ravioli?

Here are a couple recipe's and video's to show you how:



2 lbs lean ground beef

1 can diced tomatoes, large size

3 oz dry red wine

grated OLD cheese (amount to your preference)

3 tbsp dehydrated onion

4 green onions, coarsely chopped

1 ½ tsp basil

1 ½ tsp garlic powder (NOT garlic salt!)

Parsley to taste (added at the end of cooking time)

4 eggs

½ cup cold water

3 ½ cups best-for-bread flour


For the pasta:

In a bowl, place the flour and the eggs

Stir with a fork to combine

Add the water

Continue mixing until all is well combined

Knead gently for about 5 minutes, then allow the dough to rest for ten, covered, so it doesn’t dry out

After the resting period, break off fist-sized pieces of the pasta dough

Keeping it well floured, roll the piece between the palms of your hands

Next, place the chunk on the pasta machine (I use a hand-crank, because I find it gives the best control) on setting no. 1

Pass it through.

Turn the control knob to 2nd position, and pass the dough strip through again.

Continue increasing the pressure size until the pasta strip is about 1/8th of an inch thick

Now it’s ready for you to add the filling.


The ravioli prep:

Break the meat ( see under ‘the filling’) into small enough bite-size pieces to fit on the pasta, as illustrated in the pics provided.

Top each bite with grated old cheese.

Don’t overcrowd, or it will not seal and cut properly!

Either fold over the other half of the pasta strip, OR make 2 strips, and set one on top of the other.

Press down in between each bite to mark where you will cut with the cookie cutter.

Press with the cookie cutter to bind both edges.

Press and TWIST at the same time to ensure an even cut is made.

Place the ravioli shapes on a plate, and allow to air-dry.

Turn them over to dry the undersides after 1/2 hour or so.

Leave air-drying until you’re ready to cook them.

The drier they are, the better…


The filling:

Start with 2 slices of bacon in a saucepan.

When cooked, break up into pieces.

Add the ground beef.

Add the dried onion

Add the garlic powder

Add salt to your preference of taste

Simmer until the meat is cooked; turn off the heat.


The sauce:

To the remaining meat in the pan, add the can of tomatoes and 1 cup of cold water.

Add salt to your taste preference.

Add the green onions

Add the dry red wine

Simmer over low flame until the sauce begins to reduce


To cook the ravioli:

Add the ravioli directly to the sauce, and simmer until the pasta is tender.

Cover with a lid to steam the pasta thoroughly.



This is a very EASY dish, even though it might sound complicated.

The only tricky part is in making the pasta.

I’ve made pasta from ‘scratch’ for years, and it DOES take practice.

So don’t be too critical of yourself if you make it for the first few times, and it doesn’t work out!!!

If I can help walk you through it, PLEASE don’t hesitate to give me a shout.

It is really not as hard to make as you might think.

One word of advice --- don’t attempt to make pasta on a humid day.

The humidity will not permit the gluten in the flour to work as well.

Have fun with this recipe.

It’s ALL homemade, and delicious.


when making fried ravioli?

when making fried ravioli?

Not only defrost the ravioli, but COOK the ravioli. You're not making french fries, & the ravioli is coated with bread crumbs. The package says not to defrost the ravioli, as the usual recipe would be to boil & top with sauce. Here are two recipes, as examples.

Toasted Ravioli

1 Pkg (16 oz) frozen ravioli

1/2 cup dried bread crumbs

1 1/2 tsp Italian herb seasoning

1/4 cup Italian salad dressing

Preheat oven to 400 F. COOK RAVIOLI according to package directions, omitting salt & oil. Drain & cool at least 10 minutes. Use pan spray to lightly coat 2 baking sheets. Lightly coat the top of each ravioli with the salad dressing & place on baking sheets. Mix bread crumbs with herb seasoning & sprinkle over the ravioli then lightly spray ravioli with pan spray & bake 9-11 minutes.



Serves 10 as an appetizer, serves 5 as an entree

16 ounces frozen ravioli (30 pieces)

Vegetable oil spray

1/4 cup nonfat or low-fat Italian salad dressing

1/2 cup dried bread crumbs

1 1/2 teaspoons salt-free Italian herb seasoning

Italian Salsa

14.5-ounce can no-salt-added tomatoes with juice

1/2 small red onion, quartered

1 hot banana pepper, or 1/2 green bell pepper, seeded and ribs removed

1 tablespoon chopped fresh oregano or 1 teaspoon dried

1 tablespoon chopped fresh basil or 1 teaspoon dried

1 clove garlic, halved, or 1/2 teaspoon bottled minced garlic

1 teaspoon balsamic vinegar or red wine vinegar

1/4 teaspoon sugar

Vegetable oil spray

COOK RAVIOLI according to package directions, omitting salt and oil. Drain and cool for at least 10 minutes. Meanwhile, lightly spray 2 baking sheets with vegetable oil spray. Set aside.

Using a pastry brush, lightly coat top of each ravioli with dressing. Place on baking sheets. Mix bread crumbs and herb seasoning. Sprinkle over ravioli. The ravioli can be refrigerated for up to 8 hours at this point.

Place all salsa ingredients in a blender or food processor and process for 15 to 20 seconds. Set aside. (Salsa will keep in the refrigerator for up to 4 days.)

Preheat oven to 400 F. Lightly spray tops of ravioli with vegetable oil spray. Bake the ravioli for 9 to 11 minutes. Drizzle the salsa over the ravioli or use the salsa for dipping.

Also on this date Wednesday, March 20, 2019...