March 20th celebrates a fun-filled and versatile pasta. National Ravioli Day is a food holiday for pasta lovers! So pick your favorite filling and sauce and cook up a meal everyone will love!
- 14th Century – Ravioli first appears in the personal letters of Francesco di Marco Datini, a Prato merchant.
- 14th Century – King Richard II’s chefs mention ravioli in a British cookbook, referred to as “rauioles.”
- 1549 – Bartolomeo Scappi serves ravioli to the papal conclave in Rome, with fillings of boiled pork belly, Parmesan cheese, sugar, herbs, spices, and raisins.
- 1940s – Toasted ravioli was invented in St. Louis, Missouri, in the 1940s. A cook accidentally dropped ravioli into hot oil, creating the crispy version loved today. Despite its name, ravioli is deep-fried, not toasted, making it a unique local favorite.
- 2000 – Plankton, a “SpongeBob SquarePants” character, achieves internet meme status with his memorable quote: “Ravioli, ravioli, give me the formu-oli!”
- 2013 – The Guinness World Record was set in St. Petersburg, Russia, for the longest ravioli in the world. It was recorded to be 96 feet and 1 inch long, although only 6 centimeters wide. It was made with a chicken and onion filling.
- 2013 – The largest ravioli, created in Brazil in 2013, weighed 29.4 pounds. It measured several feet wide and was filled with ricotta and spinach.
- 2019 – After 94 years, landmark downtown San Francisco restaurant Lucca Ravioli announces plans to close.
- The word ravioli comes from the Italian word “riavvolgere” which means “to wrap.”
- Ravioli is a traditional type of Italian-filled pasta, made up of a filling sealed between two layers of thin egg pasta dough. The ravioli are usually served in either a broth or with a pasta sauce.
- Some of the fillings include cheese, meat, vegetables and seasonings.
- Served often as the main course, ravioli can also be a side dish or even an appetizer. Many popular recipes bake or deep fry the ravioli. With chocolate added to the pasta or cream cheese stuffing and a caramel sauce, the dish quickly becomes a dessert!
- Canned ravioli gained fame during the post-war era as an easy meal for busy households. Chef Boyardee helped popularize it in the U.S. tomato, tomato-meat or tomato-cheese sauce.
- Large ravioli are called ravioloni.
- Small ravioli are called ravioletti.
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