Happy Ravioli Day!

March 20th is National Ravioli Day.

Ravioli are a traditional type of Italian filled pasta, made up of a filling, sealed between two layers of thin egg pasta dough, and are usually served in either a broth or with a pasta sauce. The fillings can vary, per recipe, and may include meat, cheese, vegetables or seafood. Ravioli can be savory or sweet.

Five Food Finds about Ravioli

◦The first mentions of Ravioli was in the 14th century Venus.

◦The word ravioli is from an old Italian word riavvolgere (“to wrap”)

◦Canned ravioli was pioneered by Chef Boyardee in the 1930’s

◦“Fresh” packed ravioli lasts up for several week while fresh made lasts for just a few days.

◦ Italian tradition is to serve vegetarian ravioli, particularly on Fridays. Meats is served as a side or later in the meal.

Servings: 6

INGREDIENTS

1 c Roseli® Italian sausage

2 oz Hilltop Hearth® flour

36 oz Glenview Farms® milk

18 oz Chef's Line™ pumpkin ravioli

12 oz Roseli® Gorgonzola cheese

tt salt and pepper

PREPARATION
In a sauté pan, heat sausage until it starts to slightly brown. Add flour to soak up oil. Stir in milk and mix completely. Bring to a simmer.
Blanch ravioli in hot water for three minutes. Remove and add to sauce. Add cheese and fold until cheese is fully melted. Season to taste.