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It's National Ravioli Day❗

If you are a Pasta Lover, than today's holiday is for YOU!

According to, "Ravioli are a traditional Italian-filled pasta. Pasta makers fill two layers of thin egg pasta dough with various ingredients. Imagine a small meatball tucked, snug inside two cozy layers of delicious dough. That's what ravioli is. Some of the fillings include, cheese, meat, vegetables and seasonings. They also usually serve the ravioli in either a broth or with a pasta sauce.

While ravioli often serves as the main course, it can also be a side dish or appetizer. Many popular recipes bake or deep fry the ravioli. Ravioli can be homemade or purchased fresh or frozen in grocery stores. In the United States, Chef Boyardee popularized canned ravioli. This ravioli is filled with beef or processed cheese and served in a tomato, tomato-meat, or tomato-cheese sauce. 

But what about toasted ravioli? Where does this delicious creation come from? Well, we turn to St. Louis, Missouri, for the answer. In the 1940s at Oldani's, a cook accidentally dropped a ravioli into the fryer. And what a delicious accident this ravioli became! The crisp ravioli earned a place on the menu. Or so the story goes. If so, we think it is a tasty one. "

FUN FACT: "Ravioli also quickly becomes a dessert with chocolate added to the pasta or cream cheese stuffing and a caramel sauce!"

In honor of today, here's a few ways you can pay homage:

📍Make your favorite sauce and pasta combination.

📍Try your hand at homemade.

📍Try this recipe: 𝗭𝗲𝘀𝘁𝘆 𝗥𝗮𝘃𝗶𝗼𝗹𝗶 𝗦𝗸𝗶𝗹𝗹𝗲𝘁

This updated, easy ravioli recipe only takes 20 minutes and one pan to make.


½ tbsp (7 mL) canola oil

5 oz. (150 g) mozzarella cheese

3 garlic cloves

2 cans (14.5 oz. or 398 mL each) diced tomatoes with onions, undrained

½ tsp (2 mL) salt

½ tsp (2 mL) black pepper

1 pkg (24 oz./700 g) small frozen cheese ravioli

⅓ cup (75 mL) heavy whipping cream

4 cups (1 L) fresh baby spinach


Heat the oil in the Stainless Steel Nonstick Wok over medium-high heat for 1–3 minutes. Grate the cheese with the Adjustable Coarse Grater. Add the garlic, pressed with the Garlic Press, to the wok. Cook and stir for 15–20 seconds, or until the garlic is fragrant.

Add tomatoes, salt, and black pepper to the wok. Cook and stir with the Teak Wooden Spatula for 1–2 minutes, or until the sauce is simmering. Add the ravioli and stir to coat. Cook, uncovered, for 4–5 minutes, or until the ravioli is tender.

Stir the cream into the wok. Cook, uncovered, for 1–2 minutes, or until simmering. Sprinkle the spinach over the ravioli and cook, covered, for 2–3 minutes, or until the spinach starts to wilt.

Remove the wok from the heat and top with cheese. Cover the wok and let it stand for 1–2 minutes, or until the cheese melts.

𝗬𝗶𝗲𝗹𝗱: 8 servings

𝗡𝘂𝘁𝗿𝗶𝗲𝗻𝘁𝘀 𝗽𝗲𝗿 𝘀𝗲𝗿𝘃𝗶𝗻𝗴: U.S. nutrients per serving: Calories 300, Total Fat 13 g, Saturated Fat 7 g, Cholesterol 60 mg, Sodium 710 mg, Carbohydrate 32 g, Fiber 3 g, Sugars 3 g, Protein 14 g

Your Pampered Chef Cook’s Tip: Half and half can be substituted for the heavy whipping cream, if desired.

You can substitute a 24-oz (700-g) package of large cheese-filled ravioli for the small ravioli. Add ½ cup (125 mL) water to the wok with tomatoes. Increase the cook time for the ravioli to 8 minutes in step 3.

𝗦𝘁𝗮𝗶𝗻𝗹𝗲𝘀𝘀 𝗦𝘁𝗲𝗲𝗹 𝗪𝗼𝗸 # 𝟭𝟬𝟬𝟭𝟭𝟭

𝗔𝗱𝗷𝘂𝘀𝘁𝗮𝗯𝗹𝗲 𝗖𝗼𝘂𝗿𝘀𝗲 𝗚𝗿𝗮𝘁𝗲𝗿 # 𝟭𝟬𝟬𝟰𝟴𝟭

𝗧𝗲𝗮𝗸 𝗪𝗼𝗼𝗱𝗲𝗻 𝗦𝗽𝗮𝘁𝘂𝗹𝗮 # 𝟮𝟬𝟬𝟰

Don't have these item on hand, don't panic. Pick them up here⬇️

ACTION STEP: Invite friends and family over to try a Ravioli meal with you. Then let me know in the comments how they turned out or kick your kitchen up a notch by booking your cooking show here:

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