If you've ever yearned for a holiday that gives you full permission to dive headfirst into delicious Italian cuisine, sit tight because we've got just the treat for you! National Ravioli Day, marked by 2794 posts online has rightfully emerged from the shadows of the pasta world to claim its delicious glory!
It's national ravioli day on the 20th March.
With online citations peaking on 20th March 2016, it's glaringly clear that this day is officially celebrated on 20th March every year. A day when the humble pasta pocket takes center stage and basks in its deserved limelight.
A beloved staple of Italian cuisine, ravioli consists of two layers of thin pasta dough encasing a delicious filling that may include anything from ricotta cheese to lobster. Early forms of Ravioli were already present in the Middle Ages when its simple and inexpensive production made it popular with the peasantry. Over time, it evolved into a wide variety of delicious culinary creations, making its way to celebrate tables and top-of-the-line restaurants, winning over hearts (and stomachs) worldwide.
Many people mark this day by preparing and devouring various types of ravioli that even the Ninja Turtles would be jealous of. Some choose to make homemade ravioli, exploring new fillings, while others prefer to dine in Italian restaurants. As it is a celebration of food, there's really no wrong way to celebrate, as long as pasta is involved!
According to the book of Guinness World Records, the largest ravioli ever recorded had a total area of 3.79 sq m (40.78 sq ft), prepared by Italy's Pastificio Gaetarelli. How's that for an ultimate ravioli indulgence!
Ravioli, the beloved stuffed pasta dish, traces its origins back to Italy in the 14th century. The word 'ravioli' itself is derived from the Italian verb 'ravvolgere,' meaning 'to wrap.' In the medieval times, ravioli was a popular dish among sailors, as it was easy to carry and had a long shelf life. It was believed to provide the necessary sustenance during long voyages at sea.
During the Renaissance in Italy, ravioli gained popularity amongst the nobility. Ravioli was incorporated into feasts and banquets, showcasing various fillings and creative shapes. The court of Duke Emanuele Filiberto II of Savoy in Turin, Italy, even had a personal ravioli chef. This period marked the transition of ravioli from a basic staple to a celebrated dish with an emphasis on culinary artistry.
In the 19th century, Italian immigrants arrived on the shores of the United States, bringing their rich culinary traditions. Ravioli quickly found its way into the hearts and kitchens of Italian-American communities. Although initially prepared at home, ravioli soon gained popularity in restaurants and became a symbol of Italian-American cuisine. Ravioli became a staple on menus across the country and continues to be loved by Americans today.
With the rise of industrialization and food processing techniques in the 20th century, ravioli transitioned into a commercially produced product. Canned ravioli became a convenient and affordable option for busy households. In 1938, Chef Boyardee (Ettore Boiardi) introduced canned ravioli to the American market, further popularizing the dish and making it readily available to a wider audience.
Today, ravioli has captured the hearts and taste buds of people around the world. It has become a versatile dish, with an array of fillings and sauces to suit different palates. Chefs worldwide have embraced ravioli, incorporating international flavors and innovative techniques. Whether enjoyed in fine dining establishments or as a cozy homemade meal, ravioli continues to be a beloved dish that showcases the artistry and deliciousness of pasta.
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