recipe roundup

It’s National Ravioli Day! I get so excited about ravioli, it’s kind of ridiculous. There’s just something so lovely about filling wrapped in dough. Ravioli is particularly special, as it works so well with some of the best sauces out there (I’m thinking Alfredo, marinara, tomato sauce with vodka…you get the idea). Did you know that the first written mention of ravioli occurred in the 14^th century in Venice in the personal letters of a merchant? Ravioli wasn’t served with tomato sauce, though, until the 16^th century (because tomatoes weren’t introduced to Italy until then). Prior to the 16^th century, ravioli were served in broth. If this doesn’t get you hungry for ravioli, I don’t know what will. Maybe these ravioli recipes will do the trick.

Let’s start with Ravioli with Creamy Roasted Pepper Sauce from Confident Cook, Hesitant Baker! The star here is the sauce – and it is such a quick sauce to make. I’m holding on to this one for farmer’s market season when peppers are available in abundance.

Pumpkin and other winter squash is such a natural paring with ravioli. Up your ravioli game by making these Pumpkin Ravioli with Browned Butter, Sage, and Walnuts from What a Girl Eats

Rabbit and Wolves prove that ravioli doesn’t have to be made using cheese for it to be good. These Vegan Broccoli Rabe Pesto Ravioli are a perfect spring ravioli option for vegans and non-vegans alike.

This Carrot Ravioli with Broccoli-Ricotta Filling from Caroline’s Cooking is another great spring ravioli option.

This Balsamic and Garlic Mushroom Ravioli from Krumpli combines the great flavors of balsamic vinegar, garlic and mushrooms and wraps it all up in a neat package of yummy!

Next up is Orange and Pecorino Ravioli with Rosemary Brown Butter from Use Your Noodles. This looks like such a light and refreshing ravioli – just imagine how that bit of orange zest in the ravioli would complement the rosemary brown butter.

Ricotta and Spinach Ravioli (With a Kick) from Slow the Cook Down gets its kick from the addition of a finely chopped red chili.

Kitchen Sanctuary’s Spicy Burrito Ravioli takes the traditional ravioli and gives it a great twist with the addition of burrito flavors.

Butternut Squash Ravioli Bake from the Girl on Bloor is a great quick meal if you have squash or pumpkin ravioli already on hand. Ravioli pairs well with all the ingredients in this one dish meal.

Last, but not least, if you are still craving even more ravioli (which I always am), here’s a beautiful dessert ravioli: White Chocolate Mascarpone Ravioli with Raspberry Sauce from Pinch Me I’m Eating.

I’d love to be eating this right now – I’m starting to feel inspired to do a three-course ravioli dinner, with a ravioli appetizer, a ravioli entrée, and a ravioli dessert. Maybe for next year’s National Ravioli Day!