Posted on 03/20/2017 12:57:27 PM PDT by heterosupremacist
(Good recipes at link) Mangiare bene!
Ravioli are 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. A variety of filling recipes are available from cheesy to meaty.
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!
Ravioli can be homemade or may be purchased fresh or frozen in grocery stores. In the United States, Chef Boyardee popularized the canned ravioli. This ravioli is filled with either beef or processed cheese and served in a tomato, tomato-meat or tomato-cheese sauce. St. Louis, Missouri is where the toasted ravioli got its start.
(Excerpt) Read more at nationaldaycalendar.com ...
YOU DON’T PING ME ON THIS?!?!?!
Chef Boyardee popularized the canned ravioli...
..SPIT
Grandma made home made and they were incredible.
Not once did she make meat ravioli.
Mom was great with Cavatelli and Sicilian Pizza, among other things, but the ravioli, it was good but not grandma’s.
Alas, not allowed on my menu — too many carbs. :(
Canned ravioli was pioneered by the Italian Army in the First World War and was popularized by Heinz and Buitoni in the UK and Europe, and Chef Boyardee in the United States....................Wiki
Health comes first brother!
Funny things is, growing up, we mostly ate Naples dishes cause pop was from there and mom’s parents were from Sicily.
Pop won on the dinner deal :)
Macaroni with beans, eggplant with some sauce and spices, Italian soup with spices, Chicken cacciatore, and a small dish of Macaroni a few days a week.
It was very healthy.
I didn’t become a fat #### till I moved out and started eating American.
Two tablespoons salted butter.
1/4 tsp dry, ground sage
juice from 1/2 small lemon.
Healthy grind of pepper.
Serves two
Bring a medium skillet to fairly high heat. Add the butter and reduce the heat. Stir occasionally and the butter will become brown from heat. Add sage and pepper and stir. You can remove from heat once the butter is brown while the raviolis cook
Drain the raviolis.
Add the lemon juice to the butter sauce then add the raviolis back to the butter pan, toss lightly.
Garnish with Parmesan cheese.
Agreed!
Yummy. Sound delicious especially if the cook is good.
Oh, you are making me hungry.
I LOVE toasted raviolis,and so did my late mother.
I always think of her when I have them.
.
Sorry :)
You could always throw some sauce and light cheese on eggplant :)
That’s sweet :)
Fond memories I’m sure.
I’ve found as I’ve gotten older, memories can be a good thing. Fond ones.
I think it’s better than trying to forget about somebody, like I did with my pop for a lot of years.
Now I think about the good times and feel much better.
I hope you do too!
I’ve made scratch ravioli a few times, they’re very good!
If a meat “rav” is legal with the aficionados, we could eat just the meat. Of course, the meat probably has ground bread crumbs or something like it mixed in.
As an example: we still have burritos but without the tortilla. :)
What a revelation to have the real thing.
Ya. What was the flavoring (other than tons of sugar). Tasted like burnt rubber or aftershave.
on mushroom filled ravi’s too. And on toast if any is left in the pan. (No wonder I have a few extra pounds!!_
You should have brought her up on charges!! :)
That’s a felony out here!
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