National Ravioli Day is on Saturday, March 20, 2027, and it falls on March 20 every year. It celebrates the little pasta pillows stuffed with cheese, meat, spinach or squash. Fresh, frozen, canned or fried, there’s a version for every kitchen.
When Is National Ravioli Day?
It’s always March 20. It’s an unofficial food day, not a federal holiday.
Who Started National Ravioli Day?
No founder or start year has been documented.
Background: who invented toasted ravioli?
Two St. Louis restaurants on The Hill, the city’s Italian neighborhood, both claim it, St. Louis Magazine reports. Both stories date to the 1940s and involve a cook dropping ravioli into hot oil by mistake.
At Oldani’s, now Mama’s, Mickey Garagiola said he was there the night it happened. Angelo’s, now Charlie Gitto’s, tells a similar tale. Lou Oldani called them “toasted” because “fat fried” didn’t sound appealing.
Why Celebrate Ravioli?
Ravioli show how one dish can travel, from Italian family kitchens to St. Louis fryers to canned pantry staples. The day celebrates all of those versions.
Merriam-Webster defines ravioli as little cases of pasta dough with a savory filling, such as meat or cheese. It dates the word’s first known use in English to 1760.
How to Celebrate National Ravioli Day
- Make toasted ravioli: bread frozen meat ravioli, fry until golden and dust with Parmesan, St. Louis style.
- Try brown butter and sage: toss cheese ravioli in browned butter with crispy sage leaves.
- Make your own: roll the dough so thin you can almost see your hand through it.
- Press out the air: seal around each mound of filling so it doesn’t burst while cooking.
- Use wonton wrappers: they’re a quick shortcut when you don’t want to roll pasta.
- Cook gently: simmer, don’t hard-boil, and lift them out with a slotted spoon.
- Bake a ravioli lasagna: layer frozen ravioli with sauce and mozzarella and bake.
The Real Chef Boyardee
Ettore Boiardi was born in Piacenza, Italy, in 1897 and later became head chef at New York’s Plaza Hotel. In 1924, he opened Il Giardino d’Italia in Cleveland.
He and his brother began jarring the restaurant’s sauces in 1927, and canned spaghetti followed. Around 1938, the brand became “Chef Boyardee” so customers could pronounce it.
Frequently Asked Questions
What does “ravioli” mean?
It comes from an Italian dialect form meaning “little turnip,” from the Latin rapa, Merriam-Webster notes. One piece is a raviolo.
Do you thaw frozen ravioli before cooking?
No. Drop them straight into simmering water. Thawed ravioli turn sticky and can tear.
How do you know fresh ravioli are done?
Fresh ravioli usually float within a few minutes. Taste one at the edge, where the dough is thickest, to check that it’s tender.