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Ravioli is the epitome of Italian cuisine, with a variety of fillings stemming from different regions. In Sardinia, ravioli was made with ricotta and lemon rind. In Rome, ravioli was accompanied by spinach, nutmeg, and black pepper. Although Italy definitely claims the dish as theirs, it’s been featured in one form or another in Indian, Turkish, and Jewish cuisine (think kreplach).

Ravioli has been stuffed with everything from cheese to vegetables to spiced meats to sweet fillings for dessert. Boiled, pan-seared, even breaded and deep-fried, the sky’s the limit with how you enjoy these delicious bite-size packages.

Pastatively Incredible
Pocket of Time

Although ravioli was first recorded in the 14th century, tomato sauce was only introduced to Italian society 200 years later, when tomatoes came from the New World.

A Pre-Pasta-Rous Portion

The average person in Italy eats about 50 pounds of pasta per year.

Save the Date

March 20 is National Ravioli Day, not to be confused with National Pasta Day on October 17 for mundane noodles.


Ravioli with Light Cream Sauce

Recipe by Brynie Greisman

This sauce is incredible, and although it’s lower in fat than most calorie-laden cream sauces, it tastes like the real thing, or even better! Many thanks to my daughter, Malka, who is a professional chef in her own right.


  • 1 14-oz (400-g) pkg ravioli of your choice
Light Cream Sauce
  • 1 Tbsp olive oil
  • 2 Tbsp butter
  • 1 large onion, diced
  • 1 8-oz (225-g) container fresh mushrooms, sliced
  • 2 Tbsp flour
  • 1 cup milk
  • 1 cup 10% fat cooking cream or half-and-half
  • salt and pepper, to taste
  • 2 pinches nutmeg
  • Parmesan cheese, for garnish (optional)
  • fresh basil, for garnish (optional)

Cook ravioli according to package instructions. Set aside, covered.

Heat olive oil and butter in a large skillet, preferably with high sides. Add onion and sauté over low-medium heat for 30 minutes, until very soft and lightly golden, stirring occasionally. Add mushrooms and continue sautéing for 10 minutes, stirring often, until wilted. If necessary, spray vegetables with cooking spray midway through the cooking time.

Add flour and mix until all vegetables are coated. Add milk, cooking cream, and seasonings and cook over low heat for 10 minutes, or until mixture is thickened. Stir often. Taste and adjust seasoning if necessary.

Stir into the cooked ravioli. Garnish, if desired.


Onion Soup Ravioli

Recipe by Michal Frischman

Onion soup is classic break-the-fast food in our house, but I’m not always in the mood of soup in the heat of summer, so this is my compromise. You can easily make the sauce ahead and just cook the ravioli when you’re ready to go.


  • 1½ Tbsp olive oil
  • 1½ Tbsp butter
  • 3 lbs (1.36 kg) onions, thinly sliced
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp dried thyme
  • 2 cups pareve chicken broth or vegetable broth
  • 2 12-oz (340-g) pkgs mini cheese ravioli
  • Gruyère cheese, grated, to taste

In a large, heavy-bottomed pot, heat oil and melt the butter over low heat.

Add onions and slowly caramelize, maintaining moderate heat and regularly stirring, until deeply browned, soft, and very fragrant, about 45 minutes.

Add salt, pepper, and thyme and stir. Add broth and bring to a boil. Taste and adjust seasoning as necessary.

Prepare ravioli according to package directions. Drain. Gently toss with onion sauce and plate. Generously grate the Gruyère cheese over the top.


Ravioli with Vodka Sauce

Recipe by Rivky Kleiman

A wonderful, restaurant-worthy cheat ravioli dish.


  • 1–2 pkgs ravioli (I used spinach and cheese)
  • 2 Tbsp Mehadrin Butter, melted
  • 2 Tbsp flour
  • 2 cups heavy cream
  • 1 24-oz (680-g) jar vodka-flavored marinara sauce
  • 2 cloves garlic, crushed, or 2 cubes frozen garlic
  • ⅓ cup grated Parmesan cheese
  • salt and pepper, to taste

Bring a large pot of water to a rolling boil. Add the ravioli and cook according to manufacturer’s directions. Set aside.

Over low heat, melt butter in a medium saucepan. Add flour and stir to create a smooth roux.

Pour in the heavy cream and stir until completely incorporated. Raise heat slightly until mixture has thickened. Whisk in the pasta sauce.

Add crushed garlic, Parmesan, salt, and pepper, and stir until completely combined.

Turn off heat and pour over ravioli. Serve immediately.


(Originally featured in Family Table, Issue 851)

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