This Sunday I made raviolis for dinner and for some reason my thoughts took me back to my childhood. Our traditional Italian/American Sunday dinner was always macaroni with lots of meatballs, sausage and pork braciole in sauce (though in our family it was called gravy) and our favorite pasta was always raviolis.
I don’t know how or why we gave raviolis’ a nickname. I just remember how much fun my sister and I would have with the nickname “ravis” and how much we enjoyed our favorite Sunday dinner though it was only on special occasions, usually someone’s birthday, when we would have ravis. Lucky for us we had a large family so we had a special ravioli dinner quite often.
Cheese or meat raviolis were the only two varieties available “back in the day”. Today there are more varieties of ravioli than you can imagine. Besides ravioli, there are many other types of stuffed pastas that are great in soups, or cold pasta salads.
“Variety is the Spice of Life” – the perfect motto for all that food has to offer. Pumpkin ravioli is a variety that was unheard of “back in the day” and today it is a popular variety on many menus in the fall. Here is a recipe for Pumpkin Ravioli with an easy Autumn Sauce.