Ravioli

Italians have been cooking up this stuffed pasta since the 16th century. At that time, families simmered ravioli in a broth. It wasn’t until the late 1800s that Italians began cultivating and using tomatoes in recipes. Then, in the 1950s, the ravioli underwent a transformation. Although historians disagree on the inventor, one chef began serving toasted ravioli. Smothered in tomato sauce or toasted, don’t forget to enjoy a plateful on National Ravioli Day, March 20th