Happy Ravioli Day
Joined: Oct 2009
Posts: 29,899
Likes: 5,437
From: Ontario Canada
The best ravioli I ever eat are the ones made by my other at home. She makes hundreds at a time using a small little tray and a hand cutting tool, no restaurant version has ever come close . The standard ones are filled with seasoned ground beef and a tad bit of spinach, she also makes a version with ricotta cheese for the non-meat eaters in the family.
Joined: Oct 2009
Posts: 29,899
Likes: 5,437
From: Ontario Canada
I love this!
are all the Gumbas in here? I grew up in Boston with my mom’s Sicilian parents and all their relatives that came over on the boat after the war. I love going back to Boston, the food is so good!
I also love to cook. Crazy thing though, two of my kids hate cheese and won’t touch a ravioli, lasagna, manicotti, stuffed shells, you name it!
now that I live in FL, I cook a lot of fish and they gobble it up. I didn’t like fish as a kid, my grandmother would cook smelt and you could smell it emitnating from the house before you opened the front door. Smelled terrible!
are all the Gumbas in here? I grew up in Boston with my mom’s Sicilian parents and all their relatives that came over on the boat after the war. I love going back to Boston, the food is so good!
I also love to cook. Crazy thing though, two of my kids hate cheese and won’t touch a ravioli, lasagna, manicotti, stuffed shells, you name it!
now that I live in FL, I cook a lot of fish and they gobble it up. I didn’t like fish as a kid, my grandmother would cook smelt and you could smell it emitnating from the house before you opened the front door. Smelled terrible!
My father would catch fresh smelts in the local rivers near our hometown just using a long net. Their version of fried smelts were great, just pan fried in a simple flour and water batter, I wasn't much of a fish eater growing up but the smelts were always good when fresh caught. I make them to this day and our son loves them the same way.
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Joined: Sep 2004
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From: SJC
The best ravioli I ever eat are the ones made by my other at home. She makes hundreds at a time using a small little tray and a hand cutting tool, no restaurant version has ever come close . The standard ones are filled with seasoned ground beef and a tad bit of spinach, she also makes a version with ricotta cheese for the non-meat eaters in the family.
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Joined: Sep 2004
Posts: 109,435
Likes: 1,651
From: SJC
Beef
Cheese
Chicken
Feta
Lobster
Don't forget to order sauce.
Joined: Oct 2009
Posts: 29,899
Likes: 5,437
From: Ontario Canada
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Joined: Aug 2023
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I love it in here!
still pretty good. My cousin is a sue chef at a couple places in the north end. He tried a couple years before Covid op open his own place with a couple friends/investors. Don’t work out. He still in the biz though.
caio y Mili gratzi!!
I’ll try the beef stuffing although I may sub with ground venison as that’s what’s in season right now
caio y Mili gratzi!!
Welcome. My parents also came to our country (Canada) after the war , from Calabria. We make ravioli, lasagna, minicotti and stuffed shells with ground beef filling mixture , perhaps your kids would eat that version ?
My father would catch fresh smelts in the local rivers near our hometown just using a long net. Their version of fried smelts were great, just pan fried in a simple flour and water batter, I wasn't much of a fish eater growing up but the smelts were always good when fresh caught. I make them to this day and our son loves them the same way.
My father would catch fresh smelts in the local rivers near our hometown just using a long net. Their version of fried smelts were great, just pan fried in a simple flour and water batter, I wasn't much of a fish eater growing up but the smelts were always good when fresh caught. I make them to this day and our son loves them the same way.
Joined: Oct 2009
Posts: 29,899
Likes: 5,437
From: Ontario Canada
I love it in here!
still pretty good. My cousin is a sue chef at a couple places in the north end. He tried a couple years before Covid op open his own place with a couple friends/investors. Don’t work out. He still in the biz though.
caio y Mili gratzi!!
I’ll try the beef stuffing although I may sub with ground venison as that’s what’s in season right now
still pretty good. My cousin is a sue chef at a couple places in the north end. He tried a couple years before Covid op open his own place with a couple friends/investors. Don’t work out. He still in the biz though.
caio y Mili gratzi!!
I’ll try the beef stuffing although I may sub with ground venison as that’s what’s in season right now
Mix it up as you like.