The glorious Ravioli Sunday has come and gone again. As many of you know, it is always one of my favorite days of the year. It is so much fun making ravioli from scratch with my sisters and mom, while enjoying some delicious beers, of course!
We shared two different beers that were perfect for day drinking. We started off with the Breakfast Stout by Backcountry Brewery. This was a delicious coffee beer that I will review very soon! After our breakfast beer we moved to the Day IPA by Lagunitas. I feel the names of both of these beers make it very self explanatory as to why they were perfect
Each year, it seems we get quicker and quicker at the whole process. The Ravioli was ready well before people started arriving and we were even able to just relax for a little bit. Well, I took the opportunity to work on school stuff but in future years there will be no school work to do!😀
This year we made a sausage filling and a cheese filling. The sausage filling had spinach, ricotta cheese, and sage (find the recipe here). The cheese filling had ricotta, mozzarella, and Parmesan (find the recipe here). Both fillings were very delicious. Since I am always the filler, I constantly get little tastes😀
We made between 15-20 dozen ravioli this year and had some to spare! Italian sausage, salad, and garlic bread were served with the delicious Ravioli.
This year, the chefs decided to experiment with the leftover dough. After searching the cupboards and fridge, we decided on a dessert ravioli with strawberry rhubarb jelly and goat cheese with a chocolate drizzle.
We drained a little bit of the strawberry rhubarb jelly (so it was not too liquid-y) and mixed it with some goat cheese. We stuffed the ravioli and pan fried them to perfectness. These were delicious little dessert pockets that only the chefs got to enjoy😀
It was a delicious day, indeed! I am already excited for next year’s Ravioli Sunday!
Music For Your Ears:
~Taro by Alt-J
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