Photo Credit to Denise Krebs
On this day, November 11, 2011, we say “thank you” to our veterans. Veterans Day should not to be confused with Memorial Day that is celebrated at the end of May when we honor the veterans who gave their lives for our freedom. Today, we honor all veterans, both living and dead. Visit our own heroes at Figi’s as we salute those who have served.
As you may know, Veterans Day first began on the 11th day of the 11th month at the 11th hour in 1919 after the signing of the Armistice, the official end of World War I. But what you may not know is how it was first celebrated.
President Woodrow Wilson wanted to personally thank the returning soldiers. He knew they would be longing for a home-cooked meal so he honored 2000 soldiers with a ravioli dinner at the White House.
Why ravioli? At the time, our country was in the middle of a food shortage. Many Americans were rationing and depending heavily on canned food.
If you want to recreate your own Veterans Day dinner, the Culinary Savant can help get you started.
Homemade Beef Ravioli
Pasta Filling
2 cups of all-purpose flour ½ pound of ground beef
2 large eggs ¼ of onion
1 teaspoon of vegetable (or olive) oil 2-3 cloves of garlic
1-2 tablespoons of water Oregano
1 pinch of salt Parsley
1 egg
- Beat eggs, vegetable oil and water a large measuring cup. Set aside.
- Place the flour on a smooth work surface and create a well in the center.
- Pour in about half of the egg into the well. Begin forming dough by blending the flour into the mixture. Add the remaining mixture once the dough starts forming.
- Knead dough for 8-10 minutes or until smooth. Add more flour as needed.
- Form dough into ball and cover with plastic wrap. Let dough “rest” in the refrigerator for approximately one hour.
- In the meantime, prepare the filling by browning ground beef in frying pan.
- Chop and mince garlic and onion. Add to ground beef.
- Drain ground beef, garlic and onion in colander.
- Chop oregano and parsley. Add to browned ground beef, garlic and onion.
- Beat an egg and stir into mixture. Set aside.
- After removing the dough from the refrigerator, cut into two pieces. Roll out dough into thin strips about the thickness of a nickel.
- Fill with ravioli filling, brush edges with egg wash, then close and seal. Make sure no air is trapped inside. Sprinkle with flour to prevent the dough from sticking.
- Cook the ravioli in boiling water until they float to the top. Drain well and serve with tomato sauce of choice.
How do you celebrate Veterans Day? Share your stories and traditions with us; we’d like to hear from you.
