National Ravioli Day is celebrated annually on March 20. The day honors ravioli, the stuffed pasta that has been part of Italian cooking since at least the 14th century. Ravioli belong to a larger family of stuffed Italian pastas that includes tortellini, cappelletti, and agnolotti. What sets ravioli apart is that they are almost always served with a sauce, while their cousins traditionally swim in a broth.

Among pasta-specific holidays, National Ravioli Day ranks as one of the most popular. It typically trails only National Pasta Day on October 17 and National Lasagna Day on July 29 in terms of online search interest and social media activity.

National Ravioli Day on March 20
National Ravioli Day on March 20
National Ravioli Day on March 20

🍝 If you’re a fan of pasta holidays, check out our list of pasta and noodle celebrations we think you’ll love.

✦ Pasta knowledge

The Stuffed Pasta Family

Ravioli are part of a larger tradition of filled pastas from Italy. Here is how the four main types compare.

Ravioli
“little turnips”
Shape Square or round envelopes, two flat sheets sealed together
Filling Ricotta, meat, spinach, pumpkin, lobster and many more
Origin 14th-century Venice, records of merchant Francesco di Marco
Served with sauce
Tortellini
“little cakes”
Shape Small ring, dough wrapped around a finger and pinched shut
Filling Pork, prosciutto, mortadella, and Parmigiano Reggiano
Origin Bologna and Modena, Emilia-Romagna
Served in broth
Cappelletti
“little hats”
Shape Plump pouch folded from a square, larger than tortellini
Filling Chicken, pork, ricotta, Parmigiano, and nutmeg
Origin Romagna, between Cesena, Ferrara, and Reggio Emilia
Served in broth
Agnolotti
“little lambs” or “priest’s hats”
Shape Rectangle, folded from a single sheet and pinched at intervals
Filling Braised meat, often leftover roast, with greens and Parmigiano
Origin Piedmont, northwestern Italy
Sauce or broth

All four pastas start with the same egg dough. The differences come down to shape, filling, and how they reach the table.

A Journey From Nobility to the Pantry Shelf

The exact origins of ravioli are debated, but the earliest known mention comes from 14th-century Venice, in the records of merchant Francesco di Marco. By the time ravioli reached Rome in the 16th century, they were paired with tomato sauce and served exclusively at the tables of nobility.

In the 1920s, an Italian immigrant named Ettore Boiardi began canning beef ravioli in the United States under the name Chef Boyardee. A dish that once required a noble title to taste became something any family could pull off a grocery store shelf.

✦ Did you know?

Surprising Facts About Ravioli

Ravioli may be one of the world’s most familiar pastas, but its history is full of unexpected turns that most people never hear about.

I The Meaning Behind the Name
“Little Turnips”
The word ravioli is believed to come from rava, an old Italian dialectal word for turnip. Early versions may have been filled with turnips or simply shaped like them.
“To Wrap”
A competing theory traces the name to riavvolgere, meaning “to wrap” or “to wind up.” This one describes the technique rather than the filling.
II Historical Surprises
Ravioli started “naked”
In the 14th century, the word ravioli often referred to the stuffing alone, boiled and served without any pasta shell. That dish still exists in Tuscany today under the name gnudi.
No tomato sauce for 200 years
Ravioli were originally served in broth or with butter and sage. The now-iconic tomato sauce pairing was impossible until the 16th century, when tomatoes arrived in Italy from the Americas.
Served at a papal conclave
In 1549, Renaissance chef Bartolomeo Scappi served ravioli to cardinals electing a new pope. His recipe called for boiled pork belly, sugar, raisins, herbs, and cinnamon.
III Cultural Variations
Born from leftovers
Some food historians believe ravioli were popularized by Genovese sailors as a way to wrap leftover scraps into a portable, satisfying new meal at sea.
Meat-free Fridays
In many Italian regions, it has long been tradition to serve vegetarian ravioli on Fridays and reserve meat fillings for the rest of the week.
They used to be sweet
Medieval ravioli were often filled with fresh cheese, sugar, and sweet spices. That tradition survives in dishes like Sardinian sebadas and Indian gujiya.
96 ft 1 in
The longest ravioli ever made
In 2013, a team in St. Petersburg, Russia, created a single piece of ravioli stretching over 29 meters to set a Guinness World Record.
Guinness World Record · 2013

National Ravioli Day is celebrated every year on March 20.

How to Participate

  • The most popular way to mark the day is simply to eat ravioli, whether at a restaurant, from the freezer aisle, or made fresh at home.
  • Many enthusiasts use March 20 as the excuse to skip store-bought options and try making pasta dough from scratch using a ravioli stamp or rolling pin.
  • For those who prefer dining out, it is worth checking whether local Italian restaurants are running any specials for the occasion.
  • Discover ravioli-inspired dishes from other cultures, such as wontons, pierogi, or empanadas.
  • Post photos of your favorite ravioli dishes using hashtags like #NationalRavioliDay or #RavioliLove.

Who Celebrates?

Like many unofficial food holidays, National Ravioli Day does not have a single documented founder or a specific year of origin. It is primarily driven by social media trends and restaurant marketing.

That said, the day draws participation from several corners of the food world:

  • Major brands like Chef Boyardee, Rana, and Celentano use it for nationwide promotions and social media campaigns.
  • Restaurant chains such as Olive Garden and Maggiano’s Little Italy frequently offer special deals or limited-time fillings like lobster or short rib.
  • Some culinary schools, including the Culinary Institute of America, sometimes share educational content or host workshops on pasta-making techniques.

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Last Update: March 20, 2026

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