Ruggeri's: Ravioli Sauce

Mickey Garagiola, a longtime Ruggeri's waiter, claims he was sitting at the bar at Oldani's restaurant in the early 1940s the night toasted ravioli was invented.

"After our shift at Ruggeri's, the waiters would go to Oldani's place because he stayed open late. The cook Fritz accidentally dropped a couple of boiled raviolis into the deep fryer. He was so mad he dumped the whole pot into the hot oil. He sent the 'toasted' ravioli to the bar as complimentary appetizers. The rest is history. Ruggeri's added the melted butter and Angelo's started the meat sauce."

Sauté beef, onion, garlic and mushrooms Mickey Garagiola

Ravioli Sauce

Source: Henry "Chief" Ruggeri, Clowning Around with Cookery, 1965

Yield: 6 cups sauce

Ingredients

  • 1 lb ground beef

  • 1 large onion, sliced

  • 2 cloves garlic, minced

  • 1/2 lb sliced mushrooms (fresh or canned)

  • 1 Tbsp paprika

  • 1 1/2 cups tomato paste

  • 3 cups beef stock

  • 1 tsp sweet basil

  • 1 tsp oregano

  • 1 tsp white pepper

  • Salt

Preparation

Combine beef, onion, garlic, mushrooms and paprika in large skillet. Sauté well for 15 minutes over low heat. Add rest of ingredients and cook for 1 hour over low heat.

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