Ravioli and the First Ember Days of Autumn

On Thursday of last week, we celebrated the Feast of the Holy Cross. Once upon a time, that feast day would signal the coming of three days of Thanksgiving to God for His seasonal blessings. Ember Days of Autumn, the last of these days, is celebrated the first Wednesday after Holy Cross.

Some may argue that Ember Days are actually pagan days. In some ways, they would be right. Before Judaism, and then Christianity, pagan religions did give thanks to their various gods for good weather, for a bountiful harvest, for whatever “gifts” were received. This tells us that before we realized there is but One God, we recognized that God, by whatever name, had a hand in nature, since He is the Creator of all. So yes, Ember Days are a carryover from a pagan time. That doesn’t mean we shouldn’t recognize God’s hand in the world around us.

Ember Days are celebrated four times each year, with the changing seasons. Advent signals the Ember Days of Winter, Lent the Ember Days of Spring, Pentecost the Ember Days of Summer and the Holy Cross Autumn. Michaelmas or Autumn Ember Days not only follow the Feast of the Holy Cross (September 14), they also follow the 3rd Sunday of September. This puts Ember Days of Autumn more inline with the Fall Equinox. For each season, there is a particular thanksgiving associated with that season. In the fall, we give thanks for the grapes that make the wine that is transformed into the Precious Blood of Christ.

Giving thanks is right and just. We are not here by some cosmic accident, but by design – and the will of our creator, God. While the Church of Old required fasting and penance on Ember Days, since the Church no longer mandates these days, I’d much rather celebrate with food and praise to the Lord above. Amen.

Ravioli Lasagna Style
1/4 Yellow Onion
1 lb Ground Beef
Italian Seasoning to taste
Salt to taste
1 (24 oz) jar Pasta Sauce
2 cups Baby Spinach
1 (20 oz) package Four-Cheese ravioli
1 cup shredded Mozzarella Cheese
1/2 cup shredded Parmesan Cheese

Heat oven to 350-degrees. Lightly grease an 11-inch by 7-inch glass casserole dish. Set aside.

Peel and dice a quarter of an onion. Warm a large cast iron skillet over medium heat. Add diced onion and ground beef. Cook until meat is browned and the onion tender; breaking meat into small pieces as it cooks. Drain well, season with Italian Seasoning and salt to taste.

Add pasta sauce to the skillet. Bring to a bubble, then lower heat and let summer until the meat sauce is thick and flavorful, about 15 minutes.

While the sauce simmers, tear or cut spinach leaves into smaller pieces, set aside.

Spread half of the meat sauce into the prepared casserole dish. Layer sauce with about half of the ravioli squares as you would Lasagna noodles, slightly overlapping. Top pasta with half of the spinach and half of the Mozzarella cheese. Repeat with meat sauce, remaining ravioli, remaining spinach and remaining Mozzarella. Finish with a sprinkling of Parmesan Cheese for a beautiful browned crust.

Place casserole dish on a baking sheet to catch any spillage. Bake, uncovered, for about 25 minutes in the heated oven, until the edges are bubbling, the cheese has melted and beginning to brown. Remove from oven, let stand for 5 minutes before serving. Cut like a Lasagna into desired squares, serve with wine and a nice salad.

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How great are the works of the Lord!