While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

All wrapped up in a nice, neat little package for you - March 20 is National Ravioli Day!

Be sure to get your fill of the ultimate filled pasta today. Just waiting for you and nestled between two thin layers of egg pasta is sure to be a cheese, meat or veggie surprise, all covered with sauce.

Although it isn't entirely certain, the name most likely comes from the Italian verb riavvolgere, meaning "to wrap." First mentioned in the writings of a merchant living in Venice during the 1300s, "Libro per cuoco" described herbs, blanched and minced, beaten in with egg and cheese, then simmered in a broth to become ravioli.

While fresh ravioli is best, it only has a typical shelf life of seven weeks total. And since we're fond of long-lasting food here in the U.S., we were thrilled when Chef Boyardee paved the way for canned ravioli served in a tomato-cheese sauce.

In addition to American "red sauce" ravioli, developed by the Italian-Americans in Boston and New York, toasted ravioli also took off after being created in St. Louis as an appetizer. You really can't go wrong with already yummy pasta that has been breaded and deep-fried.

Keep convenience in mind for dinner and try an easy cheese ravioli with pesto. It will be a great way to wrap up your day.