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Ravioli 2 eggs, slightly beaten

2 tablespoons freshly grated romano


cheese (If you prefer a less sharp cheese,
freshly grated Parmesan cheese may be
Ingredients: substituted for the Romano)

Servings: 4

Dough
3 cups unbleached white flour
1/2 teaspoon salt
2 eggs
1/2 cup water
Ricotta Filling 1( any available cheese will
do )
1 1/2 lbs ricotta cheese (drained)
1/4 lb freshly grated romano cheese
(about 1 cup)
2 eggs, slightly beaten
1/4 lb mortadella or 1/4 lb ham or 1/4 lb
prosciutto or 1/4 lb salami, chopped fine
(optional)
1 dash nutmeg
salt and pepper
Ricotta Filling 2
1 1/2 lbs ricotta cheese (drained)
2 eggs
1/4 cup freshly grated romano cheese
1 1/2-2 tablespoons finely minced fresh
italian flat leaf parsley
1/4-1/3 teaspoon cinnamon
salt and pepper
Beef and Spinach Filling
1/4 lb lean ground beef
1/4 lb ground veal
1 tablespoon butter
1 clove garlic
1/2 cup cooked chopped spinach,
squeezed dry
1 tablespoon chopped italian flat leaf
parsley
2 eggs, slightly beaten
2 tablespoons freshly grated romano
cheese
1 dash nutmeg

Sausage Filling
3/4 lb loose sweet Italian sausage link (or
casings removed from links)
Directions: Knead dough well, until smooth; cover the
dough and let it rest for 15 minutes.
1 13
MAKING THE FILLING: Ricotta Filling#1: Cut dough in half and roll each half of the
In a large bowl, blend all filling ingredients dough out on a floured board, into a very
together until smooth, set aside filling thin sheet (about 1/16 to 1/8 inch thick).
until needed. 14
2 FILLING THE RAVIOLI: Drop about 1 to 1
Ricotta Filling#2: In a large bowl, blend all 1/2 teaspoonfuls of filling about 1 1/2
filling ingredients together until smooth, inches apart all along the dough.
set aside filling until needed. 15
3 When the sheet of dough is fully dotted
Beef and Spinach Filling: Brown beef and with dabs of filling mixture, cover filling
veal in butter with the whole clove of with other sheet of dough.
garlic. 16
4 Using your fingers, gently press dough
Remove garlic and let meat mixture cool. between each dab of filling to seal it.
5 17
Mix spinach, parsley, eggs, cheese and Cut ravioli into squares with a (zig-zag
nutmeg into cooled meat until well edged) pastry cutter, or very sharp knife.
blended, set aside filling until needed. 18
6 DRYING THE RAVIOLI: Allow ravioli to dry
Sausage Filling: Brown sausage in frying for one hour before cooking.
pan, drain fat and allow sausage to cool. 19
7 COOKING THE RAVIOLI: Drop ravioli into
When sausage has cooled, mix in eggs and 6 to 8 quarts of boiling, salted water and
cheese, set aside filling until needed. cook for about 10 to 15 minutes, or until
8 dough is tender.
MAKING THE RAVIOLI DOUGH: Sift flour 20
and salt together. Remove cooked ravioli from pot carefully
9 with a skimmer or a large slotted spoon,
Place flour mixture on a board, making a and drain well.
well in the center of the flour. 21
10 Place drained ravioli on a serving platter
Drop eggs into the flour well, using your in layers, alternating layers with your
hand or a fork, break the yolks and beat favorite sauce and a sprinkling of grated
eggs slightly. cheese between each ravioli layer.
11 22
Combine the eggs and flour together, Serve hot.
gradually adding enough warm water to
make a stiff dough.
12
RAVIOLI 2 tablespoons freshly grated fork, break the yolks and
romano cheese (If you prefer a beat eggs slightly.
less sharp cheese, freshly 11. Combine the eggs and flour
Ingredients: grated Parmesan cheese may together, gradually adding
be substituted for the Romano) enough warm water to
Dough make a stiff dough.
3 cups unbleached white flour
1/2 teaspoon salt Directions: 12. Knead dough well, until
2 eggs smooth; cover the dough
1/2 cup water 1. MAKING THE FILLING: and let it rest for 15
Ricotta Filling#1: In a large minutes.
Ricotta Filling 1( any available bowl, blend all filling 13. Cut dough in half and roll
cheese will do ) ingredients together until each half of the dough out
1 1/2 lbs ricotta cheese smooth, set aside filling until on a floured board, into a
(drained) needed. very thin sheet (about 1/16
1/4 lb freshly grated romano to 1/8 inch thick).
cheese (about 1 cup) 2. Ricotta Filling#2: In a large
2 eggs, slightly beaten bowl, blend all filling 14. FILLING THE RAVIOLI:
1/4 lb mortadella or 1/4 lb ham ingredients together until Drop about 1 to 1 1/2
or 1/4 lb prosciutto or 1/4 lb smooth, set aside filling until teaspoonfuls of filling about
salami, chopped fine needed. 1 1/2 inches apart all along
(optional) the dough.
1 dash nutmeg 3. Beef and Spinach Filling:
salt and pepper Brown beef and veal in 15. When the sheet of dough is
butter with the whole clove fully dotted with dabs of
Ricotta Filling 2 of garlic. filling mixture, cover filling
1 1/2 lbs ricotta cheese with other sheet of dough.
(drained) 4. Remove garlic and let meat
2 eggs mixture cool. 16. Using your fingers, gently
1/4 cup freshly grated romano press dough between each
cheese 5. Mix spinach, parsley, eggs, dab of filling to seal it.
1 1/2-2 tablespoons finely cheese and nutmeg into
minced fresh italian flat leaf cooled meat until well 17. Cut ravioli into squares with
parsley blended, set aside filling a (zig-zag edged) pastry
1/4-1/3 teaspoon cinnamon until needed. cutter, or very sharp knife.
salt and pepper
6. Sausage Filling: Brown 18. DRYING THE RAVIOLI:
Beef and Spinach Filling sausage in frying pan, drain Allow ravioli to dry for one
1/4 lb lean ground beef fat and allow sausage to hour before cooking.
1/4 lb ground veal cool.
1 tablespoon butter 19. COOKING THE RAVIOLI:
1 clove garlic 7. When sausage has cooled, Drop ravioli into 6 to 8
1/2 cup cooked chopped mix in eggs and cheese, set quarts of boiling, salted
spinach, squeezed dry aside filling until needed. water and cook for about 10
1 tablespoon chopped italian to 15 minutes, or until
flat leaf parsley 8. MAKING THE RAVIOLI dough is tender.
2 eggs, slightly beaten DOUGH: Sift flour and salt
2 tablespoons freshly grated together. 20. Remove cooked ravioli from
romano cheese pot carefully with a skimmer
1 dash nutmeg 9. Place flour mixture on a or a large slotted spoon,
board, making a well in the and drain well.
Sausage Filling center of the flour.
3/4 lb loose sweet Italian 21. Place drained ravioli on a
sausage link (or casings 10. Drop eggs into the flour serving platter in layers,
removed from links) well, using your hand or a alternating layers with your
2 eggs, slightly beaten favorite sauce and a
sprinkling of grated cheese
between each ravioli layer. 22. Serve hot.