Ravioli Maker Forms
Making Ravioli using the Metal Form
♦ Flour the metal form.
♦ Check that 2 thicknesses of dough are slightly thicker than the ridge, so they’ll seal right.
♦ Put a sheet of dough on the metal form.
♦ Use the shaping form to make the depressions, then remove shaper.
♦ Place filling in the dough.
♦ Put the other sheet on top.
♦ Use a rolling pin to seal and cut.
♦ Turn form over to remove and do it again.
♦ Hint: Make a hole with a toothpick, in each ravioli, to help prevent bursting during cooking.
♥ Also use these forms for sweets, like bocconotti, with sweet pastry and fillings.
♥ Perfect for empanada treats, with savory meat-and-vegetable fillings, or with fruit. Different sizes accommodate anything from an empanadita to an empanada gallega.
♥ Great for any filled dough pastry, including calzone and turnovers.
Fante’s Family Recipe
Making the Pasta
4 eggs, at room temperature
3 cups unbleached all-purpose flour
1/2 cup tepid water or as needed
1. Place flour on a wood board, make a well, and break the eggs into it.
2. If you prefer, you can mix it in a bowl with a fork, or in an electric mixer with a dough hook.
3. Slowly incorporate the flour into the eggs.
4. It will come together in a smooth, elastic (manageable) ball, with just enough moisture that it sticks together, but does not stick to the table or bowl.
5. You may need to add a bit of water if the dough is too dry and crumbly, or a bit more flour if too wet and sticky.
6. Let the dough rest for about 30 minutes covered with a towel. (If in a hurry, you can skip the resting period.)
7. Use a sharp knife to cut off a chunk from the ball, flatten it a little by pressing it with the heal of your hand
8. Roll dough with a floured rolling pin to desired thickness or, if using Aunt Gina’s Pasta Machine, set the rollers to the thickest setting then roll the dough through the pasta machine.
Cousin Emily’s Ravioli Filling
You will need:
2-1/2 lbs Ricotta, well drained
1 lb Mozzarella grated
1/2 cup Parmigiano grated
2 Tbsp parsley, finely chopped
Salt and pepper, to taste
Mix the ingredients together well to create filling for your ravioli.
Liana’s and Elisa’s Broccoli Rabe and Italian Sausage Filling
You will need:
1 bunch of broccoli rabe, chopped medium (approx 2 cups)
1 lb Italian sausage, out of its casing (appox 2 cups)
3 Tbsp grated cheese (pecorino, or your personal favorite)
1 clove garlic, minced finely
1 Tbsp olive oil
Red pepper flakes, to taste (optional)
No salt necessary
1. Chop broccoli rabe and discard stems. Stem and drain well.
2. Crumble sausage and brown is seperate skillet. No oil needed. Drain well.
3. In another skillet, heat oil and garlic. Do not let garlic brown or it will become bitter.
4. Combine broccoli rabe, browned sausage and oil and garlic together and toss until well coated and add red pepper flakes.
5. To make a great sauce for these ravioli, heat some olive oil and garlic and toss with the ravioli gently. For a richer taste, add some butter.
Spinach and Cheese Ravioli
3-1/2 cups sifted flour
5 large eggs
1 tbsp olive oil
1 tsp salt
1. Mound flour in a large mixing bowl and scoop out center to form a well.
2. In a deep bowl, beat eggs with oil and salt, then put egg mixture into center of flour.
3. Mix flour into eggs a little at a time until it is thoroughly combined.
4. Knead with both hands until it is firm and smooth to the touch.
5. Dip a clean white cloth in warm water, wring it out well and wrap the ball of dough in it.
6. Set aside for 1/2 hour, then roll dough into sheets.
2 lbs spinach, thoroughly washed
1-1/2 cups Ricotta
1 tbsp butter, softened
3 egg yolks
1/2 cup grated Parmesan cheese
1 tsp salt
Freshly ground pepper
7. Cook spinach until tender, then drain.
8. Puree in a blender or food processor.
9. Add butter.
10. Put in large bowl and cool.
11. Add Ricotta, egg yolks and cheese, and season with salt and pepper.
12. Prepare and fill the ravioli, cook, and serve with a white sauce or just butter and cream sauce. Sprinkle with extra cheese. Makes about 100 ravioli.
Lucia’s Ravioli with Meat Filling
1. Cook chicken in a little water until tender.
2. Debone and grind very fine.
3. Add bread crumbs to chicken broth. Let cool.
4. Combine ground chicken, cheese, eggs, nutmeg.
4 cups flour
1/4 cup water
5. Form a well in flour and place eggs and water inside.
6. Gradually mix flour and eggs.
7. Roll, cut, fill and shape into ravioli.
9. Serve with tomato sauce and cheese
By Lucia Pellegrini, Abruzzo Region, from La Grande Tradizione Della Cucina Italiana, compiled by the Culinary Arts Committee of the Columbus ’92 Commission.