Ravioli Recipe

Every Christmas, we make home made raviolis--something I grew up with and continue with my own family. For those who would like to try and make their own at any time, here is the recipe--leave any questions in the comment section:

SAUCE (if you double ravioli recipe you may need more sauce)

However you typically prepare your sauce otherwise: .

Lightly brown chopped garlic (amount to taste) in olive oil in the bottom of a pot—just enough oil to cover the bottom of the pot

Once brown pour in the cartons/cans (whatever) of tomatoes

Add Italian spices—however you prefer to do so….fresh herbs (just oregano or oregano, marjoram, thyme, rosemary, sage) or store bought bottle. Either way, crush the dried herbs before adding to sauce—add as much to taste.

Simmer for at least two hours—(you can also add cooked meatballs and Italian sausage to the sauce for flavor if you like and eat those separately later)

Sauce always tastes better after sitting for a day

CHEESE FILING

(DOUBLE RECIPE or REPEAT IF NEED MORE RAVIOLIS)

1 1/2 pounds good Ricotta cheese (it's all about the cheese, so get good ricotta cheese)-if you use 3 pounds, this is more than enough for 4 batches of raviolis--4 batches can make upwards of 90 raviolis--depends on the size of the glass you use

1 - 2 Eggs (humidity in the air can affect the consistency of the cheese--if very dry you can add a third egg but no more if you are doing 3 pounds of ricotta)

1/4 cup grated pecorino romano cheese (it's all about the cheese, so get good romano cheese) add more if needed—to taste-you'll probably need more than a 1/4 cup...especially if you are using 3lbs of cheese.

Handful of chopped parsley

Drain ricotta cheese—either with cheese cloth or punch holes in bottom or top of container and turn so holes face down and let water drain out—shouldn’t take long—if you have good ricotta then no need

Mix all ingredients together

RAVIOLI RECIPE

(below is what's needed for 1 batch--you should get between 20 and 30 raviolis per batch--again, size of glass matters as well)

3 CUPS SIFTED FLOUR (ALL PURPOSE)

1/2 TEASPOON SALT

2 EGGS

1 CUP WARM WATER (not all, only as needed)

MIX SIFTED FLOUR AND SALT TOGETHER IN BOWL

DROP EGGS INTO CENTER OF MIX---MIX WELL WITH HAND

SLOWLY ADD WATER (depending upon humidity in the air you may use the whole cup or not)

KNEAD UNTIL READY

CUT DOUGH INTO TWO BALLS

LET STAND 15 MINUTES

Roll out one of the balls of dough very thin but not too thin, mark a line in the dough that divides the flat piece into two sides.

Using a glass the size you want the raviolis to be, gently impress the mouth onto one side of the dough until you fill one side completely w/ circles.

Plop some of the cheese filling down into the center of each circle—not too much.

Using knife cut the dough in half along the line you already drew to separate the two sides.

Carefully peel the side w/ no cheese up and carefully fold it over onto the cheese side to cover the entire other side.

Use the glass again to firmly push down and twist around the cheese lumps to form separate raviolis.

Use a fork to seem together each ravioli. Re-rollout left over dough and repeat process until all dough is used and then repeat for second ball of dough.

Place the raviolis on a lightly floured and corn meal-ed cookie sheet or pizza pan.

Let raviolis dry over night covered in cool place—next day, place in pot of boiling water until done.