PETROTTA’S OLD WORLD ITALIAN FOOD!

 

 

RAVIOLI

by Mom Petrotta

                                   

Prepare ( allowing about 4 1/2 hours ) and set aside Tomato meat sauce.

Heat in a skillet:

2 Tbs. olive oil

Add 3/4 lb. ground beef and cook until browned, breaking into small pieces with fork or spoon.

Meanwhile, prepare and cook 1/2 lb. spinach. Drain well and mix with ground beef.

Add and mix well, 2 eggs well beaten and a mixture of:

1 Tbs. grated parmesan cheese

3/4 Tsp. salt

1/2 Tsp. Accent

1/4 Tsp. pepper

Set aside!

Sift together into a large bowl:

4 cups sifted flour

1 1/2 Tsp. salt

Make a well in center of flour and add, 4 eggs, one at a time, mixing slightly after each addition

Add gradually about 6 Tbs. cold water

Mix well to make a stiff dough. Turn onto a lightly floured surface and knead. Divide dough into fourths. Lightly roll each fourth into a rectangle 1/8 " thick. Cut dough lengthwise with pastry cutter into strip 5" wide.

Place 2 Tsp. of filling 1 1/2 " from narrow end in center of each strip. Continuing along the strip, place 2 Tsp. of filling 3 1/2 " apart. Fold each strip in half lengthwise, covering the mounds of filling. To seal, press the edges together with the tines of a fork. Press gently between mounds to form rectangle about 3 1/2" long. Cut apart and press edges of rectangle with tines of fork to seal.

Bring to boil 7 qt. of water and add 2 Tbs. salt after boiling starts.

Gradually add the ravioli ( cook about half the ravioli at one time ). Boil rapidly uncovered about 20 minutes or until tender. Test tenderness by pressing a piece against side of pan with fork or spoon. Remove with slotted spoon. To drain, hold spoon on folded paper napkin a few seconds.

Place ravioli on a warm platter and top with the sauce. Sprinkle with grated Parmesan or Romano cheese. Makes about 3 dozen ravioli.

 

Ravioli with ricotta filling

Substitute 3 cups ( about 1 1/2 lb. ) cheese for ground beef. Omit oil and spinach. Add 1 1/2 Tbs. chopped parsley.

 

You can eat them fresh or freeze them first on a flat pan (cookie sheet). Then place in a freezer bag the amount you want for each meal. After freezing, just pop into the boiling water to cook.