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Cepic-style Ravioli (Ravioli di Felicia)


Friends,

I promised I would deliver my grandmother's recipe for her famous Ravioli to this site... But on the chance that some of you in Brooklyn remember my Grandmother's and my Aunt Mary's Ravioli, I thought I would pass it to you (sorry raisin fans--these Ravioli's have no raisins in them).

This is how my aunt has it recorded, in her words:

"They come out pretty good, but remember a good meat gravy is very important to give it the right taste.  Saute onions, garlic, and then brown the meat (I use beef, chicken or pork) and then add 2 cans of crushed tomatoe [didn't say what size--but I remember there was always enough--go ahead and use the big cans].  Cook about 1 hour.

--Paul Kenul
 
 



Filling:  (makes about 40 to 42 Ravioli)

2 pounds grated mozzarella
8 whole eggs
1/2 teaspoon salt
About 1.5 cups grated Parmegiano cheese
Juice of 1 lemon
4 slices of white bread, grated (inside only--no crust)
1/2 teaspoon sugar
About 1/2 cup Plain Bread Crumbs

In a bowl beat the eggs and salt well. In a large bowl or pot, add grated mozzarella, beaten eggs and mix well;
add Parmegiano, white bread, bread crumbs, lemon juice, sugar, mix well, and set aside.

Dough:

5 to 6 cups of regular flour
3 whole eggs
1 cup of liquid (1/2 cup milk, 1/2 cup water, 1 tablespoon of vegetable oil) heated to lukewarm temperature (not hot).

In a bowl beat the eggs, add a little salt, add lukewarm liquid. In same bowl start adding flour, gradually mixing it in with wooden spoon.

Dough should be soft, but not sticky to hands or bowl. Put dough on floured board and knead for about 10 minutes; if too soft, add more flour--very little at a time (sprinkle).

I roll out 2 pieces about 5" X 10" each to put filling on.  Using about 1 tablespoon [of filling] (rounded) for each ravioli [space the filling portions about 1" from each other as you progress along this 10" strip of dough].  Use the 2nd piece of dough to cover the first.  You can use a glass jar or if you have a Ravioli cutter or pastry cutter; make sure you seal it good all around.  I use a fork to press around.  Try not to leave too much dough around it.

Cooking time:  bring the water to a boil, put them in, then time 15 minutes after the water starts to boil again."

Well, friends, there you have it.  Don't blame me that, if after you make it one time, you get stuck making it all the time.
 
 

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Created: Wednesday, January 20, 1999. Last Updated: Monday, January 25, 1999.

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