PICTURES OF RAVIOLI RECIPES

NONNA EVA’S RAVIOLI – NONNAS WAY

Nonna Eva’s Ravioli – Nonnas Way image

Nonna Eva's recipe for ravioli using homemade pasta and fillings. Top it with hot tomato sauce and of course cheese!

Provided by Angela DeSalvo

Number Of Ingredients 18

Ingredients

1 container (425gm) ricotta cheese (regular)
1 large egg
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 tablespoon parsley, can use dried or fresh (finely chopped)
1/4 cup grated romano cheese
1 pound lean ground beef
1/2 pound ground pork
1/4 pound ground veal
2 large eggs
2 teaspoons salt
1-2 teaspoons pepper
1-2 teaspoons garlic powder
1/4 cup dried parsley
1/2 cup grated romano cheese
5-6 slices fresh bread with crusts cut off (soak slices of bread in water and squeeze out excess water before you add to the meat mixture)
sheets of fresh pasta (see our previous blog on homemade pasta)

Steps:

For the Ricotta Filled Ravioli
For the Meat Filled Ravioli

RAVIOLI (DOUGH AND CHOICE OF 4 FILLINGS) RECIPE - FOOD.COM

Ravioli (Dough and Choice of 4 Fillings) Recipe - Food.com image

Posted in reply to a message board request. This is the family recipe for homemade ravioli. I have included 4 filling variations along with the ravioli dough recipe. Please note that this dough was made by hand and not with a pasta machine. Feel free to use the fillings with your own favorite pasta dough recipe (hand or machine). Prep time includes 1 hour drying time.

Total Time 2 hours 15 minutes

Prep Time 2 hours

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 28

Ingredients

3 cups unbleached white flour
1/2 teaspoon salt
2 eggs
1/2 cup water
1 1/2 lbs ricotta cheese (drained)
1/4 lb freshly grated romano cheese (about 1 cup)
2 eggs, slightly beaten
1/4 lb prosciutto or 1/4 lb salami, chopped fine (optional)
1 dash nutmeg
salt and pepper
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
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
3/4 lb loose sweet Italian sausage link (or casings removed from links)
2 eggs, slightly beaten
2 tablespoons freshly grated romano cheese (If you prefer a less sharp cheese, freshly grated Parmesan cheese may be substituted for the Romano)

Steps:

MAKING THE FILLING: Ricotta Filling#1: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
Ricotta Filling#2: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
Beef and Spinach Filling: Brown beef and veal in butter with the whole clove of garlic.
Remove garlic and let meat mixture cool.
Mix spinach, parsley, eggs, cheese and nutmeg into cooled meat until well blended, set aside filling until needed.
Sausage Filling: Brown sausage in frying pan, drain fat and allow sausage to cool.
When sausage has cooled, mix in eggs and cheese, set aside filling until needed.
MAKING THE RAVIOLI DOUGH: Sift flour and salt together.
Place flour mixture on a board, making a well in the center of the flour.
Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
Using your fingers, gently press dough between each dab of filling to seal it.
Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
Place drained ravioli on a serving platter in layers, alternating layers with your favorite sauce and a sprinkling of grated cheese between each ravioli layer.
Serve hot.

Nutrition Facts : Calories 1765.9, FatContent 105.8, SaturatedFatContent 53.8, CholesterolContent 793.5, SodiumContent 2679.3, CarbohydrateContent 89.4, FiberContent 2.9, SugarContent 2.7, ProteinContent 108.6

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