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Josephine's Ravioli Recipe

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This recipe for Josephine's Ravioli, by , is from The Morcone-IanzitoFamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy DiNardo
Added: Monday, June 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Dough;
4 cups sifted flour
1 tsp salt
4 eggs, beaten
1/2 cup water as needed
Filling:
2 cartons ricotta cheese
2 eggs, beaten
salt and pepper
chopped parsley, or chopped spinach (well drained)








Directions:
Directions:
Mix dough lightly, adding water only until proper consistency.

Roll out lightly, using flour to prevent sticking.

Mark with a fluted roller into squares. Place dollop of filling on each square. Cover with another piece of dough and mark again. Separate into ravioli pouches. Let stand covered with a towel. Bring a large pot of water to a boil and drop in ravioli. Let cook quickly, only a few minutes, until done. Drain carefully, to prevent breakage. Serve with tomato sauce or just with olive oil and butter and cheese.

Personal Notes:
Personal Notes:
When our kids were growing up, this became our traditional Christmas Eve supper. Tony would do most of the prep: he loved to use the ravioli press his Mom (Josephine) had handed down to us. The kids liked to help with this process, pressing the dough into the ravioli press, putting in the filling, and placing the second layer of dough on top, then pressing down to cut the individual pouches.

 

 

 

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