"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Ravioli Recipe

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This recipe for Ravioli, by , is from The Lombardo/SaglibeneFamily Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Giambrone Saglibene
Added: Saturday, October 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
7 c. flour
3 eggs
1 cup warm water

Filling:
4 lbs. ricotta
3 eggs
salt and pepper to taste
1 T. mint
1 T. basil
hand full of grated Parmesan cheese

Directions:
Directions:
Mix flour, eggs and water with hands. Roll dough thin, put filling on dough about 1 inch apart. Cover strip of filling. Press down between each dab of filling. Cut each pillow. Use floured fork and seal edges. You can put finished ones on a clean sheet floured.

For filling: mix all ingredients together. Taste to see if there is enough basil, mint and cheese.

Personal Notes:
Personal Notes:
You can freeze uncooked ravioli.

Aunt Betty and Uncle Joe used to make these together. They are wonderful and worth the work.

 

 

 

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