Directions: |
Directions:Nan did not write down her instructions, so I will try to write from memory.
1. Put flour in large hump on clean surface. (Nan always used her large, wooden board that her husband, B-Dad made for her. It was about 2 1/2’ x 3 1/2’ completely smooth on top—perhaps from a certain finish B-Dad did to it or years and years of olive oil and eggs! He also made her a “rolling pin” about 2 1/2 ‘ long and 1 1/2 “ diameter. It, too, has that wonderfully patinaed surface!)
2. Create well in flour—add eggs, salt and 1/2 the water.
3. With fork, carefully blend all ingredients until they are all incorporated. Add more water as necessary to create soft dough. Be careful not to over-mix or add too much water!
4. Let sit for about 1/2 hour before rolling out.
5. While waiting, mix with fork, all of the filling ingredients in bowl. Do not over-mix. Let rest in refrigerator while rolling out dough.
6. Lay wax paper on board. Sprinkle with a little flour. Take about 1 1/2 handfuls of the dough and roll out to about 1/8” on the waxed paper. Using a pizza cutter or sharp knife, cut squares (Nan’s were about 2 1/2” -3” long, but they were HUGE! I would recommend about 1 1/2”.)
7. Take about a teaspoon of filling and place on square. Fill about 1/2 of all the squares.
8. Lightly dip finger in water and rub around edge of squares. Add another square on top—Be careful NOT to overfill the raviolis as they will just explode while cooking.
9. Using fork, gently press all edges together. Store in containers lined with waxed paper between layers. You can use immediately or freeze at this point.
To cook:
Use large pot of oiled, salted boiling water. Add raviolis and CAREFULLY stir frequently, being careful not to break the raviolis. Watch the raviolis and when all float, test for doneness. They should not be too hard (al dente’) nor too soft, as they will continue to cook in the gravy. |
This recipe for Nan's Homemade Raviolis is from