"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Ravioli Recipe

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This recipe for Ravioli, by , is from Nonna Hilda's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nonna Hilda
Added: Tuesday, August 18, 2009


4 well beaten eggs
4 c. flour
2 tsp. salt
3/4 to 1 c. warm water

Filling (for meat raviolis):
2 lbs ground meat (1 lb. pork, 1 lb. veal, ground)
1 medium to large onion, minced
1/2 c. minced parsley
1 pkg. chopped spinach ( thawed/squeezed dry)
1 1/2 tsp. salt (to taste)
1/8 tsp. pepper (to taste)
3 eggs
1/2 tsp. dry basil (more or less, to taste)
Approx. 1/8 c. grated Parmesan/Romano cheese
3 tbsp. butter or margarine
1 to 1 1/4 c. dried breadcrumbs (I use seasoned)

Filling (for cheese raviolis):
1 lb. ricotta cheese
2 eggs
pinch of salt
1/2 c. raisins soaked in water
1/4 tsp. cinnamon
3 tbsp. sugar

Combine all ingredients and form into somewhat of a ball. Kneed on board for 5-10 minutes until smooth, adding flour as needed to keep from sticking. Put dough into oiled bowl, oil top of dough, cover and refrigerate until ready to use.

Saute onion in butter until translucent and tan. Remove from pan. Remove handful of raw ground meat and put aside. Brown the rest in fry pan. Add back in onion, then parsley and mix.

Next add dry spinach and distribute throughout the fry pan. Mix all together and simmer for a few minutes. Remove from heat and let mixture cool in fry pan.

While mixture is cooling, take the handful of raw ground meat and season to taste with the following:
salt-pinch, pepper-pinch garlic powder-3 shakes or so, then add the eggs, basil, and grated cheese. Mix this with the cooled mixture from above with your hand. Then add the bread crumbs and mix thoroughly. Refrigerate until ready to use.

Slice off piece of dough from ball and recover the dough to keep from drying out. Using pasta machine and flour, roll the strip of dough to desired consistency. I use #1, #3 and then #4 on the pasta machine dial.

Place a little round of filling approx. 1 inch apart on the thin strip of dough, and stretch the dough a little at the ends. Pull the dough over the filling and seal the ends and between the raviolis with your fingers. Then cut the raviolis individually and seal by forking the ends using a fork dipped in flour.

Sprinkle aluminum pans with corn meal and lay completed raviolis in layers, using heavy wax paper or plastic wrap between the layers. Seal tightly with aluminum foil when filled and freeze.

Boil your selected amount of frozen raviolis in salted water approx. 10. Cook a bit al dente as they will soften more as they set.

Layer raviolis, beginning with sauce in loaf pan type dish with grated romano or asiago cheese and black pepper.




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