Calabrese Raguni Recipe Recipe
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Category: |
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Ingredients: |
Ingredients: MAKE THE DOUGH:
10 cups of all purpose flour
2 tbsp Quick Rise Yeast
2 tsp - Salt for personal taste
1 ½ tsp - sugar
Stir together in a big bowl
Make a well in the middle
Then add 1 cup of vegetable oil
3 cups warm water from the tap
Mix all together with hands, knead to form dough
Add flour if dough is too sticky or water if the dough is too hard
Knead until you form a smooth ball
Rub with oil and place in a large bowl covered to rise. I put in the oven with light on. I let rise for about 1 hour.
After the dough rises, remove from oven and heat oven to 350º
Roll dough into a large log and slice into pieces and roll into small pizza circles, not too thick, you want to get this as thin without being too thin
RICOTTA FILLING
4 fresh ricottas from Roman Cheese – approximately 4 lbs of Ricotta – drain any liquid from the ricotta. Do not add the liquid to the mixture – if the ricotta is too wet, drained in a mesh strainer
4 eggs (1 egg per pound of ricotta)
1½ cups of grated parmesan cheese
1½ cups of shredded mozzarella
½ to ¾ cup of chopped parsley (add ½ cup first and then add more if you think it needs more)
1 tsp salt - or enough for your taste
1 tsp black pepper - or enough for your taste
Mix with hands and make sure all ingredients are incorporated. Don’t over mix.
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Directions: |
Directions:ASSEMBLE:
Generously scoop filling into half side of rolled circles, for the large raguni, approx. 3 scoops of ricotta. Leave an edge so you can close the pockets. Add water with your finger around the one side of the dough where the filling is, bring the other side over and close the pocket. Should be sealed tightly. Then with a fork, press the sides closed making ridges with the teeth of the fork. Don’t be too shy about really pressing down on the edges, you don’t want them to open while cooking. Poke holes on the top of the raguni with fork to allow steam to be released. Place on a parchment lined baking pan.
For a glossy exterior you can brush the tops with a milk and egg wash. (optional)
Cook at 350º until golden brown.
Yields 12 large; 18 medium |
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