Holiday Ravioli

submitted by Anthony Falleroni

Italian Cuisine
Pastas & Rice

Around ten servings of six.

Preparation Time: 45 Minutes

Recipe Credit: Marie Coccia Falleroni

Ingredients :

Chef Bio :

This traditional Italian Recipe was brought to the US in 1924 by my Grandmother Marie from her home town of Masampolo del Tronto, Le Marche, Italy. It was passed on to my mother and all my Aunts and is a must on my entire families Christmas Dinner Table.

Description :

This is a semi-sweet ravioli recipe that compliments a table of more savory holiday dishes by offering a mild blend of Ricotta , parmessan and cinnamon flavors to excite the senses with a Christmas blend of tastes and smells.

Instructions :

Dough - Mix salt evenly into flour. Create a well with the flour high enough to hold the eggs without spilling out. Add the eggs, olive oil and milk. Beat slight and roll flour from the outside to the center, mixing all the ingredients into a ball. Knead until smooth, about 7 minutes. Filling - Mix all the ingredients together. Add plain fine breadcrumbs to stiffen mixture but only if necessary. Roll pasta dough out in your pasta machine to the thinnest level. Cover your ravioli form with the pasta (or lay it on floured wax paper if using a ravioli cutter)Add filling to centers and brush the edges of all the ravioli compartments with room temperature milk. Cover with another layer of Pasta and firmly rolland cut the ravioli. Place on a floured cookie sheet and flash freeze before cooking. Bring six cups of water to a boil in a large pot. Add ravioli and boil for 20 minutes after the water raises back to boiling. Remove from water lay on wax paper and sprinkle with Parmesan, and sugar and cinnamon mixture to taste.