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Aunt Dolly’s Ravioli Pasta

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    20 People
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Family Story

My mother Rose has been making this ravioli and pasta recipe for over 50 years. It didn't actually come from her mother's Abruzzo side (where most of our Italian dishes come from), but her father's poorer Campania side. My grandfather was one of ten siblings. His father was a shoemaker and his mother, who married at age 15, ran off with another man to Detroit only after about 10 years as an Italian immigrant living in Philadelphia. She left behind her oldest daughter Dolly (Italia) to care for her younger siblings (including my grandfather), which she did. This recipe is part of Dolly's contribution to helping carry on traditional recipes from Casalduni, Italy, as well as a testament to her arduous, immigrant life in the early 1900's. And while it was most likely passed down from her parents Donato and Carmela it has been our main course every Christmas dinner for as long as I can remember. When I watch my 72-year-old mother makes these, I am reminded of the hard work and love that goes into the dishes and stories she hopes will carry on.


1 Step

Directions: For Filling: Add slightly beaten eggs to the ricotta and mix with a large spoon in a large mixing bowl. Add the rest of the ingredients. Stir until blended. Cover with plastic wrap and place in refrigerator. For Dough: Combine the flours and pour out onto counter top in a mound. Make a well in the center of the mound widening it to fit in the eggs. Beat the eggs, olive oil and salt together in a small bowl and pour them into the well. Beat with a fork drawing in some of the flour a little at a time until it is too dry. Then start adding the water a bit at a time until the dough stays together. You might only need a small amount of water. Knead the dough constantly for 5-10 minutes until smooth and elastic. Cover with a large bowl and let rest for 30 minutes. Cut pieces of dough to be used in a pasta machine first thick, then thin (two rounds through machine). Fill the dough with cheese filling, and cover with another sheet of dough. Cut and set ravioli on a cookie sheet lined with corn meal. (*If you use up all the cheese mixture, you can make thin pasta with the rest of the dough.) Freeze until stiff, then break them and place them in large baggies 2 dozen in each bag. Use when needed. This recipe should yield about 150 ravioli and 3 lbs of thin pasta.


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