Home made ravioli is a very special to make and share for the people you love. An obvious Italian dish, most Italian families gather ’round a table anytime of year and enjoy a nice bowl of home made ravioli which has typically been made by their Nonna’s and mama’s.
Home made ravioli are a Italian tradition, dating back to original recipes found from the 13th century. Depending what region of Italy, the shapes and filling can vary drastically, taking what we consider as the humble square ravioli, and turning into the rounded ‘tortellini’. Mais, that’s the beauty of Italy and her foods. Unique qualities that region’s hold tight to, which is why Italy has left the world clambering for centuries over her food!
Our family tradition
My mama has been making her home made raviolis, or her “rav’s” (as she calls them) for years. A definite recipe passed down from my Nonni’. I have fond memories of Nonni making her fresh ravioli on the special holiday’s we were able to get together. They were a upon the most expected and most enjoyed request our Nonni fulfilled for us. My mom tends to make these every year for Easter-and every year, they seem to get better. Her technique has also evolved over the years. To spare herself a ton of last minute work when hosting the holidays, she begins making these a few weeks ahead of holiday season.
She make’s her batches, complete with the “di Magro” remplissage (épinards, ricotta and parmasean) then puts them in boxes and in the freezer. Upon the day of the holiday, she takes them out, let’s them de-thaw and puts them into boiling water. This approach makes for a pretty pain free approach for a holiday meal.
This is my mom’s recipe. You can count on this recipe having an abundance of love, tradition and flavor. I love her rav’s. My kids love her rav’s, En réalité, I hope the whole world can love her rav’s.
- 1 lb farine
- 4 moyen œufs
- 2 bruines huile d'olive
- go about making the dough as usual. combine the flour, make a well in the center, crack the eggs, drizzle the oil and hand knead
- make your filling. It’s entirely up to you. These were ricotta, Parmesan and some herbs.
- step 1, make small sections of dough and roll out into long strips until long and thin. Add a spoon of filling.
- add another long strip of dough on top, and cut down the center. You can work 2 rows at a time with the width.
- cut them into the squares
- keep them well floured
- set aside and wait for cooking
- your nice, finished pile of rav’s
- cook in boiling water until they float, sur 2 min., have your sauce ready
- sauce up, et servir