Nonna Denzio's Ravioli
Nonna Denzio's Ravioli.
For 1 Person(s)
For the Filling:
- 1 pound veal
- 1 pound beef steak
- 1 pound pork steak (I had roasts pieces, so I cooked all 3 meats together with herbs, onion, carrot and celery in a pressure cooker)
- 1/2 cup uncooked plain rice
- 1 large can of spinach (I used fresh spinach and used enough to have a couple of big handfuls when squeezed dry.)
- 4 large eggs
- 1/2 cup hard grating cheese, like romano, I used Grana Padano
- salt and pepper
- 2 ounces butter
- extra virgin olive oil
- 4 cloves garlic
For the Pasta:
- 4 cups all purpose flour
- 1 teaspoon salt
- 2 large eggs
- 2 tablespoons extra virgin olive oil
- 1 cup warm water
- Prepare the Stuffing:
- Saute` the meats all together in frying pan with the oil, butter and garlic.
- Saute the rice with half of a small onion.
- Cook with water normally and set aside.
- Drain spinach and fry with a little butter and garlic
- When the meats are done, cool enough to handle.
- I chopped the meats up and sautéed them in a small amount of oil before putting them through the meat grinder. I reserved the vegetables and juices for the sauce later)
- The meats, spinach, and rice all go through the meat grinder.
- (I don't have one, so mine went through the food processor)
- Then I added 4 eggs and the grated cheese.
- (As I know my family's taste, I added a generous amount of fresh ground noci moscate or nutmeg, which I knew would have been pointed out, if I had omitted it.)
- I then adjusted the seasoning with some salt and pepper.
- It needs to be a dry, moist and flavorful filling.
- I filled a pastry bag with a plain round tip to fill the pasta.
- Make the Dough:
- Mix all the Pasta ingredients together.
- This will make a soft dough.
- Roll out thin placing filling 1/2” apart on dough.
- Cover, cut and cook.
- Drain and add your favorite sauce.
- Traditionally, served with a meat ragu sauce.
- I, of course, tried a little local variation.
- You take the meat juices and cooked vegetables and run it through the food mill for a passata. Often it is served just like that and called Salsa dell' arrosto.
- On Fabrizio's urging, I added a bit of the filling that I had left over with the thickened passata from the vegetables and juices, adjusted seasonings and voila`.
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