This is not my Nonna’s recipe.
I would like to preface this story by saying that my Nonna is a fancy-ass Nonna. There are plenty of things she makes from scratch like soups, stocks and pastas (all in a hurricane of activity in my Mother’s kitchen), but ravioli is not one of them. They are time consuming, making the dough, then the filing, then marrying to two together in beautiful and delicious pockets of warmth and comfort food.
Nonna doesn’t have time for that. She needs to curl her hair, dust her knick knacks, pet the dog, walk around the pool and watch Tellamundo. She is a character, but not one of those lovely old ladies that knits and gives you sloppy kisses. She dances, a lot. She shouts. She has the spirit of an overactive toddler who desperately needs Ritalin. But I digress…She doesn’t make homemade ravioli. Why then make it myself?
These kinds of laborious foods, ravioli and Tuscan crostini to name a few, remind me of my lovely aunties who still live in Montagano, the little village Nonna Ivana grew up. While they still live their lives planning and cooking one meal to the next, Ivanna had big city dreams which became reality when she and her husband finally moved to the states in the late 70’s. These remind me of Nonna because they are a bit ridiculous and ever just so old school, just like her.
Audio Pairing: “Volare” by Dean Martin
By November 5, 2013Published:
- Yield: 4 Servings
This is not my Nonna's recipe. I would like to preface this story by saying that my Nonna is a fancy-ass Nonna. There are …
- 200 grams flour
- 1 tsp salt
- 2 eggs beaten
- 20 button mushrooms minced
- 2 garlic cloves
- 1/4 cup breadcrums
- 1/4 cup white wine
- 2 tblsp olive oil
- 1/2 tsp rosemary
- Make your dough: mix your eggs, dough and salt together and form a ball. Divide into quarters and with a pasta machine, roll out 8 long strips of dough.
- Prepare your filling. In a large pan, saute your mushrooms and garlic together with rosemary and olive oil until they are reduced to about half. Then add your breadcrumbs and wine. This will make something which will look like a paste.
- Sprinkle your ravioli tray with flour, and lay your first strip of dough on top of the tray. Press a finger into each little tray and fill with about 1/4 to 1/2 tsp of filling. If you don't have a tray, lay 1 strip of dough flat and place about 1 tsp of filling in the center of your dough, with about 1 inch of space between each filling. Then place your second sheet of dough down and gently mold your dough over the filling. Cut with about 1/4 inch away from the sides of the filling and press the sides with a fork.
- When all the trays are filled, lay another strip of dough on top and use a rolling pin to firmly seal the top and bottom layers together. Turn your tray over and lightly tap it until the ravioli forms fall out. Repeat until you have used all your dough and filling.
- Boil your raviolis for about 2-3 minutes and remove with a slotted spoon. Serve immediately.
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