Monday, July 6, 2009

Ida's Ravioli from Mildred Cafarella Sinor's family

1/2 cups water
2 lbs ground chuck
1/2 lb ground pork
2 cloves garlic, chopped
1 handful of parsley
1 flat handful of salt

Cook until all looks done.
Add 7 eggs
1/2 lb grated cheese(Parmesan, Romano, Asiago, Grana Padano or Ricotta Salita are all good choices)
l 1/2 to 2 cups medium size bread crumbs.

Mix in a bowl, then knead on board until it doesn't stick and has no holes in center--

7 eggs, beaten
a little oil
3 cups water
4 lbs flour(It is good to weigh flour as moisture in the air changes the was cups of flour work and pack)
Keep dough covered so it doesn't crust over. Roll in strips, and put 1 tsp filling in.
Fold dough over and put finger in between filled sections and cut apart with a pastry wheel. Approximately 8 to 10 per strip. Makes about 150 ravioli.

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