My mother was Polish by descent but Italian by love.  I am fairly certain she learned to make Ravioli from my Noni. I don’t understand how this recipe was missing from her collection.

These directions make a large batch. We use a ravioli rolling pin to form the ravioli. These pins are readily available on Amazon. My Noni’s pin make small, 1-inch ravioli, Mom’s makes larger ravioli. Choose based on how much cheese to pasta you like.

7-8 cups flour
8 eggs
2 Tablespoons olive oil

Place the flour in a mound on the counter. Make a well in the center. Break the eggs into the well, add in the oil. With a fork, whisk the eggs and slowly bring in the flour, being careful not to break through the sides of the flour.

Once you have as much flour in as you can manage, knead the dough. You will not be able to get all the flour to combine into the eggs, don’t even try or it will be very stiff. Knead the dough until smooth and elastic, a finger print pressed into the dough should pop back out, about 10 minutes.

Lightly oil a bowl large enough to hold the dough. Place the dough in the bowl and roll over to coat with oil. Cover with plastic wrap and set aside to rest for 15 minutes.

In the meantime mix the filling.

3 pounds ricotta cheese
2-3 eggs
1/2 cup grated Parmesan cheese
1 teaspoon onion powder
1/2 teaspoon salt
2 teaspoons finely minced basil or parsley

Combine all the filling ingredients in a large bowl. Set aside.

To form the ravioli, cut off a piece of dough and roll until very thin, almost translucent. We have a large board that we work on and you can see the grain of the wood through the dough.

Fold the dough in half to mark the size, open. Spread a 1/4″ layer of cheese over half the dough. Fold the half of the dough over the cheese. Using a ravioli rolling pin, roll over the dough. This will mark the shapes and from the ravioli. Use a rotelli or pastry cutter (this looks like a pizza cutter but the wheel has wavy, fluted edges) to cut out the ravioli. This should also pinch the ravioli closed unless you put in too much cheese, something I do to at least one sheet!

Dust cookie sheets with cornmeal. Place the ravioli on a cookie sheet in a single layer. Place sheets in freezer until frozen then remove to plastic bags.

To cook, boil in salted boiling water about 20 minutes.


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