recipe comes from Pongi
in Italy. I asked for a little background and
this is what she had to say:
Mother's family comes from Emilia Romagna (my
Grandpa was from Parma and my Grandma from Reggio
Emilia) and I grew up eating homemade ravioli!
I still have all my grandma's pasta tools, including
a king-size, more than three feet long, old mattrel
. . . This ravioli filing recipe and the one for
Ravioli di Zucca <click
here> are my favourites of the 'traditional'
ones. Being both meat-free, they are also a typical
part of the Christmas Eve dinner in Emilia Romagna.
These are the recipes I have learned at home!"
the spinach and sauté it in butter until
cooked (for a lighter recipe you can boil and
carefully drain it).
the spinach with a chopping knife (never with
a food processor!).
the ricotta (better if pushed through a sieve),
the egg, parmesan cheese, salt, pepper and some
nutmeg. Mix until smooth. (You can also prepare
this filling in advance and freeze it).
raviolo contains about a tsp filling.
is a classic! Everyone loves the Ravioli alle
Erbette . . .
4 - 6
. . and something more:
for the ravioli pasta, I usually make it with
1 lb flour,
a pinch of salt, and
water (enough to make it smooth)
pasta is quite hard to work as it's very firm
and elastic, dries very quickly and requires a
longer cooking time, but it's tastier than the
egg-free one (and, in any case, is the true emilian
Italy, this ravioli and Ravioli di Zucca are both
served only with butter and parmesan cheese,
making in a large bowl many layers of hot ravioli,
cheese and butter. Probably this dish is too 'basic'
for non-Italian palates . . . but the taste of
these ravioli (mainly the pumpkin ravioli) is
very subtle, and killing it with something like
a tomato sauce would be a pity
enjoy these recipes, and please let me know if
you would also like some meat filling recipes!