This is the typical first course that my family prepares for the Christmas day. In particular these ravioli are handmade by my grandmother, which is native of Salerno (Campania) in the southern part of Italy. The main characteristic of these ravioli is their dimension: indeed they are so much big that three or four of them are enough to be replete. Their stuffing is very good: it is made of minced meat of veal, minced meat of pork, provolone (typical Italian cheese), ricotta (typical Italian cheese), Parmesan (typical Italian cheese), eggs, raw ham and loaf. They are dress with the sauce of capon stuffed. I will write the recipe of capon stuffed in the next day.
INGREDIENTS FOR DOUGH (for 10 people)
900 g of Flour
7 Eggs
Salt
INGREDIENTS FOR THE STUFFING 350 g of minced meat of veal
350 g of minced meat of pork
100 g of Raw ham
400 g of Ricotta (Italian Cheese)
100 g of Provolone (Italian Cheese)
1 Loaf
2 Eggs
1 / 2 Glass of milk
70 g of Parmesan
3- 4 Tablespoons of extra virgin olive oil
Salt
Pepper
PREPARATION TIME: 1 hour
COOKING TIME: 15 minutes
WINE: Costa d’Amalfi (Red Wine)
PREPARATIONIn a pan preheat the extra virgin olive oil, add the minced meat of veal and the minced meat of pork and let them cook for about 5 minutes,
then move them in a bowl and let them cool. Blend in a mixer the raw ham and add it in the bowl.
Then blend also the provolone and add it to the meat and the raw ham together with the Parmesan, the ricotta, the eggs, salt, pepper, and mix.
Dip and crumble the loaf in the milk and add it to the mixture.
Mix all the ingredients and the stuffing of ravioli is ready.
Now prepare the dough for ravioli.
Place the flour as a fountain on a table, then sprinkle with salt, add the eggs and knead
until you obtain an homogeneous dough. Let it stand for about 30 minutes.
With a rolling pan, roll the dough out on a worktop sprinkled with flour to a sheet of thin thick. Now with the help of a glass cut the pastry in discs as shown in the picture below.
Each raviolo is made of two discs of pastry one below and one over. Place the discs of the pastry on a worktop sprinkled with flour and put in the middle of them one teaspoons of the stuffing.
Then cover the stuffing with another disc and with the help of a fork close the border.
Let salted water boil, add the ravioli and cook them for 10 – 12 minutes,
then drain them. Place three or four ravioli on a platter, as you desired, and pour the sauce over them. Serve hot and if you want add some parmesan.
This is the result:
BUON APPETITO!
