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September 16, 2009

Iole Ciammetti’s Homemade Ravioli

3 cups all purpose or “00” flour (Or use equal parts semolina and flour)
I tablespoon Olive Oil, pinch of salt, ¼ cup warm water on hand
4 eggs (room temperature)

Dough- Make a well with the flour on a flat surface – or a bowl -or large cutting board. Break the eggs into the well, and thoroughly beat eggs with a fork, add the salt and oil. Slowly incorporate the flour on the sides of the well into the egg, using the fork, while maintaining the well shape. As the eggs become more incorporated, slowly work in the last of the flour using the fork and your hands. Gently knead remaining flour into the dough.

– Bring the front forward over the bottom, and press with the heals of your hands. After 2 or 3 kneads, take the long piece and fold the 2 ends over the middle, and continue pressing. If it is too dry, add a teaspoon or two of water into the dry part of the dough, continue kneading by pressing and pushing. Occasionally fold the ends into the middle and continue kneading. The dough will become small and even. Continue kneading for about 10 minutes, until the dough is very smooth, and springy. Form dough into a ball, and let rest covered in plastic for 30 minutes.

Ravioli filling:
2 pounds ground beef**                                      ¼ cup chopped fresh parsley
1 pound ground turkey                                        ½ cup white wine
Salt and pepper to taste                                       1 pkg. spinach, defrosted, drained dry
One small onion – chopped                                ½  cup grated Parmigianno cheese
3 cloves garlic – chopped                                     1 large egg yolk

Over medium heat, add meat, onions, garlic, parsley, salt and pepper, stirring continuously. When the meat is browned, add the wine, and continue stirring. Add spinach, continue stirring, and cook longer. Consistency should be fine and even. Remove from heat, add grated cheese and stir thoroughly. Let cool, then add egg yolks.  Set aside.

Now, take the dough, and cut a slice 3/8 inch thick, and put through your pasta machine starting at the thickest setting, reprocess all the way through to the second to the last thinnest setting.  The final product will form a long thin sheet of pasta suitable for stuffing one horizontal length. Place rolled out pasta on to a lightly floured surface, and put ½ teaspoon of filling down center of strip, approximately one fingers width apart. Fold dough in half pressing tightly with your fingers between the lumps of filling, and along the long edge to seal. Cut off excess pasta and set aside.  Cut in between each ravioli with the wheel. Set on a baking sheet until are all completed. These can be frozen flat, and then bagged, or eaten immediately!!!!!

When water is boiling, add salt, and add the ravioli.  Cook until they float – approx 5 – 7 minutes, until done. Have your sauce warm, ready to serve, and add a bit to the bottom of your serving platter.  As you move the ravioli to the platter, add more sauce, lots of grated Parmigianno cheese and enjoy!!!!

***Any ground meat can be used: veal, pork, chicken – and you may vary any of the filling ingredients.

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