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Grandma Nora’s Ravioli

Submitted by admin on Tue, 10/20/2009 - 14:33
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Thanks to our Kitchen Kids’ great Grandma Nora, we’re able to create not only a delicious meal together, but enjoy the special memories we have of our loved ones as well. This ravioli has been made every year during the holidays for generations. The preparation needs to take place ONE DAY before you plan on eating them! We hope your family will enjoy making this delicious meal - along with some wonderful memories! This recipe will make enough ravioli for a group of 8-10 people. It usually yields about 4-5 dozen ravioli depending on how small you make them.

Ingredients: 

For the dough:

  • 5 cups semolina flour (GARBANZO BEAN flour for gluten allergies) 
  • 2 eggs (ENERGIE egg substitute) 
  • 2 cups water 
  • 1 tsp. salt

For the filling:

  • 30 oz. ricotta cheese 
  • 1 cup freshly grated parmesan cheese 
  • 1 egg (ENERGIE egg substitute) 
  • ¼ cup finely chopped parsley 
  • Some salt and pepper to taste 

*If you have a dairy allergy, obviously avoid a cheese filling. You may refer to our MONSTER MEATBALL recipe for a meat filling (minus the cheese) or the SPAGHETTI SQUASH LASAGNA and use a squash filling.

Directions: 
  1. In a large mixing bowl, your kids will help measure and mix all of the ingredients for the dough. They should have very clean hands or use plastic gloves for this. Continue to knead the dough (for ten minutes) adding flour as needed!
  2. In another mixing bowl, another kitchen kid will help mix all of the ingredients for the filling. Then, pour the filling into a large (quart sized) baggie. Snip a small hole at the end of the bag to create a disposable pastry bag.
  3. Once the dough is complete, roll out the dough in thin strips. Have one of your kids dot about 1 tbs. of the filling for each ravioli. Be sure to use one side of the strip, and then fold over the other side. Have an adult cut the ravioli into squares. A pizza cutter works well for this step.
  4. Be sure to seal each side of the square and using the pronged edge of a fork, decorate the edges. As a finishing touch – give the ravioli a bellybutton and place the ravioli on a linen cloth or a piece of parchment paper.
  5. The ravioli need to dry out for about 12 hours. After the sixth hour, turn them over so both sides are nice and dry. You may freeze them for a later date, or use them for the next day’s dinner. Boil the ravioli in a large pot of salted water for 2 – 3 HOURS. When your ravioli are fully cooked, enjoy them over a nice plate of homemade marinara sauce!
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