Ingredients
For dough
6 eggs
6 ounces vegetable oil
2 cups sugar
1 tablespoon vanilla extract
1 teaspoon Magic baking powder (a touch less)
1 teaspoon bicarbonate (a touch less)
5 cups flour
For filling
A pineapple, finely chopped, cooked, drained
A bit of sugar
For topping
Egg white, beaten
Zest of 1 lemon, mixed with sugar
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Original Italian Text
6 uova
6 ouz. oglio
2 t. zucchero
1 c. tavola vaniglia
1 c. t. magich non trop pieno
1 c. t. bicarbonate molto scarso
5 t. farina
Ananas, zucchero
Preparare le ananas dulle macinate (Farle bolire per 15 minuti, po frulare e lasiare scolare 3 -4 hore poi metere un po di zucchero.
La pasta non tropo duro me molle. Tirare con il rullo poi fare come un ravioli, poi sopro il raviolo pesare il bianco del uvo, poi metere il zucchero con il limone e fare come un zich azch. Il forno 300 -- 10 minuti.
Directions
For the stuffing
Using a blender finely chop the pineapple. Let it boil for 15 minutes. After it has cooked, place it in a strainer, and keep it there for about 3 to 4 hours to let the water out.
After the mixture has been drained, add a touch of sugar (about a tablespoon).
For the dough
Prepare the dough. It should not be too hard, but a touch on the soft side.
Roll it out, and make ravioli squares.
Brush each sweet ravioli with egg white.
Sprinkle some sugar, mixed with lemon zest.
Bake in a preheated 300 F degrees oven until the pastry is golden -- about 10 minutes.
Cool.
Notes
Mrs. Anna-Maria Benvenuto has collected hundreds of recipes from relatives, friends, and neighbors over the years. She recorded the recipes in Italian in numerous notebooks, often naming the recipe after the person who gave it to her. The recipe in this entry was given to her by her friend, Antoniette. Being an avid baker Mrs. Benvenuto tried out many of the recipes herself. However, because of her enormous talent and expertise, she did not feel the need to write detailed instructions as she knew how to make the recipes without them. However, when asked by this website's archivist (Mary Melfi) for details, she quickly volunteered the information. Nonetheless, as with most first generation Italian-Canadian handwritten recipes, it is understood that whoever attempts to duplicate them should have some knowledge of what they are doing.... Photo: Mary Melfi |
