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
Marmalade
Walnuts, chopped
Powdered chocolate (optional)

For topping
Egg white, beaten
Zest of 1 lemon, mixed with sugar

------------

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

Deutro metero marmelato e noci, polveri cicolata, o cosa versi.

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.

Prepare a favorite sweet ravioli stuffing.



For the dough

Make the dough. It should not be too hard, but a touch on the soft side.

Roll out the dough, 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.

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

Back to main list