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fried sweet ravioli
Ravioli di Mamma di Larry (Fried sweet ravioli, filled with chestnut puree, cocoa, semi-sweet chocolate, rum and liqueur)
Originated from: Italy
Occasion: Christmas, Carnival and other festivities
Contributed by: Anna-Maria Benvenuto

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For the dough
6 eggs
1 shot (1 1/2 ounces) white whine
3 tablespoons vegetable oil
Flour as much as is needed

For the filling
Chestnut puree
Sweet liqueur
A little cocoa
Grated semi-sweet chocolate
A touch of cinnamon

Vegetable oil for frying

Original Italian Text
La pasta
6 uove
1 bichierino vino bianco
3 c. oglio
Tirare la pasta cn la macchina a rulli. Tenere riposote la pasta 1 ore. Il dentro cucinari li costagne pa bolite passarle sul paso tutto poi bagnare con il Rum martini, e altri liquori. Metere un po di cacao e gratare ciocolato semi suit, e un po di canello. Fare il ravioli con lo rusto e cucinare subito nel'oglio giro e volta.


Make the dough. Let it rest for 1 hour.

Meanwhile, boil the chestnuts. Peel, and then puree them.

Soak the chestnut puree in rum and in liqueur.

Add a little cocoa and grated semi-sweet chocolate, and a touch of cinnamon.

Roll out the dough using a pasta maker till it is about 1/8 thick.

Cut out rounds about 4 inches in diameter (An Italian-style crescent-cutter can be used to do this).

Add a bit of filling, and then fold over.

Press the ends together with a fork.

Heat up the oil.

Fry the ravioli a few at a time, turning them over, until golden brown.



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 one in this entry was provided to her by her friend, Larry). Being an avid baker Mrs. Benvenuto tried out many of the recipes herself. Because of her 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 (Easier said than done).... While Mrs. Benvenuto was born in the Veneto region (in 1938) and has a natural fondness for recipes that come from this area, she found that as soon as she immigrated to Montreal, Quebec in 1952 she developed an instant appreciation for all foods from her homeland.... Photo and English translation of original Italian text: Mary Melfi.

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