For dough
8 eggs
16 ounces sugar
40 ounces flour
1 envelop "Bertolini lievito"
2 envelops Italian-style powdered vanilla
1/2 pound Crisco [lard]

For filling
Marmalade
Ground almonds
Raisins

Egg wash
Egg white, beaten
---------------------
Original Italian Text

Pasta
8 uova
16 ouz. zucchero
40 ouz. farina
1 bustine lievito Bertolini
2 bustine vaniglia Italiana
1/2 libre Crisco

Dentro
Metere dentro il pompot quello par fare le tarte -- opure marmelata, mandorle macinate, con uva secco.
Impastare bene fare una foglia ne fina ne grossa, metere un 1/2 cuchiero marmelato e fare un raviolo pasare un po di bianco del'uovo piene di chinoere poi sopra utere un uovo sbatuto e metere le mandorle ofettate sopra. Forno 300. 10 minuti.

Make dough, mixing dry ingredients with wet ones.

Divide the dough into two or three parts (It's best to do a few ravioli at a time as the dough dries and then it is difficult for it to stick together.)

Form the dough into balls. Wrap the dough that is not in use with plastic wrap (to avoid drying).

Roll out the first ball of dough (shouldn't be too thin or too thick -- about 1/8 of an inch thick).

Cut out squares of dough (about 2 1/2 inches by 2 1/2 inches).

Place about a tablespoon of filling on each square.

Top with a matching dough square. Press together with a fork.

Brush top of sweet ravioli with beaten egg white.

Bake in a 300 F degree oven for 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 one in this entry was provided to her by her friend, Cristina). 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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