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X Italian Pasta Dishes
Ravioli in Romagna Style (using ricotta, Parmesan and egg)
Originated from: Romagna, Italy
Occasion: Any time
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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Ingredients

Ricotta, less than 6 ounces
Flour, less than 2 ounces
Grated Parmesan, 1 1/2 ounces
Enough salt
Egg, one whole egg and one yolk



Directions

Either because the climate of Romagna requires heavy food or because of odd habits, the Romagnoli dislike vegetables as much as we dislike the smoke of green wood in our eyes. Here is their recipe for ravioli, leaving out beet greens and spinach.

Make a compound of all these ingredients and place a spoonful of it on the flour already prepared and spread on a pastry board. Roll it, giving it any shape desired.

Ordinarily, this compound suffices for about 1 1/2 dozen ravioli.

Boil the ravioli in saltless water and season them with cheese and meat gravy.

They may be served as a side dish with fricassee.




Notes

This recipe (#61) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Image: Max Slevogi: L'homme aux perroquets, 1901.

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