The Ravies -- It takes a village

Several years ago, we started the Christmas day ravioli tradition. We love to have them for our main dish for Christmas, but we also love the activity that brings the family together to roll the dough, fill and cut the ravies and of course, the forking -- sometimes viewed as the entry level job but in fact, the most import part of the process -- sealing the raviolis and quality control.

Another reason we do this at Christmas is because you need several people to form an assembly line. So in addition to Christmas, each of us in the Monfiletto-Nice branch of the family has a hand-crank ravioli roller. We use them for parties around the world, bringing family and friends together for ravioli parties. 

Here's the recipe that makes enough for about 10 people (and probably a bit left over):

8 cups flour

8 eggs

1 Tbs salt

1 cup warm water

Sift flour into a large bowl. Make a well in the middle and add the eggs, slightly beaten. Add the water and knead until the dough is smooth and soft.  Add more flour as needed. Set aside. 

Make filling: 

3 pounds or ricotta cheese

3 eggs

1 Tbs salt

1/2 cup parmesan cheese

1 Tbs chopped or dried parsley

1 tsp black pepper

Mix all together. 

Cut the dough into sections and run through the pasta roller to create long strips of dough. Use flour so it doesn't stick. 

Drop filling by rounded teaspoons in a line across the dough. Cover with a second strip of dough. Cut circles just bigger than the amount of filling. 

Don't forget to fork, fork fork! Press around the edges of each ravioli to seal them, but don't puncture the filling. 

Place them on floured trays until ready to cook. 

Fill a large pot with water and bring to a boil. Add raviolis, return to a boil and cook for about 20 minutes.  You'll have to test them to see if they're done. 

Drain and serve with the delicious four-hour gravy!! 

Note: In Italy, there are so many different fillings for raviolis. In fact ricotta and spinach is considered traditional. 

We also like adding a tablespoon of lemon zest (grated lemon peel) to the ricotta and serve them with butter and herbs. 

Or fill them with cooked cicoria or pesto.
Recently we added a pinch of truffle sauce to each ravioli as we filled them with ricotta and they were fantastic!

Note: You will likely have leftover ricotta filling after you finish the dough. You have two options -- make a smaller amount of dough to finish it off or put the ricotta in a pie plate and bake it for about 30 mins for a good side dish.  

Photos to come!