Marguerite DiMinos' Ravioli
Little cases of dough containing a savory filling – this is the definition given by Webster's Dictionary. But Marguerite Dimino defines ravioli as "the one Italian food that everyone loves." The following is a step-by-step recipe for, as many have called it "the best ravioli in Boston's North End."
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Instructions:Make a well in the flour on a pastry board. Add salt. Partially beat eggs before adding to flour. Add eggs gradually, mix with fingers until dough resembles the texture of cornmeal. Sprinkle on the boiling water starting with only
- 2 pounds ricotta cheese
- 5 medium eggs
- 1 teaspoon salt
- Dash of pepper
- 1 cup grated Parmesan or Romano cheese
- 1 small clove garlic, pressed
- 8 finely chopped parsley sprigs
Instructions:Blend all ingredients together.
- 1 clove garlic, chopped
- 1 small onion, chopped
- Dash: sweet basil, red pepper flakes, oregano, and bay leaf
- (Remove bay leaf before serving)
Instructions:Put enough oil in pan to coat bottom. Saute garlic, onion, and seasonings over medium heat until onion is lightly golden. Add all the meat. Cook until slightly browned. Blend tomato paste in well; stir a few minutes. Add tomatoes and stir. Pour in water. Reduce heat and allow sauce to simmer for up to one hour, stirring frequently.
Divide dough into fourths and roll out only one-fourth at a time, keeping the rest covered. Roll dough as thin as possible. Place heaping teaspoons of filling 1