I’m calling my recipe for ravioli “dual effort” because it is so hard to roll the dough that I felt like my arms were going to fall off. Just as an “angel from Heaven”, little Douggie came to my rescue. The dough is very thick and “elastic-like” which keeps shrinking as you try to keep rolling and stretching it. It seems as if this dough-rolling process will never end, therefore it’s nice to have somebody around to help you do this. The dough should be rolled as close to 1/8 inch thick as you can get it.(As thin as “dually” possible)
MAKE THE SAUCE AND FILLING/FILLINGS BEFORE YOU MAKE THE DOUGH TOMATO SAUCE:
- 2 16-ounce cans tomatoes
- 1 15-ounce can tomato sauce
- 1 large onion, chopped
- 2 cloves garlic, minced (I use 3-4)
- 2 tsp. sugar
- 1 tsp. dried basil leaves
- 1/2 tsp. salt
- 1/4 tsp. pepper
Break up tomatoes with fork. Heat tomatoes (with liquid) and remaining ingredients to boiling; reduce heat. Simmer uncovered until thickened, about 30 minutes. Remove from heat; reheat just before serving.
MEAT FILLING:
- 1 TBS. olive oil
- 1 small onion, chopped
- 1 clove garlic, minced
- 1/2 lb. ground pork
- 1 10-ounce pkg. frozen chopped spinach
- 1/2 cup finely chopped cooked chicken
- 1/2 tsp. thyme
- 1/2 tsp. marjoram
- 1/2 tsp. rosemary
- 1/2 tsp. salt
- dash of pepper
- 1 egg
- 2 TBS. parm cheese
- 2 TBS. breadcrumbs
In a large frying pan heat the oil over medium heat; add the onion, garlic and sauté about 5 minutes. Add the pork, cook, stir until meat is crumbly and brown. Add the spinach and cook, uncovered, over medium high heat until spinach is thawed and liquid is evaporated. Remove from heat and stir in the chicken and all the spices, the egg, the breadcrumbs and the parm cheese. Mix well and set aside (or cover and chill overnight; allow to come to room temperature before using).
CHICKEN FILLING:
- 1 cup chicken, cooked and shredded
- 1 cup cooked spinach, drained
- 1/2 cup breadcrumbs
- 1/3 cup freshly grated parm cheese
- 2 eggs
- 2 TBS. freshly chopped parsley
- 1 clove garlic, minced
- Salt and pepper to taste
Beat eggs lightly. Blend all other ingredients; gradually add enough beaten egg to hold firmly together.
IF YOU ARE USING BOTH FILLINGS, YOU MAY HAVE SOME OF EACH FILLING LEFTOVER WHICH CAN BE FROZEN FOR USE ANOTHER TIME.
DOUGH:
- 3 cups all-purpose flour
- 3 egg yolks
- 3 eggs
- 1/4+ cup water
Make a well in center of flour. Add egg yolks, eggs and salt; mix thoroughly with fork. Mix in water, 1 TBS. at a time, until dough forms a ball. You may need a little more than 1/4 cup of water but don’t put in any more than 1/2 cup. Turn dough onto well-floured cloth-covered board; knead until smooth and elastic like, about 5 minutes. Cover; let rest 10 minutes. Divide dough into 6 equal parts.(Cover dough with plastic wrap to prevent drying.) Roll one part of the dough as thin as possible on a lightly floured surface into about a 13-inch square. Trim edges to make a 12-inch square; fold in half. (Cover with plastic wrap.) Repeat with a second part of dough but do not fold.
Mound about 1 tsp. of filling about 1 1/2 inches apart in a checkerboard pattern on the sheet of dough. Dip a pastry brush into water; brush in straight lines between filling mounds and around edge of dough. Unfold folded sheet of dough over filled half. Starting at center, press with fingertips and side of hand around filling and edges to seal or buy a ravioli rolling pin and make life easy on yourself like we did, Cut pasta between mounds into squares with pastry wheel or knife. Separate squares; place on waxed paper. Repeat twice with remaining dough to make 48 squares.
Heat water and 2 TBS. salt to boiling in large kettle. Add ravioli; stir to prevent sticking. Cook uncovered until tender, about 12 minutes; remove to colander with slotted spoon. Serve with tomato sauce.
Makes 4 generous servings