The Cataldo Family has a wonderful family tradition at Christmas – homemade Ravioli!
They are so delicious and made from scratch!
A few months ago we all got together for a family gathering to make the ravioli ready for the holidays. I must admit that most of them did not make it to the holidays as we ate them all well before – but more will be made in time for Christmas Day where we serve them alongside Prime Rib and many other delights!
I will admit they are not a fast or simple dish to make – which is why we all made a HUGE batch of them to freeze and eat over time. The results are well worth the effort and time!
I have never made pasta or ravioli before – however the rest of the family had made it many times before! I am delighted to tell you that I passed the test, my Mother-in-Law said I did a great job and she should know she has been making them for decades!
Here’s me with my rolled out ravioli!!
I was very nervous to get started but I had excellent supervision and tutoring! Rolling out the dough is easier than it looks although I did have buff arms after a few batches!!
The family has a cool ravioli rolling pin that really makes the job easier! These gadgets come in all different sizes but we prefer the smaller ones.
After you roll out the dough you put filling in a very thin layer on one half of the dough and then fold the dough over the top and then roll it out using the fancy rolling pin!
Here’s the recipe:
- To make the dough: Mix together the ingredients, kneed well (use a machine to help with this stage!) Roll out thinly – so it looks like paper
- To make the filling: Chop onions and garlic very finely and saute in a large skillet. Add the ground beef and pork to to the onion mixture and brown. Set aside.
- Boil the carrots and and swiss chard/spinach in salted water. When tender, chop coarsely and add to the skillet mixture.
- Reserve spinach water in case you need to add any to alter the consistency of the filling.
- Add breadcrumbs. grated cheese and eggs to the skillet.
- Pour into the food processor and blend until mixed well.
- Add the spices and taste! Adjust seasonings to taste.
- To assemble the ravioli: Roll out dough very thinly on a well floured surface into a rectangle shape. Brush the entire top surface of the rolled dough with a lightly beaten egg.
- Spread ravioli stuffing very thinly onto one half of the rectangle. Fold the uncovered half of the dough on top of the filling and press down lightly.
- Using a ravioli rolling pin roll over the dough and PRESS DOWN HARD. Then cut between the ravioli using a ravioli cutter.
- If you are not cooking and eating the ravioli immediately:
- Place each ravioli on a baking tray covered in parchment paper and freeze. When fully frozen you can transfer them to a freezer proof bag and store until you are ready to eat them.