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Italian Recipes Ravioli-
Filling: Makes approx. 150 ravioli Ingredients 3 lb.
ground beef
4 eggs 3 tbsp.
dry onion
½
tsp. salt 2 cans
(15 oz.)
chopped spinach
½ tsp.
nutmeg 1 tube
saltines
(crushed)
2 cups ricotta cheese 2 cup
grated parmesan
cheese Directions: -Brown ground beef, making
sure there are no lumps -Add dry onion, simmer on low
about 1 hour -Drain fat well -Let cool enough to handle
(will be mixing the rest by hand) -Squeeze (with hands) spinach
to get as much water as
possible out of it. -Put it on a cutting board in
a burger shape and cut through
several times to make sure it’s well chopped -Add to ground beef: spinach,
eggs, crushed crackers,
cheeses, salts, and nutmeg. -Mix with hands and then roll
this mix into walnut-size
balls and set aside in fridge until dough is ready Ravioli-
Dough: 3 mixes of dough for 1 of filling Ingredients 4 cups
flour 4 eggs 2 tbsp.
olive oil 1 tsp
salt ½ cup water (slightly
less is better) Directions: *Make well with flour. In
center, add other ingredients. *Add water a little at a
time. -Mix from center until all
flour is used. -Knead (in mixer or by hand)
10 minutes – let rise 10
minutes -Sprinkle rolling area with
flour -Roll out ½ at a time
(starting in the center and roll out
to the edges) -Brush edges of rolled dough
lightly with water to remove
flour for better seal around filling Lay out like so … (if it
doesn't show up right, the large rectangle is the dough and the
squares are filling.)
-Brush melted butter around
all the balls of filling. -Then lay other half of
rolled-out dough over top. -Press gently between bumps
of filling -Cut out separate balls of
filling -Lay ravioli on cloth,
covered with flour, while you finish
up other batches and cover with another cloth (sheets work well for
this) To cook: -Boil water -Add ravioli -Wait for re-bolil- boil for
approx. 15-20 mins. -Check one – cut through to
check for doneness of noodle. -Add sauce (see below) if
desired and ENJOY!
Ravioli- Sauce Ingredients: ½ cup Crisco
1 can water 2 cloves
garlic
Optional: 3 large
onions (chopped)
1 or 2 beef boullion cubes and/or garlic juice
or powder 5½ lb. ground beef 3 29oz. cans tomato sauce Directions: -Place Crisco in large pan -Add garlic with onions -Cook until tender or clear. -Add ground beef, brown and
let cook ½ hour -Drain and place back in pan -Add tomato sauce and water -If too sweet, add 1 or 2
beef bollion cubes and/or garlic
juice or powder (not salt) -Add 6 shakes pepper and 1 or
2 shakes of salt (less is better) -Simmer until ready to eat Crusturi:
Italian Cookies Ingredients: 2 ¼ cups flour 2 eggs 2 egg
yolks 2 Tbsp. Rum 1 Tbsp. powdered sugar, and
extra for the end ½ tsp. salt Vegetable oil for deep frying Directions: -Place 2 cups flour in large
bowl -Make a well in center -Add eggs and egg yolks, rum,
powdered sugar, and salt -Using hands or fork, mix
until all flour has been
incorporated, and you can gather the dough into a rough all -Sprinkle the remaining
¼ cup flour on board and knead for
10 min. until flour is worked in and dough is smooth and shiny -Refrigerate at least 1 hour -Heat 3-4 in. of oil in deep
fryer -Roll out ¼ of dough
at a time -When paper thin, cut dough
with sharp knife, into 6 or 7
in. long by ¾ in wide -Tie into knots if desired -Deep fry 1-2 min. (until
golden brown) -When cooled roll in powdered
sugar |