Worth every minute: Homemade ravioli and meatballs for your Easter feast

Here we are again just weeks away from Easter. Every year we host what the family calls Mimi and Oopah’s Easter Egg Hunt. The hunt takes place on Good Friday, late afternoon. The whole family turns out for the big event.

Following the hunt, it is time to eat. Pasta is always center stage. Nothing goes with Easter better than scratch-made ravioli with meatballs.

Every one of my readers knows all about my meatballs and my red gravy. I have written about these many times over the years. But there is something almost mystical about making ravioli from scratch.

I use the original recipe that I brought home from my culinary experience working with Michelin Executive Chef Giovanni Luca di Pirro while visiting Castello del Nero in Tuscany. This recipe will make enough ravioli for six servings.

I serve my ravioli with the red gravy I mentioned earlier. Add two or three of those delicious meatballs that you know I love with a sprinkle of grated parmesan. What you have is a dish that epitomizes the Easter feast. At my house this dish is served with a Caesar salad and a hearty loaf of bread and every guest loves it. Yes, there is some work involved in preparing this dish. But when you see the faces of the family enjoying every bite and sopping up every drop of gravy with the bread, you know that the effort has paid off.

Be brave, my friends. Take your time and work with love and care. Don’t be distracted and let your mind and hands focus on the task and work as one. You will be amazed at the results. From my home to yours have a very happy Easter. Buona Pasqua e buon appetito. 

Homemade Ravioli

THE FILLING

INGREDIENTS

24 ounces fresh spinach
2 cloves of fresh garlic chopped finely
2 teaspoons olive oil
12 ounces ricotta cheese
5 tablespoons freshly grated aged Parmesan cheese
3 tablespoons shaved aged Asiago cheese
1 egg plus 1 yolk
Salt and pepper to taste

METHOD

• Sauté the spinach and garlic in the olive oil until just wilted. Do not brown the garlic.
• Set aside and allow it to cool.
• Drain, squeeze out the water, and chop finely.
• In a separate bowl, combine the cheeses and the egg.
• Fold in the spinach mixture.
• Taste the mixture before adding salt and pepper. Do not over salt.
• Set the mixture aside in the refrigerator.

THE DOUGH

INGREDIENTS

17.64 ounces all-purpose flour (as used in Italy)
5 eggs
1 ½ tablespoons olive oil
1 ¾ tablespoons salt

METHOD

• On a clean pasta board or table place the flour.
• Form a well in the center of the flour.
• Add the egg, salt and oil into the well.
• Beat the egg, oil and flour inside the well.
• Combine the flour with the egg mixture by using a fork to work to gradually form a compact dough.
• Knead the dough until it becomes smooth and dry (about 10 minutes)
• Wrap the dough ball in plastic wrap and allow it to cool in the refrigerator for 30 minutes.

ASSEMBLY

• Remove the dough from the refrigerator and divide in four equal pieces.
• Using either a pasta rolling machine or a rolling pin, roll the dough out into sheets on a well-floured board or table. The dough sheets should be as thin as possible without being too fragile to handle.
• All four dough sheets should be equally sized rectangles.
• Two of the sheets will be the base and the other two sheets will be the top.
• Remove the filling from the refrigerator. Place 12 equal portions of filling on each of the base sheets.
• Make an egg wash from one egg and 1 ½ ounces water.
• Using a pastry brush, very lightly coat the edges that will form each ravioli with the egg wash. (Do not use too much egg wash as that will damage the dough).
• Lay the top sheet of dough over the base with the filling.
• Using your fingers, gently form the ravioli.
• When the ravioli is formed, use a docker to seal and separate each ravioli.
• Place the ravioli on a sheet pan lined with parchment paper and floured.
• Bring 6 quarts of water to a boil.
• Add salt to the water as with any pasta.
• Bring the salt water back to a rolling boil.
• Gently place the ravioli into the boiling water.
• Gently stir the ravioli to avoid them sticking to the bottom of the pot.
• When the ravioli float to the surface of the water, they are finished.