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Ricotta Ravioli from “the old country”
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by Patricia Turo | November 9, 2009 at 02:52 am
84 views | 26 Recommendations | 2 comments
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Filled with squash, and served with a sage, toasted pine nuts and butter sauce, or lobster with a Champagne and lobster sauce, filled with mushrooms, even with pears and walnuts ravioli are perfect for your holiday dinner. For me the traditional ricotta ravioli are always my first choice. I will admit making ravioli takes a little time, but you can freeze them and have them for another day. My grandmother made large country style ravioli, and although in most restaurants today, they are made into small elegant packets, I love the homemade look of the country style ravioli.
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http://turosdolci.wordpress.com/2009/10/27/ricotta-ravioli-from-“the-old-country”/
Being that we have an Italian heritage, we always have some Italian dishes during our holidays. Whether it is Thanksgiving, Christmas Eve or Easter, there is always ravioli on our table as a first dish. We would set up an assembly line with all of us pitching in to make hundreds of them before Thanksgiving so that we could have them for Christmas also. They freeze very well, but don’t ever defrost them before cooking them, just put them into a large amount of salted boiling water directly from the freezer.
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Patricia Turo
Switzerland (Confoederatio Helvetica)
Recommendations (26)
jazzyzazzy
Glasgow, Scotland, United Kingdom
Roy C
Vancouver, Washington, United States
Huggingthecoast.Com
Charleston, South Carolina, United States
Paschen
Narita, Chiba, Japan
albertacowpoke
Canada
Most RecentMost Recommended Comments (2)
at 03:42 on November 9th, 2009
It.s early morning here and you made my mouth water Thank you for this. Great post as always Patricia.
at 18:23 on November 10th, 2009
Must have a try at this recipe.Know what you dont half keep me busy in the kitchen.Mind you it has to be said; My son thinks I have become a better cook. Must be doing something right.