When Gabrielle Hamilton visits old friends from her past, there’s always cooking involved. And in the case of Andrew Abruzzese of Pineville Tavern, ravioli and Sunday Gravy take them down memory lane in the most delicious and comforting way possible. Andrew’s legendary homemade ravioli recipe? His Nonna’s, of course!
So gather up your friends or family this weekend because Sundays were made for Nonna’s homemade ravioli.
Serves 10-12 people
5 cups all-purpose flour
6 large eggs
Trace of cold water
Pasta rolling machine
3 lbs. whole milk Ricotta
3 large eggs
1 cup shredded Mozzarella
1 cup grated Loccatelli Romano
2 tbs. chopped Parsley
Salt and Course Pepper to taste
Directions for pasta
- Scoop the flour on to a wooden board.
- Make a well in the middle of the pile.
- Add eggs and whip with a fork.
- Slowly incorporate the flour until you can form it into a ball.
- Knead until smooth or for about ten minutes.
- Cover with plastic or a bowl and towel for fifteen minutes.
- Cut ball into four equal parts, dredge in board flour and start rolling on the widest setting.
- Fold in half and roll until the dough is as wide as the machine or about four or five times. Keep unused dough covered.
- Roll the dough thinner on every other setting until thin but not too thin.
- “Fold” all the cheese filling ingredients together with fingers until fully mixed.
- Scoop a full teaspoon of filling about one inch apart on a strip of dough.
- Fold the dough over the filling, cut and fork the edges.
- Boil water and drop in ravioli. Bring the water back to a boil and cook for 3-4 minutes.
½ cup olive oil
2 medium onions sliced very thin
6 cloves chopped fresh garlic
6 country cut pork spareribs
2 large beef shanks
6 large cans whole plum tomatoes
1 small can tomato paste
2 cans chicken stock
1 cup red wine
2-3 tbs. salt to taste
Some fresh chopped basil at the end
- Place pot on stove at medium high heat and add the olive oil.
- Add the meat and start to brown for about ten minutes.
- Add the onions and garlic and reduce heat to medium, for about ten or fifteen minutes, till soft and clear.
- Add a can of tomatoes to the blender and blend, on low, for three to five seconds. You will hear when they are blended but not juice.
- Add the blended tomatoes to the big pot and repeat with the rest of the tomatoes, paste and chicken stock.
- Raise the heat to high and boil, so the mixture stirs itself, for thirty minutes.
- Add the salt and wine and lower the heat to medium to a brisk simmer and partially cover, for about two hours, stirring occasionally.
- Remove the lid, add the basil, turn the heat to low, and let the “fat” rise to the top.