Ravioli

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Ingredients:

4 eggs

3 cups flour

1 Tbs. oil

15 oz. whole milk ricotta cheese

12 oz. mozzarella cheese, grated

1 Tbs. basil

1 Tbs. oregano

1/2 cup grated parmesan

Preparation:

In a mixer, combine eggs, flour and oil. Mix until dough sticks together. Using a hand crank pasta machine, extrude pasta 4 times at setting 1, then once on each of settings 2, 3, 4, 5, 6, and 7. Cut pasta into 3 inch circles.

Mix together cheeses and herbs. Place 1 tablespoon of cheese mixture on circle of pasta then top with another circle and seal the edges. Layer ravioli in 9” by 13” Pyrex dish with meatball and sausage sauce. Sprinkle with parmesan cheese.

Bake at 400˚ for 20 to 30 minutes.

Serving Suggestion:

Stuffed artichokes and a crisp green salad round out this traditional Italian meal.

History:

This recipe comes from an old Italian friend, Toni Sigismonde. Toni worked for the Thompson Consultants, the firm doing the concession plan for the new Thomas F. Riley Terminal at John Wayne Airport. Toni talked about his mother’s recipes and offered to cook authentic Italian food for me, Frank Newton and Pat Ryan (the rest of the consulting team). In my kitchen, Toni prepared Ravioli and stuffed artichokes. This recipe was handed down to him from his mother.