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6 servings
Preparation time: 1 hour
Cooking time: 15 minutes
Dough:
1/4 cup semolina flour
3/4 cup all-purpose flour
1 large egg
1 teaspoon olive oil
Several drops of water
Filling:
3/4 pound ricotta cheese
1/4 pound freshly grated parmesan cheese
Salt, pepper to taste
Sauce:
1 large onion, cut into paper thin slices, left to breathe for 2 hours
1 hot red pepper
2 cups olive oil
1/2 cup finely ground green olives
1 teaspoon each: rosemary, oregano, basil, sage, celery leaves
Olive oil
Freshly grated parmesan or romano cheese
1. For dough, put flours, egg and oil into a food processor. With machine running, gradually add water a few drops at a time until dough forms into a ball. Remove and let rest covered for 30 minutes.
2. For filling, mix ricotta cheese, parmesan cheese, salt and pepper together in bowl.
3. Using a rolling pin on a floured surface, or a pasta machine according to manufacturer`s directions, roll out dough into paper thin, long sheets. Spoon filling onto dough every few inches. Cover with second sheet of dough and cut into squares with a ravioli cutter. Repeat to use up all dough and filling. Cover raviolis with clean towel and set aside until ready to cook.
4. For sauce, saute onion and pepper in 2 cups olive oil until onion begins to brown. Add ground olives, rosemary, oregano, basil, sage and celery leaves. Remove pepper.
5. Heat a large quantity of water to boil. Add salt and a few spoonfuls of olive oil. Drop raviolis into the boiling water. Cook until dough is tender, about 3 to 5 minutes. Remove and drain.
6. Place raviolis on heated plate. Spoon sauce over and add freshly grated parmesan or romano cheese.
Preparation time: 1 hour
Cooking time: 15 minutes
Dough:
1/4 cup semolina flour
3/4 cup all-purpose flour
1 large egg
1 teaspoon olive oil
Several drops of water
Filling:
3/4 pound ricotta cheese
1/4 pound freshly grated parmesan cheese
Salt, pepper to taste
Sauce:
1 large onion, cut into paper thin slices, left to breathe for 2 hours
1 hot red pepper
2 cups olive oil
1/2 cup finely ground green olives
1 teaspoon each: rosemary, oregano, basil, sage, celery leaves
Olive oil
Freshly grated parmesan or romano cheese
1. For dough, put flours, egg and oil into a food processor. With machine running, gradually add water a few drops at a time until dough forms into a ball. Remove and let rest covered for 30 minutes.
2. For filling, mix ricotta cheese, parmesan cheese, salt and pepper together in bowl.
3. Using a rolling pin on a floured surface, or a pasta machine according to manufacturer`s directions, roll out dough into paper thin, long sheets. Spoon filling onto dough every few inches. Cover with second sheet of dough and cut into squares with a ravioli cutter. Repeat to use up all dough and filling. Cover raviolis with clean towel and set aside until ready to cook.
4. For sauce, saute onion and pepper in 2 cups olive oil until onion begins to brown. Add ground olives, rosemary, oregano, basil, sage and celery leaves. Remove pepper.
5. Heat a large quantity of water to boil. Add salt and a few spoonfuls of olive oil. Drop raviolis into the boiling water. Cook until dough is tender, about 3 to 5 minutes. Remove and drain.
6. Place raviolis on heated plate. Spoon sauce over and add freshly grated parmesan or romano cheese.
