Antonia Repice Botta’s Ricotta Ravioli
My paternal grandmother’s family hailed from Villa San Giovanni, a town just north of Reggio Calabria at the tip of the boot along the Strait of Messina.
These ravioli were always on the table for every special occasion and holiday when I was growing up, no matter what else was on the menu. My favorite part of this recipe is the use of celery leaves in the filling. This is *the* pasta of my childhood.
Makes about 150 ravioli
INGREDIENTS
For the Pasta
2 lbs all purpose flour, approx. 7 cups
4-5 eggs, depending on size
½ cup olive oil
1 tsp salt
Warm water, as needed
For the Filling
3 lb ricotta cheese (drained overnight in a sieve)
4-5 eggs
½ cup chopped celery leaves, a mix of the light green and tender yellow ones
1 TB chopped Italian flat leaf parsley
Large handful of grated pecorino romano
Large handful of grated parmigiano
Salt and pepper, to taste
PROCEDURE
Keep about 1 cup of warm water to the side, and use as necessary for the right consistency. Knead 100 count, or more. Let sit 1 hour before rolling out the dough, then fill and shape the ravioli.
Traditionally these are square ravioli, but I also like to make them in rounds. The filling is also good for cannelloni, stuffed shells, or lasagne.
Serving suggestions: In my family this pasta was always served as a primo with a tomato gravy slow-simmered with pork ribs, pork sausages, and meatballs. The meats were removed and served later as a secondo.
