Riempitura (Stuffing) per Ravioli

"This recipe most likely is that of my Father's Mom. She was of Napolitano heritage and the sweet aspects of this filling are something that one would find in the Naples area. Similarly, her meatballs contained raisins. I found them too sweet for my taste, but others really enjoyed them." Jerry De Angelis

• 2 pounds ricotta cheese
• Sugar to taste
• Cinnamon to taste
• 3 Large eggs
• Salt and pepper to taste

METHOD

Mix all ingredients together in a large bowl. If the consistency is a bit dry, add a little olive oil. If loose, add a little freshly grated Parmesan cheese if you must. (Feel free to vary the amounts of sugar and/or cinnamon to taste.)

The number of ravioli one can fill with this recipe depends upon a number of thing: One is the size ravioli made. commercial press type setups make 10 or 12 smaller ravioli usually. We make them by hand and cut them into 3" x 3" squares, or use a water glass and make round ravioli.

Usually we make double or triple batches of filling and fresh pasta, and freeze the ravioli in plastic zippered baggies. To do this conveniently, place the freshly made ravioli on a sheet of waxed paper on a cookie sheet. Place that in the freezer for an hour. After that bag as many as necessary to make a meal. Normally we make 6 dozen or more, and bag them in half dozen lots. Then we have enough for a light meal (1 bag) or use multiple bags for company.

Contributor: Jerry De Angelis - click for article & more recipes

this recipe from www.inmamaskithchen.com

 

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