Ravioli Dolci di Nonna: Grandmother´s Sweet Ravioli.
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- Alexandria
- Posts: 2416
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Ravioli Dolci di Nonna: Grandmother´s Sweet Ravioli.
Enthusiasts of Pasta, chocolate and chestnuts, my paternal Great Grandmother, Paternal Grandmother, my Mother and I prepare Sweet Ravioli stuffed with chestnuts and Chocolate for Christmas Day every year .. This classic récipe is documented in the Naples, Campania Repertoire Culinary ( Repertorio Culinaria) ..
Ravioli Dolci con Castagne e Cioccolato di Nonna .. ( Grandmother´s Sweet Ravioli with Chestnuts and Chocolate ) ..
Ingredients: Makes tiny ravioli 4 dozen and larger 2.5 or 3 dozen approx ..
For the Ravioli Pasta ..
450 grams of Bio Italian Farina ( Eco Italian Flour made in Italy ) for pasta
100 grams of fine sugar ( eco or bio )
80 grams of Alpine or French butter
2 extra large eggs
1 tablsp of baking soda
Evoo - 5 tablespoons
Milk - 2 tablespoons of milk of choice ( cow or goat milk )
Salt
For The Filling:
300 grams of peeled chestnuts
100 grams of chocolate of choice
50 grams of almonds or walnuts
1 mandarine or clementine or tangerine of zest and juice
salt to taste
Honey of choice drizzled
Ricotta Cheese ( cow milk is wetter so requires alot of draining. Goat or sheep´s milk is more compact and less liquid ) - 125 to 150 grams approx ..
1) In a large glass bowl, combine the flour, eggs, salt, butter softened, sugar and the milk, enough to obtain a soft dough. Let it rest 1 hour and then add a teaspoon of baking soda diluted in warm milk and combine thorougly ..
2) Boil the chestnuts in lightly salted wáter, and when tender, drain and mash the chestnuts and place in a large glass bowl. Add the chopped nuts of choice, chocolate, zest, honey, and ricotta, and 1 shot glass of Marsala Sicilan Wine .. and combine thorougly .. ( Do drain the ricotta to make sure there is no liquid ) ..
3) Now, roll out the dough really thin and with a cookie cutter, créate your ravioli and fill the ravioli with the ricotta filling ..
4) Shape, form and press down the edges with a fork and seal with warm wáter and a Paint brush ..
5) Take a large pan, and place the light fruity Evoo in it and let it get hot but not sizzling hot .. And sauté the ravioli until just slightly Golden on each side ..
6) Place the sautéed ravioli on a baking tray with non stick wax paper and make in batches.
7) Drizzle a bit of honey and some more zest and a squeeze of clementine or mandarine fresh juice and a sprinkle of pine nuts or almonds or walnuts ..
These are simply scumptuous ..
Have a lovely pre Christmas Season and all our best from Barcelona ..
Ravioli Dolci con Castagne e Cioccolato di Nonna .. ( Grandmother´s Sweet Ravioli with Chestnuts and Chocolate ) ..
Ingredients: Makes tiny ravioli 4 dozen and larger 2.5 or 3 dozen approx ..
For the Ravioli Pasta ..
450 grams of Bio Italian Farina ( Eco Italian Flour made in Italy ) for pasta
100 grams of fine sugar ( eco or bio )
80 grams of Alpine or French butter
2 extra large eggs
1 tablsp of baking soda
Evoo - 5 tablespoons
Milk - 2 tablespoons of milk of choice ( cow or goat milk )
Salt
For The Filling:
300 grams of peeled chestnuts
100 grams of chocolate of choice
50 grams of almonds or walnuts
1 mandarine or clementine or tangerine of zest and juice
salt to taste
Honey of choice drizzled
Ricotta Cheese ( cow milk is wetter so requires alot of draining. Goat or sheep´s milk is more compact and less liquid ) - 125 to 150 grams approx ..
1) In a large glass bowl, combine the flour, eggs, salt, butter softened, sugar and the milk, enough to obtain a soft dough. Let it rest 1 hour and then add a teaspoon of baking soda diluted in warm milk and combine thorougly ..
2) Boil the chestnuts in lightly salted wáter, and when tender, drain and mash the chestnuts and place in a large glass bowl. Add the chopped nuts of choice, chocolate, zest, honey, and ricotta, and 1 shot glass of Marsala Sicilan Wine .. and combine thorougly .. ( Do drain the ricotta to make sure there is no liquid ) ..
3) Now, roll out the dough really thin and with a cookie cutter, créate your ravioli and fill the ravioli with the ricotta filling ..
4) Shape, form and press down the edges with a fork and seal with warm wáter and a Paint brush ..
5) Take a large pan, and place the light fruity Evoo in it and let it get hot but not sizzling hot .. And sauté the ravioli until just slightly Golden on each side ..
6) Place the sautéed ravioli on a baking tray with non stick wax paper and make in batches.
7) Drizzle a bit of honey and some more zest and a squeeze of clementine or mandarine fresh juice and a sprinkle of pine nuts or almonds or walnuts ..
These are simply scumptuous ..
Have a lovely pre Christmas Season and all our best from Barcelona ..
Last edited by Alexandria on Mon Nov 26, 2018 1:43 am, edited 1 time in total.
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
Re: Ravioli Dolci di Nonna: Grandmother´s Sweet Ravioli.
A lovely recipe Member 461 and how nice to get together with family to make these. A wonderful family tradition for you at Christmas!
- Alexandria
- Posts: 2416
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: Ravioli Dolci di Nonna: Grandmother´s Sweet Ravioli.
Renée,
Thank you Dear for your lovely compliment ..
These are absolutely delighting ..
Have a lovely evening ..
Thank you Dear for your lovely compliment ..
These are absolutely delighting ..
Have a lovely evening ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
- mark111757
- Posts: 788
- Joined: Wed Apr 25, 2012 9:49 pm
- Location: USA
Re: Ravioli Dolci di Nonna: Grandmother´s Sweet Ravioli.
Approximately how many does it make??
How much ricotta is needed??
Thank you
How much ricotta is needed??
Thank you
- Alexandria
- Posts: 2416
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: Ravioli Dolci di Nonna: Grandmother´s Sweet Ravioli.
Mark,
Thank you for your feedback.
1) Ricotta drained well: We use between 125 grams - 150 grams depending on the type ( we use goat or sheep´s milk Ricotta which is more compact and drier than cow milk Ricotta & the flavor profile of sweet you wish .. We do not use vanilla or cinammon and we use cacao verses sweeter chocolate types ..
2) Again, it depends on the size of the Ravioli that you wish to make ..
We make ours very small so that we prepare approximately 4 dozen ..
You could make them bigger, and therefore you would have less ravioli ..
Have a nice week ahead ..
Thank you for your feedback.
1) Ricotta drained well: We use between 125 grams - 150 grams depending on the type ( we use goat or sheep´s milk Ricotta which is more compact and drier than cow milk Ricotta & the flavor profile of sweet you wish .. We do not use vanilla or cinammon and we use cacao verses sweeter chocolate types ..
2) Again, it depends on the size of the Ravioli that you wish to make ..
We make ours very small so that we prepare approximately 4 dozen ..
You could make them bigger, and therefore you would have less ravioli ..
Have a nice week ahead ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
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