Mama Luciano Ravioli

On Thursday, Dec. 19, 2024, Cathy (Mama/Grammy Luciano) and I (Joe R./Papa/Grampy Luciano) got together in Cathy's kitchen to make the traditional homemade Ravioli.

(Makes about 60-70 LARGE Mama Luciano sized Ravioli about 3-inches square)
NOTE: we get all of our Italian ingredients, including the pre-made dough sheets, from our local Mollica's Italian Market.
(See Pic#1)

20 sheets of dough 9-inches x 16-inches x 1/16-inch thick   (See Pic#2)
5 lbs of Impastata Ricotta   (See Pic#3 and Pic#4)
7 eggs
2 tbs Parsley Flakes
2 tbs Sweet Basil Flakes
1 to 1 1/2 tsp. Salt
A "drop" of water
Some cornmeal (to prevent ravioli sticking on pans)
Some flour (to prevent dough sheets from sticking to table)

Put all 5 lbs of Impastata Ricotta in mixing bowl    (see Video#1)

Crack 5 eggs into bowl, add 2 tbs parsley flakes, 2 tbs sweet basil flakes, 1 - 1 1/2 tsp salt    (see Video#2)

Evenly and smoothly blend the Ravioli filling until consistent    (see Video#3)

Making the sealant for the Ravioli - crack 2 eggs into a small bowl, add a "drop" of water and mix    (see Video#4)

Making the Ravioli - Lay out dough sheet on flour covered (to prevent sticking) table, use tablespoon to place 5 blobs of filling along long side of the dough sheet,
fold over dough sheet, cut the 5 sections, then reopen each and brush edges with egg wash, then seal firmly with fork   (see Video#5)

Place finished ravioli on cornmeal covered (to prevent sticking) pans and place pans in freezer    (See Pic#5)