This recipe from the Sangiacomo Family has passed down three generations from their Nonni Maria Julia. These big, hearty raviolis with rustic sauce are full of flavor! The wine to pair needs richness in body to complement with the ample texture and sumptuousness that comes with ravioli filling. Try one from Sangiacomo Family Wines for the most authentic pairing!
- 3.5 cups All Purpose Flour
- 1 tsp salt
- 2 Tbls Olive oil
- 2 eggs
- ¼ to ½ cup water as needed
Note: The ravioli dough should be made at least an hour in advance. This allows the dough to rest so that it becomes stronger when you are ready to stretch it for the ravioli.
- In a deep bowl, gather the flour and salt into a small hill. Gently form the center into a “volcano” shape.
- Add the Olive oil, salt and eggs, gently mix together and adding drops of water as needed until all the flour is absorbed and the texture is smooth.
- Gather the dough together and begin to knead
- Cover with a bowl slightly larger than the dough so that it will not dry out.
- Let the dough “rest” until you are ready to make the ravioli.
- 1 pound of a mixture of ground beef, pork and veal (You can use any combination you like)
- ½ cup Parmesan cheese, (grated)
- 1 cup cooked Swiss chard, inner tough spine removed
- 2 sprigs fresh rosemary, leaves removed from woody stems
- 4-5 leaves sage and 4 inch stem of marjoram (Optional: other seasonal herbs can also be used but we encourage they be FRESH, i.e. parsley, thyme or oregano)
- 2-4 cloves garlic, minced
- 1 tsp salt, ½ tsp black pepper
- 3 eggs
- ¼ cup of bread crumbs
- When you are ready to make the filling, rinse and dry thoroughly the herbs. Mince fine along with the garlic.
- Brown the ground meats in a pan and drain. When browned and drained, pulse together in a food processor and add back into unrinsed pot.
- Cook Swiss chard and pulse in the food processor. Press water out until almost dry, then cook in the same pan as the browned beef and pork until any additional moisture evaporates. Put ground meats and Swiss chard in a large bowl.
- Add herbs, salt and pepper, garlic cheese and eggs. Mix together.
- Begin to add the bread crumbs slowly until the filling holds together nicely. Set aside.
- Cut one-quarter piece of dough, keeping the remainder covered so it does not dry out.
- Flatten the piece of dough with your hands to an approximate 4 inch oval of 1 inch thickness.
- Make sure the dough is floured well so that it does not stick when it goes through the pasta machine’s cylinders.
- Set the pasta machine at 10 and run the dough through the cylinders.
- Repeat the process, re-setting the machine at 8, 6, 4 and then 1.5. This will allow the dough to stretch easily as the pasta sheet achieves the desired thickness and length.
- Fold over the sheet of dough, marking the mid-point corners to indicate the half-point of the dough. Using the mid-point markings, cut the dough in half.
- Spread 4 large dollops of filling over one sheet of the dough.
- Top with second sheet.
- Using a wooden yardstick, measure and mark ravioli pieces.
- Cut ravioli with ravioli cutter.
- Store in a box layered with parchment paper to prevent the pieces from sticking and drying out.
- Repeat until all dough is used.
- Save the scraps. Freeze and serve them with leftover sauce for light dinner
- To cook the ravioli, bring a large pot of water to the boil, adding several tablespoons of salt to the water.
- Drop the ravioli into the boiling water, stirring just a bit to split them up
- Cook until the ravioli rise to the top of the pot, approximately 2 minutes.
- Place Ravioli in Gravy sauce (recipe below) and sprinkle with Parmesan cheese and serve.
Nonni Maria Julia’s Gravy Sauce
- 4 large onions
- 4 Short Ribs
- ½ cup of fresh herbs (parsley, rosemary, sage thyme and oregano) Any combination that you have in your garden or on hand
- 4 garlic cloves
- 1 cup red wine with additional liquid added if necessary
- ½ cup Marsala
- 1 can (28 oz) tomato puree (Italian plum tomato puree recommended)
- 1 can (16 oz) tomato sauce
- Large handful of dried Italian mushrooms
- Tablespoon of Sugar or Jam
- Dash of red pepper flakes or hot sauce
- Heat 2-3 Tbls Olive oil in a deep pot.
- Salt both sides of the short ribs and add to the pot and sear on all sides to seal the juices.
- When the roast is nicely browned, remove from pan and set aside.
- Cut onions into a small dice and add to pot with a couple tablespoons of salt
- Sauté until the liquid from the onions evaporate and the onions develop a lightly browned crust on the bottom. (Note: Patience: the browned bottom crust from the onions will enhance the flavor of the gravy).
- Re-constitute the dried mushrooms by pouring hot water over them in a small bowl. Set aside.
- Mince garlic and the fresh herbs
- Add the minced garlic and the herbs to the onion mixture.
- Cook for 3-5 minutes.
- Drain soaked mushrooms and save water. Puree or mince the dried mushrooms and add to the pot.
- Add wines until reduced and absorbed into the onion-herb mixture. You may need to add a little more wine as the mixture cooks down to avoid burning the onion –herb mixture.
- Add can of tomato puree, tomato sauce and mix until absorbed.
- Return the roast meat to the sauce.
- Add the mushroom liquid, bring to the boil and then lower heat to a simmer.
- Check for taste frequently – add more sugar or jam, hot sauce and more salt if needed.
- Let cook at a medium simmer on top of the stove for 2 -3 hours until the meat begins to break down and melds into the liquid. Remove from stove top, set aside and remove remaining meat from gravy. Set aside.
- To Serve: Place Meat on a dish along with the Ravioli’s and Gravy