Have yourself a merry little Christmas. I’ll be home, dreaming of a white one. Just like the ones I used to know. Chestnuts roasting on an open fire; Jack frost nipping on my nose. Baby it’s cold outside.
O Christmas tree. O Holy Night. O come all ye faithful. Hark the herald angels sing. But do you hear what I hear? Jingle bells. Pa rum pum pum pum, rum pum pum pum.
It’s the most wonderful time of the year. And I’m simply having a wonderful Christmas time. It really tis’ the season to be jolly. And so I’m offering this simple phrase for kids from one to ninety-two: Merry Christmas to you!
That simple phrase, and my grandmother Virginia’s ravioli recipe. She made a hundred of them for her annual ten course Christmas feast. And then she baked probably a thousand cookies for everyone she knew. I cannot imagine her passion or drive being replicated. But start with these ravioli, and then build nine courses around them. And do it for 30 people for 50 years straight. You get the idea. Priceless.
Buon Appetito and Buon Natale!
p.s. Check out our wine pairings to complement this dish.Print
Sunday Pasta®: Ravioli di Ricotta con Pomodoro e Basilco
- Total Time: 2 hours
- Yield: 4-6 1x
For the pasta
- 1 pound pasta, thin sheets (check above recipe, for our pasta sheet recipe)
- 1–2 egg whites
For the filling
- 16 ounces fresh ricotta
- 4 ounces Parmigiano Reggiano, grated
- 2 eggs
- Salt, to taste
- Freshly ground black pepper, to taste
For the sauce
- 2–3 cups tomato sauce (check above recipe, for our tomato sauce recipe)
- In a large bowl, combine the ricotta, Parmigiano Reggiano, eggs, salt and pepper. Mix well until smooth.
- With a pastry cutter or a glass, cut the sheet of pasta into 3 inch discs. Add a spoonful of the ricotta mixture in the center of each disc and brush the outer edge of the ravioli with a little egg white. Cover with another disc, and firmly press the edge to seal the ravioli. Use a fork, if desired, to further seal the edge, or gently fold over. Place the ravioli on a well floured surface until ready to cook.
- Bring a large pot of salted water to a boil. Cook the ravioli in salted water until al dente (2-3 minutes or until floating) and remove with a slotted spoon. Place onto a serving plate, and cover with a little sauce and a sprinkle of Parmigiano.
- Serve immediately.