Fante's Grandma Rina's Round Ravioli Stamp

2.5" diameter cut,
4.3" tall,
Cast aluminum with wood handle,
Made in Taiwan
Great to use as a cookie cutter, too.

Making Ravioli using the Stamp

♦ Roll a sheet of very thin dough.
♦ Cut out the shapes with the stamp.
♦ Put the scraps back in a bowl to be rolled again.
♦ Spoon a small quantity of filling onto a cut piece.
♦ Brush near the edges with egg yolk.
♦ Place another cut piece on top.
♦ Press down around the edges to seal.
♦ Put the ravioli on a floured sheet until cooking time.

♦ Hint: Make a hole with a toothpick, in each ravioli, to help prevent bursting during cooking.

♥ Also use these forms for sweets, like bocconotti, with sweet pastry and fillings.

♥ Perfect for empanada treats, with savory meat-and-vegetable fillings, or with fruit. Different sizes accommodate anything from an empanadita to an empanada gallega.

♥ Great for any filled dough pastry, including calzone and turnovers.
 

Fante's Family Recipe

Cousin Emily's Ravioli Filling

You will need:
2-1/2 lbs Ricotta, well drained
1 lb Mozzarella grated
1/2 cup Parmigiano grated
2 eggs
2 tbsp parsley, finely chopped
Salt and pepper, to taste
Mix the ingredients together well to create filling for your ravioli.

Spinach and Cheese Ravioli

Dough:
3-1/2 cups sifted flour
5 large eggs
1 tbsp olive oil
1 tsp salt

1. Mound flour in a large mixing bowl and scoop out center to form a well.
2. In a deep bowl, beat eggs with oil and salt, then put egg mixture into center of flour.
3. Mix flour into eggs a little at a time until it is thoroughly combined.
4. Knead with both hands until it is firm and smooth to the touch.
5. Dip a clean white cloth in warm water, wring it out well and wrap the ball of dough in it.
6. Set aside for 1/2 hour, then roll dough into sheets.

Filling:
2 lbs spinach, thoroughly washed
1-1/2 cups Ricotta
1 tbsp butter, softened
3 egg yolks
1/2 cup grated Parmesan cheese
1 tsp salt
Freshly ground pepper

7. Cook spinach until tender, then drain.
8. Puree in a blender or food processor.
9. Add butter.
10. Put in large bowl and cool.
11. Add Ricotta, egg yolks and cheese, and season with salt and pepper.

12. Prepare and fill the ravioli, cook, and serve with a white sauce or just butter and cream sauce. Sprinkle with extra cheese. Makes about 100 ravioli.

Lucia's Ravioli with Meat Filling

Filling:
1/2 chicken
5 slices dry Italian bread, crumbled
1 lemon zest
2 eggs
Nutmeg
Locatelli or Parmigiano cheese

1. Cook chicken in a little water until tender.
2. Debone and grind very fine.
3. Add bread crumbs to chicken broth. Let cool.
4. Combine ground chicken, cheese, eggs, nutmeg.

Dough:
3 eggs
4 cups flour
1/4 cup water

5. Form a well in flour and place eggs and water inside.
6. Gradually mix flour and eggs.
7. Roll, cut, fill and shape into ravioli.
8. Boil.
9. Serve with tomato sauce and cheese

By Lucia Pellegrini, Abruzzo Region, from La Grande Tradizione Della Cucina Italiana, compiled by the Culinary Arts Committee of the Columbus '92 Commission.

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For over 100 years, the extended Fante's family have lived, worked and most importantly, cooked and eaten in the heart of Philadelphia's historic Italian Market. Years of experience helped to create our signature line of Italian Cookware where old school craftsmanship and today's technology come together in a collection of favorites that would make generations of Fante's very proud. We hope they inspire you and your family to gather, to cook and to enjoy a wonderful meal. - The Fante's Family

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