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Ricotta ravioli with cinnamon and cheese or tomato pasta sauce and cheese


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A couple of weeks ago we had some time at the In-laws house, Nonna and Nonno.

This time of year they like to have a family meal of ravioli containing ricotta filling.
It is always two plater's, one with a cinnamon/parmesan cheese, one plater of ravioli coated in the basic pasta sauce/parmesan cheese.

This is like the first course, the pillow is made from a lighter pastry by hand, filled with about two tablespoons of ricotta, closed and
boiled until just right, seasoned and served.

Second course was rabbit pan fried in olive oil, salt pepper, butter, rosemary along with some green whole olives and garlic.
Diced fried potatoes and shredded bean mix, also green salad with tomato's and cucumber.

Fruit pieces, cake coffee, the usual suspects.

Below are some pics of the ravioli production by Nonna and the kids.

Making pasta strips for the ravioli, bottom center has a scoop made from acrylic plastic,
a school project from my wife as a plastic project, that her mother has used for 30yrs.

Ravioli has ricotta cheese spooned into the strip then the strip is folded over.

Pastry is pressed down in an arch shape making a pasty shape.

Cutting out the ravioli with a tool

Continued.......

Taking them to be placed on a tray



Yep the 2yr old is in there too :)



On to a tray, baking paper under them



Full tray ready for cooking, :woohoo: There was about 6 of these trays.



Veges being prepared for main meal.




Hope you enjoyed the trip, sorry no plate shots, I'm trying to remember to take more pic's.

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Ravioli  in a tin ! :icon_eek:

We make it all fresh, yes we have it in tins too, and we can buy it from fresh "pasta" retailers.

Fresh made is miles better than the bought stuff, and very rich to taste. The standard meat ravioli that is.

 

The little pasty shape goes flat in cooking, so it looks a bit more like a fat pancake, both types are tasty.

As for the rabbit dish, leaving out the olives will slightly change the flavour, but not enough to be missed, start by cutting the rabbit on the bone into small chunk pieces including the backbone and belly. Because we are frying it in a pan it needs to be smaller pieces to cook through quickly. Lots of olive oil in the pan and a good knob of butter. Start frying meat, as it browns toss in garlic as whole cloves or diced, rosemary leafs whole (just strip the stalk), plenty of salt and a little pepper and add a little water, a few table spoons.

The whole lot has to have a salty layer of oil and butter in the bottom of the pan under the meat, as you are cooking make sure to keep the meat moving or it might burn. You can contain the steam by using a lid on the pan to help the meat to stay moist.

 

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