Retro Recipe Thursdays: Ravioli alla Napoletana with Italian Tomato Sauce


"There's zuppa from Naples
Spaghetti from Rome,
And all kinds of dishes
To serve in your home!"

Warm up your mealtime with this week's retro recipe from our vintage Simple Italian Cookery, now available in e-book form! It's a compact, easy-to-follow, essential guide to favorite foods Italiano. Delizioso!

RAVIOLI ALLA NAPOLETANA
Makes 8 servings

Components:
Dough
Filling
Italian Tomato Sauce
Cutting board and roller
Skimmer

Dough
Ingredients:
3 cups sifted flour
1/2 teaspoon salt
2 eggs
1 cup warm water
Directions:
Sift flour and salt together. Place on board. Break eggs in center and mix. Slowly add water to make a rather stiff dough. Knead until smooth. Cover and let stand for 15 minutes. Cut in half and roll dough on floured board very thin. Cut out 3-inch discs.

 

 


 

Filling
Ingredients:
1 pound ricotta
1/2 pound mozzarella, diced
4 eggs
1/2 cup Parmesan cheese, grated
Basil leaf, chopped
2 teaspoons sugar
Cinnamon
Pepper
Italian Tomato Sauce
Directions:
Blend all filling ingredients together until smooth. Drop tablespoon of filling in 1/2 of each disc until all mixture is used. Fold discs in half to form half-moons (agnolotti). Crimp edges with fork. Allow ravioli to dry for 1 hour, then drop into 8 quarts of rapidly boiling salted water. Cook from 12 to 15 minutes. Remove carefully with skimmer and drain well. Serve with hot tomato sauce. Sprinkle with a generous amount of grated cheese.

Italian Tomato Sauce
Ingredients:
1 small chopped onion or 2 cloves garlic
4 tablespoons butter or olive oil
1 (16 oz.) can plum tomatoes (Italian style)
1/2 can tomato paste (Italian style), dissolved in small quantity of water
1 teaspoon sugar
1 teaspoon basil leaf, chopped
Salt and pepper to taste
Directions:
Lightly brown onion (or garlic) in butter in saucepan. Add tomatoes and dissolved tomato paste. Flavor with remaining ingredients and simmer for 1-1/2 hours. Stir occasionally. Mangia!

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