Recipe: Ravioli Rustica (1980's)

RAVIOLI RUSTICA

"Ravioli filled with ricotta, parmesan, spinach with a green sauce and olive oil."

FOR THE DOUGH:
1/4 cup semolina flour
3/4 cup all-purpose flour
1 large egg
1 teaspoon olive oil
Several drops of water

FOR THE FILLING:
3/4 pound ricotta cheese
1/4 pound freshly grated parmesan cheese
Salt, pepper to taste

FOR THE GREEN SAUCE:
1 large onion, cut into paper thin slices, left to breathe for 2 hours
1 hot red pepper
2 cups olive oil (this may be a typo - try 2 tablespoons olive oil)
1/2 cup finely ground green olives
1 teaspoon each: rosemary, oregano, basil, sage, celery leaves
Olive oil
Freshly grated parmesan or romano cheese

TO PREPARE THE DOUGH:
Put flours, egg and oil into a food processor. With machine running, gradually add water a few drops at a time until dough forms into a ball. Remove and let rest covered for 30 minutes.

TO MAKE THE FILLING:
Mix ricotta cheese, parmesan cheese, salt and pepper together in bowl.

TO MAKE THE RAVIOLI:
Using a rolling pin on a floured surface, or a pasta machine according to manufacturer`s directions, roll out dough into paper thin, long sheets.

Spoon filling onto dough every few inches. Cover with second sheet of dough and cut into squares with a ravioli cutter. Repeat to use up all dough and filling. Cover raviolis with clean towel and set aside until ready to cook.

TO MAKE THE GREEN SAUCE:
Saute onion and pepper in 2 cups olive oil until onion begins to brown. Add ground olives, rosemary, oregano, basil, sage and celery leaves. Remove pepper.

TO COOK THE RAVIOLI:
Heat a large quantity of water to boil. Add salt and a few spoonfuls of olive oil. Drop raviolis into the boiling water. Cook until dough is tender, about 3 to 5 minutes. Remove and drain.

TO SERVE:
Place raviolis on heated plate. Spoon Green Sauce over and add freshly grated parmesan or romano cheese.

Makes 6 servings
Source: Barry Bursak in The Chicago Tribune, February 05, 1987