Yesterday, as always on Christmas Day, I made traditional ravioli. Well, they're a tradition in my family and growing up, I always felt sorry for kids who ate turkey on Christmas Day. How boring! Our Christmas tradition was always ravioli, a tradition started by my great-grandmother who left her tiny village in Abruzzo to make her way in America. Gram's traditional ravioli are filled with cheese and served with a rich, savory tomato sauce, one that is often flavored with a beef shank or some pork ribs or both. [My recipe for that sauce -- which I call Aunt Fulmay's Sauce -- is coming henceforth in a later post.]
Meanwhile, I made
my traditional cheese filled ravs as family obligation dictates, but my feeling is that getting the dough right and then doing the assembly of the ravs is the hardest part, so every holiday (Christmas and Easter), I try another filling. This year, I made a mushroom filling and I have to say, for a recipe I basically made up on the fly, they were amazing --
Top Chef worthy ravioli.
