Those of you who know me know that April 24th was my 30th birthday (same birthday as Barbra – we’re bffs). If there’s one thing I’ve learned about birthdays, it’s that if you don’t make a big deal about it, no one will. And come on, it’s your DAY – why not make a big deal?
This year my parents came to visit, making the entire week a celebration… and lord did we celebrate. There’s so much I have to report from this week. Some of it you’ve already heard about from me. Like the ridiculous pancakes we had on Tuesday at the Griddle Cafe or the life-changing gnocchi for my birthday dinner at Osteria Mamma. And let’s not forget my favorite chocolate birthday cake. Some of it warrants separate blog entries, like the remarkable fish and chips with mushy peas I had in Santa Barbara or the unexpectedly delicious and refreshing Ahi Tuna Lettuce Wraps I ate in Palm Springs. Oh and there was the OTHER favorite birthday cake I had for the first time on my actual birthday. Dear god….
But today is not about cake or pancakes or fish and chips. Today is about raviolis. HOMEMADE raviolis. My grandmother Emma, god rest her soul, the one famous for her Easter Pie, was also famous for her incomprehensibly thin and delicate raviolis. Both of my parents learned from her and have continued the tradition with the rest of my family. They all gather and make them together, then freeze them and divvy them up amongst themselves. Shockingly, I had never been present for one of these parties and hence never had the opportunity to make them at all. Criminal! So of course when my parents were here I declared that this just needed to be fixed. And, being the only child birthday boy, it did. ::halo appears over my head::
Emma’s recipe is simple:
- 4 cups of flour
- 3 eggs
- 1 cap full of vegetable oil
- warm water
On a clean, floured surface, one forms the flour into a pile with a well in the middle and cracks the eggs right in. After adding the vegetable oil, one scrambles the eggs with the fork and then begins to fold in the flour and mix it all together while another person begins to drizzle in warm water until a dough is formed. After 15 minutes of kneading, the dough sits for 30 minutes. During this time you make the filling, which is simply 1 large container of ricotta cheese, 2 eggs, 2 tbsp fresh chopped parsley, 1/2 cup of grated romano cheese, and a pinch of salt and pepper, all mixed together and refrigerated until ready to use. The rested dough is divided into four portions, then, using a well-floured rolling pin on a well-floured surface, one rolls out the dough until as thin as possible – borderline see-through. Then, one dollops the filling out in an equidistant line on the dough and folds it over. Using a glass, you cut out circles around the now covered dollops of filling and voila – raviolis.
For being such an impromptu session and with neither of my parents having made them in over a year, I say we did pretty damn good. The picture above shows them served with a butter sage sauce (just melted butter and fresh sage). You simply boil the raviolis until tender (about 3-4 minutes when fresh) then cover them in the sauce. Of course homemade red sauce would be equally divine, but the butter sage is simple, quick, and fresh. Nothing better. Emma was notorious for keeping count of the raviolis she made and would take a tally of everyone’s intake, making sure every single one was accounted for. We were not quite so ceremonious, but of course we joked about it. I tell ya, of all the eating and celebrating we did that week, this event was perhaps the most special, and clearly the most delicious. Food and love – what more could a starving artist ask for?
Now as mentioned above, usually the raviolis are made then immediately frozen for later use. Since we were looking to eat them right away, we cooked a batch of them fresh and froze the rest. Some of you might be raising your eyebrows at the thought of freezing fresh pasta. Let me tell you they are still equally delicious when boiled directly from the freezer. In fact, the ones that were in my freezer may already be gone….