Maria (Gruosso) Mecca, Bella, Potenza
On most farms around the hills and mountains they raised sheep for milk to make Ricotta cheese. They would also sell lambs in the spring to the local butcher. Nearby farmers would take turns looking after the sheep, and they also took turns to make the cheese, most of which was sold to dairy stores in town. In turn they would purchase staples such as sugar, salt, oil, etc. Only a few times a year would ravioli with sweet Ricotta be made, making this a special treat.
—Tony
(Yield: 4 servings)
1 pound lasagna noodles
1 pound Ricotta
¼ cup finely chopped mint sugar
1 egg-white (beaten lightly)
chili flakes (optional)
1 sprig mint leaves (for garnish)
Pecorino cheese
1. Prepare pasta dough (pages 306-7) and make 12 long lasagna-style pasta sheets (or more), each 3x12 inches. Cover with a clean towel until ready to use.
2.In large bowl, add Ricotta and chopped mint. Start with half a cup of sugar and mix well by hand (or use a blender). Check for sweetness and continue adding sugar until it is to your taste.
3.On floured surface place strip of pasta and mark into 4 equal squares. In centre of each square add tablespoon of sweet Ricotta mixture.
4.Brush egg-white around whole pasta strip and in between Ricotta fillings.
5.Place another sheet of pasta directly on top, pressing firmly in middle and along sides, removing any air pockets.
6.Cut the pasta strip giving you twelve 3x3-inch ravioli. Using a fork, press firmly around each ravioli to seal. Place on floured tray and cover with clean towel until ready to use. Do the same for remaining pasta strips.
7.Bring large pot of salted water to boil. Add ravioli and cook. When they rise to surface they are done. Using spider, gently remove and place equally on four plates. Top with scoop of your favourite sauce, freshly grated Pecorino cheese, a sprinkle of chili flakes and garnish with a few mint leaves.