Sfoglia per I ravioli
This recipe is a gift from My Grandfather Salvatore, younger sister, Zia Ada. Zia Ada used to visit me regularly every few days during my last stint in Italy. she lived the very next Palazzo next to Zietta's House. Zia Ada's extrovert dynamism was in evidence in the way she would speak and express her opinion whether it was directed at me, Zietta or Zia Mena.
I have never met a more enthusiastic Individual with passion to burn, crazy, spontaneous personality and an eye for detail, even when she would be applying her lipstick or re-brushing her eye brows. She inspired many of my creations and have always used this recipe when making pasta sheets or skin for Ravioli.... It is simply stunning to work with and the final product is unbelievable
*****Zia Ada is the beautiful lady carrying the black bag
Ingredients
1kg of flour
200gr of semolina flour
8 whole eggs
6 egg yolks
2 table spoons of Olive oil
a pinch of Salt
Method
Place all the ingredients in a large mixer and knead until elastic but not sticky. The dough should be refrigerated overnight as this will help with the firming up process. Remove from the refrigerator 45 minutes prior to needing and use a required.
The egg yolks will give the Sfoglia a richer yellowy colour that translates into a more rustic finish, the ravioli skin should be elastic and thin.