Maria's four-cheese ravioli for Christmas Day from The Glorious Pasta of Italy by Domenica Marchetti

  • nutmeg
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  • semolina flour
    Semolina is the hard part of the grain of durum wheat. When hard wheat is ground, the endosperm--the floury part of the grain--is cracked into its two parts, the surrounding aleurone with its proteins and mineral salts and the central floury mass, also called the endosperm, which contains the gluten protein that gives hard wheat its unique properties for making good pasta. A cream-colored semolina is used in pasta or Italian-style breads. There are difference grades: (1) Semolina flour is finely ground endosperm of durum wheat; (2) Semolina meal is a coarsely ground cereal like farina; and (3) Wheatina is ground whole-grain wheat. When other grains, such as rice or corn, are similarly ground, they are referred to as "semolina" with the grain's name added, i.e., "corn semolina" or "rice semolina." Read more: http://www.food.com/library/semolina-471#ixzz1ms6MXCXf Buy Now
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Notes about this recipe

  • twoyolks on December 27, 2016

    This is some of the best stuffed pasta I've ever made. There's really good and prominent flavor from the cheese. The sauce also goes very well with the pasta. I made a half recipe which was plenty for four people but made considerably more ravioli than the recipe specified (it's possible I made them smaller than called for). I'd consider grating the mozzarella in the future because it's hard to cut pieces small enough to really work in the pasta.

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