Mini Ravioli or Anolini
How to Prepare
Flour (4 cups)
Vito & Joe’s Extra Virgin Olive Oil (5 tsp.)
Ricotta cheese (½ cup)
Mascarpone cheese (3 tbsp.)
Parmesan cheese (2 tbsp.)
Romano cheese (2 tbsp.)
Chicken broth (2 qts.)
Pink Himalayan salt
Freshly ground black pepper
Vito & Joe’s Extra Virgin Olive Oil (2 tbsp.)
Anolini stamp (blunt edge) (shot glass could substitute)
- In a mixing bowl, add in the flour and salt. Mix on slow.
- In a separate bowl, add in 5 eggs, an extra egg yolk, and the Vito & Joe’s Extra Virgin Olive Oil. Mix well with a fork.
- Pour the egg mixture in to the flour. Mix on a low setting.
- Once the dough has formed, wrap it tightly in plastic wrap for 30 minutes at room temperature.
- In a large bowl, add in the parmesan, mascarpone and Romano cheese, Vito & Joe’s Extra Virgin Olive Oil, nutmeg, an egg, fresh ground pepper (¼ – ½ teaspoon) and just a pinch of salt.
- Take the basil leaves, roll them up, cut in half and then slice up to small pieces (as small as you can get it).
- Add the basil to the cheese mixture.
- Stir until it becomes a nice, thick filling.
- Let the flavors marry together for about 30 minutes while mixing every 5 -7 minutes.
- Flour a surface lightly.
- Take a small piece of the dough and roll it out.
- Using a pasta roller/ hand-crank, adjust the roller to the largest opening and slide the dough through.
- Fold the dough over once and slide in 3 or 4 more times going down one increment at a time.
- Keep the dough square.
- Fold in any jagged edges to keep the square shape.
- The pasta will become almost transparent when it is done. *For a more accurate description of this process, watch the YouTube video “How to Make Mini Ravioli or Anolini Cooking Italian with Joe.”
- Flour a surface again and lay the squared pasta down on it.
- Sprinkle some flour on top of the pasta square.
- Once the pasta sheets have been made, take a sheet, fold it in half so an obvious mark forms, and spread the filling over one side of the creased pasta.
- Create a nice even layer of cheese.
- Take the other side of the pasta and fold it on top of the cheese layer.
- Pat down evenly.
- Take the anolini maker, press it down into the pasta, turn it a little to fully cut through all the layers and pull it away.
- Once all of the anolini has been cut and formed, heat the chicken stock until it just started to bubble.
- Drop the pasta in one at a time.
- After about 3 minutes the pasta will be just about fully cooked.
- Very gentle stir.
- Once cooked, remove the past and place it into a serving dish.
- Ladle some of the broth on top of the pasta and garnish with some parsley and parmesan cheese. Enjoy!