Nonna Elena’s Ravioli

A Toast to Elena, Cheers to Nonna Elena’s Ravioli!

From the fond memories of our National Sales Director, Kathleen Cardinale herself, comes a recipe that traces back to the Val Taro region of northwestern Italy.

“Grandma Elena lived by a simple culinary philosophy that resonates with me to this day: elevate your dish with one standout ingredient. Despite limited resources, she believed that by investing in one key element, you could transform the entire meal into culinary enchantment. Though, for her ravioli, I bend the rules just a tad—both the flour and the Parmigiano Reggiano are the stars of this show. Yes, you heard it right, flour. Surprisingly, the type of flour you use plays a crucial role in crafting the most extraordinary pasta dishes.

April 1986 marked a visit that would forever be etched in my heart.  My grandmother, in what seemed like a culinary marathon, crafted 1023 ravioli, a number as memorable as the flavors themselves.  Little did we know, this would be one of her final acts of love.  Diagnosed with cancer just days after, she left us within a few weeks, taking a piece of our hearts and her recipes with her.

The loss was profound—not just of our beloved grandmother but potentially of her culinary treasures.  Yet, years after her passing, I found a mission: to recreate the magic of her dishes.  Equipped with memories of her making pasta and her notes scribbled with ingredients like ‘a large bunch of Swiss chard’ and ‘a handful of Parmigiano Reggiano,’ I set out to capture the essence of her recipes.

Let me be clear: crafting homemade ravioli is no swift affair.  It’s a journey, a labor of love that demands patience and a touch of whimsy.  If you're seeking instant culinary gratification, this tale might not be for you. But for those willing to dive into the art of pasta making, to experience the blend of tradition and personal discovery, I invite you to join me. Let’s honor our heritage, embrace the adventure, and maybe, just maybe, create something unforgettable, one delectable bite at a time.

In the Alto Val Taro region of Italy, traditional ravioli are called Tortelli, and are typically served in a butter sage sauce with lots of Parmigiano Reggiano cheese.  This traditional tortelli doesn’t include meat either, a tradition more common to Liguria or Tuscany. Yet, Nonna Elena added meat to hers and opted for a light marinara.  I can’t help but wonder if this was a nod to distant family roots in a nearby region, or simply her way of nourishing a family of seven? The answer may always remain a loving mystery.”

-Kathleen Cardinale, granddaughter of Nonna Elena

To truly elevate your ravioli experience though, you can’t overlook the perfect wine pairing. As we go through this traditional family recipe, picture yourself savoring our 2021 Russian River Valley Pinot Noir—a wine that embodies the legacy and elegance of it’s AVA. This is where rolling vineyards meet coastal influences, crafting a wine that’s as dynamic and balanced as the dish that will soon be on your plate.

With its delicate layers of red cherry, wild strawberry, and a whisper of earthy undertones, this Russian River Pinot Noir offers a grace that beautifully complements the richness of the ravioli. Its bright acidity cuts through the buttery filling, while just a hint of spice bridges the flavors of the pasta’s savory ricotta and spinach. The subtle oak influence in the wine adds depth without overpowering, creating a seamless harmony that draws you into each bite and sip. As you lift your glass, you taste the Balletto dedication to our roots in crafting our wines & reflecting the character of our vineyards, just as Nonna Elena used her recipes to rot down her own legacy.

Buon appetito e salute!

Nonna Elena's Ravioli Recipe

Makes about 90 ravioli. Enough for 5-6 portions.

• Flour matters:  Preferably try to use “00” past flour for making ravioli.  You can find it in some supermarkets or online.

• Invest in a scale:  A scale is a must for making consistent pasta fresca.  They are inexpensive.

• Hand-knead the dough:  The dough needs to be stiff before resting, and a machine probably won’t work well.

• Rolling the dough:  You can use a rolling pin, but an old-fashioned hand crank machine works best.

Ingredients

The Pasta:

•   600 g imported “00” Flour

•   6 large eggs (room temp.)

•   Rimacinata Semolina flour for dusting

The Filling:

•   800 g Swiss chard (1.75 lbs.)

•   1 small onion chopped (about 85 g)

•   2 Tbs. olive oil or bacon fat (bacon fat has been our tradition)

•   50 g Parmigiano Reggiano, grated

•   225 g ground beef (8 oz.) - or chicken or pork

•   ¼ cup Italian breadcrumbs

•   1 large egg

•   Salt & Pepper q.b.

Instructions

Make a Simple Marinara Sauce:

• The tomatoes are the star here.  Only use San Marzano tomatoes and you won’t need to add much else. 

• Sauté a few cloves of minced garlic in a tiny bit of olive oil.

• Add 1/2 cup of dry red wine and simmer about 5 minutes to let the alcohol evaporate.

• Add two 28 oz. cans of San Marzano tomatoes.

• Add 2 Tbs. dried basil, a pinch of dried red pepper, and salt & pepper to taste.

• Simmer for about 30 minutes.

Make the Pasta Dough:

• Mound “00” flour on your work surface.  Make a well in the middle and pour the eggs into it.

• With a fork, start bringing small amounts of flour into the well in a circular motion.

• Once the center is firm enough that the liquid won’t run our, use a dough scraper to continue to combine.

• Knead by hand for 5-10 minutes until the dough is smooth and elastic.  Wrap and let rest at least 30 min.

Make the Filling:

• Bring a large pot of salted water to a boil.  Trim the very ends of the chard, loosely chop, and simmer for about 20 minutes until the stalks are tender.

• Drain chard and pulse in a food processor until finely chopped.  Set aside to drain in a strainer.

• Sauté the onion in your oil of choice until starting to turn golden.  Add the ground beef and continue to cook until the meat is just starting to brown.  Drain and pulse in a food processor until fine.

• Combine all filling ingredients and mix until well blended.  Make sure seasoning is liberal because there isn’t any salt in the pasta dough.

Make the Ravioli:

• Divide the dough into 6 pieces.  Keep the pieces you are not working with covered, so they don’t dry out.

• Starting with the widest setting, gradually roll the dough through each number until it reaches the second thinnest setting on your pasta machine.  Dust the sheet with semolina flour as needed to prevent sticking.  You should be able to see your hand through it.

• I use a pastry bag to pipe my filling, but you use a spoon if you prefer.  Cut the strip in half lengthwise, pipe filling along one strip.  Cover with the other strip and press dough around the filling to remove as much air as possible (a small wooden dowel works great for this).

• Cut with a pastry wheel and transfer in a single layer to a sheet dusted with semolina.

Putting it all together:

• Bring a large pot of salted water to a boil.  Drop the ravioli in and cook for about 4-5 minutes.

• While the ravioli is cooking, heat marinara sauce in a large sauté pan or a wok works well.

• Add the ravioli to the sauté pan and continue to cook tossing in the sauce for a about a minute more. 

• Transfer to a serving bowl and served topped with lots of grated Parmigiano Reggiano.