{"id":640,"date":"2011-05-05T23:30:16","date_gmt":"2011-05-05T23:30:16","guid":{"rendered":"http:\/\/52sundaydinners.com\/recipes\/?p=640"},"modified":"2013-11-25T06:46:12","modified_gmt":"2013-11-25T06:46:12","slug":"hand-made-shrimp-ravioli-fresh-squash-carrots","status":"publish","type":"post","link":"http:\/\/52sundaydinners.com\/recipes\/hand-made-shrimp-ravioli-fresh-squash-carrots\/","title":{"rendered":"Hand Made Shrimp Ravioli w\/Fresh Squash & Carrots"},"content":{"rendered":"

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Say “Ravioli” and what is the first thing that comes to mind? That’s right, those over-sized red, white & green cans with the Chef on the label.\u00a0 They are filled with who-knows-what!<\/p>\n

After you prepare this signature dish, you will forever be remembered as the Ravioli King <\/strong>or the Ravioli Queen<\/strong>.\u00a0 It’s that good.<\/p>\n

I remember very vividly the afternoons spent at my grandmother<\/a>‘s house when she would cook.\u00a0 When she cooked ravioli, she would invite her sister-in-law. Neither one of them drove a car, but they lived just about a block apart.\u00a0 They would produce several flat trays of delicious ravioli and freeze most of them.\u00a0 Ravioli freezes well.<\/p>\n

\"\"<\/a>My Nana had two tables in her 20′ x 20′ kitchen.\u00a0 That’s about the size of a double garage.\u00a0 One table was made of fine hardwood and was for the adults.\u00a0 The other table was chrome and yellow Formica like the one pictured here. It was 1950s vintage.\u00a0 I was for just for the kids …. and the ravioli.\u00a0 I remembered days when the flour and wooden rolling pins would be flying across that yellow Formica table. Man!<\/p>\n

Everything was home-made.\u00a0 Nana made her own filling, dough-pockets and marinara sauce. Classic Italian herbs such as basil (basilico) and oregano (origano)\u00a0 always came form her garden.\u00a0 She also grew fresh fennel (finocchi) that was used to season the best Italian sausage you can imagine.<\/p>\n

I’m proud that my brother, Peter and I were able to write-down her sauce recipe before she passed away.\u00a0 When I use the word “recipe” here, I mean that we got her to make a batch of marinara sauce and stopped her as she entered each ingredient. We measured each one before it entered the dutch oven.\u00a0 It was a little awkward for all of us, but we captured the Holy Grail.\u00a0 We still use her recipe occasionally, when time allows.\u00a0 I still have the original notes written from 25 years ago and will make the “Secret Sauce” available here at 52SundayDinners.com very soon.<\/p>\n

Back to the ravioli …<\/p>\n

Pasta Ingredients<\/h2>\n