There will always be days that cause more grief than others. Holidays and anniversaries are particularly hard for some, but for me it is the month of April. April is bittersweet; the time of one of my greatest joys and definitely my greatest sorrow. William died on the 16th of April just 6 days shy of his 23rd birthday. It has been 3 years since Will’s accident. Where do I go from here? Where do you go from here?
Those in mourning have two choices as I see it. Remain in the never changing deep dark hole or adapt and develop an amazing strength (we all have it) to continue the climb up and out. The transformation is not perfect, but allows one to move forward. It is the honorable thing to do. It is what your loved one wants IMHO.
Speaking of family and honor my father would always tell me that the best thing about me is being Italian. So to honor my mom and dad today I will share my mom’s best recipe. She always made these ravioli for Easter and they were created on a board that my grandpa Matino made for her. I make them now on that same board. It is my honor to share this recipe with all of you.
1 ½ cups semolina flour
½ teaspoon salt
2 tablespoons water
2 tablespoons olive oil
1 (15 oz) container ricotta cheese
¼ pound shredded mozzarella cheese
¼ cup grated Parmigiano Reggiano cheese
1 tablespoon chopped fresh parsley
salt and pepper to taste
Mix flour and salt on work surface forming a well. Drop eggs, 1 tablespoon of water and oil in center. Beat lightly with a fork and combine egg mixture and flour together, adding enough water gradually to form dough. Knead dough until smooth; cover with plastic wrap and let rest for 15 minutes. Using a pasta machine, according to manufacturer directions, cut and roll dough into thin sheets. In large bowl, mix all filling ingredients together; blend well. Drop spoonfuls of filling about 1 ½-inches apart on 1 sheet of dough. Cover with another sheet of dough. With fingertips press dough around each spoonful of filling being careful not to make any air pockets. Cut into squares with a crimped rotary cutter. When ready to serve drop ravioli into salted boiling water; cook until tender. They will float. Serve with your favorite sauce.[/recipe]