Lost Recipe!! Help!
In good housekeeping, womans day or BHG or oneof their equivalents, there was a recipe called, Ravioli Rustica, cheese ravioli with proscuitto, chicken broth, broccoli, parmesan,sage. Also included in this feature was a salad with sun dried tomatoe dressing and cherry tomatoes, and poached pears with raspberry glaze! Has anyone heard of this recipe, I have been looking online for at least the past 4 years and have found nothing! Thank You!
I did an extensive search for you and while I think I found the source, I cannot find the recipe online. The recipe appears to be from a 1999 McCall's magazine.
If you really want the recipe, you might want to check out ebay. You can try contacting the seller and asking them if this specific recipe is in the magazine. They seem to be abot $3/isue
Maybe start with this issue, the cover says 10-Minute Pastas which sounds promising.
Preparation time: 1 hour
Cooking time: 15 minutes
1/4 cup semolina flour
3/4 cup all-purpose flour
1 large egg
1 teaspoon olive oil
Several drops of water
3/4 pound ricotta cheese
1/4 pound freshly grated parmesan cheese
Salt, pepper to taste
1 large onion, cut into paper thin slices, left to breathe for 2 hours
1 hot red pepper
2 cups olive oil
1/2 cup finely ground green olives
1 teaspoon each: rosemary, oregano, basil, sage, celery leaves
Freshly grated parmesan or romano cheese
1. For dough, put flours, egg and oil into a food processor. With machine running, gradually add water a few drops at a time until dough forms into a ball. Remove and let rest covered for 30 minutes.
2. For filling, mix ricotta cheese, parmesan cheese, salt and pepper together in bowl.
3. Using a rolling pin on a floured surface, or a pasta machine according to manufacturer`s directions, roll out dough into paper thin, long sheets. Spoon filling onto dough every few inches. Cover with second sheet of dough and cut into squares with a ravioli cutter. Repeat to use up all dough and filling. Cover raviolis with clean towel and set aside until ready to cook.
4. For sauce, saute onion and pepper in 2 cups olive oil until onion begins to brown. Add ground olives, rosemary, oregano, basil, sage and celery leaves. Remove pepper.
5. Heat a large quantity of water to boil. Add salt and a few spoonfuls of olive oil. Drop raviolis into the boiling water. Cook until dough is tender, about 3 to 5 minutes. Remove and drain.
6. Place raviolis on heated plate. Spoon sauce over and add freshly grated parmesan or romano cheese.
It sounds as if you have the recipe now, but this might be useful in the future.
Your interlibrary loan can ask for articles from any publication held in any library in the USA. Knowing that the recipe was from McCalls, and the title, they could probably get a scanned version of the original.
To find out what libraries hold what periodicals (and which years), the website www.worldcat.com is a great place to start.