Cathy's Homemade Cheese Ravioli

Ingr:

Homemade Spaghetti Sauce

Dough:

3 cups of flour

5 egg yolks

½ tsp salt
Enough water to make a smooth dough (if needed)

Beat the egg yolks and add them and the salt to a mixing bowl already filled with flour. Use your hands and mix to form a dough. If you can’t get all the flour hydrated into a dough, add more water until you can form a nice firm but sticky dough. Knead the dough for about 10 minutes, or until it is smooth and stretchy. Although you can roll out the ravioli sheets immediately, letting the dough rest for 20 minutes or more allows the proteins in the dough to relax and makes rolling much easier. Rest the dough covered under the mixing bowl so it won't dry out too much.

Roll out or put through pasta maker, roll over form, fill - -see below--  and seal. Do not overfill.

Filling:
 
1 cup grated scamorza cheese
1/2 cup grated parmaesan cheese
1 lb ricotta cheese
1/4 bunch fresh parsely
1/2 tsp cracked pepper
1 tsp salt
1/4 cup chopped spinach
 
After filling and sealing, chill. Drop ravioli into salted boiling water (add salt after bringing to boil) and cook for 4-5 minutes. Serve

Cioppino

Ingr:

2 lb crab

3 med mushrooms, sliced

2 scallions, sliced

1 clove of garlic, crushed

1 tbsp olive oil

4 clams

4 mussels

4 prawns

1/2 cup dry white wine

1/2 cup clam juice

1/2 Plum tomato, peeled and chopped

1/4 cup homemade marinara sauce.

Dash tobasco sauce

Dash worchestershire sauce

Saute' scallion, musrooms and garlic in olive oil. Add shelfish and coat with oil. dd wine and reduce by half. Add chopped tomato and simmer ove medium heat for a few mintes. Add remaining ingredients and bring to a boil. Reduce to simmerand cook for fifteen to twenty minutes. Serves two.

Nana's Eggplant Scamorza

Ingr:
1 cup homemade spaghetti sauce
1 eggplant
2 eggs beaten
1 tsp kosher salt
1 cup olive oil

2 Tbsp fresh basil
Italian bread crumbs
1 cup scamorza cheese (or mozzarella) - grated
1/2 cup parmaesan cheese
1 cup mushrooms

Slice eggplant in 1/4 inch thick slices. Place in bowl, sprinkle with salt and place a heavy weight on it for about 30 minutes. Pour off liquid in bottom of bowl.

Fry eggplant in olive oil for about 5 minutes BEFORE dipping in egg and bread crumbs. Refry after dipping in egg and crumbs until golden brown. Drain on paper towels

Cover bottom of 13 by 9 inch glass baking dish with spaghetti sauce, then put a layer of eggplant. Then a layer of grated scamorza. Sprinkle with parmaesan.
Bake at 350 degrees for about an hour. Mange!