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cooking FOR fun WITH SAM BOZZO Traditional & Seasonal Home Made Ravioli W elcome to the first installment in my new series, Cooking for Fun, which focuses on family, friends, recipes, and the joy of getting together to celebrate traditional and seasonal cooking. Don and Chris Bevilacqua live a few doors down from my home. For years we have compared notes on our ravioli making. Don makes a great dough, and he enjoys the process. From one roll, he can produce dozens of gorgeous raviolis. In contrast, my wife Judy and I like to focus on the filling and let someone else make the dough. As luck would have it, former Mayor Don Gage told us about a place in South San Francisco that would do just that. I’ll get back to that in a minute. Our recipe for filling originated with Frank and Alyceann Ginelli, who lived in Gilroy for many years before moving to Placerville. We’ve adapted the original, so we call ours the Ginelli/Bozzo recipe. Instead of chuck roast and pork roast, we use ground chuck/hamburger and ground pork because it doesn’t poke holes through the dough like roasted meat tends to do. Then comes the spinach. If frozen chopped spinach is used, it needs time to thaw and dry, otherwise, it’s watery. Not good for ravioli! This is why we allow two days to make the filling. Following up on Don Gage’s tip, Judy and I took a batch of our best ravioli filling and headed north to the Home Maid Ravioli Company, located on 360 Shaw Road in South San Francisco, eager to give them a try. One batch of our filling was enough to fill more than five pounds of one-inch raviolis, conveniently freezer wrapped and boxed. We looked forward to returning home and cooking them. No more home-made ravioli dough meant no more vacuuming the kitchen with our Shop Vac! If you visit Home Maid Ravioli, plan to go on a Monday, Wednesday, or Friday, and arrive before 8 am. That way you can drop off your filling, and while you’re waiting for your raviolis, you’ll have time to head out like we did for breakfast or window shopping in the nearby communities of Burlingame, San Mateo or Millbrae. We came back to pick up our order around noon. You can also order two-inch raviolis if you prefer the larger size. The brochure indicates that five pounds of filling will get you ten boxes, and that’s the minimum order size that they will accept. Learn more at 40 GILROY • MORGAN HILL • SAN MARTIN Judy and I have made the trip to Home Made Ravioli an annual tradition and Don’s been tagging along with us for several years now. We have a great time browsing through local ethnic grocery stores and fabric shops and found a great neighborhood Coffee Shop called Nini’s (100 North Idaho Street, San Mateo). Last year our two families brought home 137 boxes of ravioli from Home Maid (and that’s four dozen to a box)! If you don’t have time to make the trip north, try LJB farms on Fitzgerald Avenue in San Martin. They sell a variety of raviolis from Home Maid Raviolis. Check it out after Thanksgiving and before Christmas Eve. Find them online at My friend Don also makes a great ravioli recipe with Bartlett pears, Parmesan cheese, and mascarpone adapted from celebrity chef Lidia Bastianich. You can browse through her recipes at Christopher Byrne of Huffington Post said it nicely, “Holiday traditions, family traditions, cultural traditions. All of these have meaning and import