TAMMS, IL (KFVS) - This week's Heartland Cook is Karol Stamp of Tamms, Illinois. Her recipe taps into our culinary history as Americans. In Depression-era cooking you often see two themes: the use of leftovers, and making the most out of cheap ingredients. You'll find both of those things in Karol's raviolis.
A lot of families couldn't afford to buy meat in those days when 25 percent of Americans were out of work. As a result - they made the most of what they did have; which was usually bread, potatoes and flour. This flavorful, fill-you-up recipe has an Italian flair that'll feed a family living a budget.
- 4 cups mashed potatoes (use leftover mashed potatoes or use one box, two envelopes, of instant mashed potatoes with garlic)
- 4 cups flour
- 1 egg
Mix mashed potatoes, flour and egg well. (Karol uses rubber gloves to do this.)
Pull off small pieces of dough and roll each piece your hands forming an elongated dumpling shape. Do this until you use all the dough.
Heat a large pot of water. When water comes to a boil, add ravioli to the pot and bring to a boil once again. Cook 20 minutes.
Drain and put noodles in a big bowl and top with sauce.
- 3 cans tomato pasted (15 oz. size)
- 1 can tomato paste (6 oz. size)
- 1 onion chopped
- garlic chopped
Brown onion, garlic, and salt in a Tablespoon of cooking oil.
Add tomato sauce and paste. Allow mixture to simmer several minutes.
Top Ravioli with sauce and serve!
Karol's Tip: You can use the same recipe (minus the sauce) to make hearty homemade dumplings.