How to make mini cheese ravioli called 'spoja lorda'! | Pasta Grannies
Carla shares her recipe for spoja lorda, or sfoglia lorda in Italian - which translates as dirty pasta in English, because there's so little filling added. These are very speedy to make and delicious to eat! Her recipe will be in Pasta Grannies next book, due to be published in September.
How to make Sorpresine (little surprise), the Pasta Shape
Sorpresine are an easy and fun to make pasta shape that kids love to eat and make too. So keep those small fingers busy! This is a popular shape throughout Emilia-Romagna (in the central north part of Italy) where egg pasta dough is used. Therefore sorpresine are made with egg pasta dough.
Buon Appetito!
Subscribe for more traditional Italian pasta shapes and authentic Italian cookery:
Sharing is caring. If you like this content, consider subscribing and sharing this video with a friend.
Thank you!
Let’s connect:
Instagram – @maribel_tasteofItaly
FaceBook – @TasteItalyBologna
Website – taste-of-italy.com
LinkedIn – Maribel Agullo
CREDITS:
Music credit
Afternoon Nap by Ghostrifter Official
Creative Commons — Attribution-ShareAlike 3.0 Unported — CC BY-SA 3.0
Free Download / Stream:
Music promoted by Audio Library
Filming/Production/Editing all by Maribel (so please be patient while I work out the issues). Thank you!
I ravioli in un due stelle Michelin toscano con Gaetano Trovato - Arnolfo**
In questo primo episodio di una serie dedicata alle paste fresche, parliamo di ravioli. Una pasta diffusa per tutto lo stivale in tantissime forme e con altrettanti possibili ripieni. Nelle mani di Gaetano Trovato, due stelle Michelin del ristorante Arnolfo nel Chianti, le paste ripiene della tradizione e le invenzioni creative si trasformano in piccoli scrigni per racchiudere la grande passione dello chef per la Toscana e la cucina d'autore.
In collaborazione con Porcellana Bianca, scopri di più:
1:11 Pasta fresca
1:55 Ripieno ai funghi
3:23 Ripieno alla cipolla
4:33 Pappardella ripiena
6:01 Raviolo piramide
6:58 Raviolo mezza luna
7:47 Agnolotto
9:11 Tortello
Guarda gli altri classici della cucina intepretati dagli chef Michelin italiani:
Visita:
Shop:
Seguici su:
Contattaci:
info@italiasquisita.net
Enjoy ricotta filled ravioli from Modica in Sicily! | Pasta Grannies
Giovanna's rustic and marjoram-flecked ravioli are dressed with the rich tomato sauce from a pork stew. You may remember there is another Giovanna in New York who made a similar recipe, but she is from the neighbouring town of Ragusa, and this Giovanna does not sweeten her ricotta or add orange zest. Instead is the zinging floral thyme like flavour of marjoram which is used.
For the filling: 300g cows milk ricotta, well drained. 1 egg yolk, 1 tablespoon marjoram leaves, minced, black pepper
For the stew: 2 sausages, 3 pork chops, 100g cubed pancetta (not smoked), one onion or large spring onion, 1 clove, some (garlic) chives, 2 tablespoons tomato concentrate, 400ml tomato pasta, 1 glass red wine. Salt if necessary.
For the pasta: 400g semolina flour. 200g of liquid - in Giovanna's case it's 5 eggs, but you could also use all water, or one egg and the rest water. It's up to you.
Ada shows us how to make cappellacci with pumpkin | Pasta Grannies
81 year old Ada shares her recipe for cappellacci filled with pumpkin and parmigiano cheese, dressed with a sausage sauce. In the process, she makes a giant pasta sheet, 1.5 metres long.
For the pasta, use 3 eggs, 150g 00 flour and 150 durum wheat semola flour
For the filling, use 500g baked pumpkin flesh, 200g grated parmigiano reggiano cheese, nutmeg and a teaspoon of sugar
For the sauce, use 500g good quality sausage meat, one onion, one carrot, one stick celery, 200ml tomato passata, salt, black pepper, nutmeg, rosemary, 100ml white wine.
Pasta Grannies make cheese-filled cappelletti from Faenza
Cappelletti fillings vary throughout Emilia Romagna; in Faenza they are filled with cheese. And in this week's episode, Maria shares her recipe.
Her pasta dough uses 1 egg for every 100g flour, but the flour is a mixture of 30% semolina (semola ricmacinata) De Cecco brand, and 70% 'premium pasta' flour from Casa Spadoni - this is a mix of 00 and semolina. I suggest if you want to copy Maria, use a 50/50 mix of semolina and 00, but like her, adjust it according to your taste. She used 300g flour in total
The cheese filling is
150g ricotta
150g Parmigiano Reggiano
150g bucciatello - this is impossible to find outside the Faenza area. It's a fresh lactic cheese - if you can get hold of robiola, that would be a good substitute.
1 egg and plenty of grated nutmeg.