Angela makes ravioli from Genova! | Pasta Grannies
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- čas přidán 9. 09. 2021
- This dish is called ravioli al tuccu and it's typical of Genova. Angela shares her recipe.
It's a very long list of ingredients.The braise uses 400g stewing beef in one piece, 1 onion, 1 carrot, 1 celery stick, bay leaves, tablespoon pine nuts, tablespoon tomato concentrate, one glass red wine, 400ml tomato passata.
For the filling: onion, carrot, 2 meaty sausages, 200g pork fillet, 200g rose veal, 100g parmesan, 5 eggs, 200g boiled, squeezed dry greens (borage and escarole), rosemary, marjoram, 2 bay leaves, half a garlic clove, breadcrumbs as needed.
For the pasta: 500g 00 flour, 2 eggs, 130ml water, half a teaspoon of salt - Krátké a kreslené filmy
Angela is my mother in law and Pietro is my son: we are so lucky!
You sure are, her food looks so delicious!
Più che fortunati! W le nonne e W i ravioli! Li preparerò sicuramente!!!
You are!!
How nice! Lucky you! I have Italian origins, and my mother also makes delicious pasta.
Hello Anaïs, wonderful! We very much enjoyed meeting you all and I hope Angela likes the video (I think Livia is in touch separately). 😊🌺 best wishes, Vicky
she’s my beautiful granny
i love her so much and i’m so proud of her 💜
How lucky you are. The Pasta Grannies team really enjoyed meeting Angela, she's a star - especially her performance for the Luca video 😊🌺 best wishes, Vicky
@@pastagrannies oh yes, we had so much fun with Luca's reaction video!
She's absolutely precious! She reminds of my mamma.
You are so lucky! Treasure her, grandmas are a treasure. I am 57 years old and still miss my grandma. God bless your family. Hugs from NYC
Your very lucky to be part of such a nice family.
This is exactly the type of pasta dish we eat every Sunday in Argentina: “Ravioles al tuco”.
Same prep for the sauce. Same tray for making the ravioli (except that most people buy them in fresh pasta joints). Basically my grandma’s house any Sunday.
Los Jenoveses portaron ravioli en medio el mundo....😉
There was one part where she mentions the word tuccu (I assume she refering to the tomato sauce like that in the Ligurian language). My guess is that is how in Argentina we got the word tuco. Out of any region in Italy, I feel like culinary-wise, Ligurian dishes are more common in Argentina, like pascualina (torta pasqualina), fainá (farinata), fugazza (focaccia), although pesto genovese ain't so common. Even our football club of Boca Juniors was founded by Genoese people, and is the club is nicknamed the xeneizes, from the Ligurian language.
Que suerte tienes vos...LOL You are lucky, this dish looks amazing! Lots of prep but I am sure it is worth itl. Saludos de NYC
I have Asian grandparents. Me, being Filipino. I don’t know how, but how can grandparents cook so good? My paternal grandma can make fish dishes so well and my maternal grandmother make the best meat dishes! Grandmas all over the world are the same! My mom is making a recipe book for me and my sister, since our grandma’s recipes are only word of mouth and by memory. Almost all of the recipes have “to taste” in it, or “about”. No actual measurements. Lol. 😄
A lifetime of practice 🥰
No convinient food and no money for restaurants for the bigger part of their lives?
@@andreamariapohl1611 the Philippines while they were growing up, wasn’t very technologically advanced. It was after WW2, of course they weren’t exactly rich, right? Restaurant’s didn’t really become a thing in the Philippines. Your grandparents, maybe, but my grandparents were born during the 1920’s and 30’s. Go figure.
Mine too. I am agreeing with you. Eventhough my grandparents were born in Germany, they didn't have any convenient food or restaurants. That's why my grandma cooks like a genius. I think for the nonnas in Italy it is the same...
Beautiful!
Wow! Labour intensive is right! This meal is the definition of made with love.
Yep. I would separate this dish in 4 days - sauce, filling, pasta and ravioli, then assembling. Then I would be too tired to eat it myself and watch others devour it...
@@damianrhea8875 This was traditionally made for All Saints' Day, and we always started the day before. The meat from the sauce would make up the filling. Three or four women would make this together for the extended family. Now people make the filling separately, because meat is cheap and easy to find. Needless to say, because meat was so rare in Liguria, the eggs, cheese, borage, and even bread soaked in milk all served to bring up the filling to a suitable quantity.
ah, All Saints Day, not Christmas. Thank you. And yes, extended families are great for pasta making! best wishes, Vicky
@@Ardoxsho Now borage is rare.
What I would give to eat my mamma's ravioli alla genovese again. She was the best cook in our whole large extended family, so every Christmas and Easter she would make hundreds and hundreds of them, along with the sauce. She would never use the pasta machine, though; swore it changed the texture of the dough, so she only used a long, thin rolling pin my father made for her and a huge pasta rolling board. It would take two days to make the ravioli and the sauce ahead of time. She never put borage in the filling because she found it too bitter; usually she used escarole, which I find actually less bitter than spinach. The finished filling doesn't taste bitter at all. Also, our tomato sauce is different in that we shred the meat after it is cooked, or if pressed, use something like a chopped round steak, and we use more of the "odori". I still make them for Christmas Day and Easter for our smaller family, and it is indeed a labor of love. For years I would measure what she was about to add so I could write it down to use when she was gone. They're still not quite the same, though. She had magic hands for pasta, dessert dough, all the hard things. Her ravioli dough was so thin it was almost transparent, yet they never broke in the boiling water. When she was dying, my father's brother, who owned a very successful restaurant, made them, and then nervously asked her if they were good She said: Insomma, they taste good, but too many broke in the water :)
Hi Pliny, thank you for sharing your story. Your mother sounds like she was a character. 😊🌺 best wishes, Vicky
@@pastagrannies She was a saint and the sweetest person anyone could ever hope to meet, but when facing imminent death, I think you become more honest.
What a lucky grandson! And a sweet Pasta Granny❤️
I'm not Italian but I feel this food is the best in the world..im so glad I found these matriarchles..so much passion in the dishes what a gift to watch.
Son una familia muy afortunada de tener una abuela talentosa y amorosa, el amor por su familia se nota en estos platillos elaborados con productos variados y de calidad. Es una linda, todo el tiempo y dedicación que le puso a este platillo, ella recibe su recompensa al ver que el nieto disfruta su plato, el tiempo ha valido la pena.
There was no way Pietro was going to say anything was wrong with those ravioli!! They look delicious!! Thank you for sharing!!
Looks delicious! I can guarantee you those eggs didn't come from Walmart. Thanks Vicky! Another winner! 💙⚘
"Pats it down?" She slams it down. Strong!
Thinking about that filling she put in and that sauce she made, those Ravioli must be a delight ! 😋
What a lucky guy to be the taster. My mouth is watering it looks so good. What a labor of love this is! Patti
LOVE HER! Angela, I am Genovese too. Abbracci dalla Florida.
I love y'all's channel. Reminds me of cooking with my Memaw growing up, with her utility knife and tiny cutting board, where to get her recipes i had to get her to put everything on a scale so I could record it before she added it 😂. She taught me how to feel the food instead of just making it and i think that's something that really makes a difference
My grandparents were from outside of Genova. they made ravioli with meat and spinach. The ravioli was topped with a mushroom/tomato sauce. These were served every Christmas and Easter. They were the best. I really miss having these.
These dishes are so labor-intensive, but these beautiful nonne make them look so easy. They cook with so much love and passion. I wish I were on the Pasta Grannies crew, I'd never want to leave.
This looks like a lot of work but the end product looks amazing!! Yummy!!!
Not hard to watch this on repeat. Thank you Vicky and team for a great instructional video on making ravioli.
hi Greg, glad you enjoyed it! 😊🌺 best wishes, Vicky
The amount of work required is amazing. And Angela is nothing short of a magician.
Grande Angela !! Porta i nostri ravioli nel mondo!! ❤️❤️❤️
From Voltri! 👋🏼 This video made my day! I’m gonna show it to everyone here. Brava Angela! ❤️ Cheers from a “Voltrese” who lives in Finland 🇫🇮
PS: In Voltri you can get some insanely good focaccia from Priano and Marinetta 👌🏼
Belin, in Finlandia se sente a mancansa de a figassa de Utri...😉
(In Finland you feel the need of Voltri's focaccia...)
@@massimopalomba5009 belin se sento a mancansa. Ànche sôlo o profùmmo da fûgassa. (Hell yeah, I miss that. Even just the smell of focaccia)
She is so proud! (berrettin, grassie!)
Love hearing the children outside playing!
I love love love your videos. Italian food is my favourite and it brings a smile on my face seeing grannies making their traditional dishes 🤎
That reminds me when I was younger making raviolis with my Nona!! Thanks for sharing👍🙏🙏🙏💓🤤
Angela, thank you for all your work. Pietro you are so lucky!
Brava Angela
La tua tecnica di fare i ravioli e dinamica e veloce.
Ma anche molto elaborata .
Piena di ingredienti e di tradizione.
Brava
This is the perfect Nonna - gets up at the crack of dawn to make you the world's most amazing lunch, then proceeds to ruin it by embarrassing you in front of all the other grown-ups.
That's right! That's what Nonnas, grandmas, abuelas, grandmeres...are for. LOL
Can Angela adopt me, pretty please? That looks amazing 😍
Absolutely astounding and wonderful! 1 woman does all that! Oh I wish I could do all of this. Maybe one day 😊💛
Perfect recipe! Best version.. I would eat it every day....
The endless energy. 🥰🥰 telling his grandson to be honest 😂😂 lucky lad. 🤗🤗🤗
I have the same light blue ravioli machine!!!
I love the tiles on her kitchen walls!!! Absolutely beautiful!
An incredible labor of love from a beautiful pasta granny!
They look delicious! Grazie Angela!
In Venezuela, my Italian friends also made this "Tuco"! Fantastic recipe!
Wow, that was alot of work but she made it look so easy!!! I can only imagine what this tastes like but it looked amazing! thank you Angela!!!
That looks amazing! Can’t wait to give it a try, although I might have to grow the borage Thanks for another wonderful episode
Bravo to this good lady chef. And more bravos to your team!!!
Lovely! Thank you for sharing!
Wow, fantastic recipe!
What extraordinary flavors there must be!
My kind of grub and what a lovely smiley lady too.
Ummm i have to comment on that SINK! How awesome is the stone in her kitchen! 🤘🏼🤤♥️
Angela is adorable !! I am trying these :) Such a beautiful idea to add pine nuts to the initial soffrito
Я приверженец простоты в производстве блюд,но такие пельмени прям захотелось попробовать сделать.
🇮🇹🤝🇷🇺
Omg what a beautiful dish made by a lovely lady. Thanks.everyone
Can I have a sweet little Italian grandma too? I’m so hungry 😫
Loved seeing the ravioli mold❤ well done Grannie❤👌
Looks absolutely delicious 😋 🇮🇹❤️🙌🏻
Her ravioli tray is very beautiful & practice.
I wish I had one.
An other charming, lovely lady. Past the COVID, I would like to go in Italy, from Canada, with love.
The ravioli look delicious 😋
Incredible! ❤️❤️❤️
They look so yummy 😋
That looks sooooo good.....
I want to eat that so bad. Looks amazing
Amazing !!!
Que neto de sorte Angela!!! Obrigada pela receita.
Those look delicious! And Pietro looked happy!
Thanks so much for all the great videos.
And for the Book, I love it.
hi Jutta, delighted you enjoy the videos and like the book; there's another one in the pipeline... 😀 best wishes, Vicky
God bless her, climbing 7 stories! And her food looks delicious
I had these in Genova, soooo good 😍
La giusta energia!
"Un lavoraccio" ma vale la pena sicuramente. Che bontà. Brava!!
Ms. Vicky, Angela's recipe looks delicious & I may be wrong,but I would reckon they buy their food from small grocers like pork stores, cheese shops, etc... in this area & in Appalchia we do like bitter greens, but we would have to grow escarole, we use dandelion greens which are plentiful & wild as they grow everywhere, we can use animals that are raised & bred for the meat on the farms, hogs, cows, etc..., God bless everyone, btw is tomato concentrate the same as tomato paste ?, we use the paste here
Love dandelion..... so good when sautéed in olive oil and some chopped onions and garlic with a squeeze of fresh lemon. Tomato paste is much thicker and more flavorful then concentrate, and you get more color with the paste only when you add it before the liquids.
@@souadghazal2533 my friend, thank you for the info on the tomato paste/concentrate & the compliment on the dandelion greens, you & yours have a great weekend
Ty again my friend
Hi Steve I suspect that the greens will vary - especially if cooks can forage for them and dandelion will definitely be one herb to pick. It is quite bitter to use in this filling, I think. Small food shops still survive in Italy I am pleased to say! 😊🌺 best wishes, Vicky
@@pastagranniesMs. Vicky, I guess here we are accustomed to dandelion greens so they are not to bitter for us, also we will use greens called polk( not as bitter as dandelion greens), & they grow along farm fence lines & especially around the fence posts, we make a dish called polk salat( is spelled salat) which is an Appalachian salad , but is very good , but still has some bitter bite. btw, we & you all can eat the yellow flower from the dandelion greens, just give a quick rinse, we rinse/soak the greens 4 to 5 times to clean them good & get rid of any dirt/grit, hope that helps you all & God bless you all.
ALWAYS ALWAYS LUV THESE VIDEOS
That was beautiful !
This Will BE AWESOME....OMG.
Looks so delicious I wish I was there to eat
Fantastic ravioli...also that ravioli maker is very nice...
It reminds me of the ravioli we make in Nice. It also takes forever because we use the stew (which itself takes at least 12h, but better if 24) in the stuffing, along with a sort of chard and parmesan.
Beautiful, what a dish! I'll have to give that a go sometime soon, though I've no borage here so will have to wait & grow it again next year. {Her grandson is a lucky kid getting to tuck into that.]
I have one of those little ravioli plates, they're fun for making really small ones; though fiddly so I tend to make by hand.
I like having fun making ravioli, two of the most successful so far have been a beef stroganoff I made for myself as its one of my favourite meals & some breaded [with Parmesan cheese in the crumbs] Philadelphia cheese-steak ones that were fried for an American chum who visited. All a bit of fun.
Thanks as always to you, your team & the nonnas who make it all possible.
I never did get the hang of that kind of ravioli mold. I always ended up with either burst ravioli while cooking or having the filling ooze out before boiling. I now just use a rilled pastry cutter and do them freehand.
I have grown borage and sorrel for the last two years in my deck container garden. They are easy to grow and taste wonderful, although I admit I’ve never added them to ravioli filling - until now. I am going to make something similar this weekend, albeit a little less extravagant. Good luck with your cooking adventures! I just made beef stroganoff last night, based on my late mom’s recipe.
@@pinkmonkeybird2644 Aye that mould is tricky to get right, you have to apply a lot of pressure to it or they just bust open. I much prefer making by hand too.
I used to grow all sorts in the garden, but have been pretty lax this year. Borrage has that lovely fresh taste without adding a lot of water to the dish. I do like sorrel too. So much easier to grow than watercress & with a much nicer flavour. I love it in little savoury tarts.
Oh lucky you, I love beef stroganoff with big buttery pappardelle ribbons. So good. I try not to make it too often as I want to keep it as a treat.
Sounds like we both like playing with recipes, hope you continue to do so. I find it fun to pick a meal or a favourite then see what I can do to take it up a level or two. [Though a humble dish I think I make the best Macaroni & Cheese ever... 😁]
Hope your version of the Pasta Grannies dish comes out good & tasty.🍴
hi James and Pink Monkey Bird, curiously I've not seen sorrel used in Italian cooking. I think cooks use the greens they like and/or can forage for the filling. I haven't had a beef stroganoff in years, must dust off a recipe... best wishes, Vicky
how lovely! I wish that you can make an interview with all grannies in Italy 😊❤
Opera d'arte!
d'accordo!
Belin ho il magone da quanto mi sono commosso sentendo in inglese "ravioli genovesi au tuccu " y love Genova
Love that red blitzer from the 70s. Mother used to have one in beige, and I found one a couple of years ago at a second hand store. Don't think they are available in the US. I like this slightly newer model better with a push down button to take out the blade, versus the older models that came with a separate tool to do that. And that ravioli mold is so handy to speed up the process.
yes, my mother had the beige one too with the clip thing to remove the blade. It was better for smaller quantities than the food processors of today. best wishes, Vicky
So is the meat in the sauce served separate? This looks do delicious! I plan to try this soon. Thank you for sharing Angela. Also thank you for sharing your childhood memory of your Mother.
How lovely
Watching this while some eggplant Parmesan is in the oven 😋😍
I'm a little jealous of that lad!
Brava!!!!
Great video 😊👍
Brava Angela 👏👏👏
Che buoni! 😍😍😍😍😍
This is what I want
Looks so good! I want to try making them! Question: what setting on the pasta machine did she roll it out to? How thin should it be? I would hate to go to all that work and either have it be too thick or too thin. Thanks.
PS I’m completely addicted to pasta grannies! I watch it with my little granddaughter!❤️
The setting depends on the machine...the Imperia machine has a finer choice of settings and can go thinner, the Atlas machine offers a couple less settings. I have both machines! Regardless, I like mine thin, and go to the last notch, but Italians like the pasta thicker...if you go to the second or third setting from the finest, you will be fine.
Thank you! Wonderful recipe! Is this recipe in the Pasta Grannies new cookbook?
This is a VERY COMPLEX recipe
That's one lucky boy..!
🥰Grannies.
Omg 🤤
Noooooo, this is making me crave pastaaaaaaaaa!!!! 🥲🤤🤤🤤
Grandmother's are the best cooks!
❤
I have the same ravioli mold (but not with the lovely paint job)! As an aside for your viewers, I believe escarole is a type of chicory like radicchio and frisée.
Yes, it is a type of chicory, the least bitter one, unless quite old.
I can see an imperia 150 from a mile away.. I still have my nonnos one from the 50's
Omg that marble kitchen sink!
Ursa, isn't it wonderful! I have serious kitchen sink envy every time I visit Liguria 😊 best wishes, Vicky