RAVIOLI ALLA CAPRESE RECIPE, My Aunt used to make a similar ravioli, she used different cheeses that she also made but they were beyond delicious, I have made them & they were tasty but they never came close to hers, more than likely its because she made her own cheese & I used store bought. Eva, do you have any suggestions for using the kitchen aid to make fresh pasta? My hands do not allow me to knead dough anymore.
I have become so obsessed with these videos that every time I make something in the kitchen, Italian or not, the first thing that comes to my mind is: "Would Eva approve?"
We went to Capri many years ago which included a food tour led by a retired Sicilian Teacher - no one got in her way as we meandered through the town - and she treated us to her homemade ravioli caprese but hers included that amazing Capri lemon zest and served in an olive oil, garlic, parsley and lemon juice sugo. Has anyone else had this unbelievably good version?
Sempre fantastica Eva. Hai fatto un piatto della mia regione gli cjarsons, c'è anche la versione salata, stessa pasta ma con ripieno di ricotta e erbe o carni. Comunque da sud a nord è fantastica la cucina italiana, come sappiamo co.binare con gusto prodotti semplici e creare piatti buonissimi
I just wanted to say thank you very much for the smaller recipes! I don't make ravioli much since I feel like I have to make a million of them. The amounts are so large that I'm overwhelmed before I even start. Eva's smaller recipe amounts are very approachable/doable so I think I'll give it another try! Grazie di cuore!!!
FROM CANADA! Honestly, you guys are amazing….please don’t take this the wrong way Harper, but I find Eva completely out of this world! I’ve never seen any chef as diversified with knowledge of EVERY region of Italy! Eva, you truly are the best!!! AND, you do everything with such poise and calmness unlike any chef I’ve ever seen!!! I’ve tried so many of your recipes and of course I’m sure they have not been anywhere as close as yours, but I can truly say, they’ve been amazing bc you guys have made every single one of your recipes easy to follow and user friendly by anyone! Thank you thank thank you🙏🏻 I’m always so excited and patiently waiting for new videos by you guys…you two are awesome😊🤗
I have not made ravioli since my kids were little. Ravioli was my 'secret weapon' to get them to eat healthy foods that they would otherwise refuse to touch! Like eggplant, squash, okra....😊
@Sylvia Trouwborst my kids never played with Play Doh, only pasta dough (we didn't actually eat their creations, most of the time!) We made dessert ravioli too...their favorite!
Eva, as always you offer a beautiful synchronization of gastronomical history and artistry in your dishes. Impossible to choose when all three have their own unique taste and texture. So all three are winners!
Honestly, the first Ravioli was traditional in my family. It's what I know. But, I MUST try the other two recipes. I think this video is the most intense one ever! Probably, because I watched this on an empty stomach and because I'm craving pasta! Thank You Again to Eva who teaches me something new with every video!! 🍋💚🇮🇹
Yes, Eva, It’s perfect! You are an amazing cook! It was so interesting to see the different ravioli recipes. I only knew of one dough- flour and egg. Stuffing was ricotta, parmesan, egg, a little parsley in a simple tomato sauce from my childhood. They all looked wonderful! Thanks for sharing your knowledge with us!
Those were the most fabulous ravioli ever. You really have a very sophisticated knowledge of Italian foods and how to prepare them. I enjoy your show very much.
Pasta Grammar is the BEST (and only ) site for learning how to cook Italian food. I love the lack of fancy techniques and knife skills, just like my Sicilian nonna used. Also Eva's dialect is so similar to the Catanese that my family taught me that it's a thrill listening to the conversations Eva has with her family. Harper and Eva are the most simpatici ospiti on You Tube. And the production values, filming, music, voiceovers are a class apart. Bravi ragazzi, sieti grande. Ciao, Mario, da Melbourne, Australia.
Rum soaked raisins are an old, old recipe that has been shown to help relieve arthritis pain..thank you Eva for sharing your amazing recipes. You two are awesome.❤
Great video guys, I love making the ricotta and spinach raviolo, but my favorite stuffing is Pork, Veal, and spinach with a generous amount of Pecorino Romano, I try to make about 100-150 at a time and I freeze them so I can make a quick dinner after a hard day, I also have sage and basil growing at all times so I always have some, a butter sage sauce is my favorite, thanks for sharing, I’ve never seen the Cjalson recipe before, I’m definitely going to try this. Thanks again guys. 🇮🇹😎🇮🇹
I dont know how i have never found your channel before, but i am glad i did this morning!!! I have been trying to better my pasta skills, and your ravioli are amazing!!! Thank you for such wonderful videos !!!!! The Ravioli are giving me fits of rage, but i am gonna keep working at it !!!
With the same ingredients (ricotta and spinach), in the east of Genoa (the heights of Sori in primis) they prepare the famous "pansotti" which are seasoned with the legendary walnut sauce (you must never say gravy).
Quello che mi piace anche di questo canale è che, a differenza di altri canali di cucina (e non voglio fare nomi, ma comunque si conoscono benissimo !), non si fanno vedere, con le cosiddette “Reactions”, le porcherie che fa la gente in qualche parte del mondo, facendogli così, involontariamente, anche della “pubblicità”.
You have inspired me to try making the second ravioli, although all look equally delicious. The cheese stuffing is very reminiscent of one we use in Molise. Thank you for your great content, I love your channel.
Dovete fare altri tipi delle paste ripiene: i tortellini, i cappelletti, gli agnolotti, ecc. Uno delle mie preferite è gli agnolotti del plin! Piccolissime ma buonissime!
Eva homemade ricotta cheese looks amazing. I absolutely love ravioli and these recipes look mouthwatering 😋 lucky lucky Harper. I'll definitely start with the first one.
I Loved how your smiles kept getting bigger and bigger with tasting each advanced ravioli recipe 😋❣ My mouth is watering...I'm so jealous, hope mine turn out so beautifully !
I think what Eva was thinking of was a piping bag (sac à poche)for adding the filling the ravioli, but I think using two spoons for a filling that thick would be quicker and easier. Maybe you'll should make an ice box ricotta pie using the Catalina crunch cereal for the crust.
Exactly, she was referring to a piping bag ( sac à poche) I follow the channel as it gives you an idea of authentic italian cuisine but Eva is not qualified, not a professional Italian chef and all videos avoid going into details.
As a reminder, I'm going to be 70 in September. My Mom was always in search of new & old recipes to try out in search of keepers for Thanksgiving & Christmas dinners. Such as an 80 yo recipe for home-made Mincemeat for Mincemeat pies, 100 yo recipe for Dark Fruitcake & a 70 yo Italian Ravioli recipe with a filling made with calves brain, kidneys & another meat like maybe Sweetbreads. We cooked the organ meats in water, garlic, onions & seasonings etc until done & then ground them together to make the filling & then a great tomato sauce for them. They were the best Raviolis I've ever eaten & they came out perfect. They were the square beginner raviolis but we were so proud of how they came out & not a busted one in the batches we made lol. Needless to say Raviolis have been in every holiday meal after that lol. I think I was in 7th or 8th grade at the time. Thank you for sharing your recipes with us Eva. Eva if you ever come across 'old' Italian recipes like that, please pass them along to us. Sadly my Mom passed away in her early 50's & most of her & my recipes were lost so I no longer have them to pass on to my 5 kids & 6 Grandkids but I do have my own recipes & our 4 generations of recipes on my Mom's side of her Southern family. The 1st home-made pasta I made was Vienna's Noodles with a heavy cream, butter & Parmesan cheese sauce. I was so proud of it & it tasted like heaven in your mouth. I got an International Recipe Book out of our high school library in my freshman year & we found all kinds of recipes we tried.
I'm making the intermediate recipe right now!! I have the fragrance of garlic, sage, and fresh cut cherry tomatoes on my hands and doing a final follow along to make sure I haven't left anything out. Its like having "smell-a-vision" with my hands smelling like the ingredients! If it turns out and mom likes what I made, I'll post back LOL
Credo proprio che vi divertireste in Friuli...la mia regione e' piccola ma dalle Alpi all'Adriatico ne vedi DI TUTTI I COLORI(in senso culinario proprio perche' tra le influenze venete,austriache e balcaniche la varieta' e' assicurata).vi consiglio un passaggio a Trieste e nelle osterie(osmizze in dialetto triestino) dell'altopiano carsico per provare i gusti mitteleuropei!
I'm really enjoying your channel, I've learned so much. And things I thought I'd never be able to do myself,im thinking I can now. Im so glad I found you. Thank you so much for sharing and teaching me. I hope the very best for you guys.
Thank you Thank you. Was planning on makening Ravioli with my 11 ypu Daughter this week. she's been wanting to try hand made ravioli. We both have made noodles and now want to try the Ravioli. LOVE THIS Channal❤❤❤
@Pasta Grammar Maken thr Ravioli with my daughter tomorrow for lunch. Where would I share the pictuer with yall. Which platform. Shes so excited to make this. I even have the fresh basil and Grape tomatos from my garden too use to make the sause.❤️
Thank you so much for the cjalsons my family is from Trieste and my grandmother used to make a variation of them growing up and nobody in my family had the recipe or pronunciation for them it will be such a nice surprise when I make them.
felt kind of down today. thank goodness i came here to watch you two. you both make Italian cooking so approachable looking. and your personalities are so down to earth and charming. thanks for lifting my spirits - and NOW making me hungry - Grazie Mille from Canada🥰
The last version looks so yummy! It seems Eastern European influenced…? Looks very similar in shape to varenyky (Ukrainian dumplings). You can make them savory with a potato cheese or mushroom filling or sweet with strawberry or blueberry & farmer cheese filling… thanks for sharing this!
Both of my Abruzzese nonna’s made fresh egg pasta for their ravioli, as do my mother and I. Traditionally, we use cow’s milk ricotta, some Parmigiano Reggiano and a tiny bit of finely minced garlic, salt & pepper. I prefer a simple tomato-basil sauce for ravioli but when we make them for Christmas, we usually make a Sunday sauce made with some pork & beef ribs for extra rich flavor. Also, a good tip for sealing the ravioli is to take a fork and with it’s tines, press around the edges of each raviolo to insure their closure. I would love to try making the ravioli from Capri as I too am a cheese lover! The last ravioli that Eva made sort of reminded me of an old Abruzzese recipe for Friiti di Ceci that we make at Christmas. The dough is shaped like a ravioli and is stuffed with a very similar filling using smashed chickpeas, cocoa powder, raisins, almonds, orange & lemon zest, sugar, rum and some cinnamon. Then they are fried in oil and then sprinkled with a little cinnamon-sugar. They are more or less a sweet treat and not savory, but the filling has a lot of the same ingredients as that last ravioli filling that Eva made. I will have to send you the recipe because I know you guys would love them. Great video, as usual. 👏🏻👍🏻🙂
Also Abruzzese and the fried Christmas ravioli in the Teramo province are called caggiunitt, usually made with chestnuts and the other flavorings you mention. I have heard of using ceci also. My cousin in Italy uses Ricotta di pecora from our village seasoned with parsley for ravioli. The mountain's sheep milk makes such a flavorful ricotta, no other seasoning is needed, though as you say it is dressed with a simple salsa di pomodoro or more frequently with ragu made with meat chunks rather than ground meat. The flavor is squisito.
@@peterdecesaro5021 You’re right. The flavor is squisito! The ravioli with Ceci called “Fritti di Ceci” is from my Nonna on my Dad’s side and the Abruzzese town she was from is call Sant’ Eufemia. At Easter we make another ravioli shaped recipe that also was from my Nonna’s hometown. They are a savory sort of ravioli shaped cheese puff that is baked instead of boiled or fried. They are called “caljun’” in Sant’ Eufemia dialect but the correct Italian word for this Abruzzese treat is “fiadone”.
Ever thought about doing a regional tour series, where you explore the main and most significant flavours of each region? I feel like so far you have focused on the food categories, or ingredients, or maybe some cities... but what about doing a full regional menu 😊 I'll start by suggesting the ones I know best: Liguria: acciughe, focaccia, farinata, amaretti (I'm skipping on pesto, as I think it has already been covered enough 😂) Toscana: crostini toscani, wildboar ragu pappardelle (although I think that any other game ragù would work), peposo, cantucci (or, if we're looking for a less mainstream one, I'd go for schiacciata campigliese) with vinsanto 😊 switch to a cacciucco livornese if you prefer a seafood menu
@Carrie Ullrich true! In fact, many regions have influences from neighbouring culture, since we're a tiny stripe of land in the heart of the Mediterranean Sea. More or less, Northern regions have been influenced by French and Germanic cultures, central regions by Balkan cultures, and Southern regions by Hispanic and Arabian cultures 😊
Molto stupito positivamente dal fatto che hai cucinato i Cjarsons...che in Italia moltissime gente non sa nemmeno cosa siano...ma io quando vado in Friuli mangio sempre, anche se apprezzo di più quelli con erbette e carne.... Complimenti Eva, veramente ne complimenti!!!!!
I love ravioli ❤ They all look amazing 🤩 I really want to try the last one. I’ve never seen sweet ravioli and I love sweet and savory combos. Is it just me or did the Cjalsons look like gyoza 🥟 . It’s kind of cool 😎
"stuffed dough" is an ancient food cooking strategy that goes from Europe to Far East Asia (think of pel'meni, for instance), and it has thousands of interpretations...
You guys are AWESOME. I've watched you since the first episode. I feel like we are friends. I look forward to waking up to you every Sunday morning with my cappuccino... I have learned so much from you. I wish you continued success.ti Amo. xo
I’ve been watching these videos for so long and learn a whole lot!! I may not cook Italian food alot, but you all taught me to put a generous amount of salt in my water and to incorporate pasta water to my dishes. These two tips along has enhance my cooking skills to a whole new level. Keep up the good work.
Wow i cant believe u did the cjarcions!! My mum is from friuli Venezia Giulia, and i would Love to see u go there. The cuisine IS amazing everywhere there: from friuli, to bisiacchi's lands, to Trieste! Frico, cevapcici, lubjanska... Harper would Love all of It eheh and the cheese!!! Eva would Love them for sure!
Ravioli is my absolute favorite comfort food. My grandma made ravioli spinaci for all the holidays and I gorged on it until I couldn't move. She also made calamari with an egg filling in red sauce...my absolute favorite!
This was by far one ifvthe best videos my obsession is ravoili.. .who cannot resist stuffed pasta!! This is the Sunday dinner with veal cutlets staple in my family! Just love meat ones! Those are the best❤❤❤..but what is octopus flour😂😂😂😂😂
Kinda proud for the last recipe, since I live in Friuli and here it's hard to find in the restaurants that dishes. Infact I never eat it in my owl life 😂. But Cjalsons looks pretty good and reminds me of Gubana stuffing.
I love that you showcase a bit of Friuli, it is such an underrated region of Italy often forgotten about. So the way you pronounce cjalsons is with a harsh j. ‘Cj’ in this case is pronounced as ‘ch’, think of the wine ‘chianti’ for pronunciation. You guys are amazing!
Many/most times having ready eat pre-prepared foods vs doing it right and making it from scratch feels like somebody was lying to you 😄 We were losing the art of cooking with modern busy schedules and hopefully the artistic and enjoyment of making things yourself continues to have a come back. ✌
I've made ravioli with beef, so I'm differently trying all three especially the last one, I'm intrigued by the sweet & savory. Once Ava easy to follow delicious recipes. Be Blessed. 😊🇺🇲
I really miss well-made Ravioli. We were friends with the owners of a local Italian Restaurant where they made their ravioli in the basement kitchen at their downtown hole-in-the-wall establishment. They would package them up and provide them to small local grocery stores along with containers of marinara. Little perfect pillows of 'yum' that ruined me for commercially made ravioli. Thanks so much for this!
hi wonderful people! I've looked at a fantastic film, as usual in this channel! I saw you were struggling a bit with finding the right English word for sac à poche i believe its called a piping bag. keep up the fantastic work guys!
All 3 looks amazing. I also see that your oven have an aluminum liner at the bottom. That is such a smart hack. I wish I had thought, seen or have known that. It would have been so much easier and better to care and clean
Which ravioli recipe looks yummiest to you? Let us know which you would order if you saw them on a menu!
"Yes" is the correct answer. Love you guys be well 🍝
RAVIOLI ALLA CAPRESE RECIPE, My Aunt used to make a similar ravioli, she used different cheeses that she also made but they were beyond delicious, I have made them & they were tasty but they never came close to hers, more than likely its because she made her own cheese & I used store bought. Eva, do you have any suggestions for using the kitchen aid to make fresh pasta? My hands do not allow me to knead dough anymore.
C. All the above. I love ravioli.
All of them!! Love Ravioli! ❤️
I am definitely making the caprese.
I have become so obsessed with these videos that every time I make something in the kitchen, Italian or not, the first thing that comes to my mind is: "Would Eva approve?"
honestly same. Move over Gordon Ramsay.... Eva's here.
Ravioli are in my top 3 favourite pasta shapes but I only eat them when they are done correctly just like yours
❤
Ciao Vincenzo !
I love to watch Eva tasting her creations and her eyes sparkle with her smile. Priceless.
And the way she twirls her fork when it’s good.
We went to Capri many years ago which included a food tour led by a retired Sicilian Teacher - no one got in her way as we meandered through the town - and she treated us to her homemade ravioli caprese but hers included that amazing Capri lemon zest and served in an olive oil, garlic, parsley and lemon juice sugo. Has anyone else had this unbelievably good version?
Lemons over there are something special 😊
Sempre fantastica Eva. Hai fatto un piatto della mia regione gli cjarsons, c'è anche la versione salata, stessa pasta ma con ripieno di ricotta e erbe o carni. Comunque da sud a nord è fantastica la cucina italiana, come sappiamo co.binare con gusto prodotti semplici e creare piatti buonissimi
I just wanted to say thank you very much for the smaller recipes! I don't make ravioli much since I feel like I have to make a million of them. The amounts are so large that I'm overwhelmed before I even start. Eva's smaller recipe amounts are very approachable/doable so I think I'll give it another try! Grazie di cuore!!!
I am a pastry chef, so I do use a piping bag for filling cannelloni. I haven't made ravioli in ages, but I will try it!
Yes a piping bag.
I'm not a chef but I have the various tips and so on.
FROM CANADA!
Honestly, you guys are amazing….please don’t take this the wrong way Harper, but I find Eva completely out of this world! I’ve never seen any chef as diversified with knowledge of EVERY region of Italy!
Eva, you truly are the best!!! AND, you do everything with such poise and calmness unlike any chef I’ve ever seen!!!
I’ve tried so many of your recipes and of course I’m sure they have not been anywhere as close as yours, but I can truly say, they’ve been amazing bc you guys have made every single one of your recipes easy to follow and user friendly by anyone! Thank you thank thank you🙏🏻 I’m always so excited and patiently waiting for new videos by you guys…you two are awesome😊🤗
Grazie mille, Tim! We're so glad you've been enjoying the recipes!
I have not made ravioli since my kids were little. Ravioli was my 'secret weapon' to get them to eat healthy foods that they would otherwise refuse to touch!
Like eggplant, squash, okra....😊
Wow, only a good mother will come up with this trick... And an Italian mother... like mine was. 🥰
@Sylvia Trouwborst my kids never played with Play Doh, only pasta dough (we didn't actually eat their creations, most of the time!)
We made dessert ravioli too...their favorite!
Eva, as always you offer a beautiful synchronization of gastronomical history and artistry in your dishes. Impossible to choose when all three have their own unique taste and texture. So all three are winners!
In southern Austria there is a similar sweet ravioli called Kletzennudeln. Some dried fruits are also in the filling. It is an acquired flavor...
We are neighbours, so the cuisine is quite similar😄.
Always a pleasure to watch Eva make anything!
Honestly, the first Ravioli was traditional in my family. It's what I know. But, I MUST try the other two recipes. I think this video is the most intense one ever! Probably, because I watched this on an empty stomach and because I'm craving pasta! Thank You Again to Eva who teaches me something new with every video!! 🍋💚🇮🇹
Yes, Eva, It’s perfect! You are an amazing cook! It was so interesting to see the different ravioli recipes. I only knew of one dough- flour and egg. Stuffing was ricotta, parmesan, egg, a little parsley in a simple tomato sauce from my childhood. They all looked wonderful! Thanks for sharing your knowledge with us!
This is by far the best food show going. Love it 👍🙂
Those were the most fabulous ravioli ever. You really have a very sophisticated knowledge of Italian foods and how to prepare them. I enjoy your show very much.
Pasta Grammar is the BEST (and only ) site for learning how to cook Italian food. I love the lack of fancy techniques and knife skills, just like my Sicilian nonna used. Also Eva's dialect is so similar to the Catanese that my family taught me that it's a thrill listening to the conversations Eva has with her family. Harper and Eva are the most simpatici ospiti on You Tube. And the production values, filming, music, voiceovers are a class apart. Bravi ragazzi, sieti grande. Ciao, Mario, da Melbourne, Australia.
Rum soaked raisins are an old, old recipe that has been shown to help relieve arthritis pain..thank you Eva for sharing your amazing recipes. You two are awesome.❤
Great video guys, I love making the ricotta and spinach raviolo, but my favorite stuffing is Pork, Veal, and spinach with a generous amount of Pecorino Romano, I try to make about 100-150 at a time and I freeze them so I can make a quick dinner after a hard day, I also have sage and basil growing at all times so I always have some, a butter sage sauce is my favorite, thanks for sharing, I’ve never seen the Cjalson recipe before, I’m definitely going to try this. Thanks again guys. 🇮🇹😎🇮🇹
I dont know how i have never found your channel before, but i am glad i did this morning!!! I have been trying to better my pasta skills, and your ravioli are amazing!!! Thank you for such wonderful videos !!!!! The Ravioli are giving me fits of rage, but i am gonna keep working at it !!!
With the same ingredients (ricotta and spinach), in the east of Genoa (the heights of Sori in primis) they prepare the famous "pansotti" which are seasoned with the legendary walnut sauce (you must never say gravy).
Quello che mi piace anche di questo canale è che, a differenza di altri canali di cucina (e non voglio fare nomi, ma comunque si conoscono benissimo !), non si fanno vedere, con le cosiddette “Reactions”, le porcherie che fa la gente in qualche parte del mondo, facendogli così, involontariamente, anche della “pubblicità”.
Those CJalsons look absolutely amazing! Yum 🤤
They all look delicious!
You have inspired me to try making the second ravioli, although all look equally delicious. The cheese stuffing is very reminiscent of one we use in Molise. Thank you for your great content, I love your channel.
Dovete fare altri tipi delle paste ripiene: i tortellini, i cappelletti, gli agnolotti, ecc. Uno delle mie preferite è gli agnolotti del plin! Piccolissime ma buonissime!
Eva homemade ricotta cheese looks amazing. I absolutely love ravioli and these recipes look mouthwatering 😋 lucky lucky Harper. I'll definitely start with the first one.
I Loved how your smiles kept getting bigger and bigger with tasting each advanced ravioli recipe 😋❣ My mouth is watering...I'm so jealous, hope mine turn out so beautifully !
Apprezzo molto il tuo rispettare gli ingredienti delle nostre ricette Italiane, grazie....una nonna....
I think what Eva was thinking of was a piping bag (sac à poche)for adding the filling the ravioli, but I think using two spoons for a filling that thick would be quicker and easier. Maybe you'll should make an ice box ricotta pie using the Catalina crunch cereal for the crust.
Exactly, she was referring to a piping bag ( sac à poche) I follow the channel as it gives you an idea of authentic italian cuisine but Eva is not qualified, not a professional Italian chef and all videos avoid going into details.
As a reminder, I'm going to be 70 in September.
My Mom was always in search of new & old recipes to try out in search of keepers for Thanksgiving & Christmas dinners.
Such as an 80 yo recipe for home-made Mincemeat for Mincemeat pies, 100 yo recipe for Dark Fruitcake & a 70 yo Italian Ravioli recipe with a filling made with calves brain, kidneys & another meat like maybe Sweetbreads. We cooked the organ meats in water, garlic, onions & seasonings etc until done & then ground them together to make the filling & then a great tomato sauce for them.
They were the best Raviolis I've ever eaten & they came out perfect.
They were the square beginner raviolis but we were so proud of how they came out & not a busted one in the batches we made lol.
Needless to say Raviolis have been in every holiday meal after that lol.
I think I was in 7th or 8th grade at the time.
Thank you for sharing your recipes with us Eva.
Eva if you ever come across 'old' Italian recipes like that, please pass them along to us.
Sadly my Mom passed away in her early 50's & most of her & my recipes were lost so I no longer have them to pass on to my 5 kids & 6 Grandkids but I do have my own recipes & our 4 generations of recipes on my Mom's side of her Southern family.
The 1st home-made pasta I made was Vienna's Noodles with a heavy cream, butter & Parmesan cheese sauce. I was so proud of it & it tasted like heaven in your mouth. I got an International Recipe Book out of our high school library in my freshman year & we found all kinds of recipes we tried.
I'm making the intermediate recipe right now!! I have the fragrance of garlic, sage, and fresh cut cherry tomatoes on my hands and doing a final follow along to make sure I haven't left anything out. Its like having "smell-a-vision" with my hands smelling like the ingredients! If it turns out and mom likes what I made, I'll post back LOL
Credo proprio che vi divertireste in Friuli...la mia regione e' piccola ma dalle Alpi all'Adriatico ne vedi DI TUTTI I COLORI(in senso culinario proprio perche' tra le influenze venete,austriache e balcaniche la varieta' e' assicurata).vi consiglio un passaggio a Trieste e nelle osterie(osmizze in dialetto triestino) dell'altopiano carsico per provare i gusti mitteleuropei!
I'm really enjoying your channel, I've learned so much. And things I thought I'd never be able to do myself,im thinking I can now. Im so glad I found you. Thank you so much for sharing and teaching me. I hope the very best for you guys.
Speaking of Friuli I think we need a Pasta Grammar and Jessi & Alessio collab!
Thank you Thank you. Was planning on makening Ravioli with my 11 ypu Daughter this week. she's been wanting to try hand made ravioli. We both have made noodles and now want to try the Ravioli. LOVE THIS Channal❤❤❤
Send us a pic if you make them!
@Pasta Grammar Maken thr Ravioli with my daughter tomorrow for lunch. Where would I share the pictuer with yall. Which platform. Shes so excited to make this. I even have the fresh basil and Grape tomatos from my garden too use to make the sause.❤️
@Pasta Grammar I sent the photos to yalls Gmail. Sorry if I wrote a novel too yall.😬🥹
Thank you so much for the cjalsons my family is from Trieste and my grandmother used to make a variation of them growing up and nobody in my family had the recipe or pronunciation for them it will be such a nice surprise when I make them.
Sweet Ravioli was popular from an old Italian neighborhood I was born in.
Cooks from there came from Abruzzi and Marche.
This is the video that I have been waiting for - simple,fresh recipes and such detail. Complimenti! I can't wait to get started.
She's done it again. Fabulous!
Ciao ! In France we don't say "sac à poche" but "poche à douille" ! I always found it funny when my mom said that in French haha
Nice burn on the Pasta Roller, Eva!
felt kind of down today. thank goodness i came here to watch you two. you both make Italian cooking so approachable looking. and your personalities are so down to earth and charming. thanks for lifting my spirits - and NOW making me hungry - Grazie Mille from Canada🥰
FWIW- wishing you a happy blessed glorious wonderful evening
I will definitely try all of those recipes ! Greetings from Southern Québec !
Thank you very much for posting this video. Amazing, it is like therapy. I will try to copy the 3rd recipe. It looks really interesting.
These all look heavenly! Grazie Eva and Harper! You never cease to amaze with new ideas and content!!
Same machine as mine
These look amazing and i got a little ravioli stamp weeks ago for the zucca ravioli/tortelli
Still need to try
The last version looks so yummy! It seems Eastern European influenced…? Looks very similar in shape to varenyky (Ukrainian dumplings). You can make them savory with a potato cheese or mushroom filling or sweet with strawberry or blueberry & farmer cheese filling… thanks for sharing this!
Well it may be, through Slovenia or nearby countries
Perfect.
You guys opened my eyes to a lot right there thanks 🎉
Both of my Abruzzese nonna’s made fresh egg pasta for their ravioli, as do my mother and I. Traditionally, we use cow’s milk ricotta, some Parmigiano Reggiano and a tiny bit of finely minced garlic, salt & pepper. I prefer a simple tomato-basil sauce for ravioli but when we make them for Christmas, we usually make a Sunday sauce made with some pork & beef ribs for extra rich flavor. Also, a good tip for sealing the ravioli is to take a fork and with it’s tines, press around the edges of each raviolo to insure their closure. I would love to try making the ravioli from Capri as I too am a cheese lover! The last ravioli that Eva made sort of reminded me of an old Abruzzese recipe for Friiti di Ceci that we make at Christmas. The dough is shaped like a ravioli and is stuffed with a very similar filling using smashed chickpeas, cocoa powder, raisins, almonds, orange & lemon zest, sugar, rum and some cinnamon. Then they are fried in oil and then sprinkled with a little cinnamon-sugar. They are more or less a sweet treat and not savory, but the filling has a lot of the same ingredients as that last ravioli filling that Eva made. I will have to send you the recipe because I know you guys would love them. Great video, as usual. 👏🏻👍🏻🙂
Also Abruzzese and the fried Christmas ravioli in the Teramo province are called caggiunitt, usually made with chestnuts and the other flavorings you mention. I have heard of using ceci also. My cousin in Italy uses Ricotta di pecora from our village seasoned with parsley for ravioli. The mountain's sheep milk makes such a flavorful ricotta, no other seasoning is needed, though as you say it is dressed with a simple salsa di pomodoro or more frequently with ragu made with meat chunks rather than ground meat. The flavor is squisito.
@@peterdecesaro5021 You’re right. The flavor is squisito! The ravioli with Ceci called “Fritti di Ceci” is from my Nonna on my Dad’s side and the Abruzzese town she was from is call Sant’ Eufemia. At Easter we make another ravioli shaped recipe that also was from my Nonna’s hometown. They are a savory sort of ravioli shaped cheese puff that is baked instead of boiled or fried. They are called “caljun’” in Sant’ Eufemia dialect but the correct Italian word for this Abruzzese treat is “fiadone”.
Was waiting for a Ravioli video! Thank you so much, this was wonderful.
Ever thought about doing a regional tour series, where you explore the main and most significant flavours of each region?
I feel like so far you have focused on the food categories, or ingredients, or maybe some cities... but what about doing a full regional menu 😊
I'll start by suggesting the ones I know best:
Liguria: acciughe, focaccia, farinata, amaretti (I'm skipping on pesto, as I think it has already been covered enough 😂)
Toscana: crostini toscani, wildboar ragu pappardelle (although I think that any other game ragù would work), peposo, cantucci (or, if we're looking for a less mainstream one, I'd go for schiacciata campigliese) with vinsanto 😊 switch to a cacciucco livornese if you prefer a seafood menu
We've done a couple, like Sardinia and Sicily, but we should definitely do more on the topic!
Border regions like Trieste for the fusion of neighboring cultures best foods with Italian foods would be fun too. ❤
@Carrie Ullrich true! In fact, many regions have influences from neighbouring culture, since we're a tiny stripe of land in the heart of the Mediterranean Sea. More or less, Northern regions have been influenced by French and Germanic cultures, central regions by Balkan cultures, and Southern regions by Hispanic and Arabian cultures 😊
Molto stupito positivamente dal fatto che hai cucinato i Cjarsons...che in Italia moltissime gente non sa nemmeno cosa siano...ma io quando vado in Friuli mangio sempre, anche se apprezzo di più quelli con erbette e carne.... Complimenti Eva, veramente ne complimenti!!!!!
Wow! I am ready to give all of them a whirl.
I always love watching you cook Ava, it’s satisfying and I learn a lot by you. Those pastas all look fantastic, Grazie tanto.
Love ravioli. Great episode.
This one was fantastic!
It's the first recipe from my region I've seen and you've chosen something that changes from town to town.
Still hoping to see something from Trieste.
I love ravioli ❤ They all look amazing 🤩 I really want to try the last one. I’ve never seen sweet ravioli and I love sweet and savory combos. Is it just me or did the Cjalsons look like gyoza 🥟 . It’s kind of cool 😎
"stuffed dough" is an ancient food cooking strategy that goes from Europe to Far East Asia (think of pel'meni, for instance), and it has thousands of interpretations...
Can’t wait to try! Thank you!
I just had them for lunch.😄👋🇮🇹
You can put your filling into a zip lock bag, and snip off an end of the bag to fill the ravioli. The name of the bag is a icing bag, or piping bag.
You guys are AWESOME. I've watched you since the first episode. I feel like we are friends. I look forward to waking up to you every Sunday morning with my cappuccino... I have learned so much from you. I wish you continued success.ti Amo. xo
Grazie mille, amico!
@@PastaGrammardone sono Le dosi per I ravioli ?? ??
I like your background music 👍Very groovy man!😄
Very nice Video! thank you for sharing! now I have to make some. I do prefer meat filled but also love cheese.
I’ve been watching these videos for so long and learn a whole lot!! I may not cook Italian food alot, but you all taught me to put a generous amount of salt in my water and to incorporate pasta water to my dishes. These two tips along has enhance my cooking skills to a whole new level. Keep up the good work.
I adore ravioli with a Mortadella filling. My father used to make it and we couldn't wait to eat them... 😋
Time to get the pasta roller out putting it and me back to work. As always, these preparations all look so good & I'm sure taste even better.
Wow i cant believe u did the cjarcions!! My mum is from friuli Venezia Giulia, and i would Love to see u go there. The cuisine IS amazing everywhere there: from friuli, to bisiacchi's lands, to Trieste! Frico, cevapcici, lubjanska... Harper would Love all of It eheh and the cheese!!! Eva would Love them for sure!
Look at that shiny new pasta machine! ;)
Fantastic! I love all three recipes. The last one is most unusual. Thank you.
Thank you. I have recently bought a heavy pasta machine, followed by a pasta drying rack. I am all prepared.
Yummy ravioli! Thank you for the recipes.
Where is the recipe nil saw
Looks wonderful!
Eva ma che ne sanno della POESIA della cucina italiana❤️❤️❤️
omg, they all look amazing. 🤤
Ravioli is my absolute favorite comfort food. My grandma made ravioli spinaci for all the holidays and I gorged on it until I couldn't move. She also made calamari with an egg filling in red sauce...my absolute favorite!
Thank you guys! All of the recipes look delicious!!!
This was by far one ifvthe best videos my obsession is ravoili.. .who cannot resist stuffed pasta!! This is the Sunday dinner with veal cutlets staple in my family! Just love meat ones! Those are the best❤❤❤..but what is octopus flour😂😂😂😂😂
Kinda proud for the last recipe, since I live in Friuli and here it's hard to find in the restaurants that dishes. Infact I never eat it in my owl life 😂. But Cjalsons looks pretty good and reminds me of Gubana stuffing.
I love that you showcase a bit of Friuli, it is such an underrated region of Italy often forgotten about. So the way you pronounce cjalsons is with a harsh j. ‘Cj’ in this case is pronounced as ‘ch’, think of the wine ‘chianti’ for pronunciation. You guys are amazing!
These make my Aldi store bought ravioli just look sad , absolutely amazing, my favorite was the cheese and fresh tomato sauce ones , new york
Complimenti Eva and Harper.
Many/most times having ready eat pre-prepared foods vs doing it right and making it from scratch feels like somebody was lying to you 😄
We were losing the art of cooking with modern busy schedules and hopefully the artistic and enjoyment of making things yourself continues to have a come back. ✌
I've made ravioli with beef, so I'm
differently trying all three especially the last one, I'm intrigued by the sweet & savory.
Once Ava easy to follow delicious recipes.
Be Blessed. 😊🇺🇲
Got to go for the intermediate simply due to my deep love of tomatoes. I will however, probably make the third one because I also love a challenge. 😉
I really miss well-made Ravioli. We were friends with the owners of a local Italian Restaurant where they made their ravioli in the basement kitchen at their downtown hole-in-the-wall establishment. They would package them up and provide them to small local grocery stores along with containers of marinara. Little perfect pillows of 'yum' that ruined me for commercially made ravioli. Thanks so much for this!
Will be more than happy to show you around if/when you will come to Friuli ;)
Love this!!! Please do a video on how long you can store cheeses and when it is time to get rid of it.
Cheeses never die
Lovely cook, top-notch videographer, delicious attainable recipes. I would try #1, then #3, then #2 after finding the right cheeses. Thanks!
I am 1000% behind ravioli becoming a series on this channel.
Love your videos. Eva its called a piping bag. Thanks
I need Eva to try St Louis style toasted ravioli
Chef Jean Pierre has his bowl of emotional support butter, Eva has her emotional support salt bowl.
Those dessert ravioli blew my mind! Does Eva have a recipe for armaretti cookies?
Not published yet, but thanks for the reminder!
I even found a ravioli tray! I must try your recipes!
All 3 of them ....💥💥💥
hi wonderful people! I've looked at a fantastic film, as usual in this channel! I saw you were struggling a bit with finding the right English word for sac à poche i believe its called a piping bag. keep up the fantastic work guys!
All 3 looks amazing. I also see that your oven have an aluminum liner at the bottom. That is such a smart hack. I wish I had thought, seen or have known that. It would have been so much easier and better to care and clean