87-year-old Fiorina (with a little help from son Angelo) makes ravioli with ricotta cheese served with a tomato sauce called “pummarola”. She lives in Laurino, in the Cilento area of Campania. Here’s the recipe:
For the sugo:
1 large garlic clove, extra virgin olive oil, 1kg pork ribs , 400ml passata, 400ml pummarola tomato sauce (which has been bottled with garlic and herbs), salt, 2 small celery sticks with leaves
parsley stalks (kept from chopping the leaves see below)
The sugo needs to simmer for an hour.
For the ravioli filling:: 3 eggs, 1 tablespoon chopped parsley leaves 400g drained cows milk ricotta, 30g grated pecorino cheese
For the dough: 500g of soft wheat flour, 4 eggs, water if necessary (it will depend on the size of your eggs)
[Music] 87-year-old fiorina lives in Lino in the Chileno area of CIA today she’s making ravioli filled with ricotta and served with a tomatoey pork sauce she starts by making the Sugo she chops up a large garlic clove she adds it to a pan along with some olive oil these are chunks of pork ribs fiorina Browns them a little before adding her homemade Pata and pomarola pomola is a word for tomato based sauce she Seasons the mixture with salt fiorina dices some celery and parsley stalks and adds these to the sauce the Sugo needs to simmer for a good hour to make the ravioli fiorina needs eggs which she collects from her chickens who live in a lovely Shady spot at the bottom of her garden back in the kitchen fiorina minces The Parsley leaves she mashes some drained cow’s milk ricotta then pours in some Gra peina cheese she for through the parsley and then cracks in three of her chicken’s eggs she scrambles them before mixing them into the ricotta [Music] fiorina was a baker and a contena or Market Gardener in her younger [Music] years foree speech fore speee foree fore spee spee foreign speech speech foreign this is around 500 G of soft wheat flour it’s locally miled and it hasn’t been classified or graded borina makes a well in it and adds three eggs which she scrambles how do I want she adds a fourth Once the dough has started to come together scura is the local name for a pasta or dough board it’s a hardworking family heirloom it was love at first sight with her husband and they married within 3 months of meeting she needs the dough for a good 10 minutes she cuts it into quarters for easier kneading and rolling for no fiorina occasionally has low blood pressure moments and she starts to feel unwell so her son Angelo takes over he’s continuing the family tradition of men making pasta Angelo can even make the pasta slap the sign of a good suino fiorina starts to feel better and insists on finishing the spolia she places a fork full of ricotta at 10 cm intervals along the dough she pulls the pasta over to cover the filling and Pats around each one to expel the air then she runs a pasta cutter between each to create ravioli squares Angelo places them in simmering salted water he ladles some sauce into a surfing bowl and then Scoops the ravioli over it he ladles more sauce and repeats the process until the ravioli are all dressed in tomato sauce pork is served as a main course Angelo grats some peina over his serving he is our taste tester todayto fiorina and Angelo fiorina incidentally very soon felt better and finished making the ravioli after we left click subscribe for regular helpings of pasta Granny’s and come back next week when we’re in Sardinia and we’re discovering how to make regula with cot or muscles yum
32 Comments
Looks delicious π
My grandmother-in-law was from Campania, and she taught me to make this simple meat ragu. It's great.
She's cute but I don't understand a word she's saying hahaha
I have to be honest, when asking someone what sort of flour they are using in England I've never got the answer: "Itβs produced by that man over there." I wonder how many family meals have been made on that board. Everything in this video is beautiful, not least of all Fiorina herself and her love story
Again – another lovely dish I so wish I could try!!! Thank you for sharing, Fiorina!
ΠΡ ΠΏΡΠ΅Π΅ΠΊβ€ππΡΠ½Ρ 4:23 ΠΏΠΎΡ ΠΎΠΆΠΈ Π½Π° ΠΌΠΎΡ Π±Π°Π±ΡΡΠΊΡ,ΡΡΠΎ ΠΎΡΠ΅Π½Ρ ΠΏΡΠΈΡΡΠ½ΠΎ
I come from amazing stock! That isn't too far from where my mother was born. I haven't made my own pasta since my husband died. I miss doing so. I'd never be as good as Fiorina but I loved the work.
Woman of few words, but mercy, she says so much!
This is great β₯
I wonder how they serve the pork as the main dish, what they serve it with?
I think that my favourite Italian cheese based dish is gnudi served, of course, swimming in sage butter. Don't tell anyone but I use Tesco full fat cream cheese instead of ricotta. It's just got more flavour.
Nice food
What a sweet granny and her son. Thank you for another wonderful recipe, life story and just some positivity in this world.
Very nice! β€οΈπβ€οΈππ¦πΊ
Always such a joy to see the granny featured. Thank you.
Thank-you again Vicky for bringing these Italian treasures called NONNAS, they have seen it all, the good especially, their culinary art is a piece of great time lapse. Thanks for reminding us these works of love not to be forgotten. Florina's region reminisce of my own heritage.
This channel is SOOO cool!
Yummm indeed, our fabulous Vicki and precious Nona! Simple and wholesome yet incredibly skilled and executed. Such a delight – Bravo… Sending much love to all from Carmel by the Sea xoxo
So glad she was feeling better. It's so much work to create all that food! Looks delicious.
ΠΠ°Π±ΡΠ»Π΅ΡΠΊΠ° π₯°
I love how she taught her son to make pasta like her father did. β€οΈ
Absolutely the best ravioli I have seen in years!!
Oh I hope Fiorina is feeling better! The Grannies work so hard (and have all their lives) and we must be concerned that they stay healthy and well. I must say that her ravioli were so perfect they looked like a machine had made them! But no machine could fill them with love like Fiorina does! TFS, Sharonπ€β₯οΈπ
π
She look like Sylvester Stallone's mom
πππ€€ππππππππππ₯π₯π²π²π²ππππ’π’πππππππππππππππππ
They don't make good women like this anymore god bless her
Love is flowing through her fingers for her family.
Oh i love her honesty and sweetness and hard work all her life. Iβm continually amazed at how strong, sharp and hard working all the grannies are. I just donβt find them here where i live at that age. Honestly, all their hard work has given them the gift of long life. Also, tonight i realized that, while thereβs always salt in every recipe, there are very few with pepper. Meaning, in everything i cook, itβs always salt & pepper. But not there. Probably because of all the wonderful fresh ingredients that are in every recipe. β€οΈπ€π
Yum is right! π¦ π¦ Ravioli looks like a favorite of mine! Love that it's a family affair. Such incredibly nice people! Thanks Vicky & all the Pasta Grannies!β€β€β€
Thank you for recording these gems π
Fantastico – Non vedo l'ora per i'episodio di sardegna!