Pasta Grandpa Andrea makes Ravioli for the holidays! | Pasta Grannies

Agnolotti is the name given to ravioli filled with long braised meat, grana cheese and breadcrumbs in Lombardia and Piemonte. The Pasta Grannies team visited Bastida Pancarana, near Pavia to meet Pasta Grandpa Andrea, who shared his family recipe.. Andrea and his Apulian wife Eugenia prepare these agnolotti only once a year for Christmas, working on the old wooden marna that belonged to his grandmother. You can find the recipe on www.pastagrannies.com → https://www.pastagrannies.com/recipe/andrea-eugenias-christmas-agnolotti/

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If you love these videos, support our work and become a member of the Pastor Granny’s YouTube channel. Pastor Grandpa Andrea is sharing his recipe for annulotti pavvesi. He lives in Bastida Pankarana close to Pavilla in Lombodi. First, Andrea prepares a meat stew. He’s using a mixture of pork loin and stewing beef cut into large chunks. and it’s about 1 and a2 kilos in total. >> He adds some olive oil to the pan along with plenty of butter because this is northern Italy. He seasons the mixture with salt and a spice mix called saparita. This includes starinise, nutmeg, and cloves. Andrea picks some bay leaves from his garden. >> He adds two to his meat and browns it for around 10 minutes. >> He then goes to his lauder to choose a bottle of local red wine. >> Okay. Bastila Pankarana is in the middle of a wine growing region called Ultrao Pavves which is famous for its sparkling reds and pon noir. Andrea pours around 200 mil into the pan. This then has to cook very gently for around 5 to 6 hours. Andrea adds small amounts of extra wine as necessary. He uses the whole bottle in total. This sugo is then used both in the filling and the annulotti dressing. Andrea’s table belonged to his mother. The top turns over for pasta making. Here’s some sugo Andrea made earlier. For the pasta filling, Andrea removes the meat from its juices and uses his metaluna to mince it. Andrea’s dad was a butcher, so he learned young how to cook. Capod carnival. moistens a little minced meat with some cooking liquid and keeps this for the dressing. With the rest of the meat, Andrea makes a paste by blitzing it in a food processor. >> He returns this to a mixing bowl and adds a mixture of 500 g of breadrumbs and 150 g of grated granapodano cheese. He seasons this with salt and cracks in three eggs. He mixes everything together. It needs to be a very stiff mixture. >> Wife Eugeneia adds a little more breadrumbs. She’s from Pulia and they like to cook their own dishes for Christmas. size pieces of filling is a joint task. However, For the pasta, Andrea is using 1 kilo of 000 flour, eight eggs, and a little water. He says if you use 10 eggs, the dough is too firm. He forms a dough and keeps kneading it until it is smooth. Uncheck. a lot. >> He’s using an electric pasta machine. This makes it faster and easier to roll out dough on a hot summer’s day. He’s rolling it to the third thinnest setting. Andrea dots meatballs along the strip and then folds the pasta over them. He uses his fingers to pat the pasta down around the fillings to exclude the air. He creates small ravioli by running a pastry cutter between each mound. He places them on a wellfled tray. Very soon the couple have enough for a meal. He places the annulotti in simmering salted water. He scoops them out after 3 minutes cooking. He dresses them with the reserved minced meat and plenty of grated granapadano cheese and supper is ready. >> We filmed this in the middle of summer, but traditionally this pasta is served on New Year’s Day, though of course you could eat it anytime you feel like it. And come back next week for a Christmas dish from Moise called lasagna embro.