“La nona” is how we call Roberto’s gradma (“nonna” means grandma in Italian and “nona” means 9th, I don’t know we call her this way just for fun). She is so sweet, she’s an “eighty-something” with more energy than us. Always working in the garden and at home.
Of this recipe I can give you the ingredients, but it’s very difficult to tell you the quantities, because the recipe came directly from her.
Ravioli are a tipical Italian dish, a “Primo”, that means a main course, a sort of filled pasta. I love them because there are many vegetarian varieties and you can fill them with every type of vegetable you want.
(You should have a specific ravioli cutter, which Roberto gifted me one day)
Ingredients for the pasta
- white flour
- one egg
- olive oil (just a littlebit)
Ingredients for the filling
- any vegetable you want, this time we chose zucchini and its flowers
- ricotta (we used 125 g)
- parmesan cheese
- one egg
- olive oil
- Cook the vegetables
- Blend them with ricotta, parmesan cheese and the egg
- Add salt, pepper and oil to taste
- Mix (preferably with you hands) flour, the egg and add water until the dough is soft (harder than bred dough, it must be quite stiff)
- Divide the dough in two
- Roll it out until it is very very thin
- Use one layer of the dough as the base and with a teaspoon place little amounts of the filling onto the first layer of dough (see pics, because I find it very difficult to explain). You will have to place them in a precisely one next to the other, in a line, because if you put them at random it will be difficult to cut the ravioli next
- Lift the second layer and cover the first layer with the mixture on it. Be very careful and don’t push too hard
- With your finger tops, press gently on the dough where you see there’s no mixture under
- Cut into little squares , with the ravioli cutter if you have it, otherwise with a normal knife, where you pressed.
- Bring water to a boil and pour the ravioli into it
- Cook for around 15 minutes
- Serve (tip: try to use butter and sage to flavour!)
I know it is not the clearest recipe, but it is one of the recipes I love the most, because it is a rustic, real, grandma recipe. I love that lady.
Do you want to join me and bake/cook something directly from your garden (or someone else’s) and share it with us?–> click here