- Who made it better, me
or Nonna, me or Nonna? (upbeat piano tones) Hi and welcome to-- - "Vincenzo's Plate." - Nonna's Plate. Today it's Nonna Igea's Plate. Nonna (speaking foreign language). Guys, if all of you
love Nonna, and you do, please write a comment
below and say to Nonna, "Please, start your YouTube channel." Today, we are making ravioli. Ravioli, hand-made, beautiful ravioli from the central part of Italy filled with ricotta and spinach, the classic way. But you can fill it any way you like it. Nonna is using her wonderful,
beautiful, sexy hands, and it's very moist, to make ravioli. 60 years of experience of ravioli-making. (speaking foreign language) I asked Nonna, "How do
you serve your ravioli?" She said, "With a tomato
sauce that I make at home." How do you like your ravioli? Nonna does everything
at home with her hands. Now, let's see how to make ravioli. Nonna, okay. To make ravioli, we need
350 grams of spinach. A nice bunch of spinach. Then we need (speaking foreign language). About 600 grams, a half kilo of ricotta. And then we need one kilo of flour but we'll see how much we need, okay? (speaking foreign language) So get the spinach. Wash them properly. Make sure you remove the stalks. (speaking foreign language) Nonna said these too hard,
that they don't go well. It is very important
that you wash your food. So basically, after the
spinach are washed... (speaking foreign language) Put them back in the pot. Don't have too much water in there, just a little bit of water
and then we cook them. Nonna adds a little bit of salt. Oh, she is very generous with the salt. Nonna likes to cover it so it cooks fast. (speaking foreign language) Nonna said you need to move them around so all the spinach cook. Have to wait a little bit until they cook. Look at this beautiful fork. Nonna is tasting to see if they're ready. Nonna said, "A little bit more." When ready, get rid of the water. Yeah, nice amount. A nice amount. Look how much the spinach reduced. There's not much left. So only 350 grams of spinach. (speaking foreign language) Yes, Nonna said you have
to get rid of the water because if you put water in the ricotta, it's not gonna taste nice,
it's not gonna be nice. And now... Nonna said you have to wait
until the spinach cools down. You can't mix, we can't mix hot spinach with the ricotta. See, there is no water left. So when it cools down, you use it. I guess you can put in the
freezer for a couple of minutes or you can just put it in
the fridge or you just wait. (speaking foreign language) So, Nonna got rid of the
water from the ricotta and here it is, the nice ricotta. It is fresh ricotta that
Nonna buys from the farmer. Squeeze very well with a fork. (speaking foreign language) So what we need is 500, 600 grams of-- - Ricotta.
- Ricotta. Parmigiano, egg, one egg. If you don't have noce moscata,
you can also use cinnamon. Here, let me open it for you, Nonna. (speaking foreign language) If you don't like nutmeg,
you can put cinnamon. Nice smell, nice. It does wake you up,
the smell of the nutmeg. The egg, look, the nice egg. You break the egg, Nonna. Look at that. (speaking foreign language) So Nonna likes to mix
one ingredient at a time. Nonna said don't put too many eggs, otherwise the mix will be way too soft. You want the mix not to be too soft. So one egg should be enough, look at that. (speaking foreign language) So Nonna doesn't measure
how much Parmesan she use. She just adds the Parmesan and then... She says about 150 grams, 200 grams. (speaking foreign language) Nonna said don't put too much Parmesan because the ricotta is the king here of, you know, ricotta filling. So you don't want to take
over the ricotta flavors. Nonna said press so you
get all the water out. See, there was water in there. (speaking foreign language) So you have to cut it with the scissors. Make sure your scissors cut very well. Look at that. Look how good it is. Look at that technique Nonna uses. You don't need a chopping board. Nonna doesn't use a chopping board. Nonna likes to use her
hands with scissors. The smell (sniffing) of the
ricotta mixed with Parmesan, the spinach, it's emblazoning. (speaking foreign language) - I like to do the
filling with the ricotta, Porcini mushrooms and truffle cream. Pretty nice. Finish it off and look, Nonna
looks like the gardener. Oh, okay. Look now, now you mix
together with the ricotta. If you don't like to use spinach because you don't like
spinach, you can put parsley or you just don't put any
spinach or any parsley, just ricotta and cheese. Here is the parmesan,
(speaking foreign language). Here is the Parmesan, Parmesan. It's all about feeling it. You have to feel it. Only when you feel it, you
know it's gonna be good. If you don't feel it,
it's not gonna be good. - Of course, you could say that. - Perfecto, brava. The filling is done. Now cover it, put it on the side. - Yes.
- And now it's time to make the ravioli, huh? Let's make the ravioli. So you get the pasta machine, you put it on the edge of the table, so close to the edge and you get this and you want to put inside the hole underneath the table and then-- (speaking foreign language) And so we do here. Nice and firm. All we need is this, huh Nonna? We have about one kilo
of plain flour over here and Nonna likes to make the cross because she's blessing the flour. Make a well. (speaking foreign language) One kilo. She's gonna use about eight to 10 eggs. So that you don't go wrong, I will say just go for nine eggs. One kilo of flour. Nine eggs. Usually we say each egg is 100 grams of flour. So work around nine to 10 eggs. (speaking foreign language) Okay. Nonna is keeping the 10th egg on the side. She doesn't know if she's gonna use it. Always wash your hands after you touch the eggs. Always. Come and have a look
at what Nonna is doing. Nonna is gonna use her hand. (speaking foreign language) And mix, yes. A big thing, the reason why
you want to have large wells is because you don't
want eggs to go outside. See, Nonna is adding flour
a little bit at a time. By doing this,
(speaking foreign language) You create the cream, like a egg and flour cream before
it turns into a Play-Doh. See that? (speaking foreign language) Okay. Nonna wants me to... Okay, she keeps mixing and now is the moment
where the magic begins. It is the moment when Nonna
likes to use her technique. If you look at her technique, she likes to press in
the middle with two hands and then you can see the flour, the dough goes out on the edges. It becomes thin like a rattlesnake, look. (speaking foreign language) Nonna said to make ravioli,
you don't want a hard dough. It needs to be soft,
otherwise it doesn't go well. Always clean your board with a knife. Nothing to waste. You don't waste anything
when you make ravioli. Little bit of water in the dough
will help to get it softer. Yeah, it's a nice ancient technique. Look at the experience, the experience. I can watch Nonna from
morning to night making pasta. So beautiful. Look at that. If Nonna can do it at 82
years old, you can do it. (speaking foreign language) Nonna said when you work, you don't smile. (laughing) Here at "Vincenzo's
Plate," we always smile. Okay, and now Nonna said let
it rest for a couple of minutes before we start making ravioli. Make sure you cover it with a bowl. Get a piece of pasta. Look, Nonna is cutting the pasta. Look, she's cutting a little bit of pasta. So now,
(speaking foreign language) you have to make pasta sheet
using your pasta machine. This process is important, okay? So you need to make sure
the pasta is nice and flat. So you are on the setting number one, the wide setting and what's
happening right now is Nonna is putting the pasta
through the machine many times. (speaking foreign language) So Nonna wants to make
sure the dough is nice, soft, moist. So she's been folding it and
pass it through the machine. Now from setting number
one, she's passing it along. She's going to setting number two. So the dough is becoming
thinner and thinner. (speaking foreign language) So Nonna doesn't like to make ravioli too thin or they break. So now it's time to fill
it with the ricotta. One at a time. So Nonna's technique is not
to put the pasta on top. She folds it. She makes half-moons size. Look what she does. Yeah, yeah. (speaking foreign language) - This is how Nonna does ravioli. This is how I want to
learn how to make ravioli. Look how beautiful they are,
half-moon little ravioli. So pretty. So to make sure that
the ravioli don't open when you cook them, you get the fork-- (speaking foreign language) They don't open, see? You press, so that way when you cook them, the ravioli don't open up. So you want the ravioli to be sealed. And look how stunning they
are and they are full. You want them to be full. I don't like to eat ravioli and when I eat them they are empty. There's nothing inside. I want them to be a bomb of happiness. (speaking foreign language) You flour the bottom on
a tray and place them. The best part about this, you
can make ravioli on Sunday. You can make some for you for lunch and you can freeze what you don't need. (low jazzy trumpet music) Nonna is allowing me to cook a batch. Let's see if I do it well, okay. (speaking foreign language) Okay, Nonna says too much. I have to control myself. You have to put space in between them. Ah, if you don't keep room between-- (speaking foreign language) If you don't keep room
in between the ravioli, you guys are not gonna
be able to close them. That. That. That. So we close up the front. We close up the edges. (speaking foreign language) Nonna said don't cut too
much, otherwise they get out. The ricotta gets out, so
you need space on the edges. Look, this is my size ravioli. The small ravioli, they don't go along, they don't do well with my belly. My belly rejects them. Look at the difference
between mine and Nonna. Look at the difference. Mine is huge. (speaking foreign language) I'm a big boy, I have big belly. I need to make big ravioli. And we finished to make the ravioli. Huh, Nonna, eh? And because we have some leftover pasta, Nonna also made some
(speaking foreign language). Look how beautiful they are. Look at these ravioli. I would say normal people
normally have three ravioli and you will be enough. Me, I need at least 10. (speaking foreign language) Ooh, Nonna eats seven at a time and look how big they are. So come and have a look here. These are made by Nonna. See, they look so pretty and I made these. So big. Who made it better, me or Nonna? Me or Nonna? So you want to come and
have dinner with us? You can if you come on "Vincenzo's Plate" Food Tours in Italy. Go to my website, vincenzosplate.com and you can join us in Italy. (speaking foreign language) She said "We love you very
much, goodbye to everyone." So thank you so much for
watching this episode and we'll see you in the next "Vincenzo's Plate" video recipe. "Vincenzo's Plate." - "Vincenzo's Plate."
- Or Nonna's Plate. - No, no. (laughing) Vincenzo. - [Vincenzo] Ciao from Nonna's kitchen. (relaxed jazzy trumpet music)
