Giovanni Rana of Pastificio & Cucina in NYC’s Chelsea Market (rananyc.com) visits the Tasting Table Test Kitchen to give a lesson in making spinach and ricotta tortelloni from scratch.
Summer is a great time for produce, which means it’s a great time for pasta as well. As we learned when we visited New York restaurant Giovanni Rana, you can use all of those fresh vegetables to amp up your ravioli. The process is totally easy, check it out in this video.
Love ravioli? Well Giovanni Rana teaches us that pasta is not just for dinner, but also dessert. Check out this video on how to make an easy and sweet tiramisu ravioli.
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We found what your Thanksgiving table is missing: Pecan pie ravioli.
Let us set the scene: Imagine chunks of warm, fresh-from-the-oven pecan pie wrapped inside soft, velvety pockets of pasta perfection. Got that image in your head? Now deep-fry it.
Chef Antonella Rana, owner of Giovanni Rana Pastificio & Cucina in N.Y.C.’s Chelsea Market, shows PEOPLE how to whip up the dish from start to finish in the tutorial above, so that making it in your own kitchen will be as easy as, well, pie. […]
Read recipe here
Giovanni Rana used to make pasta the old fashioned way: He’d roll it by hand and deliver it himself from the back of a motor scooter.
These days, Rana can afford a fleet of Vespas: What began in the 1950s as a small operation producing tortelloni in a village outside of Verona is now the largest fresh pasta company in Europe. Recently he’s expanded into retail locations in the United States, including a shop and restaurant in New York City’s Chelsea Market.
As business took off, his company invented a machine that turns out extremely thin pasta ribbons. At less than a millimeter, they’re said to be the thinnest fresh noodle in the world. They’ve also gone the other way, making a thicker noodle that’s engineered to hold on to as much meaty Sunday ragu as possible.
HQ to demonstrate how a proper tortelloni is made. At 75, he’s not afraid to roll up his sleeves and break out the rolling pin. (Though, ever the Italian gentleman, he did worry that taking off his sport coat might offend the ladies present).
He walked us through making his classic fresh tortelloni with spinach and ricotta (see the recipe). Rana made the dough OG (Old Grandmother) style, rolling it out by hand and shaping the pasta effortlessly–as someone with decades of experience would. He then dressed the finished tortelloni with nothing other than olive oil and a sprinkling of Parmesan cheese. And put his jacket back on. Perfection.
“You get the magic of the noodle in the first bite,” Rana says. “Then you taste of the filling. Stuffed pasta is like a treasure.”
Read more here