In Italy, it’s said that only the Pope is more famous than pasta magnate Giovanni Rana. Owner and founder of fresh filled pasta brand, La Famiglia Rana, he’s the man who brought packaged pasta to the masses for the first time in the Sixties, and many Italians grew up watching his appearances on TV.
Rana is now in his 80s (although he still lives on the site of the Rana pasta factory), so much of the business is run by his son, and the CEO, Gian Luca Rana.
However, it’s Gian Luca’s wife, Antonella (who has more than a little of the Nigella vibes about her) on hand to show us the true meaning of making pasta from scratch. She notes, rather portentously: “You can a lot about a person from how they make pasta.”
Homemade fresh filled pasta
Equipment
- Mixing bowl
Ingredients
For the pasta:
- 180 g all purpose flour (or 120g flour and 60g semolina)
- 2 eggs
- 1 pinch of salt
For the filling:
- 100 g ricotta
- 100 g mascarpone
- 30 g Parmigiano Reggiano Cheese
- 40 g chopped baby spinach
- Salt and pepper, to taste
Method
- Make the pasta:Any flat surface will do, but a cool marble tabletop is ideal for making pasta, as it gives it “a super silky texture,” says Antonella. Start by making a well out of the flour and salt, before cracking in the eggs.
- Swirl and mix the flour into the eggs, working from the outside in.
- Knead the dough until it’s smooth and elastic, and to use it like a sponge to pick up all the bits left on the counter or tabletop. Wrap the dough in clingfilm, and leave it alone to rest in the fridge for an hour or two.
- Make the filling:While the pasta rests, mix together the cheesy, spinachy filling ingredients.
- Fill the pasta:Roll out the pasta into a huge dough circle – one that’s thin enough to see through if held up to the light, but not so thin it tears. Then cut it in half. Put teaspoons of filling along each half of each dough semi-circle, brushing around each mound of cheese with water, before folding the dough over and back on itself (exactly like an apple turnover).
- Shape the pasta:Push the air out with your fingertips and use a pasta cutter wheel, ravioli stamp or a biscuit cutter to cut around the ravioli. Pinch and crimp the dough around the edges to seal them and shape into small tortellini if you prefer.
- Cook the filled pasta in salted boiling water for 1-2 minutes or until the shapes float to the top and are tender. Drain and serve with butter or sauce.
Nutrition
Ella Walker was hosted by La Famiglia Rana – Italy’s best loved fresh filled pasta brand for over 50 years. The UK tortelloni range is available from Sainsbury’s, Ocado, Asda, Morrisons and select independent grocers around the UK. Visit rana.co.uk.
