Enjoy Elsa's leek & sausage ravioli from Cervere | Pasta Grannies

Elsa and husband Luciano live in Cervere, an area which grows particularly tall and sweet leeks. Here, Elsa puts them to great use as a filling for ravioli.
For the pasta: 500g 00 flour, 3 eggs, 75ml water and a tablespoon of olive oil
For the filling: 400g top quality sausagemeat (Elsa uses veal, but pork is also okay), 500g cleaned leeks, 200g grated Grano Padano cheese.
To serve: more cheese and extra virgin olive oil

[@elsasevega]

Thank to all people for the compliments and if you want to come to taste them, i'll wait you in Cervere next november with the "Fiera del Porro Cervere" ( Cervere's Leek fair).

[@ashishthodupunuri7162]

Hello Elsa, I was very lucky to actually try your dish in the Fiera Del Porro in November 2022. I had the best time ever. All the dishes were fantastic and the vibe was amazing. I am very happy that Pasta Grannies covered the Leek traditions and culture of Cervere, A hidden gem in Piemonte!!! 🤗♥

[@jeanettejeanette1199]

They looked absolutely delicious :)

[@merricc6911]

Come mi piacerebbe esserci! Tanti saluti da Detroit, USA

[@albatrosone]

Un piatto delizioso!!! Saluti da Londra ❤

[@jonesbub1]

What a sweet couple!! I love how Luciano kept Elsa company as she prepared the ravioli! That recipe of sausage and leek filling was simple but I bet it was super flavorful! TFS, Sharon🤗♥️

[@gipsi2001]

It's obvious that Elsa cooks with love for her family, making enough for the daughters to take some home. I would just love to taste these ravioli. 😍 Luciano is a nice man and they share a beautiful love between them

[@brucetidwell7715]

These traditional recipes are often so simple, but it sounds wonderful! It just needs a substantial salad and a little sweet after to be an excellent light super.

[@grouchosaidit5454]

I always especially enjoy the family members who make an appearance but tend not to do the work. They're great characters.

[@marymarlow5598]

I'd love some of those leek seeds. I live on the Oregon coast and regular leeks grow fine. The extra long would be a great addition to my raised bed garden. I'll pay for a few dozen seed. Don't have a lot of room to grow them. So just want to make sure I can get good germination of the seeds I get. Getting the daughters to make homemade sausage ravioli will be a fun day in the kitchen. I'll need to buy a ravioli cutter to make a edge pattern, but I have everything else. Been married 45 years, and the wife can't physically do much in the kitchen. Good thing I have 4 daughters and a bus load of grandkids. I've raised the giant leeks that get 3 inches thick, and they were ok . Skinny leeks are better and less stringy. So I'd love to try your leeks. If we don't share our seeds varieties go extinct.

[@pastagrannies]

Hello Mary, yes you are right - pick your leeks young and don't allow them to get thick and stringy. Franchi Seeds may have the variety - I know they export to the States? best wishes, Vicky

[@michaelquinn3878]

The wooden storage box for the pasta machine is a great idea! My Imperia machine (just like hers) still lives in its original box which is well over 30 years old now and falling apart! I agree another comment regarding oil vs. butter...aside from the juices from roasted meats, butter (and sage) is the usual condiment for agnolotti del plin--Piedmont is a dairy region. If I could only find leeks here in the mountains of central Mexico, I'd make this...just got a meat grinder to make my own sausages, another ingredient nearly impossible to find where I live! Soon! Thanks for another great mini-documentary, Vicky!

[@pastagrannies]

hi Michael, there's always tape for your box.. as you are well aware as soon as a recipe travels it nearly always has to be adapted, so enjoy your investigations into what can replace the leek! best wishes, Vicky

[@zameshtan]

Cutest episode in ages!

[@fabioborgogno8776]

Some 20 kilometers from my town and I never tried leek and sausage ravioli! I have to make them asap

[@aris1956]

6:32 With the right tool in the kitchen, everything becomes easier and faster.

[@jacobsladderpa]

Wow! Such a lovely dish! I love leeks! Grazzie Elsa!

[@sih1095]

Oh this is EXACTLY the sort of food I love.. 👍

[@VerhoevenSimon]

Those looks magnificent, and I didn't know leek flavour was that heavily influenced by the soil, one learns something new every day.

[@GabyMA1986]

What a cute couple! I would love to try this Dish! Fantastic vídeo!

[@opheliahamlet3508]

I'll bet those leeks are fantastic.

[@jeanthobaben]

These leeks are huge, Supermarket leeks (in the USA) are mostly green. I usually use them in soups. This looks dellicious.

[@mariavaldivia1948]

Adorable couple!! And simple recipe! I am going to try it at home 😊

[@duhnonymous1857]

The kiss!

[@AuntDuddie]

I love leeks!

[@souadghazal2533]

me too ! my nonna did too !

[@dpistoltube]

I'm with you I prefer ravioli this way too ❤

[@moxievintage1390]

How very lovely! 🌹🌹🌹🌹🌹

[@justme8108]

So very nice. Thanks to the cook!

[@margaritabetancourt1167]

Look so good 👏👏👏👍👍👍👍👍👍👍

[@lindawills291]

What a wonderful combination of ingredients

[@judithlehman6533]

A Leek Fair. Something to look forward to.....

[@aris1956]

I thought that Elsa in Piedmont used butter instead of oil to season them. Since butter is usually used more in northern Italy than in southern Italy.

[@pastagrannies]

Personal preferences I guess? The pepperiness of evoo goes well with the sweetness of the leeks. best wishes, Vicky

[@FROBcom]

There’s no hard rule or hard borders at all. They just use more butter compared to southern regions, that’s all. Plenty of recipes in Piedmontese cuisine call for olive oil, take bagna cauda for example. Historically, Ligurian olive oil or olive oil from the lakes was used as it was easier to source due to proximity

[@jody024]

Such lovely people!

[@racheljacob8600]

Cutest couple

[@rolfingegypt2209]

Lovely couple ❤

[@TPark-rf3lt]

so cute 🤗

[@paulafigueiredo1745]

🥰 sweet couple 🥰

[@СпасЯнков-э2ч]

Would love to see how tajarin is made

[@josiemorgan5401]

🤗💐🙏

[@rossellagiovanardi9154]

Sono sicuramente buonissimi.

[@PREATTY]

🍝Hi, Pasta Grannies ! You cook great, everything is so easy and delicious, I will definitely repeat your recipe! 🧑‍🍳 BIG LIKE for this dish!!! 👍👍👍I also prepared something interesting for you, write me if you liked it! 😮😮Good luck and see you on KZbin!

[@purplestarowl89]

😋😋😋😋😋💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💞💞💞💞💞💕💕💕💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜💞💞💞💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓🥘🥘🥘🥘🍲🍲

[@Gust-Arome]

❤❤❤😊😊😊

[@DL-pj3fz]

It' Is very disrespectful in Italy to refuse tò taste what nonnas made

[@tsjoencinema]

She makes it looks so simple.

[@robertsterner2145]

I now feel 100% less guilty about using a ravioli tin than I did before watching this, so thank you! And I never say this, but I can't express how wonderful it is that Pasta Grannies is keeping alive these traditional ways of cooking and the stories that inform them for future generations all around the world. It's truly invaluable.

[@pastagrannies]

Hi Robert, haha use whatever gadget enthuses you ! I see these tins more in Liguria - and Elsa lives fairly close by. best wishes, Vicky

[@pinkmonkeybird2644]

I’ve never been successful with a ravioli tin; do you have any tips for me? The edges never seem to seal tightly for me, and I get leaks. I end up doing it freehand most of the time, but I do love my pasta roller. I can’t roll out the dough thin enough on my own with just a rolling pin.

[@jiyeonkim9862]

Luciano is a happy man and a loving husband! Good job❤😊

[@sharendonnelly7770]

Elsa and Luciano are simply precious together, making this video extra wonderful; great food, great people!

[@sallyhastings4447]

I really enjoy how each video shows where in Italy the pasta granny is located and offers information about the farming or points of local interest. I look forward to my "trip to Italy" each Friday.

[@nicolett195]

Exactly. Me too. It's not just a cooking show but educational as well

[@Gust-Arome]

❤❤❤

[@pastagrannies]

Hi Sally I'm pleased you enjoy them; I try and do a bit of context for every video. Sometimes a mixture of weather and schedule works against us, but we do our best. 😀 best wishes, Vicky

[@merricc6911]

@@pastagrannies you’re doing amazing work documenting these living regional recipes. It’s so enjoyable getting to ‘meet’ these wonderful women. Thank you.

[@jordinner]

These grandma's should visit me so I can make delicious recipes on my own cooking channel!

[@ashishthodupunuri7162]

Hello Elsa, I was very lucky to actually try your dish in the Fiera Del Porro in November 2022. I had the best time ever. All the dishes were fantastic and the vibe was amazing. I am very happy that Pasta Grannies covered the Leek traditions and culture of Cervere, A hidden gem in Piemonte!!! 🤗♥

[@pastagrannies]

Wonderful! It's great to hear you enjoyed it so much, Elsa will be pleased. best wishes, Vicky

[@juhyuncooks]

할머니의 손길에서 사랑이 느껴집니다 💛

[@scottamori3188]

Those ravioli look outstanding! Elsa’s husband is so appreciative as he should be. I can only imagine the soup I could make with those leeks, too. Yet another first-rate episode.

[@pastagrannies]

hi Scott, another use would be in risotto. In fact I prefer leeks to onion when I make them in winter. best wishes, Vicky

[@nealieanderson512]

Those look so delicious!! 😊

[@Getpojke]

Sausage & leek, one of my favourite combos! Those leeks look stunning too, bet they taste heavenly.

[@johnkovalicky3389]

That was so sweet the kiss on the cheek to his wife bon appetit

[@Sy5temfire]

def making this this week! just added the ingredients to my cart!

[@Gust-Arome]

❤❤❤

[@pastagrannies]

I hope you enjoyed making them Leigh Anne! best wishes, Vicky

[@Rahel8811]

Brava👍🏽

[@thortirc-pilot9875]

"Pasta Grannies" is one of my favourite channels although I am from Germany and so it is not so easy to understand Italy but with help of your English text it is much easier for me/us ... THANKS a lot to you and ALL which are part of these videos and are showing US all these steps to create such wonderful meals ... best wishes from WIESBADEN :)))))

[@zizzie4081]

Why is it that every hand cranked pasta machine sounds the same? Thank you Vicky for consistently wonderful episodes, you do a lovely job. I am from Bra and would love to see more Piemontese nonne! My grandfather told stories of cutting up white truffles and dressing them like a salad and eating a plate of truffles. Can you even imagine?!

[@jenngraham2012]

That tray she used makes it so much easier! I've never seen one of those before. I love that kiss at the end. ❤

[@judithlehman6533]

I had a wonderful time watching this excellent episode. ❤❤❤❤❤

[@footyfan101ful]

I thought the leek was a hard boiled egg. 😂😂

[@pliny8308]

These look delicious, but my favorite way to eat leeks is in a mashed potato and leek pie.

[@ReCreso]

Ah yes, Miku's pasta.