Discover Ligurian Ravioli Made With 13 Different Wild Herbs

76-year-old Teresa makes raìore, or ravioleas they are known locally, in Montegrosso Pian Latte. These ravioli are filled with at least 13 different wild herbs, all carefully balanced so that no one flavour dominates. They are a seasonal dish, made when the herbs are available and not in winter. Teresa uses an egg-free dough made with plain and wholemeal flour, which she says gives it more flavour. She learnt to cook at 15 when her mother had an operation. A lovely taste of Ligurian cucina bianca. Join the Pasta Grannies community: be closer to the grannies and support our work!: https://www.youtube.com/channel/UCedsqpl7jaIb8BiaUFuC9KQ/join