This is Franco the miller who mills cereali a pietra – in other words he produces stone-ground flour from high quality wheat. He and his partner have an old water mill and they are experimenting with reviving old strains of wheat – so far so good! And there are farmers who are growing the old grains and buyers who are supporting it. Many of them are restaurateurs who are making pasta and bread in their restaurants.
The area of Sicily where this is happening is Chiaramonte Gulfi– I am so impressed and interested in what is happening in this south-eastern part of Sicily (see post about Massimiliano the Butcher).
The grain smelt wonderful and watching the stones grinding and the sifting process was an amazing experience. The flour needs to be kept in cool conditions or used quickly as it does not have any additives or bleaches, the germ of the wheat is maintained in the milling – flour that is good for us in other words.
Franco does not waste the by-products. The bran is sold as animal fodder and he has customers and supporters who are interested in using the finer bran in baking. We sampled some bran biscuits produced by one of his followers.
There was another reason why I was interested in this mill and that is that my grandparents in Ragusa used to have an old water mill down by the river at the bottom of Ragusa Ibla. It no longer functioned as a mill and they used it as their get-away from the city, especially in the summer months, and grew their herbs and vegetables there. Being a regular visitor to Ragusa as a child I loved the mill (we travelled from Trieste and visited my grandparents each summer for two months each year).
I bought some of Franco’s flour home to my aunt, Zia Niluzza, who lives in Ragusa and still makes pasta by hand on special occasions. My visit this time was the special occasion and she produced her exceptionally good, traditional ricotta ravioli that are a specialty of this area of Sicily.
The ravioli di ricotta from Ragusa are usually served with a strong sugo (meat and a tomato-based sauce), which here is made with pork meat and pork sausages and tomato pasta. In Ragusa they add a little sugar (1 teaspoon per cup of ricotta; other local variations include a little orange peel or finely cut marjoram.
My aunt also made her special gnochetti. Rather than eating one kind of pasta at a time, we piled both ravioli and pasta into the one plate and helped ourselves to more sugo – but I noticed that she now uses less pork and I did not detect any pork rind in it. This is also a common additive in this part of Sicily. We are all health conscious these days.
For the ravioli you will need fresh pasta sheets and strong sugo made with meat tomatoes and tomato paste.
For the filling:
Drain the ricotta
Place it in a colander lined with cheesecloth and refrigerate for at least 2 hours or overnight.
Mix the ricotta with a little salt and some sugar (1 cup of ricotta- 1 teaspoon of sugar).
Make the ravioli:
The most authentic and quickest way to cut the ravioli is by hand. There is no
prescribed size – they can be either round or square (about 7cm/3in across)
or half-moon shaped (a 9cm/4in circle folded over).
To make individual ravioli, cut pasta into circles or squares. Place heaped
teaspoons of stuffing in the centre of each, continuing until all the stuffing
is used. For half-moon shapes fold the pasta over the filling. For others, lay
another circle or square on top, then moisten the edges with a little water and
press together carefully to seal properly (press hard on the edges and spread
the pasta to a single thickness, so they cook evenly).
Set the finished ravioli on a lightly floured cloth. They can rest in a cool
place for up two hours.
To make more than one raviolo at a time:
Cut the pasta into long rectangular strips about 9cm wide. Place heaped
teaspoons of stuffing about 5 cm apart (beginning about 2cm/.in from the
margin of the sheet). Cover with another strip of pasta of the same size.
Cut each raviolo free with a knife or serrated pasta wheel. Repeat the
process, until all the pasta and the stuffing is used up.
Cook ravioli as you would any pasta. Lower them into the water a few at a
time and scoop each out when it floats to the surface.
Dress them carefully with the sauce so as not to break.
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