Amazing Fresh Pasta ???? Three Cheese Ravioli Homemade
Homemade Three-Cheese Ravioli
Ingredients
2 1/2 cups 00 flour or all-purpose
3 whole eggs (medium)
2 eggs yolks
1/2 tsp salt
Pinch of granulated sugar
1 tbsp olive oil
For the Filling:
1 1/2 cup ricotta cheese
1/2 asiago cheese
1/4 cup parmesan cheese
1 clove minced garlic
1 tsp fresh lemon zest (optional)
1 tbsp fresh mint
1 tbsp fresh basil
Salt, black pepper
For the Sauce:
4 tbsp olive oil
2-3 medium cloves garlic
1 Ibs cherry tomatoes
Fresh basil leaves
Salt and black pepper
For the Top:
Parmesan cheese
Fresh Herbs
Instructions
Preparing the Filling:
In a medium bowl, combine together the ricotta, parmesan, asiago cheese, garlic, lemon zest, and fresh herbs until well blended. Season with salt and pepper. Cover with plastic wrap and refrigerate for an hour.
Preparing the Ravioli:
Place the flour on a work surface, add salt and sugar and make a well. Add the eggs to the well.
Using a fork, pierce the egg yolks and whisk.
Slowly move more flour from the sides to the well by moving your fork around the well and rolling up the dough as in the video.
Drizzle the oil on the surface of the dough and keep kneading for 5-6 min until it is elastic and no longer sticky. If the dough seems too dry you can add 1-2 tbsp water.
Wrap the dough with plastic wrap and let it rest for 20-30 min at room temp.
Slice the dough into 4-6 equal pieces and run the dough through a pasta roller.
Repeat the same process with the remaining dough.
Lay down one sheet of pasta on the lightly floured work surface and spread out 1/2 cup of the filling evenly onto the pasta sheet, leaving a 1/4 inch border on the long sides. Then lay down the second sheet on top and gently press out the air as in the video. Roll out a ravioli rolling pin with some pressure across the top as shown in vid. Using a ravioli cutter, cut the ravioli following the lines left by the rolling pin (you can also use different kinds of ravioli molds).
Bon Appétit, Buen Provecho, and Afiyet Olsun!
#BonAppétit #BuenProvecho #AfiyetOlsun #pasta #ravioli #Turkuazkitchen #homemade
HOMEMADE RAVIOLI - How to make 3 cheese and spinach ravioli - Homemade pasta tips
Ever wanted to make your own ravioli, well this video shows you how easy it really is to make homemade ravioli. This ravioli recipe is topped off with a creamy mushroom and parsley sauce that will keep you wanting more.
3 cheese and spinach ravioli is prefect to impress your significant other for a beautiful date night, and making the pasta from scratch is so rewarding.
Home made ravioli is a great accomplishment and you will want to make it at from scratch every time from now on...
You will need:
300g flour
2 eggs
olive oil
200g of spinach
50g sunflower seeds
10g mushrooms
200ml cream
bunch of parsley
salt
black pepper
100g cream cheese
50g parmesan
100g goats cheese
see you in the next one....
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3 CHEESE RAVIOLI WITH HOMEMADE RICOTTA
Thanks to Ombre Lab for sponsoring this video, click the link to save $30 off your first test kit! This 3-cheese ravioli with homemade ricotta and a simple tomato sauce is truly one of life’s simple pleasures. I hope you make it soon for someone you love.
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RAVIOLI CUTTER WHEEL:
BOOS BLOCK CUTTING BOARD:
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10 SAUTE PAN:
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ROLLING PIN:
STRAINER aka Salad Spinner:
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RECIPE
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RAVIOLI DOUGH
▪285g or 2 1/4c AP flour (11.7% protein)
▪20g or 1 ½ Tbsp olive oil
▪2 large eggs + 6 egg yolks
▪Water (for boiling)
For the dough, add flour to food processor, spin food processor on high and stream in oil, eggs. Continue spinning on high for 10-15 more seconds until dough forms into a ball. Flip dough onto a floured cutting board, and hand knead dough for 2-3min to develop strength. Wrap and allow to rest at room temperature for 30-45min.
(-OR- for STAND MIXED DOUGH: Mix on low speed until combined 2-3 minutes. Turn up to medium and knead for 4 minutes. Rest at room temp for 30-45 minutes.)
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RAVIOLI FILLING
▪375 or 1 1/2c ricotta (recipe below)
▪225g or 1 2/3c fontina, cubed
▪125g or 1 1/2c grated parmesan
▪5g or ¾-1tsp salt
▪2g or about 50 cranks of black pepper
▪1 egg
To make the filling, add ricotta, fontina, parm, salt, and egg to a food processor until cheese mixture is combined and creamy. Transfer cheese mix into piping or freezer bag.
To roll out dough, flour then cut dough in half. Roll out each half into about a 24” x 10-12“ rectangle. Once rolled into the 24”x10” rectangle, cut that rectangle lengthwise into two long 5-6” wide strips and trim all edges as shown @7:02.
Fill and shape ravioli as shown @7:17. I like to use a guide (ring mold) that’s about 1.5”/4cm in diameter. Once filled and cut, place ravs, single layer, onto a tray dusted with semolina. Freeze until ready for cooking.
To cook, boil large pot of water add a generous amount of salt. Water should be SALTY. Add in ravioli and cook for about 10min or until pasta is cooked (it should be floating). Dip out raviolis into preheated nonstick pan along with 1-2 spoonfulls/15-20g of pasta water and 2Tbsp or 20g sliced butter. Swirl to glaze pasta with butter.
Spoon out ravs onto plate and layer on tomato sauce. Garnish with grated parm and a drizzle of olive oil.
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TOMATO SAUCE
▪35-40g or 3Tbsp olive oil
▪20g or 4 cloves sliced garlic
▪15g or 1-2Tbsp calabrian chiles, chopped
▪790g or 1 28oz can nice crushed tomatoes
▪5g or ¾-1tsp salt
Add oil saucepan, preheated over medium heat. Add garlic and calabrian chilis and allow to saute and become fragrant for about 2 minutes. Add tomatoes & salt, stirring to combine. Reduce heat to med-low and simmer for 15-20mins, stirring frequently.
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RICOTTA
▪2000g or 1/2gal whole milk
▪200g or 3/4c heavy cream
▪15g or ¾-1Tbsp salt
▪100g or 1/2c white distilled vinegar
Heat a high-sided sauce pan over medium heat. Add milk, cream, and salt and stir with a wooden spoon to dissolve salt. Reduce heat to low to slowly raise temp of the liquid to 190F/87C over about 15 minutes, stirring every 3-4min or so. When temp reaches 190F/87C, slowly stream in vinegar. Stir very gently with wooden spoon, then allow to sit off heat for 20min.
Place cheesecloth into strainer of some kind (i’m using my salad spinner). Gently dip as many curds into cheesecloth with a slotted spoon as possible, then gently pour the rest of the curds and whey into cheesecloth to strain out the rest of the whey, leaving behind the curd. Discard whey and allow curd to continue draining for 15-20min.
#threecheeseravioli #ravioli #cheeseravioli
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Home Made Three Cheese Ravioli - Chef Jason Bunin Cocoa Beach, Fl
This week we're making ravioli, from scratch! I'm going to show you how easy it is to make your own pasta dough, and a three cheese filling, right in your kitchen.
Pasta Form I use -
I used Ricotta, Parmesan, and Buffalo Mozzarella, but of course you can add any filling you like, including meats. Just make sure you cook and cool them before filling.
You can visit Flavour Kitchen and Wine Bar in Downtown Cocoa Beach Monday, Wednesday, and Thursday 4-9PM, Friday and Saturday 4-11PM and Sunday Brunch 11AM-3PM. Reserve your table through OpenTable on our website or any of our social media channels.
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Easy Homemade Cheese Ravioli With NO Special Tools | You Can Cook That | Allrecipes.com
When it comes to homemade ravioli or pasta, you may think you need special tools to create a gourmet restaurant-quality meal. Spoiler alert... YOU DON'T! With just a few simple kitchen tools that you probably have on hand and some budget-friendly ingredients, you can make this delicious homemade cheese ravioli.
#Ravioli #Pasta #Homemade #HowTo #YouCanCookThat #Allrecipes
00:00 Introduction
00:16 Simple Pasta Dough
03:31 Cheese Filling
04:04 Rolling the Pasta Dough
05:19 Add Cheese Filling
05:30 Brush with Water & Add Top Layer
06:06 Cut out Ravioli
07:10 Cook the Ravioli
07:32 Final Result
Read the article and get the recipes here:
Chef and mom of three, Nicole McLaughlin, will share all the cooking basics — plus some things you may have missed — as she walks you through comprehensive videos that include kitchen tips, food facts, and cooking techniques.
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Easy Homemade Cheese Ravioli With NO Special Tools | You Can Cook That | Allrecipes.com
Cheese & Meat Ravioli Recipe, the best homemade ravioli ever!
The best homemade ravioli ever!
Italian ravioli is a delicious dish made with a variety of fillings, including meat, cheese, and vegetables. The most traditional ravioli is made with a filling of ground beef, Parmesan cheese, and eggs. This rich and flavourful filling is enclosed in thin pasta dough, then boiled and served with a tomato or meat sauce.
This version is made using veal and mortadella for a new level of flavours. Ravioli filling always need to be slightly over-seasoned.
Pasta making is not that hard, you will, however, need a pasta machine, if you don’t have one you can still use a rolling pin. The thinner the dough, the better the ravioli. In fact, you want to be able to see the filling through it, that’s what makes it sexy! Italians say it’s a little like sexy lingerie, you want to reveal just a little but not too much! That’s where most people go wrong, making the pasta too thick and hence unsexy!
In this recipe I keep things simple by using all-purpose or plain flour. For me, it’s always worked fine. Traditionally and on the safer side, you would be better off using Italian 00 flour made from soft wheat.
The recipe is simple, one egg per 100grams of flour. My recipe has an extra egg yolk for richness and better colour. Therefore it has a little more flour. Knead the dough for 5 minutes or an average speed of 10 minutes.
Once finished, it should be smooth like playdoh. If the dough seems too sticky, dust a little more flour. When working with the dough, always cover with cling film if not in use.
No matter how you enjoy it, ravioli is a delicious and satisfying dish that will leave you coming back for more!
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