4 Levels of Ravioli: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur Onika, home cook Gabrielle, and professional chef Frank Proto from The Institute Of Culinary Education - to make us their favorite ravioli. Once each level of chef had served up their creation, we asked expert food scientist Rose to explain the choices each made along the way - both good and bad. Which level of ravioli are you digging into first?
Check out Frank's level 3 recipe on the ICE blog:
Learn more with Chef Frank on his YouTube Channel ProtoCooks!
and follow him on Instagram @protocooks
Follow Gabrielle at @gabchappel
Find Onika at @onikacomedy
Looking for Rose? Head to @rosemarytrout_foodscience
Follow The Institute of Culinary Education at @iceculinary
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Mastering Ravioli (The Most Detailed Guide on the Internet)
Mastering Ravioli (The Most Detailed Guide on the Internet)
00:00 Intro
01:08 Swiss Chard and Ricotta Filling
05:02 Egg Pasta Dough
07:41 Rolling out the Dough
10:30 How to Control the Stickiness
11:49 Shaping with a Ravioli Tray
14:57 Shaping with a Round Ravioli Cutter
17:05 How to Store
18:39 Sage Butter Sauce
19:46 Cooking Ravioli
Serves 4
The Dough:
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2 large egg + 3 large yolk + enough cold water to get 185g of wet ingredients
300g bread flour (unbleached all-purpose is fine in a pinch)
5.7g salt (1 tsp table salt or 2 tsp Diamond Crystal Kosher or weighed for all other salt types)
Put the wet ingredients into a bowl of a mixer. Add the salt and flour and mix with a dough hook on medium-low until homogeneous. Touch the dough, if it’s at all sticky, add more flour. Knead for 5 more minutes in a mixer (assuming it’s doing a good job with this stiff dough) or 8 minutes by hand. Flour, wrap in plastic, and let rest 30 min and up to 5 hours at room temperature.
Making the dough in a food processor:
How to knead pasta dough:
The Filling:
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1 Lb Swiss Chard (how to wash chard:
2 Tbsp olive oil
1 garlic clove, sliced
1 Lb Whole Milk Ricotta without gums or stabilizers
10g finely grated parmesan
Salt, pepper, and acidity to taste (I use pomegranate molasses or lemon juice)
Cut the chard stems into small pieces. Set a large skillet over medium heat. Add the olive oil. When the oil is hot, add the chard stems and a pinch of salt. Cover and cook, stirring occasionally until brown and tender, about 10 min. Add the garlic and cook until aromatic, about a minute. Slice the chard leaves, chop into small pieces, and add to the pan. Cover and cook until starting to wilt, 2-3 minutes. Uncover, and cook stirring until completely wilted. Take off heat, and season to taste with salt, pepper, and lemon juice or pomegranate molasses. Cool completely.
Drain ricotta for 15 min between 6 layers of paper towels (3 on top and 3 on the bottom), pressed with a heavy pot. Combine the chard, ricotta, and parmesan. Mix well and adjust the seasoning.
Roll out the dough and fill as shown in the video. You’ll need rice flour and a ravioli tray or a ravioli stamp But you can also cut the ravioli with a pastry scraper, pastry wheel, or a knife.
Sage butter sauce:
===============
4 Tbsp unsalted butter
1 whole garlic clove
10-12 sage leaves
Salt and lemon juice to taste
Set a large skillet over medium heat. Add the butter and whisk until it melts and the white foam subsides. Add the garlic and sage. Cook until the sage leaves start to stiffen. Flip and cook until the leaves are crisp and the butter is brown. Sprinkle the leaves with a little salt. Cook for 5 minutes. Remove the garlic clove and discard. Season with a few drops of lemon juice and salt.
Bring a large pot of water to almost a boil. Salt heavily. I use 65g salt for 6.5qt (6 L) of water. Bring to a boil. Add the ravioli. Cover just until the water boils. Uncover, reduce heat to maintain an energetic simmer, and cook until done, about 1 min for fresh, 2-3 for frozen.
Mix with sage butter and an additional 4 Tbsp of fresh butter and serve immediately.
Other filling ideas:
Mushroom filling
Roasted and pureed butternut squash:
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How to Make RAVIOLI | Beginner, Intermediate & Advanced Recipes
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There are a TON of different ravioli variations throughout Italy: from the basics that every Italian has eaten to some rare and wild recipes that you'll only find in one or two small villages.
Today, Eva is sharing recipes for all levels of ravioli-makers, from beginner to advanced. Whether you're making homemade ravioli for the first time or looking for a new hidden gem to try, we've got you covered!
If you enjoy this video, please give it a thumbs-up and subscribe to the channel!
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The NEW pasta machine we picked up (affiliate) -
A super handy ravioli cutter set (affiliate) -
RICOTTA & SPINACH RAVIOLI RECIPE -
RAVIOLI ALLA CAPRESE RECIPE -
CJALSONS RECIPE -
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00:00 - How to Make Ravioli... But Which Kind?
00:27 - Ravioli: Beginner, Intermediate & Advanced Recipes
00:43 - Beginner Ravioli Recipe: Ricotta & Spinach
00:56 - How to Make Ravioli Dough
01:40 - How to Make a Simple Ravioli Stuffing
03:06 - How to Roll Ravioli Dough
04:43 - How to Make Ravioli by Hand
07:43 - How to Form Ravioli
08:06 - How to Cut Homemade Ravioli
08:51 - Simple Butter & Sage Ravioli Sauce
09:12 - How to Cook Fresh Ravioli
09:49 - Trying Ravioli Ricotta e Spinaci
10:24 - Intermediate Ravioli Recipe: Ravioli alla Caprese
10:45 - Caprese Ravioli Pasta Dough
11:25 - How to Make a Cheesy Ravioli Stuffing
12:26 - Making Round Ravioli Caprese by Hand
13:19 - How to Make a Cherry Tomato Ravioli Sauce
14:27 - Trying Ravioli Caprese
15:34 - Advanced Ravioli Recipe: Sweet & Savory Cjalsons
16:06 - How to Make Potato Pasta Dough
17:07 - The WILD Ravioli from Friuli
18:38 - How to Make Sweet Ravioli
19:47 - How to Make Baked Ricotta Cheese
21:55 - The Simplest Ravioli Sauce: Butter!
22:49 - Tasting Cjalsons
24:11 - Pasta Grammarian in Action
#ravioli #freshpasta #italianfood
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
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Easy Homemade Cheese Ravioli With NO Special Tools | You Can Cook That | Allrecipes.com
DIY EXTRA LARGE RAVIOLI - Feat. Homemade Gnocchi
Italian food doesn't get more authentic than this. Or offensive... Depends on what type of person you are I guess.
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