How to make Ravioli - Chef Pasquale
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Today I will show you how to make Ravioli with ricotta and a meat stuffing. In this video I will show you how to make your own pasta dough and ricotta and meat mix.
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Gordon Ramsay's Spinach, Ricotta & Pine Nut Ravioli With Sage Butter Recipe | F Word Full Episode
Gordon Ramsay shows how to make the most delicious Spinach, Ricotta & Pine Nut Ravioli With Sage Butter and has Comedy legend, Lenny Henry, in the Kitchen!
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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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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:
========
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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Egg Yolk and Ricotta Stuffed Ravioli
Egg yolk and ricotta stuffed ravioli, they're a little time consuming but they look beautiful and are super delicious. Music in this episode is composed by Trevor Kowalski. Check out his piece, titled Nocturne, on Spotify here:
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If you're looking to make fresh past at home check out the recipe I made earlier this week for fresh pasta dough here:
If you want to make your own ricotta at home the recipe for that is here:
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