How To make Jumbo Ravioli
1/2 c Fresh basil leaves
2 lg Eggs
2 tb Olive oil
1/2 ts Salt
2 c All-purpose flour, unsifted
VEAL FILLING: 1 tb Olive oil
1 lb Ground veal
1 sm Onion, chopped
1 Clove garlic, minced
2 lg Eggs
1/4 c Parmesan cheese, grated
2 tb Fresh parsley, chopped
QUICK TOMATO SAUCE: 1 tb Olive oil
1 sm Onion, chopped
1 Clove garlic, minced
1 cn Tomato puree (1 Lb, 13 oz)
1/2 c Water
1 ts Sugar (OPTIONAL)
1 ts Dried oregano leaves
1/2 ts Dried basil leaves
1/2 ts Salt
1 tb Olive oil
BASIL PASTA DOUGH: Parmesan cheese, grated Pasta Dough: In food processor (or blender), puree basil, eggs, oil, and salt. (If using blender, pour into bowl; stir in enough flour to make stiff dough.) Add 1 1/2 cups flour to processor; process for 5 seconds. With motor running, add enough flour so dough forms a ball. Turn dough out onto lightly floured surface, and knead for a few minutes until smooth and elastic, adding flour as necessary. If dough was not mixed in food processor, knead for about 5 minutes. Cut dough in half and shape into balls. Cover dough with inverted bowl; rest for 1/2 hour. Veal Filling: Heat oil in skillet; add veal, onion, and garlic. Saute until veal is cooked and moisture has evaporated, about 5 minutes. Remove from heat; cool slightly. In food processor, process meat to a paste. Mix in eggs, cheese, and parsley; cool. Tomato Sauce: Heat Oil in skillet or large saucepan over medium heat. Saute onion and garlic until onion is translucent. Stir in tomato puree and remaining sauce ingredients. Simmer, uncovered, for 15 minutes. Cover; keep warm until ready to use. Ravioli: On floured surface, roll half of dough into a 12-by-16 inch rectangle; set aside on a towel. Roll other half; score into 12 (4- inch) squares. Mound filling in center of squares. Brush water on scored lines; lay other rectangle of pasta on top. Press, with fingers, around filling to seal. Use pastry wheel or knife to cut between the mounds. In a large saucepan, bring 2 quarts water and 1 tablespoon oil to a boil. Add ravioli; cook gently for 5 to 7 minutes, or until edges are tender. Remove with slotted utensil (spoon or spatula). Serve with tomato sauce and cheese. Makes 4 servings. [McCall's COOKING SCHOOL No 12] Posted by Fred Peters.
How To make Jumbo Ravioli's Videos
How To Use A Ravioli Tray with Giovanna Ryan | Sous Chef UK
Learn how to use a ravioli tray from MasterChef finalist Giovanna Ryan. For the full recipe and instructions visit our website below:
How to use a ravioli tray:
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Large round ravioli tray:
Small round ravioli tray:
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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Ravioli Form-Grandma Luisa's Jumbo Raviloli Form-Fante's
*Fantes Grandma Luisa's Jumbo Ravioli Maker easily forms, fills, seals, and cuts authentic 2-inch homemade ravioli with fluted edges, 10 at a time
*Made from aluminum and plastic; BPA free; FDA approved; easy to use and store|Quickly make 10 jumbo (2.5-inch) square ravioli with classic fluted edges; uniform-sized pasta cooks evenly for better-tasting results
*Roll out pasta dough and drape over the base, form wells and spoon in ravioli filling, drape a second sheet of dough, seal and cut with a rolling pin
*Includes instructions and Fante's family recipes; hand wash in warm, soapy water
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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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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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Lucas Learns How to Make Ravioli from an Italian Master Pasta Maker — Dining on a Dime
On a special episode of Dining on a Dime, Lucas Peterson is in Rome visiting master pasta maker Mauro at Pastificio Secondi for a lesson on cacio e pepe.
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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!
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