How to make Ravioli - Chef Pasquale
Need a Ravioli Tray?
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.
Written recipe:
~MERCH~
Try my Wine!
My t-shirts:
Old Style T-shirts:
~Social Networks~
Facebook:
Instagram:
The BEST RAVIOLI
#shorts #ravioli #brownbutter
Full Recipe at:
Business - blakemenardcooks@gmail.com
//MERCH
TikTok:
Instagram:
Facebook:
//Cooking Equipment I Use
Knife -
Cast Iron Pan -
Stainless Steel Pan -
Carbon Steel Pan -
Baking Trays -
Wire/Cooling Racks -
Deli Containers -
Meat Thermometer -
Tongs -
Squeeze Bottles -
Potato Ricer -
Kosher Salt -
//Filming Equipment I Use
Camera –
SD Card -
L Bracket -
Lights –
Light Diffusers -
Tripod -
Mini Tripod –
Microphone –
Boom Stick –
Mic Adapter for Boom Stick –
Mic Extension Cable -
Turn shop bought Ravioli into something AMAZING!
Upgrade that store-bought ravioli to something you'd get at a restaurant with this rich and creamy tomato ravioli sauce with spinach and parmesan. You can get it on the table in 15 minutes, and best of all, you can make it all in one pan.
This is perfect comfort food for busy weeknights!
Free printable recipe is available on our site:
Ingredients:
▢1 tbsp olive oil
▢1 onion - finely diced
▢2 cloves garlic - peeled and minced
▢500 g (1.1lb) fresh ravioli - (use your favourite flavour)
▢1 red bell pepper - sliced
▢½ tsp Italian herbs
▢½ tsp chilli flakes (red pepper flakes)
▢½ tsp black pepper
▢a pinch salt
▢1 tbsp tomato puree (paste if you're in the US)
▢90 ml (⅓ cup) white wine
▢100 g (3 ½ oz) roasted cherry tomato halves - (you can buy these from the deli counter)
▢120 ml (½ cup) chicken stock
▢90 ml (⅓ cup) double (heavy) cream
▢90 g (3 packed cups) baby spinach
▢50 g (½ cup) parmesan - grated
▢1 tbsp fresh parsley - finely chopped
Instructions:
1. Add the 1 tbsp of olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.
2. Add in the minced garlic and cook for another 30 seconds stirring continuously.
3. Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
4. Add in the Italian herbs, chilli flakes, black pepper and a pinch of salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.
5. Add in the roasted tomatoes, chicken stock and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes, until the centre of the ravioli is piping hot (you can open one up to check this).
6. Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
7. Sprinkle with fresh parsley and serve.
#CookingShow #Recipe
HOW TO MAKE RAVIOLI From Scratch Like NONNA
NONNA IGEA’S FRESH RAVIOLI PASTA WITH RICOTTA AND SPINACH
Ravioli are half-moon shaped pasta famous all over the world filled with ricotta and spinach. Learn how to make ravioli from scratch with my very own Nonna Igea who has been making them for over 60 years! These delicious pockets of pasta are best served al-dente and be warned, once you start…just try and stop at a few!
#ravioli #howtomakeravioli #raviolirecipe
????SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-)
????Share it with your FOODIE friends on FACEBOOK
????Get the recipe on my website
????Check out my website and register for FREE!!!
????Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available)
????Kg to cups converter:
HOW TO MAKE RAVIOLI FROM SCRATCH
INGREDIENTS:
PASTA DOUGH:
1kg/8 cups plain flour
8-10 large eggs (farm fresh is better if you can get them)
FILLING
350g/12 cups fresh spinach
600g/21.16OZ ricotta (strained)
Water (as much as is needed)
1 x egg
Parmesan cheese
Nutmeg
METHOD:
STEP ONE – THE FILLING
1. To make fresh ravioli pasta, you start with the filing! The first step is to remove the stalks from the spinach leaves and discard them.
2. Then, thoroughly wash the spinach. Rinse it, remove the water and then rinse again, putting the leaves into a medium pot.
3. Add some fresh water to the pot, and put it on the stove at a low to medium heat.
4. Add a pinch of rock salt, mix it through and then leave it to boil with the lid on, stirring it every so often so that the leaves on top cook too.
5. Once the spinach is cooked, strain it and press all of the water out using a wooden spoon.
6. Next, put it onto a flat plate, spread it out and leave it to cool.
7. Put the ricotta into a mixing bowl and squash it down using a fork.
8. Sprinkle in some nutmeg (or cinnamon, but Nonna chooses nutmeg every time!)
9. Next, add an egg, mixing it through really well, before adding up to two cups of grated parmesan cheese.
10. Mix again using the fork and taste the mixture to see if you might need to add a few more sprinkles of cheese or maybe a pinch of salt.
11. Next, put the spinach you cooked earlier into your hand, and squeeze out any remaining water, before chopping it up using a pair of scissors (or a chopping board and knife).
12. Add the strained spinach to the ricotta, and then mix well with your fork before adding a generous amount of grated parmesan and mix once again!
STEP TWO – MAKE THE FRESH PASTA DOUGH
1. Put 1 kg/8 cups of flour on to your chopping board to make the fresh dough for your ravioli pasta.
2. Create a well in the middle of the dough, and crack 8/9 eggs into it, leaving one to the side in case it is too dry while kneading.
3. Beat the eggs well, using a fork or your hands, before slowly dusting in the flour on the sides of the well, combining it with the egg.
4. Continue to mix the egg and flour, bringing it together and then slowly creating a pasta dough. There will be lots of flour crumbs that break away from the dough, keep cleaning the bench by putting these pieces back into the dough and continuing to mix.
5. Once the dough starts to thicken, use both hands to knead the dough, until it starts to smooth out and all the flour disappears.
6. Be careful not to knead the dough too much or it will harden and the pasta will not be right for fresh ravioli!
7. Leave the pasta to rest for a few minutes, covering it with a bowl.
STEP THREE – MAKE THE RAVIOLI
1. Attach your pasta machine to the bench you are working on, and sprinkle some flour on to it. Turn the nozzle to the widest setting (normally ‘1’).
2. Cut a small portion of dough in preparation for the first sheet of pasta and press down on it slightly with the tips of your fingers before taking it through the pasta machine to flatten it........
Keep reading the ravioli recipe on Vincenzo's Plate website
????LIKE Vincenzo’s Plate ON FACEBOOK
????FOLLOW ME ON INSTAGRAM @vincenzosplate
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
???? #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).
#italianrecipes #italianfood #italiancuisine #bestcookingchannels #foodchannel
Mushroom Ravioli! #shorts #ravioli #food #cooking #italian #trending #pasta
This didn’t turn out how I wanted it to so I will make this again with a proper recipe.
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!
???? Get this written recipe link here:
▶ Check out my favourite kitchen tools here (affiliate):
▶ Follow me on Instagram:
▶ Follow me on Facebook:
▶Music by Epidemic Sound:
Want to mail me something?
Fan mail and products
MAILING ADDRESS:
RECIPE30
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA