Homemade Ravioli with Chef Frank
Making fresh ravioli is a skill every serious cook should know. In this video I go over two methods of making ravioli. Ravioli takes a bit of technique. I hope this video helps.
Film, Editing & Production:Karen & Frank Proto
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Pasta
2.2#/1 kilo 00 flour
10 large eggs
large pinch of salt
Cheese filling
32 oz/907 g ricotta
1 egg
1/4#/113 g Parmesan
1/4#/113 g Mozzarella
1/4#/113 g Pecorino
1/4#/113 g Fontina
1/2 cup/ .5 g parsley, chopped
Salt
Pepper
Meat filling
1/2 cup/118 ml olive oil
1 onion, diced
3 cloves garlic, chopped
1 cup/237 ml white wine
1/2#/ 226 g ground pork
1/2#/226 g ground beef
1/2#/226 g ground veal
4 oz/113 g prosciutto, small dice
1/4#/113 g Parmesan, grated
1 egg
5 oz/141 g mortadella
Salt
Pepper
Tortellini - original Italian recipe
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The tortellini is the most famous stuffed pasta in the world: it takes time and commitment, which make this recipe unique and special! Find this and many more recipes with pictures on the Giallozafferano App (in English)
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Ingredients (for 6 servings)
For the dough
• just over 3 cups (400 g) of flour
• 4 large eggs, about 1 cup (250 g)
For filling
• 2,5 oz (70 g) of veal
• 2,5 oz (70 g) of pork loin
• 2,8 oz (80 g) of mortadella
• 2,8 oz (80 g) of raw ham (prosciutto)
• 1 ½ cups (150 g) of parmesan cheese
• 1 large egg
• 1 ½ tbsp (20 g) of butter
• powdered nutmeg to taste
• salt and pepper to taste
Start with the egg pasta dough: place the flour on a work surface, make a large indentation in the middle and crack 4 eggs into the well -- I'm using large eggs, consider that one large egg is about ¼ cup (70 g) by volume, so you'll need about 1 cup (250 g) of egg. Mix the eggs with a fork and gently incorporate the flour into the egg until it becomes thick and creamy, so that it won't run over the sides -- perhaps bring in the egg with the fork, without breaking the walls of the well, to keep it from running all over the table -- and continue in this way until thick, then we can knead by hand. If you are not that skilled, you can use a large bowl. The center has thickened and can't run over the table, so we can knead by hand until it forms a smooth and soft dough; shape into a ball, wrap in cling film and allow to rest in a fresh place for at least 2 hours, but not in the fridge. This is our dough, let it rest for a couple of hours.
Now prepare the filling: put the butter in a small pan, let it melt, then add the pork loin and the veal. Often chicken or turkey breast is used in addition to veal and pork, but this is up to your taste. Let it brown on a high flame, until the meat releases its juices, then turn off the heat and allow to cool a bit.
After the meat has browned and cooled, take a food processor fitted with the metal blade and combine the roughly chopped raw ham, the diced mortadella and the cooled meat. Secure the lid and process. Add the parmesan cheese, a large egg, the nutmeg and pepper to taste; don't add salt yet but taste the mixture first, as it may be salty enough. Process again. Here's our mixture, soft and quite smooth, taste for salt... Process again to incorporate the salt, after that our tortellini filling is ready.
Unless you are a tireless azdora, the traditional housewife who is able to roll out the dough very thinly with a rolling pin, I suggest that you use a pasta machine, so take about 3,5-5 oz (100-150 g) of dough at a time and cover the remaining dough with cling film to keep it from drying out. Roll the dough through the pasta machine starting from the widest setting; if it's too sticky, dust with a little flour, but only a little bit. Repeat 2 or 3 times at the widest setting, then pass the dough through the narrower settings until as thin as possible. Don't use too much flour for dusting, if needed, otherwise the dough will dry out quickly when making the tortellini, so try to keep the dough as moist as possible.
Here's the first piece of dough, it's very thin; even out the edges and cover the scraps with cling film or they will dry out and won't be reusable. Take a plain pastry cutter and cut out squares, about 1 ½ inches (4 cm) to a side: first cut into strips, 1 ½ inches wide, then divide into squares. This is our cooled filling mixture, take a small amount and place in the middle of each square. Work quickly or the dough will dry out and you won't be able to seal it well; if this happens, brush the edges with a little water or maybe find someone who can help you. After placing the filling in the middle of each square, shape the tortellini: bring one corner over the filling toward the opposite corner and fold into a triangle, press the edges to seal, to prevent the filling from leaking out, then fold up the tip, wrap the ends around your finger and pinch together. Repeat until the dough and the filling are used up. It makes about 250 tortellini; remember to cover the dough with cling film, to keep it from drying out, and work as quickly as possible, perhaps with a co-worker; if the dough dries out, brush with a little water, to make it stick. When a bunch of tortellini is done, place them on a tray, lined with a floured cloth, and keep in a fresh place, otherwise allow them to dry and store in the fridge in a container with lid.
Our tortellini are ready, tradition dictates that they are cooked in meat stock, capon stock would be perfect; drop them in and wait until they float to the surface. If you want to serve tortellini without broth, use meat stock for cooking, then drain and add your favorite sauce!
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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