These shrimp ravioli will make you think you’re in a Michelin star restaurant
Nothing beats the taste of freshly made ravioli, and homemade ones are even better. This recipe will turn you into a Michelin star Chef, almost! It’s one of those recipes where simplicity reigns, and wait until you taste them!
For simplicity, I used cooked shrimps (or prawns) for this recipe; you could indeed use uncooked; just poach them first. Make sure your ricotta cheese is well drained; you don’t want a watered-down filling.
The pasta itself is relatively simple to make; ideally, you will 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. Remember, you want to be able to see the filling through it; that’s what makes it sexy! I always say it’s like sexy lingerie; you want to reveal a little but not too much. I use the second thinnest setting on my pasta machine, but this can vary on different pasta machines. The biggest mistake I see people make is adding too much filling. Ravioli doesn’t contain much filling, so stick to a medium size grape size. Ravioli freeze well, so make a big batch ready to use anytime.
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HOMEMADE TORTELLINI (MEAT FILLING) - PASTA
Homemade tortellini are good with any sauce and the filling can be done in many ways. Soon you will find out how I like to season the tortellini. Remember not tu put the salt in the filling. Enjoy your meal!!
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To discover how to make pasta with the stand mixer, see this video:
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How to Make Handmade TORTELLINI - BROOKLYN PASTA LAB
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In this video you will learn step by step how to make traditional tortellini from Bologna.
Want to learn more about making fresh pasta and join a community of pasta makers from all over the world?
Pasta Dough Recipe:
300 grams, 00 Flour
10 grams, Kosher Salt
3 Whole eggs
3 Egg Yolks
Pork Filling:
350 grams, Ground Pork
150 grams, Ground Mortadella (no pistachios)
90 grams, Ground Prosciutto di Parma
150 grams, Grated Parmigiano Reggiano
1 Egg
1/2 Nutmeg Grated
20 Turns of Black Pepper
10 grams, Kosher Salt
Brooklyn Pasta Lab
Chef Michael Pini is well known for handmade pasta learned throughout Italy. His passion of pasta making was solidified during his studies in the region of Emilia-Romagna and Puglia. Brooklyn Pasta Lab delivers fresh handmade pasta kits directly to your home in the boroughs of New York City.
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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
How to make tortelloni
In this easy recipe, head pastaia Roberta D’Elia of Pasta Evangelists guides you through how to make tortelloni from scratch. She’ll provide her wickedly simple yet delicious lemon and ricotta tortelloni filling recipe, before revealing her simple way of mastering their unique shape. Ever wanted to make this iconic pasta at home? This video will ease you through all the steps you need to make delicious tortelloni in a flash!
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Fresh egg pasta recipe:
Tortelloni (and tortellini) recipe:
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Ingredients you'll need:
- '00' Flour
- Eggs
- Ricotta
- Parmesan
- Lemon zest
- Basil
- Sea salt & black pepper
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How to Make Meat Filled Ravioli Called Tordelli | Pasta Grannies
Tordelli ravioli have a meat filling and are served with a meat ragu. They are a speciality of the Lucca region in Tuscany. Traditionally, they were served at Easter; but now people eat them year round. Carla and Agnese show us how they're made.
Filling: 200g pork mince, 200g beef mince, 100g mortadella, one onion, one carrot, celery stick, 1 tablespoon chopped parsley, 1/2 teaspoon thyme, 50g cooked, chopped chard, one egg, 25g grated parmigiano, 20g bread soaked in beef stock (or water)
Ragu: one carrot celery stick, onion, 200g each of beef and pork mince, 400ml tomato passata, one cup of white wine, salt.
For the pasta: 400g 00 flour, 3 eggs, approx 50ml water (depending on the egg size), 1 tablespoon olive oil