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
Guy Fieri Eats Ravioli with Garlic and Butter Sauce | Diners, Drive-Ins and Dives | Food Network
The tender meat ravioli from Catelli's in Geyserville, CA, may be the best Guy Fieri has ever eaten!
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Guy Fieri takes a cross-country road trip to visit some of America's classic greasy spoon restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
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Guy Fieri Eats Ravioli with Garlic and Butter Sauce | Diners, Drive-Ins and Dives | Food Network
Spicy Meat Ravioli with White Basil 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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Chicken Ravioli Pasta | White Sauce Chicken Ravioli Pasta | Ravioli Pasta Recipe | cooking heavenly
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How to make white sauce-
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Ingredients required-
200gm chicken minced
1 bowl of all purpose flour
4 egg yolks
3 tbsp chopped onion
1 tbsp chopped garlic
1 tsp chopped garlic
6 tbsp oil
20gm butter
1 tsp chilli flakes
1/2 tsp mixed herbs
1 tsp black pepper powder
1 tsp salt
5 tbsp white sauce
1 ladle of white sauce
1 ladle of pasta water
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STORE BOUGHT RAVIOLI WITH HOMEMADE TOMATO CREAM SAUCE | Easy Weeknight Ravioli That Tastes Gourmet
Ravioli With Tomato Cream Sauce is made with store bought ravioli and simmered in a flavorful homemade sauce. It’s also super quick & easy! It tastes like a gourmet meal but made for busy weeknights!
Ravioli with Tomato Cream Sauce
Ingredients
20 oz package refrigerated ravioli
3 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
15 oz can tomato sauce
1/2 cup chicken broth
1/2 cup heavy cream or half & half
4 cups baby spinach
Directions
Heat oil in a pan over medium heat and sauté garlic for 30 seconds.
Stir in dried basil and oregano.
Stir in tomato sauce and chicken broth. Bring to a boil and season well with salt and pepper.
Stir in ravioli. Lower heat to medium low, cover and let cook for 5 minutes.
Stir in heavy cream or half & half.
Stir in spinach. One the spinach has wilted remove from heat. Serve with grated Parmesan and crushed red pepper flakes if desired.
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Four Cheese Ravioli
Buitoni Four Cheese Ravioli, Refrigerated Pasta, 20 oz Family Size Package
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