Cheese ravioli without a rolling machine | fresh egg pasta | quick tomato sauce
Thanks to Allform for sponsoring! Click here for 20% off the sofa of your choice. We chose a whisky leather three-seater with chaise.
***RECIPE, MAKES 20-25 LARGE RAVIOLI***
3 eggs
all-purpose flour (you'll need maybe 2 cups, 240g total)
1 cup (8oz, 250g) ricotta cheese
mozzarella (and handful, grated)
pecorino or parmesan cheese (a little pile, grated)
28 oz (794g) can whole plum tomatoes
1 carrot
1 shallot (or half an onion)
3-4 garlic cloves
white wine (optional)
olive oil
salt
pepper
garlic powder
fresh herbs (I used whole basil leaves)
Crack two eggs into a mixing bowl. Separate the third egg — put the white in a different bowl and put the yolk in with the other eggs. Beat the bigger bowl of eggs until smooth, and then stir in as much flour as you can with a utensil. Dump the dough onto a floured cutting board and knead in some more flour until the dough ball is reasonably smooth and firm and only a little sticky to the touch. Cover and let rest for about a half hour.
Peel and chop the garlic, shallots and carrot into little bits. Heat a film of oil in a wide pan and fry the veg until soft and starting to brown. Deglaze with the tomatoes and all of their liquid. Mash up the tomatoes, season the sauce conservatively with salt and pepper (you can add more to taste later), and stir in a glug of white wine if you're into that. Let simmer gently, stirring occasionally, until thick.
Combine all the cheeses with the egg white along with a small pinch of salt (the cheese is naturally salty), some pepper and garlic powder. Stir until smooth.
Get a large pot of heavily salted water ready to boil the pasta.
After the dough has rested, role it out into a cylinder and slice of a disc of dough. Flour it and mash it out with your fingers into a wider circle. Take any smooth, cylindrical thing (I used a pint glass) and roll out the circle until very thing. Keep dusting the flour with pasta so it doesn't stick. Spoon some filling into the center, fold the dough over on itself, seal the edges tight and trim them with a knife if you want. Keep in mind the ravioli will expand considerable when boiled, so don't make them too huge.
Boil the ravioli for 3-4 minutes until they all float and their color has lightened a bit. Drain but reserve some of the water to thin out your sauce, if necessary. Toss the ravioli with the sauce and finish with some fresh herbs. Unused ravioli can be frozen before being boiled.
Italian Grandma Makes Ravioli
RAVIOLI FILLING:
2 lbs Whole Milk Ricotta
2 Extra Large Eggs
½ tsp Black Pepper
1 tsp Salt
¼ cup Fresh Parsley
½ lb Mozzarella (shredded)
1 cup Pecorino Romano Cheese (grated)
RAVIOLI DOUGH:
1/2 cup warm Water with 2 Tbsp Salt (mix)
5 Extra Large Eggs
Unbleached All Purpose Flour
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
Click on the following Amazon link for the cookbook:
Buon-A-Petitti Amazon Store:
Watch my other videos at:
Buon-A-Petitti Merchandise:
FAN MAIL:
Buon-A-Petitti
P.O. Box 223
Adelphia, NJ 07710
Follow me on Instagram @buonapetitti
FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera?
Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
Easy & Creamy Store Bought Cheese Ravioli Recipe | Big Y Dig In
Try this creamy one-pot cheese ravioli in a silky, rich sauce with easy frozen ingredients! Learn how to easily use these simple ingredients for a weeknight dinner for the whole family. Get the full recipe at
---
Ingredients:
1 (20-ounce) package frozen cheese ravioli
1 tablespoon Food Club salted butter
1 clove garlic, minced
1/2 pint Big Y light cream
1/3 cup Big Y milk
Food Club salt, to taste
Food Club ground black pepper, to taste
1 cup Food Club shredded Italian cheese blend
1 cup roughly chopped spinach
1/4 cup pine nuts
Directions:
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org
Step 1 : Wash hands with soap and water.
Step 2: Rinse fresh produce.
Step 3: Cook ravioli as directed on package; set aside and keep warm.
Step 4: In a large non-stick skillet over medium heat, add butter. Once melted, add garlic and cook for 2 minutes, stirring constantly. Add cream, milk, salt and pepper and cook for 2 minutes.
Step 5: Gradually add shredded cheese, 1/4 cup at a time, stirring after each addition until melted. Add spinach and ravioli and cook for 1 minute. Remove from heat.
Step 6: Serve topped with pine nuts.
Want to save this recipe? Find this full recipe from Big Y at
About Big Y
Because we care, our Big Y family delivers a personal connection that benefits our customers and communities with every product, service and solution we provide. We are a family-owned grocery store based in Connecticut and Western Massachusetts and we value our founding principles of founding principles of Value, Quality, Service and Commitment to the Communities we serve above all else. Learn more about Big Y at
Dig In Magazine serves as inspiration and recipes that you can make for yourselves and your friends & family! Learn more about Dig In at
Find us on social media:
Instagram:
Facebook:
Pinterest:
Try downloading our app on the App Store here:
Or on Google Play here:
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
HOMEMADE RAVIOLI - How to make 3 cheese and spinach ravioli - Homemade pasta tips
Ever wanted to make your own ravioli, well this video shows you how easy it really is to make homemade ravioli. This ravioli recipe is topped off with a creamy mushroom and parsley sauce that will keep you wanting more.
3 cheese and spinach ravioli is prefect to impress your significant other for a beautiful date night, and making the pasta from scratch is so rewarding.
Home made ravioli is a great accomplishment and you will want to make it at from scratch every time from now on...
You will need:
300g flour
2 eggs
olive oil
200g of spinach
50g sunflower seeds
10g mushrooms
200ml cream
bunch of parsley
salt
black pepper
100g cream cheese
50g parmesan
100g goats cheese
see you in the next one....
If you would like to help the channel in making many more quality video and recive other benifits, check out my patreon page here -
The Knives I use -
Wasabi Chefs Knife -
Filleting Knife -
Chef knife 2 -
Sharpening Steel -
Kitchen aid mixer -
Bench Scrapper -
My Camera - canon m50 -
Telephoto lens -
Standard lens -
Viltronox lens adaptor -
second camera - canon 60D -
For business enquires email - christophershaunb@gmail.com
FOLLOW ME @
- Facebook -
- Instagram -
- Pintrest -
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