Trying to #invent new #pasta : The Raviolioliolo ???? #italianfood #ravioli #pesto #comfortfood #scran
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
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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
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Four Corners Pantry Challenge - Inside Outside Ravioli
Linda's Pantry Four Corners Pantry Challenge
Inside Outside Ravioli
1 lb ground beef
1 – 3 cloves minced garlic
1 med. onion chopped
1 tsp salt
1/8 tsp pepper
1 jar spaghetti sauce Says 14 oz, I used 32 oz
1 – 8 oz can tomato sauce
1 – 6 oz can tomato paste
1 – 4 oz can mushroom pieces
1 10oz pak frozen chopped spinach, thawed and well drained or 1 13oz can
7-10 oz shell pasta, cooked
2 large eggs, beaten
½ cup bread crumbs
1 cup shredded sharp cheddar cheese ( or reg cheddar)
1 ½ cups shredded mozzarella cheese
Brown beef and season with salt and pepper. (Add any other spices you might like) Add onions and garlic. Cook until tender. Drain of grease. Add the sauces, paste and mushrooms. Bring to a boil and then turned down heat to simmer for 10 minutes.
Combined spinach, noodles, eggs (may beat with some of the liquid from the spinach), bread crumbs and cheddar cheese.
Layer with a little meat sauce first in a greased 13 x 9 baking dish ending with the meat sauce on top.
Cover and bake at 350 for 30 minutes. Sprinkle top with mozzarella and cook uncovered for another 10 minutes.
Linda and some of the other channels who started this challenge:
Linda's Pantry -
Sutton Daze -
Moore2life -
Wilhelms Kitchen -
The Kneady Homesteader -
Angie's Pantry -
Music:
How to Make Ravioli From Scratch ???? Easy Homemade Ravioli Recipe
✅ • Today I show you how to make ravioli with spinach, ricotta filling and pesto. A little culinary vacation to the Isle of Capri. For all lovers of Italian cuisine this recipe for filled Ravioli is a perfect alternative to store-bought Pasta. The fresh homemade pasta dough is prepared with the #KitchenAid Pasta Roller Attachment and filled with a delicious filling of fresh and healthy spinach, fine ricotta and roasted pine nuts. Tossed in basil butter and served with a topping of homemade pesto. This is the Best Homemade #Pasta I have Ever Eaten! The finest soul food for me! With the #ravioli filled with spinach and ricotta I recommend an extraordinary rosé, fresh and fruity in taste. A perfect wine for a perfect dish!
✉️ contact [at] pure-rita.com
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HOMEMADE RAVIOLI PASTA RECIPE
???? Ingredients:
✅ 20 Ravioli (4 portions)
For the ravioli pasta dough:
✅ 400g (14,1 oz.) flour
✅ 4 large eggs
✅ 5 ml (0,1 oz.) olive oil
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For ravioli filling we need:
✓ 2 tbsp olive oil
✓ 1 tbsp butter
✓ 1 shallot
✓ 1 clove of garlic
✓ 300g (10,58 oz.) fresh spinach
✓ 250g (8,81 oz.) ricotta crumbled
✓ 1 egg yolk whisked
✓ 40g (1,41 oz.) freshly grated parmesan
✓ 30g (1,05 oz.) roasted pine nuts
✓ grated lemon peel!!!!
✓ Nutmeg, salt and pepper
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For the ravioli sauce:
✓ 40g (1,41 oz.) butter
✓ 10 fresh basil or sage leaves, that's a matter of taste
✓ some lemon peel, salt and pepper and some Parmesan shortly before serving.
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1. how to make ravioli pasta sauce?
2. how to make ravioli pasta dough?
3. how to make ravioli pasta tasty?
4. What flour is best for ravioli?
5. What is ravioli filling made of?
6. How do you make perfect ravioli?
7. How long does homemade ravioli need to be boiled for?
Ravioli are a stuffed pasta speciality of the Italian kitchen. They generally consist of two-ply squares, semicircles or triangles of egg pasta dough with a finely chopped filling of meat, fish, cream cheese or vegetables.
In Italian cuisine there are also other filled pasta like tortellini or cappelletti. Comparable are the Swabian Maultaschen, the Russian Pelmeni, the Polish Piroggen and the Chinese Jiaozi and Wan Tan. Dumplings.
00:00 Intro
01:18 Ingredients for the Pasta dough
03:10 Add all ingredients and mix thoroughly
04:21 Knead then roll the dough out
05:38 Add the spinach and heat it, stirring occasionally
06:41 Add the egg yolk and ricotta to the spinach
08:04 Put the dough outside and wrap it in foil
08:24 How to roll out the dough
09:36 Put the secondary shaping tool on the dough
09:45 Put the secondary shaping tool on and press lightly
12:21 Adding a little pasta water and tossing the cooked pasta
Mastering Ravioli (The Most Detailed Guide on the Internet)
Mastering Ravioli (The Most Detailed Guide on the Internet)
00:00 Intro
01:08 Swiss Chard and Ricotta Filling
05:02 Egg Pasta Dough
07:41 Rolling out the Dough
10:30 How to Control the Stickiness
11:49 Shaping with a Ravioli Tray
14:57 Shaping with a Round Ravioli Cutter
17:05 How to Store
18:39 Sage Butter Sauce
19:46 Cooking Ravioli
Serves 4
The Dough:
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2 large egg + 3 large yolk + enough cold water to get 185g of wet ingredients
300g bread flour (unbleached all-purpose is fine in a pinch)
5.7g salt (1 tsp table salt or 2 tsp Diamond Crystal Kosher or weighed for all other salt types)
Put the wet ingredients into a bowl of a mixer. Add the salt and flour and mix with a dough hook on medium-low until homogeneous. Touch the dough, if it’s at all sticky, add more flour. Knead for 5 more minutes in a mixer (assuming it’s doing a good job with this stiff dough) or 8 minutes by hand. Flour, wrap in plastic, and let rest 30 min and up to 5 hours at room temperature.
Making the dough in a food processor:
How to knead pasta dough:
The Filling:
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1 Lb Swiss Chard (how to wash chard:
2 Tbsp olive oil
1 garlic clove, sliced
1 Lb Whole Milk Ricotta without gums or stabilizers
10g finely grated parmesan
Salt, pepper, and acidity to taste (I use pomegranate molasses or lemon juice)
Cut the chard stems into small pieces. Set a large skillet over medium heat. Add the olive oil. When the oil is hot, add the chard stems and a pinch of salt. Cover and cook, stirring occasionally until brown and tender, about 10 min. Add the garlic and cook until aromatic, about a minute. Slice the chard leaves, chop into small pieces, and add to the pan. Cover and cook until starting to wilt, 2-3 minutes. Uncover, and cook stirring until completely wilted. Take off heat, and season to taste with salt, pepper, and lemon juice or pomegranate molasses. Cool completely.
Drain ricotta for 15 min between 6 layers of paper towels (3 on top and 3 on the bottom), pressed with a heavy pot. Combine the chard, ricotta, and parmesan. Mix well and adjust the seasoning.
Roll out the dough and fill as shown in the video. You’ll need rice flour and a ravioli tray or a ravioli stamp But you can also cut the ravioli with a pastry scraper, pastry wheel, or a knife.
Sage butter sauce:
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4 Tbsp unsalted butter
1 whole garlic clove
10-12 sage leaves
Salt and lemon juice to taste
Set a large skillet over medium heat. Add the butter and whisk until it melts and the white foam subsides. Add the garlic and sage. Cook until the sage leaves start to stiffen. Flip and cook until the leaves are crisp and the butter is brown. Sprinkle the leaves with a little salt. Cook for 5 minutes. Remove the garlic clove and discard. Season with a few drops of lemon juice and salt.
Bring a large pot of water to almost a boil. Salt heavily. I use 65g salt for 6.5qt (6 L) of water. Bring to a boil. Add the ravioli. Cover just until the water boils. Uncover, reduce heat to maintain an energetic simmer, and cook until done, about 1 min for fresh, 2-3 for frozen.
Mix with sage butter and an additional 4 Tbsp of fresh butter and serve immediately.
Other filling ideas:
Mushroom filling
Roasted and pureed butternut squash:
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