How To make Jumbo Ravioli
1/2 c Fresh basil leaves
2 lg Eggs
2 tb Olive oil
1/2 ts Salt
2 c All-purpose flour, unsifted
VEAL FILLING: 1 tb Olive oil
1 lb Ground veal
1 sm Onion, chopped
1 Clove garlic, minced
2 lg Eggs
1/4 c Parmesan cheese, grated
2 tb Fresh parsley, chopped
QUICK TOMATO SAUCE: 1 tb Olive oil
1 sm Onion, chopped
1 Clove garlic, minced
1 cn Tomato puree (1 Lb, 13 oz)
1/2 c Water
1 ts Sugar (OPTIONAL)
1 ts Dried oregano leaves
1/2 ts Dried basil leaves
1/2 ts Salt
1 tb Olive oil
BASIL PASTA DOUGH: Parmesan cheese, grated Pasta Dough: In food processor (or blender), puree basil, eggs, oil, and salt. (If using blender, pour into bowl; stir in enough flour to make stiff dough.) Add 1 1/2 cups flour to processor; process for 5 seconds. With motor running, add enough flour so dough forms a ball. Turn dough out onto lightly floured surface, and knead for a few minutes until smooth and elastic, adding flour as necessary. If dough was not mixed in food processor, knead for about 5 minutes. Cut dough in half and shape into balls. Cover dough with inverted bowl; rest for 1/2 hour. Veal Filling: Heat oil in skillet; add veal, onion, and garlic. Saute until veal is cooked and moisture has evaporated, about 5 minutes. Remove from heat; cool slightly. In food processor, process meat to a paste. Mix in eggs, cheese, and parsley; cool. Tomato Sauce: Heat Oil in skillet or large saucepan over medium heat. Saute onion and garlic until onion is translucent. Stir in tomato puree and remaining sauce ingredients. Simmer, uncovered, for 15 minutes. Cover; keep warm until ready to use. Ravioli: On floured surface, roll half of dough into a 12-by-16 inch rectangle; set aside on a towel. Roll other half; score into 12 (4- inch) squares. Mound filling in center of squares. Brush water on scored lines; lay other rectangle of pasta on top. Press, with fingers, around filling to seal. Use pastry wheel or knife to cut between the mounds. In a large saucepan, bring 2 quarts water and 1 tablespoon oil to a boil. Add ravioli; cook gently for 5 to 7 minutes, or until edges are tender. Remove with slotted utensil (spoon or spatula). Serve with tomato sauce and cheese. Makes 4 servings. [McCall's COOKING SCHOOL No 12] Posted by Fred Peters.
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Homemade Ravioli
It's time to make something a bit special, maybe for a loved one or just yourself. With smashed potato, radicchio, sweet onion and parmesan. People are going to love these delicious parcels!
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Spinach and Ricotta Ravioli @jasminseats
Spinach and Ricotta Ravioli
Ingredients:
- 400g (14 oz) '00' Flour
- 4 large eggs
- 1 additional egg yolk
- 400g (14 oz) baby spinach
- 800g (1.76 lb) ricotta
- 1/4 of a whole nutmeg, grated
- 2 lemons
- 100g (3.5 oz) butter
- 10 sage leaves
Method:
1. On your workspace, spread out the flour and create a well in the center. Crack in the 4 large eggs and add the extra egg yolk into this well.
2. Gently beat the eggs with a fork, gradually incorporating the flour from the sides of the well. As the mixture thickens, switch to using your hands to knead. Continue for about 10 minutes until the dough is smooth and elastic.
3. Shape the dough into a ball and wrap it in cling film. Let it rest in the fridge for 1 to 3 hours.
4. Boil the spinach until wilted, then drain and squeeze out any excess water. In a large mixing bowl, combine the spinach, ricotta, grated nutmeg, and the zest of 1 lemon. Season with salt and pepper to taste.
5. Roll out the pasta dough into thin sheets, then fold them over to create three layers (a process called laminating) and roll again.
6. Spoon small amounts of the filling onto one sheet, spacing them apart. Cover with another sheet and press down around each mound of filling to seal. Cut the individual ravioli using a ravioli cutter or a sharp knife.
7. Repeat with the remaining dough and filling. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until crispy. Cook the ravioli in boiling salted water for about 2-3 minutes, or until they float to the surface.
8. Drain the ravioli and add them to the skillet with the brown butter and sage. Squeeze the juice of 1 lemon over the top and toss to coat. Serve immediately.
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Amazing Lobster Ravioli Recipe
This homemade Lobster Ravioli is a simple yet gourmet meal perfect for any occasion. Plump ravioli filled with lobster and tossed in a creamy sauce, this recipe looks fancy but is easy enough that anyone can make it! This flavorful homemade ravioli recipe is going to be your new favorite.
RECIPE:
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Making the Filling: 0:08
Using Pasta Dough: 3:08
Using Wonton Wrappers: 6:40
Making the Sauce: 9:08
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How to Make Ravioli with Marcato Atlas 150 & Ravioli Attachment
The recipe book is no longer included as of 2021*
Shop Marcato Atlas 150 & Ravioli Attachment from Canada here:
Shop Marcato Atlas 150 & Ravioli Attachment from USA here:
Makes 1.7 Small Square Ravioli 3 x 45mm
Simply slip into available slots to begin using this attachment on Marcato pasta makers
Made in Italy
Full 5 Year Manufacturers Warranty!
The recipe book is no longer included as of 2021.
0:00 Unboxing
0:17 Assembly
0:38 Pasta dough
1:24 Ravioli filling
2:06 Lasagna sheets
3:40 The ravioli
5:22 Cleaning
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
The Art of Making Ravioli
Jim Vinciguerra and his daughter Teresa making ravioli the old fashion way at Vinciguerra Ravioli Co., in Jackson, California. Jim Vinciguerra never got over his grandmother Teresa's ravioli, the best I've ever tasted. So after a 32 years with the Department of Corrections, he decided to start his own little ravioli company in his hometown of Jackson. He searched high and low for a ravioli press, finally locating one in storage that belonged to a retired Italian deli owner in Stockton. Vinceguerra made him an offer he couldn't refuse and in November 1999 launched Vinciguerra Ravioli Co., where he churns out five kinds of sauce and an equal number of ravioli - 54 to a box - attracting customers from Nevada to San Francisco and beyond. We've done over 7 million ravioli since 1998, said Vinceguerra, who's in the middle of his busiest season - around Christmas and New Year's, with Easter down the road. Video by Manny Crisostomo mcrisostomo@sacbee.com