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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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
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
Mushroom Ravioli
Print Recipe + Tips -
(All Our Recipes have step by step photos)
Mushroom ravioli made with the most delicious mushroom pate, fresh homemade pasta and tossed in a garlic, parmesan cream sauce. This pasta dish is perfect when you want something a little extra special.
Ingredients
1 batch homemade pasta dough-
1 tbsp olive oil
17.5 oz (500g) Chestnut mushrooms (crimini) , sliced
2 shallots finely chopped
1 clove garlic
1 sprig thyme
1 heaped tbsp ricotta
2 tbsp parmesan freshly grated
salt and pepper to season
For The Sauce
½ tbsp olive oil
1 cup (250ml) double cream (heavy cream)
2 tbsp parmesan freshly grated
1 clove garlic
1 pinch nutmeg
1 sprig thyme
salt and pepper
Instructions
To Make The Filling
Heat a 1 tbsp of olive oil in a medium-sized pan, once hot add the finely chopped shallots and saute until soft and translucent.
Add the chopped mushrooms and cook down until reduced in size and softened. Add the garlic and thyme and a good pinch of salt and pepper, fry for 1-2 minutes. Set aside and let cool for 5 minutes.
Add the cooled mushroom mixture to a food processor with parmesan and ricotta. Blitz until smooth and pate like.
Assembly
To Make homemade egg pasta dough follow this recipe here and follow the process for rolling out. There are some essential tips you need.
Using homemade pasta dough, roll it out from the widest setting to the third last setting. Lay one sheet of pasta down and place around 1 heaped tsp of mushroom mixture in the middle of the pasta sheet 1 inch apart.
Fold one edge of the pasta over the filling to meet the other edge. You may need to gently pat the filling down at this point so it folds easier. Using your fingers seal the sides of the ravioli filling as shown.
Tip: Technically these are called mezzalune (half moons) because they are folded over and don't have four sealed edges. These are slightly easier to make for this reason but if you want to make traditional ravioli simply place the second sheet of pasta directly on top of the first and seal with your fingers.
Seal the top of the dough with your thumb whilst holding the two edges as shown in photo 10. This will ensure all the air has escaped which will stop the ravioli bursting or going wrinkly.
Cut the ravioli out either with a ravioli or pasta cutter, cookie cutter or fluted pasta wheel and set aside on a surface sprinkled lightly with semolina or 00 flour whilst you make the next batch.
Once the Ravioli (or mezzalune) are ready bring a large pot of salted water to a boil. Add the ravioli to the water and cook for around 4 minutes. Meanwhile make the sauce.
To Make The Sauce
Heat a little olive oil in a large pan and fry the chopped garlic for 1 minute. Add the cream, thyme, nutmeg, salt and pepper. Stir and bring to a boil.
Let it boil for 30-40 seconds then turn low and add the freshly grated parmesan. Stir until slightly thickened turn off the heat and add the cooked ravioli straight from the water using a slotted spoon.
Toss in the sauce and serve.
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Ravioli in White Sauce Recipe
Ravioli in white sauce. Ravioli is a tasty filled pasta or stuffed pasta .. this recipe shows how to cook ready made ravioli in white sauce. Ravioli Sauce Recipe
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Easy: How to Make Ravioli from Scratch