3/4 lb Chicken breast OR veal OR Canned tuna; chopped 2 tb Shallots; finely chopped 2 Plum tomatoes; chopped 1 ts Dried leaf sage; crumbled 1/4 ts Mace 1/4 c Parmeson or Romano cheese; Grated 1/2 c Parsley; chopped 1/2 ts Black pepper; coursely Ground 1 tb Brandy or dry sherry Pasta dough
SAUCE:
2 tb Olive oil 4 Scallions; thinly sliced 2 Cloves garlic; minced 1 c Tomatoes; crushed 1 c Tomato sauce 1 tb Basil Place all ingredients, except pasta, in a large mixing bowl and combine thouroughly. Fill ravioli with mixture. Heat oil over medium heat. Stir-fry scallions and garlic for about 30 seconds. Add tomatoes, tomato sauce and basil. Stir. Simmer for 10-15 minutes.
How To make White Meat Ravioli's Videos
4 Levels of Ravioli: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur Onika, home cook Gabrielle, and professional chef Frank Proto from The Institute Of Culinary Education - to make us their favorite ravioli. Once each level of chef had served up their creation, we asked expert food scientist Rose to explain the choices each made along the way - both good and bad. Which level of ravioli are you digging into first?
Check out Frank's level 3 recipe on the ICE blog:
Learn more with Chef Frank on his YouTube Channel ProtoCooks!
and follow him on Instagram @protocooks
Follow Gabrielle at @gabchappel
Find Onika at @onikacomedy
Looking for Rose? Head to @rosemarytrout_foodscience
Follow The Institute of Culinary Education at @iceculinary
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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
Ravioli Lasagna!!
Duck Ravioli | The F Word
Gordon Ramsay makes jerusalem artichoke sauce to go with ravioli on The F Word. The ravioli are filled with duck confit and the pasta is handmade. Gordon explains how to make each bit. .
#TheFWord #GordonRamsay #Food #Cooking .
Spicy Meat Ravioli with White Basil Sauce
White Meat Ravioli - Kitchen Cat
Get the App from Google Play: ★ Kitchen Cat ★ White Meat Ravioli Recipe. A recipe from the KC Main Courses collection. For this recipe you will need: ✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰ 1/4 c : Parmeson or Romano Cheese; 2 : Plum Tomatoes; Chopped 1/4 ts : Mace 2 : Garlic; Minced 2 tb : Shallots; Finely Chopped 1 tb : Basil Pasta Dough 2 tb : Olive Oil 3/4 lb : Chicken Breast or Veal Ground 1/2 c : Parsley; Chopped 1 c : Tomatoes; Crushed 1/2 ts : Black Pepper; Coursely 1 ts : Dried Leaf Sage; Crumbled 1 c : Tomato Sauce Canned Tuna; Chopped Grated 1 tb : Brandy or Dry Sherry 4 : Scallions; Thinly Sliced