It's a bench scraper also called a pastry scraper. It's one of my favorite kitchen tools. I use it when I'm making dough. I use it to scoop stuff up like chopped onions to put in a pot and to clean up my work surface.
Enjoy your vids. its amazing the similarities in every italian American family that the handed down tradition and technique reign supreme. A smell or taste can transport you straight back to another kitchen. For me and my fam its the smell of meatballs on a Sunday. Keep up the good job.
Loved the way you really ,really explained the process on how to make the ravioli. I watched an odor videos and really enjoyed yours. Thanks for sharing. Greetings from Dallas, TX
Ciao Pulcinella. Sunday mornings at my house in northern Jersey the meatballs and other meat my Mom was frying filled our noses before we went to Mass and the smell of Sunday Gravy greeted us when we returned. Luckily, we stopped at the bakery so we had hot Calandra's bread to dunk in the gravy to hold us until the 2:00 Sunday meal. Buon appetito!
Wow. We did the same!! When we were kids sane routine every Sunday. We also ate at about 2PM. We had an Italian bakery right across the street. Wish I could go back to those times of my life.
I was born in S. F. and love Italian cooking you have the best recipes and easy to follow I am going to make the ravioli's and looking forward to making many more thank you
Gianni....you handsome man .....I love your channel. You have a gift for making what I know are difficult dishes look easy to do. Those zeppole you created were so wonderful. Thank you for sharing with us.
Hey! Thanks for the recipe (especially for the the filling)! A little trick I use with my Marcato to get symmetrical sheets is to press the dough flat before you put it in your machine and connect the endings (overlap the endings generous so the sheet is still filling the complete width) after the first few runs on 0 to create a loop. Works really well! If you have a lot of pasta you will still be able to cut them in perfect symmetrical pieces when you are on stage 2 or 3...
Ciao. Happy New Year. The ravioli freeze well. Just lay them without touching on a floured cookie sheet and put them in the freezer. When frozen just put the ravioli in freezer bags. Frozen ravioli take a minute or two longer to cook in the boiling water. Buon appetito!
Hi Gianni, I just made my fresh ravioli according to this recipe and it came out beautifully. Thank you! just one question, what's the name of the lovely tune in the beginning with the guitars. I doesn't come out of my head..
it looks to me like an ATLAS pasta machine I could be wrong tho, but ATLAS makes a decent one for a reasonable price and DO make your own pasta, the rewards are boundless I started making my own pasta years ago because after I left San Francisco I discovered I couldn't find a decent ravioli anymore
@kmsiever I love both fresh and dried pasta. It really depends on what I'm making. Today it's linguine with tiny clams called vongole verace in Italia. I love the nutty toothfulness of the linguine with the clams in the olive oil and garlic sauce.
Ciao Michele. Yes, place the ravioli on a cookie sheet and freeze them. When frozen, store them in a freezer bag. Put them directly in boiling water. Frozen ravioli will take a minute or so more to fully cook in the boiling water. Keep on cooking. Buon appetito! --Gianni
May I ask about how many you think this will feed? I have a family of 5 and a couple growing boys who love to eat. To make a big batch, would you say double the recipe atleast? Thank you, love your videos Gianni
Ciao Shawna. This recipe makes about 20 large ravioli. I can eat about 4 or 5 but my brother once ate about a dozen when we were growing up. Buon appetito! --Gianni
The one time I tried to make fresh pasta, the dough looked like ripped up paper and there was flour over half the house and the dog. But you made it look easy!
Add the ravioli to the boiling water and wait for them to float to the surface. Then let them roll around for about another minute more. Most times I'll sacrifice one raviolo to taste. That way I'm sure they're tender. Buon appetito!
I like your style Gianni, I suggest you drain the ricotta over night, it releases all the excess water, I recently made them and the ricotta resembled a snow ball:)
Ciao. When the water is boiling add the ravioli. They will soon float to the top. Give them a minute or 2 to finish cooking in the roiling water. I always sacrifice a ravioli or 2 to test them to ensure the pasta is cooked properly. Buon appetito! --Gianni
The pasta dough may be too wet. Just add enough liquid ingredients to form the dough. Adding semolina flour will give you a stiffer more resilient dough.
At about 1:45, you say that Petaluma is "right up there on the other side of the Golden Gate Bridge", that's where you get those wonderful eggs from the chickens/poultry that, according to you, Petaluma is known for. But isn't it true that Petaluma is about 35 miles north of the other side of the Golden Gate Bridge? You drive 70 miles round-trip to buy a dozen eggs? Really? Otherwise the recipe and video look great!
just another quick note. i can pick up on a fellow with an afinity for real pizzia pretty quickly. The closest ive had to in Naples in this country is Nomad Pizza 7th St. Philly. Make the trip you wont be sorry.
I feel like I am watching the godfather movie or the good fellas movie….even the accent is there…..” please don’t take it personal” as the mafia man is burying his victim alive….
PLEASE don't put oil in your dough, and don't you dare tell us that this is traditional in italy, it is not. it's not just useless, it prevents the dough from drying completely and weakens it and it will be less al dente, because the oil doesn't harden, or evaporate when cooking. yes it tastes nice, but that is no excuse
@@bogermil4201 He's so slow af and relatively uncoordinated using that machine when compared to the modern qualified chef. He's old and in no rush, so I get it, but he is fucking slow and that is undebatable. So calm your storm you fuckin bodak.
frankly there isn't anything worth watching in this vidéo, the technique is all wrong and those ravioli's are way too big, you should make the pasta sheet in one go, i don't see why you make those small sheets, can't handle a longer sheet ? flour it, don't put oil in it :D (see bellow) tje dough is too thick, please make your own ricotta, or get good quality ricotta, fresh, don't add salt to the filling, it's salty enough with all those cheeses, by the way, fior di latte is rubbish. and where is the spinach ?
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
It's a bench scraper also called a pastry scraper. It's one of my favorite kitchen tools. I use it when I'm making dough. I use it to scoop stuff up like chopped onions to put in a pot and to clean up my work surface.
Enjoy your vids. its amazing the similarities in every italian American family that the handed down tradition and technique reign supreme. A smell or taste can transport you straight back to another kitchen. For me and my fam its the smell of meatballs on a Sunday. Keep up the good job.
I really love watching how passionate you are about Italian cooking and your culture in general. I cant wait to re-create your recipes :)
Loved the way you really ,really explained the process on how to make the ravioli. I watched an odor videos and really enjoyed yours. Thanks for sharing. Greetings from Dallas, TX
That looks absolutely delicious! Talk about FRESH!!
Tried the recipe a few days ago, really great recipe, loved it! Thanks for posting the video!
Looks delicious thank you, it’s the first time I have watched one of your videos, for sure I will look for more
WoW! I'm sooooo hungry after watching you cook these Italian masterpieces!!!
i just love watching you cook :) thank you
Ciao Pulcinella. Sunday mornings at my house in northern Jersey the meatballs and other meat my Mom was frying filled our noses before we went to Mass and the smell of Sunday Gravy greeted us when we returned. Luckily, we stopped at the bakery so we had hot Calandra's bread to dunk in the gravy to hold us until the 2:00 Sunday meal. Buon appetito!
Wow. We did the same!! When we were kids sane routine every Sunday. We also ate at about 2PM. We had an Italian bakery right across the street. Wish I could go back to those times of my life.
Every Sunday 2pm pasta for dinner growing up,man i miss my mom.
Brings back memories. I guess all we Italian Americans had the same traditions.
love love love... watching you is like being home. thanks. I'm going to cook this for my kids
Great recipe. I will have to try it.
Excellent presentation! Loved the camera work and the clarity of it all. I'll be back.
I love cooking, I love the way you explain the recipe, this is Thelma from NewJersey, your new subscriber, thanks 🙏
Looks great! Keep on cookin’ man!
I was born in S. F. and love Italian cooking you have the best recipes and easy to follow
I am going to make the ravioli's and looking forward to making many more thank you
Ciao Alyssa.
Thanks for your support. I hope the ravioli turn out well for you.
Buon appetito!
--Gianni
Gianni....you handsome man .....I love your channel. You have a gift for making what I know are difficult dishes look easy to do. Those zeppole you created were so wonderful. Thank you for sharing with us.
Thank you. More videos please. Big fan from Brooklyn N.Y.
Hey! Thanks for the recipe (especially for the the filling)! A little trick I use with my Marcato to get symmetrical sheets is to press the dough flat before you put it in your machine and connect the endings (overlap the endings generous so the sheet is still filling the complete width) after the first few runs on 0 to create a loop. Works really well! If you have a lot of pasta you will still be able to cut them in perfect symmetrical pieces when you are on stage 2 or 3...
oh wow, that looks too good! You're channel is awesome!
looking forward to trying this in the new year!
Ciao. Happy New Year. The ravioli freeze well. Just lay them without touching on a floured cookie sheet and put them in the freezer. When frozen just put the ravioli in freezer bags. Frozen ravioli take a minute or two longer to cook in the boiling water. Buon appetito!
Man I love your recipes and your videos thanks for sharing!
Love the video's . Reminds me of the meals my grandmother made
Grazie. I hope the dishes turn out well for you. Happy New Year.
Grazie. Thanks for letting me know the recipe worked well for you. Keep on cooking. Buon appetito!
I make this to this day, it's incredibly GOOD!
Omg I love ravioli! You made this look so easy to make.
Thank you very much for the recipe, And all the very best of luck.
Hi Gianni, I just made my fresh ravioli according to this recipe and it came out beautifully. Thank you! just one question, what's the name of the lovely tune in the beginning with the guitars. I doesn't come out of my head..
... beautiful... Love the gentle energy of your videos....
Fantastic Job, Well Done, Made With Love, Best Wishes from NYC.
Best to use less liquid but work the dough until it shines. Great workout. Pasta perfect
all I can say is YUMMMMMMM...thanks so much...gotta make these tomorrow!!
Question,? What Pasta making Machine Brand,? Are you using there,? Thanks for sharing, I am going to get into making Fresh Pasta soon etc.
it looks to me like an ATLAS pasta machine
I could be wrong tho, but ATLAS makes a decent one for a reasonable price
and DO make your own pasta, the rewards are boundless
I started making my own pasta years ago because after I left San Francisco I discovered I couldn't find a decent ravioli anymore
Oh that was nice and simple. Can I use a rolling pin if I do not have a pasta machine?
@kmsiever
I love both fresh and dried pasta. It really depends on what I'm making. Today it's linguine with tiny clams called vongole verace in Italia. I love the nutty toothfulness of the linguine with the clams in the olive oil and garlic sauce.
Gianni, why don't you make videos anymore? The newest one I can find is two years old.
These look delicious I'll have to try making them. Thanks for sharing :)
You're making me hungry! So I guess that means, you're doing the right thing! lol Ciao..
Thank you for sharing.
Ok don't watch Gianni just before bed!!
@nassim420
Grazie. The ravioli are delicious and right now we're enjoying the last of the San Marzano harvest. Buon appetito.
Ciao Gianni, questo ci vede buono!
BRAVO
Is cento can san Mariano tomatoes good for sauce?
Sure do wish you'd make some more videos.
what exactly is in the bowl you pour the eggs and water into? is it just white flour?
@mentirosienta
I like hugs! Let me know how the recipe works for you. Buon apettito!
Brilliant!
That is beautiful!
You are the man...man
Gianni North Beach would the filling you showed be suitable for tortellini?
Looking good 👍🏽
Buona fortuna. I hope you enjoy these delicious ravioli. Happy New Year.
Now that's Italian!
Gianni can you freeze these uncooked like this?
Ciao Michele. Yes, place the ravioli on a cookie sheet and freeze them. When frozen, store them in a freezer bag. Put them directly in boiling water. Frozen ravioli will take a minute or so more to fully cook in the boiling water. Keep on cooking. Buon appetito! --Gianni
May I ask about how many you think this will feed? I have a family of 5 and a couple growing boys who love to eat. To make a big batch, would you say double the recipe atleast? Thank you, love your videos Gianni
Ciao Shawna. This recipe makes about 20 large ravioli. I can eat about 4 or 5 but my brother once ate about a dozen when we were growing up.
Buon appetito!
--Gianni
Perfect
Yummy 😋
hı dear chef Gianni North Beach,thank you for this video
what kind of mozarella ?pizza mozarella ?
fresh mozzarella c:
Hi Gianni, Im David. Im currently in the hospital & the kitchen serves " the wedding soup", but they put lentals in it, is that ok?
The one time I tried to make fresh pasta, the dough looked like ripped up paper and there was flour over half the house and the dog. But you made it look easy!
What kind of flour are you using?
Ciao Rosemarie. For the ravioli I use unbleached all purpose flour. It's the flour that I use most often.
--Gianni
@@GianniNorthBeachTV Thank you for getting back to me so quickly. I feel my dough is either too thick or to thin.
wich kryder?
What's that blade that you cut the dough in 4 called
Hell yeah!!!
How long do you cook the ravioli? 4-5 min? Great video!
Add the ravioli to the boiling water and wait for them to float to the surface. Then let them roll around for about another minute more. Most times I'll sacrifice one raviolo to taste. That way I'm sure they're tender. Buon appetito!
Gianni North Beach Thank you.
Gianni North Beach "sacrifice" is a strong word sir.
I like your style Gianni, I suggest you drain the ricotta over night, it releases all the excess water, I recently made them and the ricotta resembled a snow ball:)
Good tip. I usually drain my ricotta to get rid of the whey.
Love,,,,yummmmy😊
I love mozzarella on my ravioli too!
gianni, can i use the roller to strachout the dough ,i dont have the machine?
I miss this guy.
Nice and easy Gianni but you didn’t mention the time for boiling the ravioli to get that a la dente taste
Ciao.
When the water is boiling add the ravioli. They will soon float to the top. Give them a minute or 2 to finish cooking in the roiling water. I always sacrifice a ravioli or 2 to test them to ensure the pasta is cooked properly.
Buon appetito!
--Gianni
Why did you use water instead of egg wash
u make me wanna hug u & try the recepie. thanks!
I don't have that pasta machine, is it reasonable to make the ravioli without one?
wawawuu it's doable with a roller pin, you don't need the machine.
The pasta dough may be too wet. Just add enough liquid ingredients to form the dough. Adding semolina flour will give you a stiffer more resilient dough.
At about 1:45, you say that Petaluma is "right up there on the other side of the Golden Gate Bridge", that's where you get those wonderful eggs from the chickens/poultry that, according to you, Petaluma is known for. But isn't it true that Petaluma is about 35 miles north of the other side of the Golden Gate Bridge? You drive 70 miles round-trip to buy a dozen eggs? Really?
Otherwise the recipe and video look great!
I prefer to bake the ravioli with some egg wash brushed on them, as the water from boiling takes some of the flavor out of it.
just another quick note. i can pick up on a fellow with an afinity for real pizzia pretty quickly. The closest ive had to in Naples in this country is Nomad Pizza 7th St. Philly. Make the trip you wont be sorry.
No way Gianni is from San Francisco. Same accent as Frank Rizzo. Summers in Wildwood. You ain’t fooling me.
I feel like I am watching the godfather movie or the good fellas movie….even the accent is there…..” please don’t take it personal” as the mafia man is burying his victim alive….
It's unbleached all-purpose flour.
Little Italy in NYC [Manhattan] not what it once was. European heritage and values under attack.
Oh no I'm blushing.
Just parma, egg, s&p in the ricotta, no mozzarella, says mia madre.
Mike Harscher m
I feel tatalia or barzini will walk in the house ….
Mmm mmm mmm mmm mmm lol..
Once you have homemade pasta, storebought pasta seems so bland.
Struggling to find anyone do it without a machine
I would marry this man. I don't care that I'm only 26.
Good recipe thanks... fugedaboutit :D
Petaluma eggs!
Fugettaboutit
Zero!
PLEASE don't put oil in your dough, and don't you dare tell us that this is traditional in italy, it is not. it's not just useless, it prevents the dough from drying completely and weakens it and it will be less al dente, because the oil doesn't harden, or evaporate when cooking. yes it tastes nice, but that is no excuse
it is absolutely painful to watch this guy using the pasta machine.
why?
@@bogermil4201 He's so slow af and relatively uncoordinated using that machine when compared to the modern qualified chef. He's old and in no rush, so I get it, but he is fucking slow and that is undebatable. So calm your storm you fuckin bodak.
frankly there isn't anything worth watching in this vidéo, the technique is all wrong and those ravioli's are way too big, you should make the pasta sheet in one go, i don't see why you make those small sheets, can't handle a longer sheet ? flour it, don't put oil in it :D (see bellow) tje dough is too thick, please make your own ricotta, or get good quality ricotta, fresh, don't add salt to the filling, it's salty enough with all those cheeses, by the way, fior di latte is rubbish. and where is the spinach ?
I don’t like flour n water