Homemade Ravioli with Ricotta | Cooking Italian with Joe
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- Опубликовано: 9 сен 2024
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I can't wait to try this! Years ago I was blessed to help an Italian girlfriend and her sister make ravioli at the holidays. They learned from their grandmother. We made over 1000 that weekend on a big board that had belonged to their late grandmother and then they distributed them to their family members. Such a great memory!
We are from south Italy (Ragusa) my mom makes Ravioli filled with Racotta and Suger in a basil garlic onion tomato sauce , finished with a nice Dusting of pegarino Romano chess ,this recipe is very local to Isba , try it some time ,savorie ,my Dads mom did them as a deep fried dessert
I will definitely try these....my grandparents came over from Italy through Ellis Island, too. I used to watch my grandma make the ravioli’s...she was a wonderful cook.
Thanks for sharing your recipe and your stories of your grandparents with us. Our foods are a huge part of our sense of heritage and our culture, our sense of who we are and where we came from and where we belong. Your grandparents must have been some kind of good people. You are a fortunate man!
What a great video. I clicked it and thought 30 minutes was way too long, but your style is so captivating. You were very easy to listen to and didn't skip over a single point and by the time I looked up, I was 20 minutes in. Plus I loved your story about your grandparents. Well done.
Brandon Buchner Thank you. We are working on making them shorter with a 20 min max, not easy as I always like to show all the steps but we are getting better. Thank you for watching, Joe.
Made my first batch of fettuccine last night- delicious- but my favorite childhood pasta is ravioli. It's not hard to find video's on pasta making these days, but your personality and great stories really made learning enjoyable. Thanks Joe!
3 1/2 weeks later... I made them! OMG, I think it's the best ravioli I've EVER had! Thank you for your longer video on them, it helped really watching what you were doing, and I loved the stories! I have a lot of Italian history in upstate NY as well. Thanks again for your great videos Joe, these ravioli will become a holiday tradition. I made them this time for my husband's special birthday dinner, maybe next for Christmas! Ciao! XoXo
Just thought I would inform you, as my family says it all the time to me. But when you're at home, no problem, I do enjoy your stories. It reminds me of my family!
I just loved that story about your grandparents and the guy at Ellis Island. You are such a joy to watch and listen to.
Joe I'm addicted to your channel... Love the fact your in Upstate... Even though I'd rather be Italy...when you speak of times with family makes me think of making homemade hats with my grandmother...
Absolutely wonderful video, as are ALL of your videos! LOVE, love hearing about your family’s stories & your taste in music is exactly what I love! Thank you for all you do to bring authentic Italian food to our tables! My favorite RUclips cook, bar none!!❤❤❤
You're the man. Loved the rolling pin/France comment. Thank you for the lesson and good humor. Buon appetito!
I have my Great Grandmother's rolling pin she brought over from Germany in 1890. My Grandmother used it, then it went to my Aunt and she gave it to me a few years ago. You can feel the indentation of their fingers on the handles. It always makes me smile when I use it. However I also have the French one like your's and I love it. I find its so much easier to control and move about. One has to love cooking to make food from scratch but if you love good food.... it's so worth it. Love your videos, entertaining and informative. :o)
Fantastic video. You've really educated me about pasta. I just got a pasta rolling machine but knowing how to do it by hand and how it feels is very important. Your personality on camera really comes through well. Very good teacher!
Thank you for posting this video. My aunt and uncle made the best ravioli for Christmas dinner. They showed my husband and I how to make it, but that was a number of years ago. Your video was a great reminder of what they did (minus the dramatics of their unintentional humor). At first I thought it was too long, but when you told the story of your grandparents, you hooked me in. I loved your grandmother's line about her thinking she's going to like America. I'm going to look at your other videos for their instructive as well as entertaining value. I've been cooking for 4 decades but there is always something new or a 'little trick' to learn. Once again, thank you.
+Georgianne Messina Thank you, and thank you for watching. Yes, you never stop learning. I just returned from Italy and spent some time with some amazing chefs and I just keep learning. One little thing, one little subtle idea or tip is what takes a dish or recipe from great to the best you ever had for sure. Love to make others have fun and enjoy time in the kitchen with family. Joe
Couldn't ask for a better video on ravioli!! Thank you.
That Ellis island story cracked me up! Thank you for sharing your story and recipe--I'm so excited to make my own ravioli for the first time! :)
Thanks for your stories! Thanks for the Ravioli recipe too, Joe!
I'll have to give these a try....hey, have you ever added raisins to your filling? It's delicious 😋! Chow.
made these tonight. I added spinach to my ricotta filling and my wife made a spinach/italian sausage/mushroom filling. Soon Good. Keep the videos/stories coming Joe! I love it!
+Mike Fitzpatrick Love it!!! Thank you for the kind words, Joe.
Absolutely love your Olive Oil!!! Best I’ve bought!!!
Great video! Thanks! My maternal grandparents come to the USA from Furci, Italy in the mid-1920s. My paternal great-grandparents came here from northern Italy about 20 years earlier. They ran a couple restaurants in Western NY for several years. I grew up learning how to make pasta, sauce, and many other delicious things. I just made some raviloi and fettuccine tonight for dinner tomorrow using the pasta machine that's been in the family since before I was born (I'm 59). Probably making polenta next week. I've heard a couple folks say they add nutmeg to the ricotta. I don't thing we ever did that. I'll have to try it with the next batch. The egg wash was something I completely forgot about! I've just been using water. Again, thanks for the excellent info! And no.... the pasta doesn't have to be uniform in size! 🙂
looks delish😋 have no room in trailer for my KitchenAid. granddaughter who lives with me loves ravioli. told her if she likes then we do it right and make it. so this is our next project. thankyou again. have a pan of your manicotti in freezer from last family dinner coming out to feed them while I'm recuperating from knee replacement. made extra just for that. huge hit. my daughter will only eat manicotti with the homemade crepe😘
I love your stories of your ancesters🌹❤️
Most of that music is Dean Martin. "Deano" Tony.... Frank! ... Another words''' Its way cool!!!!!! Thanks for the awesome "no, really cool" video on another great recipe from your family heritage. "PERFECT"!
+Ron Outdorman Hey Ron, Thank you for the kind words and yes no one was cooler than the Rat Pack!!! My dad did the 72's on the magnavox stacked with 5 albums of the greats every sunday morning. Little did I know I was being taught great standards and cooking skills all at the same time! Love it! Thank you again and enjoy your time spent in Cooking Italian with Joe land. Lol Joe.
Great stories about your nonna!
Delicious!!!! You have such great charisma!!!
Thank you Joe great video. So many recipes in here they leave out things but you covered all the areas. Hope to be looking in again soon.
Joe, thanks for this video. It reminded me of when my grandma wanted to make ravioli one last time with my mom and my Aunt Mary, her two surviving daughters (maiden names: Cuglietto). This was a last hurrah for grandma as she was suffering from emphysema and was winding down after 76 years.
In typical Italian-American fashion of the time, my grandparents had a kitchen on the first floor and another one in the basement - grandpa's domain. Grandma invaded it an laid white sheets all over the place, and the three ladies spent the entire day creating these little miracles. Me and my brothers were promised long beatings with the wooden spoons if we stole any ravioli from the sheets, but who could resist.
In the end we had a wonderful feast, grandma and her daughters had one last all-hands-on-deck cooking experience, and considering how much my mom and aunt argued, grandma got a reminder of why she stopped cooking with them. It was also the last time the entire extended family feasted together. Great memories.
Thanks again for this video.
My girlfriend and I were looking for something tough, but fun to make for a nice Valentine's dinner. thanks for showing how to do it so we don't have to buy all these appliances that we don't have!
+Oysta Man Thank you for the kind words and please subscribe. Joe
can't wait to get to the store for ricotta; made them first time tonite with spinach and mushroom; I like the method for stuffing and sealing. Thanks!!!
shelley sliman Thank you for watching, Joe
Brilliant. Trying this tonight for the fam.
what sets the tone and really creates that old world feeling is to put some music on from Frank Sinatra, Dean Martin etc, grab your wine and your meal and its a perfect evening!
+sunshine2049 Love it! Thank you for watching and please subscribe. Joe
man this looks fantastic. definitely going to the store later so i can make this
What an incredible video, old world style, the best!!!
Very cool video from one pisan to another. Going to start a Christmas tradition with my daughter and make a batch as you did.
Delicious 😋 raviolis thank you for sharing good job Joe 👏😊
I loved this video! Thank you! I never heard of putting olive oil in the ricotta though. New one for me...we always put parsley,nutmeg and a little bit of sugar in ours.
+mchell1227 Thasnk you for the kind words. Yes I put great quality olive oil in all. If the oil is pure virgin and raw and fresh. I have my own brand from my farm, Vito and Joes Extra Virgin Olive Oil. You can buy on FB or on amazon Thank you for watching, Joe.
where do I find love to put into my raviolis homemade pasta? lol
Grazie molto!!!! Thank you for making ravioli fun...
SweetEarlGrey Prego! Joe
Joe, you're great! We should be watching you on the Food Network!!! Your presentation is terrific!
+Jasmine Kazarian Thank you, and thank you for watching. Love to make others have fun and enjoy time in the kitchen with family. Joe
Simply Fantastic! Love the mood and the instructions, thank you!
excellent instructions, Joe. I just subscribed to your channel.
The recipe sounds good, We will be definitely giving this one a try, Thank You for sharing .
I made amazing ravioli cause of JOE! thank you
It look very good I will try it
That look delicious, I'm going to make that for my kids. Thank you for sharing!😋
what a great video .... making some tonight
OMG where have u been all this time.. Ive been looking for a good video on how to make this..
Thank you for watching and subscribing. Ciao, Joe.
Love at first bite!
awesome recipe...totally enjoyed
+niby thomas Thank you for watching and subscribing, Joe.
Thank you!!!!!
fantastic, thanks for sharing!
Nothing like homemade italian food.
He' s saliva from the testing is part of the recipe now
I love your Ellis Island story - - "I think I'm going to like America."...
Will using a food processor or Kitchen aide mixer change the integrity of this dough recipe? Love, love, love your recipes, instructions and stories they add so much to your videos plus who doesn't love the Rat Pack sound track!! Keep these videos coming!!!! Thanks Joe!
you know why people watch this video ? because your good looking and easy on the eyes .. lol but at same time your a great cook ! bravo thanks for sharing :)
I wish I had that marble counter top. :)
You are the most common sense guy .I am a good cook, but you expanded my horizon .
Only made fried eggs. I think I might try ... Thanks
The good ol melon baller
Awesome video ..grazie
Was that regular store bought "Galbani" brand type ricotta, Or an Italian specialty type ricotta? I know you let it drip dry but it looked very different then I'm used to. Thank you
What do I do next? After making the ravioli and put them on the sheet pan... what do I do next? bake them? how long? what degree?
45 minutes at 375 degrees.
My Grandmother taught me how to make Pa. Dutch noodles for chicken and noodles when I was a kid. My wife and I raise free range egg layer and meat chickens. Joe should taste his pastas using fresh butt nutz right from our chickens. Your recipes are fantastic!
Where can I find the recipe? Must make this for Christmas dinner!
Congrats... love raviolli *-*
Talita Rosa Thank you! Yes my dads favorite for sure. Thank you for watching, Joe
Talita Rosa ,, ,
you are great ,buddy, coming from a baker.
really healpfull great video a bit long but very good thx!
Joe!! You put the spoon into your mouth --- and then right back into the bowl!!!
Joe, these look great! Can I make them and then freeze them?
Yes freeze them on one layer parchment paper. once frozen then you can stack them and seal. Three months or so. Put them in water frozen. DO NOT THAW or they will fall apart sticky etc... Ciao Joe Please Subscribe.
Great video! Do you dry the pasta at room temperature or in the fridge?
+N Abraham Room temp and use a small fan if possible. Thank you, Joe
really good stuff there . subed
I’ve noticed that the written direction as you speak are at the bottom and they block your counter as you’re mixing. I’ve seen it on all the demo’s on RUclips. Is there a way for you to move it to the upper right corner?
You make it look easy, don't think I wanna try. Will stick the store bought ones.
+Zebra Goat Always fun to get dirty in there and have some fun. Who cares what happens. If they come out bad, throw them away or eat them and try again! lol Much love, Joe.
Hi, can I make these a day ahead and leave them in the fridge over night?
good job
+Cody Timmer Thank you! Joe
Oh god, frank Sinatra's voice just makes me want to put on pandora right now
Biscotti you joe
I dunno dude, I think I am gonna stay with the machine. Kneading that dough is already enough of a workout (I don't have one of those awesome Kitchen-Aid mixers... yet - we will see what Santa brings the wife, I am thinking blue to go with the exterior house color). The first time I made ravioli I just went and bought pasta sheets. The filling - portobello mushroom sauteed in butter and a tasty Barollo mixed with Gorgonzola - was pure BLISS and more than made up for the store-bought "fresh" pasta. I did make my own sauce with a few home-grown tomatoes (they don't grow so well here by the cold sea with a lot of fog. I used fresh Romas from the supermarket that weren't so great because they are picked green and gas-ripened. I should have gotten a couple cans of San Marzano. But herbs like basil, thyme, and rosemary grow crazy out here so I had plenty of fresh which is the only way to go.
My wife asked what happened to the remaining half bottle of wine and my purple tongue totally betrayed me... I had to pop a Chianti I was saving to make up for my "error"... She did rather enjoy the meal so that helped too.
if u get a pastar, its a rack with strings on it, I call it a pasta harp! lay a sheet of pasta on it, roll it to push the pasta down and it strings will cut the pasta into strips, the width is small on side of the harp, wider on the other, simple, fast, cheap, wooden, and the kids can do that too!! lasts 6 lifetimes! and if u have some vino, u can play a tune on it !! LOL!! I have Novinofobia ! what's that?? (fear of having NO VINO!!) LOL !!
How much nutmeg did you use ?
1/8 of a teaspoon.
Cooking Italian with Joe thanks joe, it was the only thing you didn’t mention in the video or comments and the first time I did it I lol might have added a touch too much 🤦🏻
Oh my gosh how cute are you?….. playing those great tunes in the background I’d like to meet you!!
the filling was a bit bland but good overall and the ravioli came out great thanks!
mikessaints Thank you for the input. Sometimes this is the cheese you used. Be sure to check out the filling to ensure there is some taste before you use to stuff them. Thank you for watching, Joe
Right on. Thanks for the info. We made the pork and veal meatballs last night too. Like it alot.They had amazing flavor. Keep em coming.
A lot of work......but looks like nothing you can buy.........just great !
AMAZING RAVIOLI JOE THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME BEAUTIFUL ✨,
How long do you boil the ravioli?
When they float, they're done!
How do you cook them and for how long?
When they float, they're done!
Love the video but a tripod may help with the static shots. The continuous trembling of the camera gave me a bit of motion sickness
Daniel Sarmiento Thank you Dan. I use the edit feature on RUclips to stabilize the video and this made a huge difference. I think this solved the problem on this video. We are using a moni-pod now and will always use the stabilize feature on RUclips to prevent this issue in the future. Thank you for the feedback and input as well as the suggestion. Thank you for watching. We are a work in progress and getting better every month. Thank you again, Joe.
Watching you make that dough was brutal Christ
you are amazing :)))))))))))
bella castro Thank you! and thank you for watching! Joe
I bought "Bob's Red Mill" Semolina Flour, 1#8oz plastic bag for $3.50 in the grocery store. its a fine grind and is superb for pasta or pasta machines. its pareve, too. try "00" double zero white flour, unbleached! you can mix white with semolina if u want to. a wooden dowel works just as well as a machine, easier, faster, simpler and cheaper! and the kids can do that part, they love it! the semolina package has recipes for pasta and for garden pasta sauce. www.bobsredmill.com a whole line of quality products.
❤️❤️❤️❤️🥰🥰🥰🥰
YOU USE THE FOOD PROSSER
He didn't say how much nutmeg...
hey JOEY 5 POUNDS OF FLOUR HOW many eggs i forgoota tell the old dad 70son
NUTMEG RULES as far as I am concerned! Very UNDER UTILIZED in American cooking!😊
Three weeks to finish the tray.......Funny!!!!
But after he kneaded it, shouldn't he have let the dough rest? I don't understand. Thats what everyone else does. and noone ever says how long to let them dry before you put any in the freezer. but i can not stand over edited videos. i can not stand it. it makes the experience horrible to watch. and chef joe understands this. and it makes his videos a relaxing experience to watch.
Don't double dip!
Dina Bairos Don't know that I did, but I will not from now on. lol
Yes, I really enjoyed this video. 99%. All except the double dipping. ... Twice.
+Dina Bairos its his house...