3 CHEESE RAVIOLI WITH HOMEMADE RICOTTA
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- Опубликовано: 10 ноя 2021
- Thanks to Ombre Lab for sponsoring this video, click the link to save $30 off your first test kit! tryombre.com/brianlagerstrom. This 3-cheese ravioli with homemade ricotta and a simple tomato sauce is truly one of life’s simple pleasures. I hope you make it soon for someone you love.
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🔪MY GEAR:
RAVIOLI CUTTER WHEEL: amzn.to/3nbIWsR
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
ESCALI DIGITAL SCALE: amzn.to/30bNZO3
10" SAUTE PAN: amzn.to/30h5oHG
QUARTER SHEET PAN + RACK: amzn.to/3jqDGgx
CHEFS KNIFE: amzn.to/3D7utU7
ROLLING PIN: amzn.to/3okZc9Z
STRAINER aka Salad Spinner: amzn.to/3olHvqU
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RECIPE
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RAVIOLI DOUGH
▪285g or 2 1/4c AP flour (11.7% protein)
▪20g or 1 ½ Tbsp olive oil
▪2 large eggs + 6 egg yolks
▪Water (for boiling)
For the dough, add flour to food processor, spin food processor on high and stream in oil, eggs. Continue spinning on high for 10-15 more seconds until dough forms into a ball. Flip dough onto a floured cutting board, and hand knead dough for 2-3min to develop strength. Wrap and allow to rest at room temperature for 30-45min.
(-OR- for STAND MIXED DOUGH: Mix on low speed until combined 2-3 minutes. Turn up to medium and knead for 4 minutes. Rest at room temp for 30-45 minutes.)
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RAVIOLI FILLING
▪375 or 1 1/2c ricotta (recipe below)
▪225g or 1 2/3c fontina, cubed
▪125g or 1 1/2c grated parmesan
▪5g or ¾-1tsp salt
▪2g or about 50 cranks of black pepper
▪1 egg
To make the filling, add ricotta, fontina, parm, salt, and egg to a food processor until cheese mixture is combined and creamy. Transfer cheese mix into piping or freezer bag.
To roll out dough, flour then cut dough in half. Roll out each half into about a 24” x 10-12“ rectangle. Once rolled into the 24”x10” rectangle, cut that rectangle lengthwise into two long 5-6” wide strips and trim all edges as shown @7:02.
Fill and shape ravioli as shown @7:17. I like to use a guide (ring mold) that’s about 1.5”/4cm in diameter. Once filled and cut, place ravs, single layer, onto a tray dusted with semolina. Freeze until ready for cooking.
To cook, boil large pot of water add a generous amount of salt. Water should be SALTY. Add in ravioli and cook for about 10min or until pasta is cooked (it should be floating). Dip out raviolis into preheated nonstick pan along with 1-2 spoonfulls/15-20g of pasta water and 2Tbsp or 20g sliced butter. Swirl to glaze pasta with butter.
Spoon out ravs onto plate and layer on tomato sauce. Garnish with grated parm and a drizzle of olive oil.
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TOMATO SAUCE
▪35-40g or 3Tbsp olive oil
▪20g or 4 cloves sliced garlic
▪15g or 1-2Tbsp calabrian chiles, chopped
▪790g or 1 28oz can nice crushed tomatoes
▪5g or ¾-1tsp salt
Add oil saucepan, preheated over medium heat. Add garlic and calabrian chilis and allow to saute and become fragrant for about 2 minutes. Add tomatoes & salt, stirring to combine. Reduce heat to med-low and simmer for 15-20mins, stirring frequently.
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RICOTTA
▪2000g or 1/2gal whole milk
▪200g or 3/4c heavy cream
▪15g or ¾-1Tbsp salt
▪100g or 1/2c white distilled vinegar
Heat a high-sided sauce pan over medium heat. Add milk, cream, and salt and stir with a wooden spoon to dissolve salt. Reduce heat to low to slowly raise temp of the liquid to 190F/87C over about 15 minutes, stirring every 3-4min or so. When temp reaches 190F/87C, slowly stream in vinegar. Stir very gently with wooden spoon, then allow to sit off heat for 20min.
Place cheesecloth into strainer of some kind (i’m using my salad spinner). Gently dip as many curds into cheesecloth with a slotted spoon as possible, then gently pour the rest of the curds and whey into cheesecloth to strain out the rest of the whey, leaving behind the curd. Discard whey and allow curd to continue draining for 15-20min.
#threecheeseravioli #ravioli #cheeseravioli
|| MUSIC ||
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bensound.com
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**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! 
Хобби
Consistently one of the very best food channels on YT! Well done Bri!🔥🙌🏼
Thanks Drew!
Too bad the sponsorships are done in the most annoying way possible.
@@misterhat5823 Couldn't disagree more. Brian weaves his sponsorships into his narrative in such a relevant manner that I don't even mind watching them. With this one, in particular, it was like he was addressing the counterargument of his rich and delicious recipes.
@@misterhat5823 I’d disagree
Worked and managed at a local pizza place for a couple years - You're totally right about ricotta in the US.
I think we tested around 8 or 9 brands of ricotta. The watery-ness of most brands is fine for pizza, since quite a lot of evaporation happened in the oven, but I bet it's definitely not ideal for ravioli or any sort of filled pasta.
That being said, we ended up deciding on Galbani's whole milk ricotta. It could be the best substitute if you don't want to make your own ricotta / farmer's cheese since you can find it in most supermarkets. At least in our tests, it had the best flavor/texture for its price and it was also the least "wet" / "watered-down" in the packaging.
If you try it, all we did was quickly drain out the liquid in the container, toss the ricotta in a stand mixer, add some salt + vinegar (or lemon juice), and then whip it up with a mixer until you feel like "Someone really should've turned this off" (~5 to 10 minutes, "it's an art, not a science"). The consistency lightens up from whipping and the texture becomes much more luxurious. You can configure the amount of salt and acid you add to adjust savoriness and "tanginess" to whatever you prefer. For storage, you can wash and re-use the container it came in, or throw it in piping bags and store those standing carefully in the container as well.
I made stuffed shells recently and I tried the Galbani Whole Milk ricotta since I didnt like the first ricotta I got and it was worlds better than any other ricotta I had ever had.
Thanks so much for this very detailed comment. I've heard a lot of praise for Galbani whole milk mozzarella, also. Appreciate the info!
I too have used Galbani with excellent results on pizza, in cannoli, ravioli and manicotti. Next best thing to homemade.
Thank you. Galbani is in all the local stores. Will check it out. It's so nice seeing someone get in the nuisance of cheeses.
We need the St. Louis staple, Toasted Ravs!
Came here to say the same thing!
I've been telling him that for months on community posts. IT'S TIME, BRIAN.
In my experience they're really not worth the extra work.
I just love these videos. Mr. Lagerstrom and Chef John just make me want to be bold in the kitchen.
My wife and I love your videos. I also make my own ricotta cheese. I use fresh squeezed lemon juice instead of vinegar. I feel it give the cheese a lighter and fresher taste. Keep up the great work.
With so many cooking channels out there putting out subpar copy paste content I don't understand how you don't have more subscribers we appreciate your quality videos!
Your channel is one of the few for which I watch all vids day-one. Every upload is an event. Glad you're doing it!
Thanks for saying that! I have those channels as well!
I love that you put out a video that shows how to make this without a pasta roller. That's what's always kept me from making ravioli at home.
I've also made a ricotta-like cheese at home by boiling buttermilk right in the carton. Since it's already got the acid in it, the curd will separate from the whey, and you just strain it off, add some salt, and bada bing bada boom. Fresh homemade cheese. I've used it for pierogi filling, which is basically Polish ravioli.
Now that is an elegant recipe. Thanks Chef!
Yoooooo - looks ledish!!! Thanks for sharing, Bri!
I you make ricotta, have a small bowl still warm, drizzled with honey - unbelievably delicious! Edit: for more flavor, use a well squeezed fresh lemon instead of vinegar. Use more than one lemon if it doesn't cuddle quickly. The added oil from the rind makes it so much more flavorable.
this is great, WITHOUT A STAND MIXER OR PASTA ROLLER TOO!!! YAY. You just keep giving us too many simple recipes that look AMAZING!! Guess ill have to try this one too haha.
I actually like the fact that he uses things like stand mixers and food processors. I also like that he gives instructions on how to do it by hand. There are literally thousands of channels out there that won't use these tools because they want to reach as large of an audience as they can but for those of us that invested in these tools it's really nice to have a channel that shows us how to use them.
Im perplexe, the second 30 sec of the video , isn’t a stand mixer for the dough?
@@LaGamyne He used a food processor.
Made this for dinner…did everything exactly as you did. Loved the process and it wasn’t terribly time consuming. Sauce was great too.
Well done Brian. I love your content. I've made several of your recipes and you're becoming one of my most trusted sources when I want to try something new or polish up something I've made 100 times already. Easy to follow but still offering those pro details and flavors that set you well above the generic TV chef recipes
Truuuu
wow...just wow! I can't wait to try making this - maybe this weekend - thanks for another amazing recipe!
Awesome and respect for keeping it simple - but well flavored with quality.
Very well done!! Great video Brian!!
Omg! Thank you!
I'm going to make this as soon as possible...
I just made this pasta dough and it's fantastic. Really easy to work with and the texture was just right.
been loving your videos Brian! glad I came across this channel
Thank you for showing this dish 😋😋😋
Woah. Definitely need this in my life ASAP!
Awesome, I've been asking for this and you have delivered. Now it's time for me to get to work. Thanks Bri!
Yes! The music is back! What a great recipe Brian! Thanks :)
Making your own ricotta - legendary!!!
Thats just brilliant gonna have to give this one a go!
Ive been going on a rabbit hole on YT of cooking vids lately. Im VERY hungry and want to make everything but i know if i try i will burn my house down. I hate that Im so hungry. 11/10, everyone should go on this rabbit hole once in their life.
I've been wanting to get into cheese making for recipes for a while but this put me over the edge. Highly legit, Big B. Most delicious filling I've ever tasted. My technique still sucks and most of my ravs exploded but the cooked filling tasted amazing, as does your dough. This continues the trend of every recipe of yours being an absolute winner. I'm doing your deep dish next, can't wait.
What Style!! What grace!!! A master at work. WOW, that looks so amazing and you made it fun too. Great music with the happy dance ending. Thanks again Bri, you hit it out of the park!!
Thanks for being here Kelly!
Nice recipe. Thanks!
Love your work. Definitely going to make ricotta. Thanks!
Thank you again, B-Ri. Love having you in my apartment from afar. Looks outstanding!
Papa teaching us from scratch recipes!! I’m so glad I found your channel!! One of the best!
fabulous! I must try to make ricotta now. Love the two videos a week.
Would love to see a butternut squash filling recipe for this ravioli. Great video!
Maybe a cremini mushroom ravioli recipe too as well!
Looks Delish!! I may have to work on making all of this from scratch!!! I’ll need to make a few purchases first. Thanks Brian
This looks so good! Can't wait to try this. The technique for making ricotta is the exact recipe and technique Indians use for home made cheese called Paneer that is used in Indian cooking. We are all connected through our love for good food😊
Wow this looks amazing and I was looking for a good ricotta recipe , thank you so much for sharing .
Thanks for watching
I think you just changed my life with that homemade ricotta tutorial. Thank you!
Beautiful. I'd add some finely chopped basil over it for both taste and color
You are so impressive with your cooking knowledge and skills! God bless
Must have been so blooming tasty Bri forgot the garnish. I love it! Thank you for posting
This looks so good! Totally making this for my family. Can’t wait to add some pest to these!
This has always been my favorite meal
I don't know how you've done it, but in just a couple of months you've easily become one of my favorite YTers. Love pretty much every recipe you put out.
Thanks very much Paco.
That's a nice, clean thermometer. That's pro.
Now that is an elegant recipe
Thank you for sharing this
Thanks for watching
I must admit, these look delicious!!!
Dood! My kids and I love your sign-off! "let's eat this thiiiiiiing!" is a new household saying. Keep up the solid work!
That was the best ricotta I have ever tasted thanks so much
Loving your channel, mahn.
Ive been making my own ricotta for the past few months. I love me some eggplant rolitini. Also researching ravioli because I miss eating it and we dont have any where I am. This is the first time I've seen to heat milk when making ricotta cheese? I read you can use white vinegar or 2 or 3 lemons. I've tried both and prefer the taste of lemon. Have you tried making it that way? I use a strainer to keep seeds out. Thank you for the recipe!
For the people you LOVE, dude.
Ravioli IS the plural form of Raviolo. Absolutely no need to add an S
I think he made it clear its spelled Ravioleez
shh
Jordan Schlansky?
You’re right Brian….glorious!
I love Ravioli and meatballs, I would always make my own meatballs but never made the ravs, This looks amazing. I gotta do it now, no excuses. Thanks Bri : )
He worked in that sponsor flawlessly 😆
You ROCK Brian!!! 🤘
I've been watching your channel for about a month. Clear concise and awesome. When getting the air of ravioli would a shot glass work?
I really recommend one of those inexpensive hand crank coffee grinders for fresh ground black pepper (I use a Porlex mini). A couple of cranks gives copious amounts, instead of a bit from laboriously cranking a Peugeot mill. A life saver when making carbonara!
Brian: "I will teach you how to make fully hand-made cheese ravioli"
Also Brian: "1st step: take your food processor"
My satisfaction with this channel is hereby directly proportional to the videos that include cheese recipes
This is hands down the most seamless and product-appropriate sponsored content transition I have ever seen. 😅
I might even give Ombre a try. Well done, Sir!👍🏾😊
Real, reeeeal good looking!
Still the top chef channel on TV !!
Looks great! 10/10 will make this weekend!
Thanks JV
Looks amazing - not sure I'll do the cheese thing from scratch as well at first but I had been looking for a recipe to make ravioli from scratch without a pasta maker and boom there it was in my youtube recommended videios.
Speaking of gut health, Chemical Farming and the Loss of Human Health by After Skool here on youtube is a very illuminating video!! You are what you eat, stay healthy y’all
This is amazing.
Fantastic as ever 🙌🏼🙌🏼🍝🍝
I'ma give you the biggest shout out when I make my cook book your an inspiration 🙏🏿🙏🏿
Looks so delicious ravioli 😊😊
I love this channel, I can see this channel going viral.👍
❤️this content! Bravo!!
Thanks JJ
I found your channel about a week ago. I think it’s the best food channel on RUclips!! Brian, I was wondering if you have made a stuffed shells or lasagna video?
i love your happy dance at the end of every video ☺️
Love this one!
After discovering you a month or so ago I have come to really enjoy your work.
your videos make things like this seem gloriously accessible. can't wait until my attempt reminds me of how i'm not a cook.
Made the ravioli tonight, ended up with almost double the filling for the amount of pasta. Added about 50g of creamy gorgonzola for a little funk, and swapped out Parm for pecorino. Best filling ever and making the ricotta from scratch was totally worth it!
Highly recommend using white wine vinegar for coagulant. Homemade ricotta is really tasty and quite easy to make.
No lie: I HAVE THAT SLOTTED SPOON. I think of this channel every time I make something or use it now.
I’m protecting this man at all cost🥵
I feel certain that cheese mixture could be made EVEN MORE delicious with the addition of a little lemon zest and nutmeg. Then serve the whole with a lemon butter sauce. Or, even better, the vodka sauce from an older video.
Pesto sauce is also phenomenal with cheese ravioli!
Love this! Would you please share the link to the ravioli cutter? Thank you!
I learned the hard (and expensive) way that you should not use ultra pasteurized heavy cream to make ricotta. It did not form large curds, just tiny grains. The taste was fine, but it remained wet and the texture was wrong. Our local King Soopers (Kroger) and Safeway do not carry any heavy cream that is NOT ultra pasteurized, but I was able to find it at Natural Grocers.
OMG the water spray bottle...that's an awesome trick! So simple but never came to my mind :D thanks for that!
I love it! You are the king!
I struggle a lot more making homemade ravioli, compared to you, chef Lagerstrøm 🙂
My favourite ravioli-filling is lobster 😋
I just watch ya videos because their long and I’m on a diet. Also, the *innuendos* are hilarious 😂
This looks good. I'll have to try. I'd like to see a honey-baked ham recipe.
I love that your videos don’t have any stupid shit just straightforward, to the point how to cook it and that’s it. I appreciate it
Thanks CellarDoor!
Man you ain't kidding about that ricotta! Holy moly! So far I made the cheese blend and wow! Even if my dough tastes like Playdough, this can't help but be delicious with this cheese blend.
Love this video. What would you change to this video if you were to make something fall flavored, like a butternut squash ravioli?
enjoy your food!
Never cared for ricotta that much. Not much taste. But I made this recipe for ricotta & I’m amazed! Smooth, tasty, & cheaper. I’ll be making more. Thanks
Bri, you knocked it out of the park again with this one. PLEASE PLEASE PLEASE do a toasted rav recipe. Rep the STL !!!
I'll have to try this, quick question, if my ap is not high protein should I still use the same amount or should I adjust?
Thank you.
First time I made homemade ricotta I ate the entire thing on just homemade toasted bread with a drizzle of olive oil. It is, as you say, truly better than the store bought stuff...
Looks very good.
Mmmmmm!!!!!!!! I don’t know why anyone would give a thumbs down. Craziness!!!