Cheese ravioli without a rolling machine | fresh egg pasta | quick tomato sauce
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- Опубликовано: 1 июн 2024
- Thanks to Allform for sponsoring! Click here allform.com/adamragusea for 20% off the sofa of your choice. We chose a whisky leather three-seater with chaise.
**RECIPE, MAKES 20-25 LARGE RAVIOLI**
3 eggs
all-purpose flour (you'll need maybe 2 cups, 240g total)
1 cup (8oz, 250g) ricotta cheese
mozzarella (and handful, grated)
pecorino or parmesan cheese (a little pile, grated)
28 oz (794g) can whole plum tomatoes
1 carrot
1 shallot (or half an onion)
3-4 garlic cloves
white wine (optional)
olive oil
salt
pepper
garlic powder
fresh herbs (I used whole basil leaves)
Crack two eggs into a mixing bowl. Separate the third egg - put the white in a different bowl and put the yolk in with the other eggs. Beat the bigger bowl of eggs until smooth, and then stir in as much flour as you can with a utensil. Dump the dough onto a floured cutting board and knead in some more flour until the dough ball is reasonably smooth and firm and only a little sticky to the touch. Cover and let rest for about a half hour.
Peel and chop the garlic, shallots and carrot into little bits. Heat a film of oil in a wide pan and fry the veg until soft and starting to brown. Deglaze with the tomatoes and all of their liquid. Mash up the tomatoes, season the sauce conservatively with salt and pepper (you can add more to taste later), and stir in a glug of white wine if you're into that. Let simmer gently, stirring occasionally, until thick.
Combine all the cheeses with the egg white along with a small pinch of salt (the cheese is naturally salty), some pepper and garlic powder. Stir until smooth.
Get a large pot of heavily salted water ready to boil the pasta.
After the dough has rested, role it out into a cylinder and slice of a disc of dough. Flour it and mash it out with your fingers into a wider circle. Take any smooth, cylindrical thing (I used a pint glass) and roll out the circle until very thing. Keep dusting the flour with pasta so it doesn't stick. Spoon some filling into the center, fold the dough over on itself, seal the edges tight and trim them with a knife if you want. Keep in mind the ravioli will expand considerable when boiled, so don't make them too huge.
Boil the ravioli for 3-4 minutes until they all float and their color has lightened a bit. Drain but reserve some of the water to thin out your sauce, if necessary. Toss the ravioli with the sauce and finish with some fresh herbs. Unused ravioli can be frozen before being boiled. 
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Even without a rolling machine, these ravioli should be as easy to assemble as my sofa from Allform was! Click here allform.com/adamragusea for 20% off the sofa of your choice. We chose a whisky leather three-seater with chaise. Thanks to Allform for sponsoring!
Hi
How was this commented 3 days ago tho
@@gregfar6398 scheduled upload, can comment on it before it's up for us to see
Thanks for always listing the recipe and ingredients. This is fast becoming one of my favourite channels.
could you add some kind of warning for your pint glass technique? there have been some people in the comments talking about injuries by the glass breaking
I made ravioli like this once when I was trying to impress a woman with my cooking skills. She's been my wife of twenty years and the mother of my children, so although it was a lot of work I think it was worth it.
*drops kids off at school*
"Boy, this ravioli project really escalated."
@@JETZcorp lmfao
truly wholesome, my friend!
Have you ever made it again?
@@a_l_e_k_sandra Nah, too much work! I asked her if she remembered the event, she claims she doesn't.
I only recently learned that you cook like a dad... aware of ingredients and portions, aware of nutrition and saving leftovers, qnd most of all versatile and not go by the book but making it unique and better, I truely applaud your work chef
So a mom cooks differently?
@@winterishere440 Cooks like a parent, if you wanna be pedantic, but since Adam is a dad he cooks like one.
hahhahahhaha
@@winterishere440 snowflake
@@winterishere440 Get your taco out of a twist.
My guess for the diffidence in how aggressively you have to salt the water with fresh pasta is just that the dry has to fully rehydrate in the boiling water, so whatever is dissolved in the water just gets pulled into dry pasta by default. Fresh doesn’t have nearly as much rehydration to do, if any, and any salt flavour that sticks to the pasta is probably only surface deep.
Exactly, and the cooking time is a consequence of it. Dry pasta needs longer cooking, so more time for salt penetration into the dough.
Yep. I would also think that fresh pasta being thicker has something to do with it
Why I salt my pasta instead of my water.
This guy constantly puts out a recipe exactly as I'm considering making something, there are worse problems to have : )
Funny enough, its the same for me xD
So i guess you always consider making something every Friday
I'm not into cooking at all but I've always thought that if I'm to get into cooking then it'd be similar to what Adam does. I'd follow his recipes because he rarely uses daunting and expensive utensils/appliances, it's just simple homely stuff.
One morning I was getting out of my car at work and I accidentally stepped on a pigeon, that day he uploaded his video about eating pigeons.
I took the step to cook. My partner, she suggested I learned now she has to deal with the monster she helped create, lol.
little warning from experience, if you're heavilly salting pasta water and then adding that to the sauce later, DON'T season the sauce til after!
or if you'd prefer: 'why I season my pasta water, NOT my sauce'
I'm making this right now, sauce is a bit too salty but it's also very dry so I'll rehydrate with pasta water. I'm guessing I shouldn't add salt to my pasta water?
@@toastedsniper9248 Add some wine instead.
This man has maintained such a consistency in the quality of his videos that I'm always inclined to watch every new video through. Bravo Adam, I will try this recipe soon.
What's the word for when it feels inside your heart that everything in the world is all right?
@@LovableCoolGuy Happiness? Euphoria? Contentedness? Probably contentedness.
Adam, i've been watching your channel for a long time and i've been living by myself for a year now; cooking for 1 person is very sad sometimes and i always feel like it's not worth the time going through 11 steps of cooking just for myself. Well, the way you make cooking seem so easy is what made me realize it's not really that hard and your recipes always consider various points of view (like when you point out at least 3 different methods of making the same thing, the only difference being the amount of work you'll have for a very similar result). Last week i made your pizza bread recipe and left it in the fridge for 5 days for it to slowly grow like you said and i absolutely loved it! it's really hands off, you just mix the stuff and forget about it!!!
Anyways, what i wanted to say is thank you for your recipes, i can't wait to try out the easy raviolis!
I totally agree! And I love how he often talks about freezing stuff too. Makes cooking for one much more manageable.
Tl dr: this comment has no actual meaning i just felt like sharing 😂
My parents dont usually eat my cooking so basically im cooking for myself(it isnt bad just they dont prefer the type of things i make). Occasionally mom will take a few bites when i force her to try and thats it. At first cooking felt like a chore ngl. But over the time i learned how to simplify shit to the max and ngl i purposely make big batches for something like white sauce for pasta caus ik i can use it somewhere else. Even tho its alot of steps i find it totally worth it in the long run also maybe caus cooking for me is a therapeutic exercise. Its not only a great self help skill but also the fact that when u cook something for someone and it impresses them its a great feeling too. Like this one time i made fresh lasta for my debate partner and everyone tried it and they all were amazed caus no one where i am from eats fresh pasta they all know only mac and cheese or penne or spaghetti thats it. idk which tangent i am from but ye adam has been a great influence along with people like ethan and also ranveer brar. Too many great chefs and home cooks on yt.
I think going through 11 steps is worth it, you're worth every minute and every drop of sweat you put into your self
If you don't mind repeating dishes, try to cook for at least 3 servings, so it takes you a while, but it'll keep you fed for a day and a half. Liked that about cooking only for myself.
I have a routine for this. When I find a recipe that excites me, I scale it up, and adjust it to be freezer-friendly. I spend a full day destroying my kitchen and make 4-5 dishes. Then I load up my freezer and have variety for all those weeknights I don't have the time or the motivation to cook. Binging with Babish put out a great video awhile back on ways to adapt meals to the freezer.
Hey Adam, next time you've got some basil and/or parsley, keep the stems. If you're making tomato sauce, you can chop those stems and toss them into the pot a few minutes before the onion/shallot. They add this really nice herby, sweet flavor to the sauce. You have to chop them super fine though because they're very fibrous.
I leave them whole to lift them out easily
What I love about Adam is that he is clearly very proud and knowlegeable about Italian cuisine (or Italian American) but he is never that guy who cries when they see someone uses bacon in carbonnara or something like that. Love how you have given me confidence about it, others make me feel like it's spitting on your grandma
*carbonara
Can't tell you how happy it makes me to find a cookingtuber who isn't afraid to discard exact measurements and just throw stuff together.
I suspect the reason you need more salt in the boiling water is because the fresh pasta already has some water content, thus will absorb less salty water than a dry pasta would.
That too, and since it spends less time in the water it has less time to absorb the salt
Eh, as someone who has studied mass transfer, for some reason I don't think this is the reason. It might be, but the rate is primarily dictated by the difference in salinity, it has nothing to do with the solvent absorption.
Regardless, the equilibrium state is that the pasta and the water have equal salinity.
But this is a transient system, so ... actually I'm 90% its purely a matter of time, fresh cooks faster. Therefore a higher differential is needed.
@@akashgarg9776 That’s kinda what I was getting at in the end I think. Since the fresh pasta already has moisture, it requires less cooking time than a dry pasta would, thus absorbing less salty water than a dry pasta would.
I probably could have worded my original comment better.
That's why most recipes put salt in the dough.
Adam Rav-usea back at it
Totally gonna try this out. Good stuff! I've been interested in getting into pasta-making. Also, still not having tried it, I'm already sold on the carrots in the tomato sauce. Seems like a revelation.
I'm also in the same boat of learning to make pasta. I do have some experience with sauce though and I totally suggest adding some kind of fruit to it. My family seems to like cherries the best, but I've tried every citrus, apple, pear, and even pomegranate (which makes the sauce super red, but it's sooooo good). This is especially useful if you have anyone who has acid reflux/acid indigestion issues with tomatoes.
interestingly enough tomato-free pasta sauces (That are still red sauces, sold for people with tomato allergies) use Carrots as a base ingredient.
Italians often add a bit of carrot as it adds natural sweetness which cuts the acidity of the tomatoes...
@@MsZephyra that's smart
I just made Russian pelmeni for the first time yesterday and now I want to try this since the technique is so similar. Thanks Adam!
Pelmini is great with sour cream on top! They say 'Canadian' style sour cream is best, but I'm not sure what the difference is. I guess it has a lumberjack on the jar.
I made some as well, using a special mold from Amazon because I am lazy. Adam's advice to err on the side of a wetter dough and work flour in is spot-on. Family secret - use only egg whites for a softer and more pliable dough.
Hey Adam! Can you do a video on making on dumplings? 🥟
Hyped
That looks exactly like the way I need to make my German grandmothers cottage cheese dumplings. Thank you Adam. Another family tradition saved
I don't know who taught you, but YOUR style of teaching, straight forward, simple, to the point, explaining the basics and leaving some out when they aren't important in the moment and circling around back to them when you have enough intrigue or prior knowledge to better explain, etc... My point is your style is impeccable, easily understandable, quick and to the point, and whopever taught you was a genius if you aren't yourself. Keep up the amazing work, best cooking channel on youtube if you really wanna understand what you're cooking instead of just how to do it. 10/10, I wish this was like yelp so I could leave a rating but for now all I can do is like and encourage others to do the same.
TL:DR, thank you.
I love the language you use in your videos. It seems very natural and alive. Also, using so huge pallete of words helps me to learn a lot of them. Keep up the good work Adam
Really loved that shot when you started rolling out the dough with the sauce in the background. One of the things you do really well compared to most cooking Channels is get really creative shots. Good job Adam
In terms of rolling out pierogi/other dumplings, my family rolled out the whole dough in one go and cut out circles with an upside down glass (the left over dough is re-rolled and process repeated)
this would be even better for these ravioli, since you can just cut the dough into squares, leaving you with zero leftover dough to reroll!
Indeed! I'm surprised Adam didn't do that, but maybe there is some other detail I miss...
@@angrypotato_fz I guess the merit to his method is that it's constrained to the size of his chopping board, and doesn't require a whole countertop to roll out on 🤷🏼♂️
I think that would require a lot more space which would be inconvenient. Although you could cut the giant sheet into like 3 medium sized sheets that would be more manageable
@@IceBlueLugia nah, it's only the size of like a sheet pan, totally manageable. otherwise you do it in 2 batches
Love these kinds of recipe, the way you explain them its really chill, like you are not in big stress, you are just making food for your loved ones, obviously yo have to be kind of meticulous for the YT thumbnail but that doesnt matter, you show cooking like a simple task and thats it, you dont have to be stressed to make something delicious.
My MIL (Italian) makes amazing homemade ravioli. She makes a ton with the pasta roller and puts them in the freezer. They are always the go to meal!
Great recipe, one thing I do instead of draining the pasta and reserving the water is I just use a slotted spoon to chuck the cooked pasta straight into the cooking sauce and then just add any extra pasta water I need as I go
This video is so expertly done because it's a general recipe that focuses more on technique than ingredients or cooking times. As a professional cook, I can confirm that this is how all the best chefs you know work. You can''t just follow a recipe from a master chef and have it turn out, it's all about the small details that go into every decision you make, and this video captures that perfectly, by explaining the reasons why he does things the way he does. Bravo!
Nice raviolis! I like to add a pinch of salt & a drizzle of olive oil to my homemade fresh pasta, the dough gets more supple and doesn’t need extra salt in the cooking water that way. I sometimes even add garlic powder and finely ground black pepper if I want more flavourful noodles 😉
Ohh that’s such a good idea!!
Advice having made this:
You need to roll your little ravioli pieces thinner than you think! They will get thicker in the pot, not to mention that you're literally folding them in half, doubling the thickness in certain parts. If the pasta is too thick, it won't cook properly.
This was my first time attempting fresh pasta ever, so I'm not surprised it didn't work out quite how I imagined. I rolled the pasta as thick as I thought it should be in the final product, without accounting for expansion or folding. I boiled it for extra time and it still came out tough. I hope other people learn from my mistake!
I wish I had read this 2 hours ago. Same issue. I had my dough pretty damn thin and still found it a bit too tough. Also water needs way more salt than normal.
I've always been a little Intimidated of making fresh pasta, especially filled pasta, but I think I'm gonna give this one a go on Monday. It helps that I have a giant tub of ricotta from Costco that I need to use up.
In the immortal words of Sheldon Plankton: “Ravioli, ravioli, give me the formuoli”
You can also use a fork on the outside of the pasta after you press with your fingers. It helps seal the rav and makes it look a bit pretty
I think you are doing it the hard way, it would be easier to first roll out the dough into one large sheet and cut circles with a glass and then mold the same way (actually, the Slavs more often call something similar vareniki or pelmeni)
and if you don't want to bother with a pasta roller, you can try a rolling pin, you probably don't even have to wash it after use
Adam tries to use something everyone has.
@@oxybrightdark8765 A rolling pin costs few bucks. Way less than going to an hospital with glass shards in your palm!
If you really must use something you already have at home use one of those omnipresent white whine bottle; at least the glass is thicker and less likely to break!
@@simonerossitisbeni4042 I have a rolling pin. However, most people like recipes where they don't have to buy stuff they might never use again, have to store places. Glass isn't as fragile as you may think!
I appreciate how honest you are
i love this channel. Its like a comfort channel, and I'm learning at the same time!
When I saw you fill the ravioli I said "Hey, that's how I make Pierogi!" I'm so glad you mentioned putting a little less than feels natural though, I've learned that lesson the hard way too many times to even call it an accident anymore. I gotta try this now though, Ravioli is always delicious and this looks like fun! Also two little things I want to mention, I always push a fork around the edge to sorta crimp it down, Ive never tested if it helps the dough stick to itself and stay closed, but it's more for my own peace of mind. And I always cut the extra dough around the edge of the finished product not because it looks nicer (although I think it does) but it tends to stop the outer edge from being a sort of dead area where you only have dough and none of the good stuff in the middle. But I think this looks amazing! Good recipe Adam, you've officially made me hungry through my screen yet again.
I just gotta say, the sponsor's on this channel are actually good. I don't know if that's because Adam is really careful with who he picks or because that's who he attracts. Many other channels promote the same stuff and 90% of it is just junk. But here, on Adam's channel, most of the sponsor spots I fully listen to and save for later. Next time I need to buy pots/pans or a new knife, I already have a link saved. Next time I plan to buy furniture, well, I know where I'm looking first.
Damn you're gullible.
@@DoubleU555 no cuz that is an actually good deal
Adam said in one of his previous videos, I think one talking about sustainable farming, that he wouldn't advertise something that he doesn't believe in or hasn't tried out for himself, so him advertising this furniture website was because he got a good quality piece of furniture from them and he's either being payed to do it or sometimes he isnt
We don't talk about the vitamin video.
@@DoubleU555 In terms of this specific sponsor, compared to something like Lovesac, it's half the price. Using a code for 20% off as well, you are saving almost $500 or more. A couch from allform with his code can cost you around $1700. Lovesac will be around $3800. Of course, places such as Ikea are always a good "budget" option too if you like their products. It's the same for past sponsors too. When you dig into the company, their products, and comparable products at different price points, many of the sponsors on this channel are a really good deal for a quality product. It's almost rare to see that since many sponsorships are for cheap, highly advertised products or products that are out of reach for many average consumers.
Love this kind of recipe. Adheres to the basic flavours and function without being pointlessly bound by aesthetic tradition / rigid prescriptivism. Is it "real" ravioli? Who cares! Seriously, why would you care? What makes food good is how well it aligns with and builds on our taste memories, not how much ritual goes into its preparation. It takes a great cook to know where the line is between superfluous busywork and foundational-flavours and techniques, and Adam nails that distinction here like he usually does. Well done, sir.
Adam, I truly love your channel. I've tried so many recipes from your videos!
I've been watching this channel since the first new York pizza video, this channel just never dissapoints and im just realising how much it's contributed to my love of cooking so, thank you Adam.
Adam's transitions from recipe to ad are always spectacularly executed
We use this dough technique for out dumplings at home. It saves so much time versus rolling out flat and using a cup to have perfect circles skins. Good idea Adam.
Congratulations on 1 and 3/4 million subs. Wonderful video! Been a Pepin student for around forty years. Your content is alway very informative and fun, nice combination. Thank you, Adam!
thank you for putting the recipe in the description too!
This video is so helpful!!!! Thank you.
Wow, I'm so glad I found your channel. Definitely saving this to try this weekend!
Greetings from, JHB, South Africa!
Great video brother. Thanks again for another great one
Your videos always make me want to try making new things, I'm gonna have to try this soon.
store bought ravioli filling is always completely flavourless
This is brilliant. It’s also similar to the way my great grandmother made egg noodles and they would hang the noodles over the chairs to dry out so they could be kept. Of course with nine children they didn’t keep long. But it just reminded me that I can do it without a machine!
Thank you so much.
Also for the frittata for one.
I wanted to learn how to make a frittata and everybody started with EIGHT EGGS !
I used three with Sun-dried tomatoes, roasted red peppers, A little garlic and Parmesan cheese which was stick because it was shredded in a bag as my store was out of the hoard Parmesan.
Came out perfect!
I subscribed immediately👩🏽🦰😊
Wow that looks amazing!
YES! Adam, thank you I cannot wait to make this
I make a lot of fresh egg pasta but had no clue about a good ravioli filling. Now I do. It’s crazy how many of my go-to recipes come from this guy!
These Ravioli are delicious and the dough is really nice to worke with.
I love Ricotta so much, it's a wonderful addition to whatever you add it to.
They look super nice
Wow, that looks so good!
Great one Adam!
Best cooking videos on the tube. Ravioli is my fav.
This looks really good
you you have made my cooking life much easier and more fun i have been able to experiment with recipes i wouldnt have dreamed of like crème brûlée and homemade fries
7:30 I think you need more salt in the water because the fresh pasta cooks way quicker, spends less time in the water and thereby has less time to absorb the salt! Great video:)
I disagree. The total absorption doesn't have to do with the amount of time the ravioli is in the water, but rather the moisture content. Dried pasta is like a sponge so it will soak up a lot more of the salty water. I think that makes sense.
@@AudreysKitchen When you taste pasta just a minute after it’s gone in the water, it’s definitely less salty than after it’s fully cooked. This tells me the longer you put something in a salty liquid, the saltier it gets. Same goes for marination, the longer you do it the more flavor it absorbs.
@@teunputker It's probably a mixture of both of you being partially correct. You could easily test it with some really stale bread vs fresh and doing salt water dip times. Also both have a function of time in them as well. Just my $.02, from an engineer!
@@santanalz Yeah, think so too! There is almost never just one answer to questions like this
@@santanalz Stale bread wouldn't be a good comparison, maybe toasted. Stale bread still has moisture, it's just that the crystalized starch is hiding it, so to speak.
I've only had 2 kinds of ravioli. Deep fried and Chef boiardi. I need to try this
Chef Boo Yah Dee is barely edible. There are worse brands, though.
Fresh egg pasta is truly something else and I adore making it, pasta roller or no. Thank you for sharing this recipe with us.
Made this recipe with a little dill in the filling. Very good my family gives a big thanks and thumbs up!
I love the idea of rolling out one ravioli at a time rather than a whole sheet!!! I'm going to try this today!
Great idea!
Egg pasta is amazing and I'm definitly going to make some perogies with that technique tomorrow! My familys half polish so I grew up eating them frequently though they were generally store bought.
This looks so good
Looks delicious
My fave homemade dinner growing up too and I too often wonder why I don't make it more often. One reason you mentioned- pasta machine is a pain to clean etc. Thank you for making this simpler!
quick question, in the video Adam mentions freezing them. Can one just simply put a bunch in the freezer and use it when ever? Or are there other preparation needed to do that?
Hey, Adam! The needed extra salt in the water for fresh pasta is simply a factor of time spent cooking. Thank you, Samin Nosrat for that tidbit. Since dried pasta is in the water anywhere 5-15 minutes depending on the shape it has a lot more time to absorb more. Whereas the fresh past is in there 2 minutes at most, so you need the water to be saltier because it's absorbing less in such a short amount of time. This is also why for rice you want very little salt in the water because it will absorb every bit of it. Cheers! Love your videos soooo much.
why dont you salt the pasta itself? im curious.
I'd like to add that ravioli freezes brilliantly. Just form them, place them in a single layer on a baking sheet, put it in the freezer for about an hour, and dump all the frozen ravioli into a freezer bag, where they can stay until you want some ravioli.
My mom makes great ravioli since I can remember… she never used a rolling machine and it always turns out great… my mom is a pro though, I don’t think I can do it, but definitely trying it this weekend!!!
Digging the throw back world's fair shirt! I was there in 1982 to visit in person, grew up in Knoxville. Petros will forever be the best legacy of the world's fair....and the sunsphere. :D
nice recipe/guide. will definately give this a try. going to try to freeze some raw raviolis and see how they come out next week. if its not that much worse than fresh then this could be a game changer for lazy nights
Yum. You're the man, Adam
I'm always going to prefer my pasta roller... BUT! The first couple of times I made pasta was without a machine, and that went well, so it's certainly not a very difficult thing. A pint glass, a rolling pin, an empty wine bottle; they'll all do.
Whatever method used, I'd cut down the labour time by just rolling out a long sheet of pasta, and then putting on the filling, folding it over and cutting it. (Because fold'n'cut really saves so much time.)
I've never made pasta, but I posted the same idea above. The individual coin method he shows in the video seems very inefficient, since he's complaining about how long it takes to make ravioli.
@@hxhdfjifzirstc894 if you like pasta, you should definitely give it a go. It takes a bit of time, sure, but sometimes it can be nice to slow down a little in Life.
(I'll be doing ravioli for 10 next week, so I'll definitely take all the easier options. And that includes freezing the filling in moulds so they all become uniform when I wrap them in the pasta and cut them out with a cookie cutter. Dinner party preparations should ALWAYS include thinking of shortcuts or easier ways to do things so you don't stress yourself out.)
The transition to the sponsor was smooth like sand paper.
give him a break, it was fine
@UChCJHAl_xhkNSP05-5xFmMw
I live in Europe
2000 grit sandpaper
@Zero Bullet's Oh my PKCell...
Keep up the great work
Made this recipe for my brother and his vegetarian girlfriend. I’m so impressed by the constant quality and practicality of your recipes. Hats off to you Mr. Ragusea, they absolutely loved it
Thanks for this.
I love your videos and have always wondered what buttermilk is because i cant find anything like that in stores here in Sweden and would love if you made and video about it.
Currently making this right now, got through the sauce, I used the big fresh tomatoes and noticed the taste of tomato wasn't that strong, maybe cuz I also used bell pepper along with everything else Adam used, I added tomato paste, made a big difference. Crazy how such simple ingredients make such a tasty sauce. Now onto the raviolis, can't wait to taste the final product. Thanks for the great, simple recipes dude.
looks delicious
Very awesome!!!
great job!!! this guys a machine, would luve to see other filling types in there next time, hey wonder how scamorza cheese would hold up in their??? thanks
I'ma try'n cook this too
Looks delicious, might try to make it this weekend :D
Consistently nice content 👍
I like this method! It looks like it would be ideal for TINY kitchen spaces as well. I have a ravioli maker, but the traditional method requires so much space that I just don't have, and I end up having to move things here, there and everywhere just to make it work. Mostly using a cutting board and a BIT of counter space might actually work for me! I take it the basic recipe would work with other fillings as well?
Thank You for not judging me over my use of Nutmeg Adam.
The man can cook shem. I was just planning on making thus tonight and he pops up with the exact recipe I need🌟 (but I need measurements in grams or ratio).
I made this last night. I ate so much I woke up still feeling stuffed. It's so good. I think I'll go have some leftovers
Ragusea almost making pierogi, magic 😯
From salt fat acid heat, Samin Nosrat says as a role of thumb the less time something is in the boiling water (be it pasta/veg etc) the more aggressively you’re going to need to salt the water and vice versa
I need to try this with some amount of diced prosciutto mixed into the filling
This is a good food science channel
As a mom who makes this from scratch I love your no-non sense approach. When you're cooking for Kids they don't care if the ravioli's are perfectly square or not. As long as they taste good. 😉🥫🍝
Gonna try this as-is then with spinach
I made this today. Never made anything like it before. It came out really well. Surprisingly not that hard.
I am subscribing because he's helping me :)