RIDICULOUSLY EASY & EPIC APPETIZER THAT I ALWAYS MAKE AROUND THE HOLIDAYS! | SAM THE COOKING GUY
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- เผยแพร่เมื่อ 10 ก.ค. 2024
- This ravioli appetizer is so easy and so epic you will add it down to your holiday list as soon as you watch. But the question remains - deep fried or baked?! We do them both, but which is best?!
00:00 Intro
1:39 Making 1st sauce
3:24 Making 2nd sauce
5:08 Prepping breading station
6:40 Breading raviolis & tortellinis
7:45 Prepping for baking
8:10 Deep frying raviolis & tortellinis
9:58 Oven and Deep fried pastas reveal
10:27 First Bites
11:51 Outro
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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THANK YOU ❗️ - บันเทิง
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Sam, these are called toasted raviolis and they are a St Louis staple! You gotta come visit and try all of the amazing food we have to offer. Provel cheese(Imo's pizza), toasted ravs, gooey butter cake, Ted drewes ice cream, and great Italian restaurants on The Hill
It's called the gateway city for a reason. Because it's the gateway to all the best food. You've not made true garlic bread or club sandwiches or salads until you've used Provel. And omg it makes baked pasta the best too. Oddly enough, makes the best mashed potatoes and potato skins too! (Blend with cheddar & Provel, then Bacon etc.) I call those STL Style potato skins.
Went straight to the comments to find my fellow STL Sam the cooking guy fans
But like.. It's st Louis
Basically all of my family grew up in St. Louis, so all the things you mentioned brought me right back to my childhood. Someone opened up a St. Louis style pizza place here in Colorado, so we had toasted ravioli for appetizer, provel pizza and gooey butter cake for dessert. It was pretty decent, but they didn’t make it.
@@VileVisionshaunt where in co?
"Toasted ravioli" is a St. Louis staple and was created in the 1940's when a chef accidently dropped an order of ravioli into hot oil instead of water.
A happy accident i guess?
Did the ravioli happen to bread themselves before? 😁
I was actually really sad that St.Louis toasted ravioli was not mentioned once in this video, and yes they are breaded and cooked both ways demonstrated in this video.
And the entire Midwest is thankful because we all eat this.
@@mrnobody9821 ~ For sure!!!
My family and I just made your Turkey for Thanksgiving last week and it turned out awesome. Easily the best turkey we've done in AGES. Every year, we typically make calamari as the Italian tradition of Feast of Seven Fishes for Christmas Eve. I looked around to see if you had a calamari video, but you don't! Any chance you'll be doing one, or at least part of a Munchies compilation? Thanks so much! Love everything you guys do. Been binge watching your channel for the last few months!
- Ryan
A Frutta di Mare dish would be cool too!
STL Native here.
Parmesan goes on after you fry or bake it. Then you dust it with that. Really even that is debatable. I'm used to all 3 ways. This way, the parm on the top of the tomato sauce, or dusted on the ravs themselves.
Everything else looks flipping fantastic, and I'd love to see you do this with Tex-Mex raviolis!
Tex-Mex ravs aka empanaditas 😉
@@tamminicholson5060 Sort of. xD
But yeah, I meant more the ones that are sometimes sold in stores as "tex-mex" ravioli. Only found them twice, never seen them again. They were amazing.
I've been eating these since I was a kid. You can buy these fried and frozen and we heat them in the oven. Most restaurants in St. Louis serve these too.
i was hoping someone was gonna say this! t ravs for the win!
difference between Tortellini and Tortelloni you ask?
Tortellini is cooked and served in broth. Tortelloni is boiled in water but is served dry or in a tomato-based sauce like Ragu. Tortellini weighs around 2 grams per parcel. Tortelloni weighs about 5 grams per parcel and is larger. Tortellini has a meat-based filling, while Tortelloni has a vegetable/cheese-based filling.
I don't know if y'all saw it, but I'm from St. Louis and requested these on the subreddit back in August. I am THRILLED to see them. Thanks Sam!
I've done pasta in my air fryer, in the 80's there were seasoned pasta snacks that were in the bulk area of local grocery store. They were my goto instead of chips...loved them, then they disappeared. I've been experimenting ever since...they were addictive! Thank you for this episode!!!
An air fryer would have been an interesting comparison with these two.
I'd love to know that as well.
An air fryer is just a convection oven.
Thank you for these great ideas. Sam really gives "Simple People" (like wife and I) ways to take simple ingredients and store-bought stuff, and you are teaching us how to make it more tasty.
The fact that you left the shell in... that shit is why I love watching you! You guys are real, and its fantastic!! Thanks a bunch for what you do. It makes my day.
Sam's reactions are priceless.. I love when he becomes so satisfied and excited that he loses ability to speak and just says "" mmmmmh"
I have family coming for the holidays and I have a list of food from your channel that I'll be making and these just made the cut! Thanks to the three of you for all the joy you bring to us aspiring chefs.
Hope you will all be wearing your masks while you eat and have all 3 jabs. Happy Holidays
Another great episode... I've been watching for a while and I don't know if you've done this yet, but I would love to see your version of empanadas... Beef (Picadillo) with cheese are usually my favorite and I'd love to see how you make the Picadillo from scratch...I think it might be a good opportunity to show how leftover meat (even leftover turkey) could be repurposed to make the empanadas.
Merry Christmas 🎄
Leftover pavo al pastor in an empanada... mmmmm :)
I made almost this exact recipe at the old pizza place I used to work at. They were my favorite things to snack on at work. Throw a couple in the deep fryer, and mix some of our marinara with some of our Italian dressing to dip. Sometimes I miss working in a kitchen .
10:09 *tasty! 1:20am here and I'm hungry watching this haha :).*
When doing the Marc Weins reaction.....you have to roll your eyes to the back of your head, let the veins in your neck pop out, and say, "OH WOW" !!
Yum!!! In honor of 3.14 million subscribers would love to see some pi’s, maybe shepherd pi, pot pi’s, or dessert pi’s😋😋
I gotta do some shopping for those knives!!!!
Sam, Max, Chance-- happy holidays to you all!! Thanks so much for filling my home with good vibes every week, I always look forward to your uploads!!
@@CoinRingsUSA Bahahahaha you're so right. I should wish the Gardners a happy holiday too!! How rude of me to not include everyone
Tortellini are thumb sized pastas, "ini" meaning little in Italian. Tortelloni are the larger/regular size you would find in a supermarket.
Came here to comment this, but you beat me to it. LOL! Your comment should be pinned at the top.
Also, while tortelloni is usually has a veggie filling, tortellini has meat (not a hard and fast rule..).
Toasted Rav have been a staple of my life, and will continue to be. Cheese, beef, pork, it's all good. A little marinara and some fresh grated parm...heaven. This is a St. Louis standard, and has been since WWII.
I think I have watched every single episode, I have learned so much from your show. People have always commented positively on my cooking, and I can assure you since watching Mr Sam it’s only gotten better. Thanks buddy
Toasted(fried) ravioli is a staple of St. Louis. I've been thinking you should make them for a long time.
Loved you Nakuri sooooo much, i was given the paring and 8in as a gift last night!!!!! Could NOT be happier! Love your knives!
I bought three knife's. The pairing, the Nakiri and the Chef's. They are the best knife's I have ever owned. I have spent thousands on other brand and none of them feel this good. They are sharp beyond compare. Thanks for bringing us good products.
My mark impression lol was gold....... he's does that with every food he eats and I still love the guy!
Hi Sam, I made these for Happy Friday cocktail night with my 75 year old friend, we loved them. Now I am making them for Xmas eve. Thanks for the idea. Happy Holidays. GM
Oh yeah! Another easy, tasty recipe! This is absolutely my favorite cooking channel EVER!!!!! I am so making these and I’m eating every one of them! 😂
Best line ever, Sam tells Max to "watch your language"!
So excited since I’m just getting into the Christmas mood 😁
Me too!! Started decorating yesterday! ☺
And pesto tastes like you're eating a Christmas tree!
Yeah... we've been eating toasted ravioli in St. Louis for over 50 years. Welcome to the party
Sam makes my Mondays better
I am absolutely addicted to your show! Sometimes you and your team have great recipes and other times they're horrifying. Nonetheless, I look forward to every Monday, Wednesday, and Friday and just can't wait to watch your next episode! Im always looking forward to them and they make my day. Thank you, keep them coming! You guys make a truly great and addictive show to watch every time. Keep them coming.
Perfect timing, video just uploaded while I’m on my lunch break ☺️
Like I always tee my husband ' The shell is fiber. And fiber is good for you!' ❤
One of my favorite foods and one of the few reasons I like living in St Louis.
...ini (small) ....oni (large) that's the difference. Always a great part of my day. Thanks Sam et al.
Kindly requesting a baked potato soup video. Love you guys 💕👏🏼👏🏼
I’ll definitely be making these for our family Christmas party!!! So good
Try throwing your stuffed tortellini in the air fryer without breading it. Then tossing it with some garlic butter and pesto. It's like Italian Ramen.
Hello from NorCal! This is exactly what I needed to increase my game day apps.
Thanks Sam.
Looks delicious, can’t wait to try these!
Oh boy, sorry couldn’t wait for the end of this video to try it out . The wife thinks I’m a crazy genius cause I keep taking the credit. I feel so guilty. Always simple, easy, minimal ingredients. Best food channel!
the way he says thickens when making the cream sauce made me want to thicken my own cream sauce!
Yes! A T-Rav STCG video, love this as a St Louisian
I try go to for oven baked as much as I can with wings, taters and such because I'm about to be able to launch the buttons off my blouse by inhaling deeply.
But for that real crispy taste, fried is the way to go.
Happy holidays to everyone here🎶
Sam can cook my guy anytime
Perfect for Hanukkah
Haha, I liked the Mark Weins impression. You forgot the "OH WOW!" XD
I am making my shopping list for ths recipe, Thanks Sam and the gang for this. Cheers
Sam do a chips and dips episode or even a mini series . Like you could do like cheese balls, a homemade sour cream and onion, a cincinati style skyline / goldstar chili dip, smoked queso, meaty queso, spinach and artichoke dip, cream cheese and homemade pepper jelly’s, hell even some others I’ve never heard of I think it would be a great idea especially for the holiday season
Yes!! Thank you Sam and Max I’ve been asking for deep friend raviolis!! 😋
Although Auburn lost to Bama last week, I'm definitely making these for my mother to snack on during the Alabama VS Georgia game; this weekend. PERFECT! Thanks Sam.
When you crack eggs, try cracking them on a folded paper towel. If you hit it just right, the egg will crack down the center, in two perfect pieces and you don’t get egg all over the counter.
Me (From Missouri): Oh hell yeah, he's making T-Ravs.
Other people: Wtf is a T-Rav?
"get on your belly" - - Haha 😂 I cried! 👏🏽
I refuse to name the reference!
I love deep fried ravs. Never thought of deep frying tortellinis, but now I want to give it a try, along with those delicious looking sauces! Thank you for another wonderful appetizer idea video. YUM!
Yes was here in the first 10 minutes! I was just watching the Thanksgiving Leftovers episode. Good one!
It’s so funny being from STL and this being an every day thing then being remembered that some people have never heard of toasted raviolis
Fried ravioli is now on my bucket list.
I love my knife bundle - great purchase! Love the ravioli ideas and sauce :) I would like to see empanadas
too!
My mouth is drooling when that hit the oil OMGGGG we will be making these as well thank you happy thanksgiving 🦃🦃🦃
FYI - I love my STCG iron skillet. The glass lid exploded a couple of days ago while I was cooking with leftovers. The food had to be discarded. I've never had a glass lid explode previously. Chinesium...?
Exploded? 😲
You always have the best ideas - can’t wait to try to make these!
“Maybe 1/2 teaspoon of sugar”
*immediately dumps in 1/4 cup of sugar* 😂😂😂
Happy holidays to Max, Chance and Sam!!!!
Love everything you show us! I really need to start making something! Would really be nice with a starter set! 🤔 🤪
About time toasted Ravs got some respect! the pride of STL!
absolutely LOVE fried ravioli!
I don't know why I always watch these videos when I'm so hungry..
I’m planning on cooking the deep fried ones for the holiday party
Love the Nat's What I Reckon reference
YOU GOTTA SHOUT OUT ST. LOUIS IF YOURE MAKING TOASTED RAVIOLIS
LMAO THE MARK WEINS IMPRESSION....SPOT ON!
They look perfect to stuff into my new combo toaster oven/ air fryer.
happy belated Thanksgiving to you, your family, and friends. love the episodes
Trying this one! Easy and looks quick, however it's different.
Happy Chanukah! Maybe a latkes episode with different variations?
Hey Sam, I got the 7 inch nakiri and the 8 inch chef, they are absolutely amazing and they shipped so fast! Thank you! So excited to finally have them. Also I made your entire thanksgiving dinner and it came out amazing, my family loved it!
Mark Wiens impression: you forgot the ''oh wow'' 1 sec after the bite while chewing
Thank you so much Sam and your lovely crew and family for all that you do for all of your viewers, with covid going on and my own trials of battling it, your video's helped me and my boyfriend throw it, must of all seeing him laugh allot even though he was in pain then going to the hospital 3 times because of covid complications.....(breath in) if they had a way to reward people for the warm caring thoughts you do and patience and the passion of cooking to bring America back to cooking I wish I could give a thousands of them to you and your family. Keep up that home good vibes and cooking, hope you guys have a wonderful holiday and be safe! Oh and BTW we finaly tryed your egg flipped bread thingy you did for breakfast with the flour bacon and cheese but we used cream chese didn't have cheese at the time ^.^;;; but It was amazing! Can't wait to try more foods from your videos!
Weins always goes oh oh oh when he tastes the food
I guess I'm taking appetizers to Christmas this year! 😋
I love a Gouda, Sausage, and Spinach or a Feta and Spinach Ravioli. Those are favorites!!
I would never have thought of this... Great take on a new appetizer! 😎
Awesome video, as usual!! Thanks guys!!
Epic! There's a local ravioli maker that I buy and I can't wait to try this with all the flavors!
HOPE YOU ALL HAD A WONDERFUL THANKSGIVING! I GIVE YOU A 👍 UP!
Hope you guys had a nice Thanksgiving. Please let me know if you received my suggestion to make a tripe. I can't wait to see how you make it. Have a wonderful holiday season guys.
As long as you're trying out great St. Louis staples like toasted raviolis, when can we see you whip up some of your magic on pork steaks?
“Don’t make f-ing cheese balls” probably makes cheeseball episode in near future 😂 love you guys
Love it.
I personally like cheesesballs. They aren’t that hard to make if you are making a little one for yourself or something too.
Good 👍
Ok ok I see you! I’m going to make that soon! Copy cat! 😝
they are called fried/toasted ravioli and they are INCREDIBLY common. I don't know a single Chicago style pizza restaurant in the Midwest that doesn't sell them
Interesting a new ingredient shell. I gotta try that.
Sam's face when the boys respond to "right boys?" - LOVE IT!!
Got an early Christmas gift from my son.. your leftovers cookbook and it is amazing 🙂
I rarely dislike anything that I am subscribed to, but could not finish watching. Store bought noodles: perhaps if you are getting from an Italian Deli? Best way to get out the wayward piece of egg shell, is to use one of the egg shells: they have an affinity.
Despite above, you are my favourite (and only, these days), cooking show💋