WOW, AWESOME video!!! You were very, very informative and I sincerely appreciate and love the step-by-step step-by-step process. Fantastic video. Thank you so much for sharing!!! 😃👍🏽
I've been making Ravioli for years, I only have a hand crank Pasta Roller and I've found it easier to use the Ravioli Mold Maker that looks like an Ice Cube tray, because I can make 4 or 5 different fillings and then roll out the dough and make enough Ravioli to put in the freezer for Multiple Meals for the months ahead, but if you've never made Ravioli then this Recipe is PERFECT for you to try.
This is as close to any video I've seen as to how my grandma taught me to make ravioli. Of course she didn't have all the modern kitchen tools displayed but the basics are pretty darn close. Very good video.
Wanted to let you know that your videos were some of the first i watched on TH-cam and ignited a desire to cook which has blown up completely. This was probably 4 years ago or so. I fell in love with this and its radically changed my life and it started with your channel. I still refer to a few of your older vids for some recipes that have been staples between my wife and I. We had a kid almost two years ago and he’s been munching on these recipes and loves them as much as we do. THANK YOU for the elaborate work to explain this all so well.
Yeah, Tim has this calm and collected vibe that's making me wanna try things too! The first recipe of his I ever did was "bread and butter pickles", turned out great, me and my friends liked them!
Looks great and will be trying this weekend! If I need to make them 3 or 4 hours ahead of time should I cover and refrigerate or leave them covered on the counter at room temperature?
![ลองสุ่มไอโฟน 990 โกงมั้ย? [ โกงมั้ยครับ ep.101 ] | DOM](http://i.ytimg.com/vi/bfsWe0j492k/mqdefault.jpg)
Thank you, Chef , I like your pasta recipe... watching from Nepal 🇳🇵
And I've subscribed to your channel. God bless you 🙏
WOW, AWESOME video!!! You were very, very informative and I sincerely appreciate and love the step-by-step step-by-step process. Fantastic video. Thank you so much for sharing!!! 😃👍🏽
I've been making Ravioli for years, I only have a hand crank Pasta Roller and I've found it easier to use the Ravioli Mold Maker that looks like an Ice Cube tray, because I can make 4 or 5 different fillings and then roll out the dough and make enough Ravioli to put in the freezer for Multiple Meals for the months ahead, but if you've never made Ravioli then this Recipe is PERFECT for you to try.
This is as close to any video I've seen as to how my grandma taught me to make ravioli. Of course she didn't have all the modern kitchen tools displayed but the basics are pretty darn close. Very good video.
Nice straightforward recipe. Most ricotta in the US is substandard (not fresh) so we make our own, and it makes a big difference.
Tim's back, alive and kicking! 🤟🤓 Glad to see new awesome videos, hope everything's okay on your side!
Hey Max! All good over here. Hope you're doing well too!
Looks absolutely beautiful, good to see you buddy
Great to hear from you Steve, and thank you. Hope you're doing well.
Wanted to let you know that your videos were some of the first i watched on TH-cam and ignited a desire to cook which has blown up completely. This was probably 4 years ago or so. I fell in love with this and its radically changed my life and it started with your channel. I still refer to a few of your older vids for some recipes that have been staples between my wife and I. We had a kid almost two years ago and he’s been munching on these recipes and loves them as much as we do.
THANK YOU for the elaborate work to explain this all so well.
Yeah, Tim has this calm and collected vibe that's making me wanna try things too! The first recipe of his I ever did was "bread and butter pickles", turned out great, me and my friends liked them!
i use the processor to make the dough ball and i use the ravioli metal forms to create the ravioli ..i find it so much easier .
Excellent video. Better than using a mold to form the Ravioli.
Thank you! This is how I've always made them, even when working in restaurants.
Looks delicious. Thank you.
Thanks for watching!
So happy to see this video, you’re an exceptional teacher, can’t wait to try this. Have you ever made a butternut filling, would love that recipe.
That looks amazing 😊❤
Glad you are here again ❤❤
Looks great and will be trying this weekend! If I need to make them 3 or 4 hours ahead of time should I cover and refrigerate or leave them covered on the counter at room temperature?
Cover and refrigerate. Use extra semolina under the ravioli so they don't end up sticking to the pan/plate. Semolina and parchment is even better :)
@@KitchenCraftFood Thank you!
Can we roll the sheets with just a rolling pin?
How much does the recipe feed?