Go to thld.co/sheath_ragusea_0322 and use code RAGUSEA at checkout to get 20% off your order! Thanks to SHEATH for sponsoring today’s video and for containing all my fillings.
Been enjoying your channel for a while. By the way welcome to Knoxville TN Adam. I'm east of you at Douglas Lake. Jefferson County. I'm wearing green today. Everyone's Irish today. Corned beef and cabbage. Baby back ribs as an appetizer. And some dark home brewed ale.
"I dont think the grater is the best tool for the garlic, im just using it cuz its here" This is actually a rly good tip in general when cookin; sometimes the wrong tool is fine if it means less other dirty tools and as long as it will work okay. The only time ya dont wanna use the wrong tool, even if it kinda works, is if youre tryin to use a plastic spoon to stir a hot sauce/pasta/chili/gumbo/etc. Or similar circumstances
Yeah cooking is most fun when it’s efficient and that means keeping tools to an absolute minimum. Nothing is fun about having to do twice the washing up.
Or plastics with very hot things in general. Like draining cooked pasta in a plastic strainer is fine, but not things cooked in oil like fries or caramelized stuff.
I still remember when Asian people mad about someone grate the tempe for pasta First, tempe sauce that require smooth beaten-up tempe exist in some part of SEA. And second, not all people have mortar and pestle, and even if they have, it has no different between these two anyway.
The end of this video was such a good example of this in action! He basically said "here are like 4 steps. You could stop at any point in the four steps and get something delicious -- you choose!"
adam's sheath ads are so funny to me, considering he always transitions into his ads almost seamlessly, like he made it so there's nothing too weird about him getting his hands off the dough then into his own dough edit: thought this was a MEATLESS recipe, adam!
I have a massive crush on Adam and that sheath ad he did really went to my head. I know he’s probably straight but I still think he’s damn sexy. Maybe we’ll meet in our next life.
I’ve recently been doing a great ravioli with a braised leek filing. I braise the long-halved leeks in an aluminum cake pan with olive oil in the oven for a few hours, covered with foil. I remove the foil and brown the leeks under the broiler for a few minutes before taking it out. I blend it smooth, add parmesan and bits of cooked pancetta and the fat if I have some in the fridge. I put it in a bag and pipe it in raviolis or tortellinis. It’s very good, you should give it a try!
I love momo. Two Tibetan kids I went to college with would make hundreds of them every Sunday night, 12 for $10, 6 for $7. They were so, so good, and the best when eaten hot right there on the front steps. They sold out every night they cooked them and you had to get there fast. And they served them either pan fried or boiled, with chili tomato sauce, like the options you have here.
@@neeharika422 It is, but they were still making bank, especially on the veggie ones. The chicken are more expensive to make, but they still upcharged by like 200%. They were so good, and so much better than university food, we didn't care at all.
@@neeharika422 In New York carts usually sell chicken momos 7 dollars for 8. That’s a lot for Nepal, but in NYC that’s cheap. The minimum wage is 15 dollars an hour.
Ok, I'm sorry. This seems to be a great recipe and I can't wait to try it however, the add in the middle discussing mesh support of zucchini and garlic has me rolling! Simply rolling! 😂
A tip on keeping your pasta rounds from drying is to keep a slightly damp cloth or piece of clingfilm covering them as you make them. This was the trick we used when I worked in a kitchen.
I use a spritzer bottle of water and just lightly mist the pasta. Its not enough to change the texture but it will evaporate before the pasta dies giving you about 5-10 minutes to work and play with.
I love the non-meat recipes! My gf and I aren't strict vegetarians but I don't really cook meat at home and these are so handy! I'm going to try this this weekend!
I’m the same way, not fully vegetarian but I rarely eat meat nowadays (and almost never cook meat for myself). Very pumped to add this recipe to my rotation!
1- I love how the thumbnail is the first frame of the video 2- I love the dirty dishes reduction strategies 3- Adam was the first person who encouraged me to try making pasta at home .. so i'm intrigued by this
I like to use the bottom of a wine bottle to seal the edges. The bottom of many wine bottles has a hollow indentation, which is perfect for allowing the filling to stay up, but the ridged circular bottom seals it really nicely all around. Since I use the bottle to roll when I cannot find a rolling pin, this allows me to use the same bottle for the whole process.
I live 105km from the bombarding (the border) and it put things into perspective. I am Polish and I invite some Ukrainian citizens that are here for dinner (at least as I can do) but nobody came :/ They are too scared to just go to some stranger's place for dinner.... We are keep thinking about what we can do! Please think of Ukrainian people! We are neighbors. We were free, democratic nation, focused on the screen of our phones, and all of a sudden our neighbors are being shelled from the sky!!!! It was so abstract a few weeks ago! And now we have people clumped on our train stations, hungry, dirty, with desperations in their eyes and children in their arms. And we try to help them but some of them are in shock and too scared to allow us to help. The transition from a regular, safe democratic world to seeing really old people carrying their german shepherd in their arms through a border is too much to bear! I know for you guys in America it is very far away and out there, but please keep the Ukrain in your thoughts! They are very brave people in very bad luck!
@@agnespn3670 I been there 7 times, have family in west, girlfriend from central (she went to Poland, now is in Germany) and acquaintances in the east It's a very complicated matter, not just "Russia invaded Ukraine" It started in 2014, actually even before that To start, look up Azov battalion and neo-nazis A Polish colleague of mine linked a video, maybe I'll share
@@agnespn3670 Mr. Walter over here is spreading Russian disinformation. The goal is to convince people with little information on the matter that Ukraine is being run by Nazis ever since 2014 because of a western "coup" that forced out the Ukrainian President at that time, therefore Russia is justified in invading. They will allude to the fringe Azov battalion, a tiny fighting force which has Nazi associations, and several Nazi individuals who participated in the 2014 protests. What actually happened was that Viktor Yanukovich, the very unpopular corrupt pro-Russian President, was forced out by the Ukrainian people for running a sham election. Since then, the two Presidents who have held office have been pro-EU, this angers Putin immensely. In response, he's annexed Crimea, supported rebels in Donetsk & Luhansk, and invaded Ukraine. Disregard this individual.
Hey Adam; I've tried rolling garlic cloves, and for the "willing" ones it works well, but often times more plump, and secure cloves it doesn't work at all, but I've found an alternate similar trick that can sometimes pick up where rolling leaves off, is by twisting the clove gently, the paper is stiff, and the clove is a bit "plastic" so the deformation by twisting can do a pretty darn good job of breaking the adhesion. but yeah, hold it like you're opening a Tootsie roll, but instead of pulling away, wring it back and forth a few times.
@@LaNoir. I usually keep the head I'm working from in the fridge, the rest are in the garage, where it's...well, basically a fridge all winter...they do peel nicely though.
A traditional vegetable filling for ravioli (more precisely for tortelli but they are practically the same thing) comes from the Mugello region of Tuscany, and it’s pretty much mashed potatoes: -boil some potatoes without peeling them, -while the potatoes are still hot peel them and mash them, -fry finely chopped garlic and parsley with a very thin layer of oil in a pan that can later fit the potatoes, -add the potatoes to the pan, then to finish the filling add salt pepper and nutmeg. Optionally if you don’t care about a small part of cheese you can add grated Parmigiano or Pecorino cheese, roughly 10% the weight of the potatoes you used.
Momo is such a cool food! It started in Nepal, then a Nepali royal married a tibetan royal which spread it to Tibet, then china as a whole, as well as Japan in eventuality, it's a great street food, and I miss having it from the little shop I went to when I was visiting my family who does business in India
@@rini9325 Its actually quite an interesting history behind them! I looked into it recently as momos have been my favorite food since I visited India back in 2019
I would recommend a rotary grater. They're a lot easier to use and they allow you to use the entirety of what you're grating. It also works for garlic!
When "reducing" vegetables I always salt them before frying. I feel like osmosis does help with getting the water out faster! Don't quote me on this though. Great vid as always!
Adam: That looks ready to contain my filling Me: oh God this is gonna turn into a Sheath ad isn't it Adam: Almost as capably as my boxer briefs from the sponsor of today's video, Sheath!
Thank you for mentioning things you might not want to change, such as the zucchini as a binder, and things that are preferential, like butter or oil in the pan.
@@aragusea No worries Adam, like I said, even for someone with auditory processing issues like me, the reason I watch your channel is that you make an effort to be clear and concise and I appreciate that
You know why I really like your videos? They are very creatively and constructively motivated. You always have a specific reason/goal with every video to teach something new or amazing. I think its great that you are able to express your interests with cooking and create thousands of good moments with sparks of inspiration for every viewer who tries or at least views these recipes. Its a really wonderful thing to be able to realize something amazing and share it with other people.
I like to use plastic wrap instead of just covering it in the bowl or a towel or something so I can check on it easier, make sure no bugs got to it or anything.
@@thunder_bug_1451 It is your choice. Normally we don't have bugs at home, so for us it is pretty convenient and environment friendly. Besides, it's not a leaven dough, so one doesn't have to check it without disturbing. P.S. We cover a leaven dough in the bowl with a big flat plate.
@@saadattash oh for sure. I only use the plastic in the summer when it’s hot, it gets pretty humid here so bugs tend to find their way everywhere when it gets warm
Hey Adam I have a question. Why is most of the food we eat so sticky? Dough, beef, chicken, glue, even mushrooms all have a tendency to stick to things. Even when we are supposedly putting them in pans that are supposed to have a “naturally non-stick surface” they still stick and we have to compensate for it somewhat? Why is this such a common trait between so many different foods?
All the foods you mentioned have some type of moisture in it, water. Im no expert but I assume the reason that these foods have a tendency to stick when heated/cooked, is that moisture that initially keeps the food slippery and prone from sticking evaporates, and as the food heats up further, it forms small tiny molecular bonds with the cooking surface to compensate for the loss of water Again, im no expert and it's just a guess but I assume that's why foods have a tendency to stick when being cooked
As a passionate aficionado of Italian cuisine, I find this video a bit rising my pulse. The dough! The filling! The frying! But I strongly stay by Adam's message:" you do you!". New recipes would have never been invented if people wouldn't explore! So, while using the word "ravioli" is a punch to the gut I still applaud! You do you! Fry it! Change it! Love it! Thank you Adam for being a pioneer of "It works for me, so bugger off!" cuisine!
I was born and raised in Italy and in my house we fry ravioli and gnocchi after boiling! My dad got it from an Italian cooking show where the chef was saying that it's a great way to have a full flavor. We tried it and it works really well, especially with gnocchi, I don't want it any other way now
@@ArborSideris That's good to know! I am Polish and we do sometimes fry pierogi after boiling but the dough is different than pasta. I thought that frying would make it too hard to be pleasant, but as I said above almost everything is worth trying! Thank you :)
I'm gonna thank you beforehand for your oven fries recipe! In my class were going to be cooking or baking something as a final test from our teacher so me and my teammate decided to make fries with chicken nuggets and so I searched for recipes and remembered your video I saw a while ago! I though the fries looked really good so I went ahead and brought it up to my teammate so we decided it'd be nice! So thanks a lot for your videos and recipes! I'll come back with the results!
@@EggSlashEther Sorry for such a late reply but in my opinion it went really well tho we had few struggles. In the beginning of the class we searched for all our ingredients. We found everything except for our potatos. So we asked our teacher and he told us it was in another fridge. We found them but those were some small ass potatos and the fries would become super tiny. But we didnt have a choice. So we prepared our area to cook in and chopped up the chicken filé and the potatos as we wished thsmallem to be and i dumped the fries i chopped up into the pot with boiling water. I waited a bit as i was supposed to like 8 minutes but the fries didnt look to be falling apart so i waited a little longer and wouldnt u know it they turned into dust. And i used our biggest potatos. So we chopped some more up and that time it went fine. So we followed the recipe placed them in the oven and waited. We took em out and followed the seasoning steps and then they were finished! And they were really good aswell! So i recommend trying out this recipe cause if a terrible cook like me can make em then no problem for anyone else.
You are a treasure ! From your relaxed “Imma use the same pan twice” to the entire ad- “don’t settle for containment” while making ravioli, literally a containment food! to the final Marco Polo reference. Thank you! Oh and white wine😋
Just ate zucchini filled ravioli today. Homemade from frozen from a weekend project from a month ago. Thanks (and also to Helen Rennie) for getting me into making fresh egg pasta.
This looks yummy! i will definitely make this. Its zucchini fritter filled ravioli! Thank you for sharing a veggie friendly recipe! I appreciate it so much!
These were great! One thing I will suggest is that you squeeze all the water can out of the shredded zucchini. It cooks up really nice when it's dryer.
I really wanna see maultaschen à la Ragusea now. They're south German dumplings/ravioli traditionally made with food scraps and I loved them as a kid, especially diced and fried. They make for good soup, too.
Grated zucchini and carrots are a create way to get some veg in a nice tomato sauce as well. Gives the sauce some substance and nice fresh flavor without really messing with the tomatoes taste. I always make it when making albóndigas con tuco!
i think adam made a very concious decision to say "each of these is either a base or a lid" instead of "a top or a bottom" and i respect that completely
Wow! So Momo the Flying Lemur from Avatar The Last Airbender was probably named after the Tibetan dumpling since the air nomads were partly inspired by Tibetan Buddhists! Neat! Thanks Adam! :)
8:25 Thank you for mentioning this. The notion that pasta/gnocchi must be fluffy in the mouth glorified by some of the best chefs in the world, yet that totally ignores the fact that one might generally enjoy other texture better! Similar notions are perpetuated sometimes in a cult-like manner so I really appreciate your attempt to acknowledge that other end product consistency can too be acceptable and fully enjoyable.
In the mirror universe me with a goatee would probably say "Yeah this smooth ravioli could be a nice substitute, but it just doesn't have the satisfying chew that tradition demands. Long live the empire."
@@marcosbaeza5908 it used to be all Fridays no meat until Vatican II (I think), but now it's Fridays during Lent no meat. It's a time of reflection, reconciliation, fasting, and preparing for Easter.
@@OnLyStrahl Tofu alone isn't a super ... prominent? Food in my country. We *have* it, but it's seen as an alternative instead of it's own protein or the star of a dish.
Hoosier callout yay! Also, those look delicious and super simple; gonna have to try my hand at this one. If you haven't, Janko's little Zagreb is locally famous. It's for when you're in a more carnivorous mood the next time you're able to visit B-Town. Go hungry or with a group :D
Awhile ago I attempted to make Chinese radish balls, and was fascinated by the croquette-ish frying emulsion that happened just from adding some flour to a mix of grated root veggies. I wonder if that, too, could be adapted to make a good ravioli filling.
Go to thld.co/sheath_ragusea_0322 and use code RAGUSEA at checkout to get 20% off your order! Thanks to SHEATH for sponsoring today’s video and for containing all my fillings.
You're simple recipes are awesome gr8 vid gonna put my pasta roller to use
19 hours ago... How?
@@lemonke3774 Video was uploaded to TH-cam 19 hours ago but was made public now.
Probably.
Been enjoying your channel for a while. By the way welcome to Knoxville TN Adam.
I'm east of you at Douglas Lake. Jefferson County.
I'm wearing green today. Everyone's Irish today.
Corned beef and cabbage.
Baby back ribs as an appetizer. And some dark home brewed ale.
I'm just gonna say that today's sponsor was... timely for me.
"I dont think the grater is the best tool for the garlic, im just using it cuz its here"
This is actually a rly good tip in general when cookin; sometimes the wrong tool is fine if it means less other dirty tools and as long as it will work okay. The only time ya dont wanna use the wrong tool, even if it kinda works, is if youre tryin to use a plastic spoon to stir a hot sauce/pasta/chili/gumbo/etc. Or similar circumstances
Time wise
Yeah cooking is most fun when it’s efficient and that means keeping tools to an absolute minimum. Nothing is fun about having to do twice the washing up.
Or plastics with very hot things in general. Like draining cooked pasta in a plastic strainer is fine, but not things cooked in oil like fries or caramelized stuff.
I still remember when Asian people mad about someone grate the tempe for pasta
First, tempe sauce that require smooth beaten-up tempe exist in some part of SEA. And second, not all people have mortar and pestle, and even if they have, it has no different between these two anyway.
@@dereinzigwahreRichi I have made that screw up before...
The transition to the sponsor had me going “wait what, no! Oh…” quite the rollercoaster of emotions.
Doesn't help that he followed it from "That looks ready to contain my filling."
Somebody is surely going to clip this out of context.
@@FahmiZFX Ragusea YTP incoming.
@@FahmiZFX NO U DID NOT 😭😭😭
coom ravioli or extra-creamy ricotta
th-cam.com/users/clipUgkx7iM-rnhFsdjIeTJVEITSAJbt-9RA8FQm
Love how Adam gives you options and doesn't make you go by the book, very unconventional but refreshing!
The end of this video was such a good example of this in action! He basically said "here are like 4 steps. You could stop at any point in the four steps and get something delicious -- you choose!"
I like how he gets straight to the point and still breaks things down for novice cooks such as myself lol.
Indeed, I really appreciate how he gives me options to support him with both my choice of underwear and VPN.
Precisely why I love his content. He’s not so far up his *cough* that he won’t talk straight about things.
You realize nobody is forcing u to do anything. You can change recipes up on your own lol
Can we appreciate just how straight to the point he is? Like every video he goes straight into it instead of like a 5 minute intro
Straight to the point like when he suddenly pulled down his pants to instantly start the boxer commercial
@@Progorama gotta get those women demographics up somehow 👀
yeah, minus all the minutes-long ad reads shilling for whoever
im surprised he hasnt done a raid shadow legends shill video yet
@@penguiin12 he's a sellout, but i love his channel so i deal with it
Yes damn him for not doing all this production work for free...
adam's sheath ads are so funny to me, considering he always transitions into his ads almost seamlessly, like he made it so there's nothing too weird about him getting his hands off the dough then into his own dough
edit: thought this was a MEATLESS recipe, adam!
I have a massive crush on Adam and that sheath ad he did really went to my head. I know he’s probably straight but I still think he’s damn sexy. Maybe we’ll meet in our next life.
@@johnjohnson3709 lmao
We can only dream of Chadam Chadgusea
@@johnjohnson3709 tone down that weed
@@MsZsc I didn’t smoke weed today. It’s just me and me alone. Does it make you uncomfortable?
I’ve recently been doing a great ravioli with a braised leek filing. I braise the long-halved leeks in an aluminum cake pan with olive oil in the oven for a few hours, covered with foil. I remove the foil and brown the leeks under the broiler for a few minutes before taking it out. I blend it smooth, add parmesan and bits of cooked pancetta and the fat if I have some in the fridge. I put it in a bag and pipe it in raviolis or tortellinis. It’s very good, you should give it a try!
Leaks + pancetta is always a W
Well it certainly sounds good.
A grill for the brits
What a great idea! I would serve it with pasta water + pecorino + dash of cream, sauce ( deglassed with white wine) - thank you for the idea!
Leeks and Cabbage are both incredible when cooked long and slow and then browned right at the end.
I love momo. Two Tibetan kids I went to college with would make hundreds of them every Sunday night, 12 for $10, 6 for $7. They were so, so good, and the best when eaten hot right there on the front steps. They sold out every night they cooked them and you had to get there fast. And they served them either pan fried or boiled, with chili tomato sauce, like the options you have here.
If you’re ever in NYC, go to Jackson heights. They have the best Nepalese and Tibetan momos. Beef, chicken, goat, and veggie.
I’m guessing MoMo outside Nepal is more expensive bc 10$ for 12 is like R/s. 1300
Momo is life for Tibetians & Nepali people.
@@neeharika422 It is, but they were still making bank, especially on the veggie ones. The chicken are more expensive to make, but they still upcharged by like 200%. They were so good, and so much better than university food, we didn't care at all.
@@neeharika422
In New York carts usually sell chicken momos 7 dollars for 8. That’s a lot for Nepal, but in NYC that’s cheap. The minimum wage is 15 dollars an hour.
Ok, I'm sorry. This seems to be a great recipe and I can't wait to try it however, the add in the middle discussing mesh support of zucchini and garlic has me rolling! Simply rolling! 😂
im with you fam XDXDXXDXDXD
A tip on keeping your pasta rounds from drying is to keep a slightly damp cloth or piece of clingfilm covering them as you make them. This was the trick we used when I worked in a kitchen.
I use a spritzer bottle of water and just lightly mist the pasta. Its not enough to change the texture but it will evaporate before the pasta dies giving you about 5-10 minutes to work and play with.
Even a dry cloth will be better than nothing.
I laughed at that Sheath ad harder than I should have, especially when He got to the compartment for the zucchini and the garlic cloves. 🤣
I love the non-meat recipes! My gf and I aren't strict vegetarians but I don't really cook meat at home and these are so handy! I'm going to try this this weekend!
I’m the same way, not fully vegetarian but I rarely eat meat nowadays (and almost never cook meat for myself). Very pumped to add this recipe to my rotation!
It's getting so expensive to eat meat nowadays, I'm totally happy with calling it a luxury and saying I can't afford it right now.
I try to eat meat everyday, because it's tasty and good for you. And I've found that people who don't eat meat are usually a little weird.
@@FabbrizioPlays Yeah, before Obama you could get a ribeye for $5. Now, Brandon has them up to $15. It's for your own good.
@@hxhdfjifzirstc894 why are you trying to pick a fight? go back to Reddit or something lmao
1- I love how the thumbnail is the first frame of the video
2- I love the dirty dishes reduction strategies
3- Adam was the first person who encouraged me to try making pasta at home .. so i'm intrigued by this
"Zucchini and garlic cloves" this is the perfect analogy😂😂
Sus
It really is
Make sure to watch the sausage and peppers video by Adam
I like to use the bottom of a wine bottle to seal the edges. The bottom of many wine bottles has a hollow indentation, which is perfect for allowing the filling to stay up, but the ridged circular bottom seals it really nicely all around. Since I use the bottle to roll when I cannot find a rolling pin, this allows me to use the same bottle for the whole process.
The indentation is called the 'punt'. Just an FYI. :)
Adam's videos are so calming. Life has been stressful lately (exams coming up) and these videos just remove the stress for a while
exams, war, you know
Good luck to you! I currently have exams too, so i know how it feels lol
I live 105km from the bombarding (the border) and it put things into perspective. I am Polish and I invite some Ukrainian citizens that are here for dinner (at least as I can do) but nobody came :/ They are too scared to just go to some stranger's place for dinner.... We are keep thinking about what we can do! Please think of Ukrainian people! We are neighbors. We were free, democratic nation, focused on the screen of our phones, and all of a sudden our neighbors are being shelled from the sky!!!! It was so abstract a few weeks ago! And now we have people clumped on our train stations, hungry, dirty, with desperations in their eyes and children in their arms. And we try to help them but some of them are in shock and too scared to allow us to help. The transition from a regular, safe democratic world to seeing really old people carrying their german shepherd in their arms through a border is too much to bear! I know for you guys in America it is very far away and out there, but please keep the Ukrain in your thoughts! They are very brave people in very bad luck!
@@agnespn3670 I been there 7 times, have family in west, girlfriend from central (she went to Poland, now is in Germany) and acquaintances in the east
It's a very complicated matter, not just "Russia invaded Ukraine"
It started in 2014, actually even before that
To start, look up Azov battalion and neo-nazis
A Polish colleague of mine linked a video, maybe I'll share
@@agnespn3670 Mr. Walter over here is spreading Russian disinformation. The goal is to convince people with little information on the matter that Ukraine is being run by Nazis ever since 2014 because of a western "coup" that forced out the Ukrainian President at that time, therefore Russia is justified in invading. They will allude to the fringe Azov battalion, a tiny fighting force which has Nazi associations, and several Nazi individuals who participated in the 2014 protests. What actually happened was that Viktor Yanukovich, the very unpopular corrupt pro-Russian President, was forced out by the Ukrainian people for running a sham election. Since then, the two Presidents who have held office have been pro-EU, this angers Putin immensely. In response, he's annexed Crimea, supported rebels in Donetsk & Luhansk, and invaded Ukraine. Disregard this individual.
Hey Adam; I've tried rolling garlic cloves, and for the "willing" ones it works well, but often times more plump, and secure cloves it doesn't work at all, but I've found an alternate similar trick that can sometimes pick up where rolling leaves off, is by twisting the clove gently, the paper is stiff, and the clove is a bit "plastic" so the deformation by twisting can do a pretty darn good job of breaking the adhesion. but yeah, hold it like you're opening a Tootsie roll, but instead of pulling away, wring it back and forth a few times.
I put mine in the fridge, they're still aromatic but dry out slower while their peel dries out pretty fast and just breaks off when needed
@@LaNoir. I usually keep the head I'm working from in the fridge, the rest are in the garage, where it's...well, basically a fridge all winter...they do peel nicely though.
One time I used grated/chopped butternut squash in a ravioli filling, was definitely great.
you are one of the main reasons I got into the culinary arts. thank you for being an inspiration to me adam.
we gotta appreciate how often adam says he's using some method or ingredient "today", as a way to emphasize that there are other ways of doing it too
A traditional vegetable filling for ravioli (more precisely for tortelli but they are practically the same thing) comes from the Mugello region of Tuscany, and it’s pretty much mashed potatoes:
-boil some potatoes without peeling them,
-while the potatoes are still hot peel them and mash them,
-fry finely chopped garlic and parsley with a very thin layer of oil in a pan that can later fit the potatoes,
-add the potatoes to the pan, then to finish the filling add salt pepper and nutmeg.
Optionally if you don’t care about a small part of cheese you can add grated Parmigiano or Pecorino cheese, roughly 10% the weight of the potatoes you used.
Momo is such a cool food! It started in Nepal, then a Nepali royal married a tibetan royal which spread it to Tibet, then china as a whole, as well as Japan in eventuality, it's a great street food, and I miss having it from the little shop I went to when I was visiting my family who does business in India
Wait they have momos in China and Japan too? I always thought momos were inspired by Chinese or Japanese cuisine
@@rini9325 Its actually quite an interesting history behind them! I looked into it recently as momos have been my favorite food since I visited India back in 2019
Wait so are you saying dumplings in east asia came from momo/Nepal originally?
Lived in Nepal for 5 months during the civil war. Momos were my escape from all the dal Bhat
@@Emperorerror I'm not saying that's the origin of all of them, but definitely the ones that are momo style
I would recommend a rotary grater. They're a lot easier to use and they allow you to use the entirety of what you're grating. It also works for garlic!
The issue with many rotary graters is having a lot of nooks and crannies that is difficult to clean.
@@vengefulspirit99 The one I have is very easy to clean and maintain. You just have to find the right one.
Mine broke. -_- But yeah, cleaning was not the issue, just aging plastic.
When "reducing" vegetables I always salt them before frying. I feel like osmosis does help with getting the water out faster! Don't quote me on this though. Great vid as always!
Adam: That looks ready to contain my filling
Me: oh God this is gonna turn into a Sheath ad isn't it
Adam: Almost as capably as my boxer briefs from the sponsor of today's video, Sheath!
Thanks for the ad heads up
Linus underwear vs this??? 🥵
Thank you for mentioning things you might not want to change, such as the zucchini as a binder, and things that are preferential, like butter or oil in the pan.
i dont even have a zucchini and 2 garlic cloves but that sponsored bit made me wanna purchase those briefs. good one adam!!
I like that he gave credit to the restaurant whose food inspired this recipe, like he said he would start doing more in another video.
3:31 was very unsure about where things were going there for a second 😂😂
*sudden stripping of outer layer"
Love it when you make meatless recipes, i've never done fresh pasta but i'm definitely trying this one!
Huge fan, from India. Been with you since the “vinegar leg is on the right”.
Wasn't it on the left?
@@aryanatre9971 🤣
@@aryanatre9971 I thought it would be in the middle!
Shoutsout fellow og Vinegar Legates
Remember to summon forth the upside down bear guys
My dad actually had an idea for an Italian-Asian themed restaurant called Marco Polo. These would be right at home.
The way you explain cooking is so insightful, your videos have certainly made me a better chef. Thank you!
Your zucchini and garlic cloves description of the underpants was absolutely brilliant.
3:29 He Can't Keep Getting Away With It!
The first video I've seen where Adam didn't do captions! Luckily his diction is so precise and clear the auto-translate has little trouble with it
Captions are in there, I don’t know why they aren’t displaying. Hopefully it’ll all shake out!
I was thinking the same thing. Nice to know it's just TH-cam being a tad behind.
@@aragusea You tube sometimes takes a while with captions.
They're in place now.
@@aragusea No worries Adam, like I said, even for someone with auditory processing issues like me, the reason I watch your channel is that you make an effort to be clear and concise and I appreciate that
Pan fried vegetable looks so delicious great recipe fantastic video thanks for sharing God bless you
The most intelligent, engaging, honest, accessible TH-camr I've ever watched!
You know why I really like your videos? They are very creatively and constructively motivated. You always have a specific reason/goal with every video to teach something new or amazing. I think its great that you are able to express your interests with cooking and create thousands of good moments with sparks of inspiration for every viewer who tries or at least views these recipes. Its a really wonderful thing to be able to realize something amazing and share it with other people.
The little Tibet name drop came out of no where but much appreciated. One of my favorite spots in Bloomington!
In my culture we do and knead a dough in a bowl and instead of using clear film, we put the dough on the table and cover it with the same bowl.
I like to use plastic wrap instead of just covering it in the bowl or a towel or something so I can check on it easier, make sure no bugs got to it or anything.
@@thunder_bug_1451 It is your choice. Normally we don't have bugs at home, so for us it is pretty convenient and environment friendly. Besides, it's not a leaven dough, so one doesn't have to check it without disturbing.
P.S. We cover a leaven dough in the bowl with a big flat plate.
@@saadattash oh for sure. I only use the plastic in the summer when it’s hot, it gets pretty humid here so bugs tend to find their way everywhere when it gets warm
@@thunder_bug_1451 Are you the one of those bugs? 😁
@@saadattash shhhh don’t let these people know XD
When Adam said "looks ready to keep my filling" and then proceeded to pull down to show his boxers, for a second there, I almost had a heart attack.
Undies commercials between your cooking instructions was so appetizing!
That sage idea gave me a great dinner party idea..... Butternut squash fried in browning butter with sage leaves. Clean pan between plates of course
Hey Adam I have a question. Why is most of the food we eat so sticky? Dough, beef, chicken, glue, even mushrooms all have a tendency to stick to things. Even when we are supposedly putting them in pans that are supposed to have a “naturally non-stick surface” they still stick and we have to compensate for it somewhat? Why is this such a common trait between so many different foods?
Is glue a typo or are you genuinely eating some sort of glue?
What do you mean by glue?
To keep it short: Proteins.
leave glue eaters alone
All the foods you mentioned have some type of moisture in it, water. Im no expert but I assume the reason that these foods have a tendency to stick when heated/cooked, is that moisture that initially keeps the food slippery and prone from sticking evaporates, and as the food heats up further, it forms small tiny molecular bonds with the cooking surface to compensate for the loss of water
Again, im no expert and it's just a guess but I assume that's why foods have a tendency to stick when being cooked
I would love for you to do more garden videos, maybe like growing your whole meal
Ok well this is a delightful idea!
As a passionate aficionado of Italian cuisine, I find this video a bit rising my pulse. The dough! The filling! The frying! But I strongly stay by Adam's message:" you do you!". New recipes would have never been invented if people wouldn't explore! So, while using the word "ravioli" is a punch to the gut I still applaud! You do you! Fry it! Change it! Love it! Thank you Adam for being a pioneer of "It works for me, so bugger off!" cuisine!
I was born and raised in Italy and in my house we fry ravioli and gnocchi after boiling! My dad got it from an Italian cooking show where the chef was saying that it's a great way to have a full flavor. We tried it and it works really well, especially with gnocchi, I don't want it any other way now
@@ArborSideris That's good to know! I am Polish and we do sometimes fry pierogi after boiling but the dough is different than pasta. I thought that frying would make it too hard to be pleasant, but as I said above almost everything is worth trying! Thank you :)
I'm gonna thank you beforehand for your oven fries recipe! In my class were going to be cooking or baking something as a final test from our teacher so me and my teammate decided to make fries with chicken nuggets and so I searched for recipes and remembered your video I saw a while ago! I though the fries looked really good so I went ahead and brought it up to my teammate so we decided it'd be nice! So thanks a lot for your videos and recipes! I'll come back with the results!
I don't usually read comments, but genuinely curious, how did it go?
@@EggSlashEther Sorry for such a late reply but in my opinion it went really well tho we had few struggles. In the beginning of the class we searched for all our ingredients. We found everything except for our potatos. So we asked our teacher and he told us it was in another fridge. We found them but those were some small ass potatos and the fries would become super tiny. But we didnt have a choice.
So we prepared our area to cook in and chopped up the chicken filé and the potatos as we wished thsmallem to be and i dumped the fries i chopped up into the pot with boiling water. I waited a bit as i was supposed to like 8 minutes but the fries didnt look to be falling apart so i waited a little longer and wouldnt u know it they turned into dust. And i used our biggest potatos. So we chopped some more up and that time it went fine. So we followed the recipe placed them in the oven and waited. We took em out and followed the seasoning steps and then they were finished! And they were really good aswell! So i recommend trying out this recipe cause if a terrible cook like me can make em then no problem for anyone else.
Well thanks Adam, I wouldn't want my filling to be mashed !
You are a treasure ! From your relaxed “Imma use the same pan twice” to the entire ad- “don’t settle for containment” while making ravioli, literally a containment food! to the final Marco Polo reference. Thank you! Oh and white wine😋
Just ate zucchini filled ravioli today. Homemade from frozen from a weekend project from a month ago. Thanks (and also to Helen Rennie) for getting me into making fresh egg pasta.
That ad delivery was awesome!
Every single video is a pleasure Adam. Always love seeing your uploads in my feed
I somehow ran into Adam today while walking through Knox by happenstance, he is such a nice and genuine person ! thank you so much for saying hi !
This looks yummy! i will definitely make this. Its zucchini fritter filled ravioli! Thank you for sharing a veggie friendly recipe! I appreciate it so much!
These were great!
One thing I will suggest is that you squeeze all the water can out of the shredded zucchini. It cooks up really nice when it's dryer.
Little Tibet is my favorite restaurant in Bloomington. Glad to hear them get a shoutout
I really wanna see maultaschen à la Ragusea now. They're south German dumplings/ravioli traditionally made with food scraps and I loved them as a kid, especially diced and fried. They make for good soup, too.
Grated zucchini and carrots are a create way to get some veg in a nice tomato sauce as well. Gives the sauce some substance and nice fresh flavor without really messing with the tomatoes taste. I always make it when making albóndigas con tuco!
I’m SHOOK! If this channel becomes a place where we can talk about Adam’s… “package”… let me just say that I’m totally here for it! LOL
7:53 White wine cameo
I live alone and work long hours during the week, so this looks awesome. Thanks!
i think adam made a very concious decision to say "each of these is either a base or a lid" instead of "a top or a bottom" and i respect that completely
I didn’t expect Adam to start thirst trapping on me mid-video
I usually skip through the ads but the ones of Sheath are so funny that I stay.
I’ve been putting off learning how to make ravioli and this video is very satisfying to watch so thank you
Finally white wine! I was convinced "the internet" bullied you out of using it, I'm glad it's back.
First time watching, already a big fan. Thanks for the video and the tips, can't wait to get into making raviolis again
I finally understand why adding cold butter at the end makes things glossy and smooth
Wow! So Momo the Flying Lemur from Avatar The Last Airbender was probably named after the Tibetan dumpling since the air nomads were partly inspired by Tibetan Buddhists! Neat! Thanks Adam! :)
i use these exact ingredienty to make veggie hash browns! highly recommend if you have extra filling
8:25 Thank you for mentioning this. The notion that pasta/gnocchi must be fluffy in the mouth glorified by some of the best chefs in the world, yet that totally ignores the fact that one might generally enjoy other texture better! Similar notions are perpetuated sometimes in a cult-like manner so I really appreciate your attempt to acknowledge that other end product consistency can too be acceptable and fully enjoyable.
In the mirror universe me with a goatee would probably say "Yeah this smooth ravioli could be a nice substitute, but it just doesn't have the satisfying chew that tradition demands. Long live the empire."
Adam, you are the master of sponsoring, I love this
Adam's transitions to sponsors keep getting better and better! Keep it up
Those look great! Frying with butter before serving is how my family always makes pierogis
Ditto.
Hey I'm from Bloomington! Always fun when someone mentions us!
Great post! I’m going to try this. Your channel is exceptionally good. Thanks
Friday nite dinner sorted,thanks from Cape Town ,South Africa🇿🇦
That is the most appetizing veggie ravioli I’ve ever seen. I’m gonna have to make it!
Great for Catholics who can't have meat on Fridays...as a Catholic and a fan of your show for that matter I thank you
Same!!! 👍🙏
Sealed meat is fine, since it's not visible ;-)
What is with that catholics cant have meat on fridays? I live in a catholic country and only in easter people cant have meat.
@@marcosbaeza5908 it used to be all Fridays no meat until Vatican II (I think), but now it's Fridays during Lent no meat. It's a time of reflection, reconciliation, fasting, and preparing for Easter.
Tofu (or even smoked tofu!) would fit very well as a filling
...as someone who loves tofu, I have never heard of it smoked. that sounds awesome.
@@LARKXHIN Really? In Germany we have smoked tofu even in every discounter :O
@@OnLyStrahl Tofu alone isn't a super ... prominent? Food in my country. We *have* it, but it's seen as an alternative instead of it's own protein or the star of a dish.
Nice to see veggie recipes. Thanks so much 😎
You could grate garlic without chopping off the root part - you could hold it by that part
3:33 I started freaking out before realizing this was an ad... "WHY IS HE PULLING DOWN HIS PANTS!?"
great recipe! id love more veggi ones like this!
That sponsor part made my day
"For my zucchini and for my garlic cloves"
*flashbacks to "Why is my zucchini so big?"
Hoosier callout yay! Also, those look delicious and super simple; gonna have to try my hand at this one.
If you haven't, Janko's little Zagreb is locally famous. It's for when you're in a more carnivorous mood the next time you're able to visit B-Town.
Go hungry or with a group :D
Seeing you add the flour to the eggs to form dough was crazy, I always felt obligated to make a well and what not. I like your method better.
The whiplash of today's sponser really got me
Momos are to die for ! My week isn't complete until I've had momos for at least 2 days..and here in Delhi, people love them !
Adam needs to be put on trial for crimes against humanity for that ad segue.
It’s honestly pretty genius to incorporate zucchini and garlic glove for the ad analogy
mmm, that Browning. makes them look so much tastier.
We loved this recipe!! They were sooooooo good!! Thank you
🤣🤣 Did you obtain the Sheath sponsorship before deciding to make ravioli or vice versa? Great voice over for the ad!
It was also in his sausage and peppers video.
Recommend to try (uncooked) sauerkraut filling
I… never thought I’d see an Adam Ragusea thirst trap. And I’m… oddly wanting more rofl. Gotta get that Sheath XD
You can easily make this recipe vegan by making semolina fresh pasta (semolina flour + water)
You can use the pieces left from cleaning the edges to reinforce the hole
Awhile ago I attempted to make Chinese radish balls, and was fascinated by the croquette-ish frying emulsion that happened just from adding some flour to a mix of grated root veggies. I wonder if that, too, could be adapted to make a good ravioli filling.