Can I Make Ravioli Like an Italian?
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- เผยแพร่เมื่อ 26 ส.ค. 2024
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For my second pasta attempt, Marcella Hazan's Cappellacci Ravioli with Sweet Potato Filling from Essentials of Classic Italian Cooking. Buy the cookbook here: amzn.to/3Cvp5LY
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Recipe Ingredients:
Pasta Dough:
100 grams flour (either ap or 00)
For every egg
or
(100 grams flour for every egg)
Filling:
( I halved this)
1 3/4 pound sweet potato
a pair of amaretti cookies
1 egg yolk
3 tb prosciutto
1 1/2 cup grated parmesan cheese
3 tb parsley
whole nutmeg
salt
Butter and Parmesan Cheese Sauce:
(I halved this)
1 cup parmesan cheese
4 tb butter
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You're the Best man! Longtime fan! Your videos lift me up!❤❤❤🎉🎉🎉🎉🎉
You should start stirring the flour at the edge into the pool of eggs directly instead of just pushing the flour in. You have to actively incorporate it.
YOU WOULD SAVE SO MUCH TIME AND ANXIETY IF YOU WOULD JUST PURCHASE THE PASTA MAKING ATTACHMENT FOR SILVERFOX INSTEAD OF THE MANUAL PASTA MAKER YOU HAVE BEEN USING…
@@danielsantiagourtado3430😊
This man tried to cut an egg yolk in half and he didn't edit it out of the video. Amazing.
because it was intentional.
😂
That was my laugh for the day🤣End product still looked great😊
I actually fully admire the energy of "gonna cut it in half the only way how!" to "that did not work at all!!"
Now that you said it, it’s much funnier……. Halfing an egg yolk, priceless…..😂
Way back when this 74 yr. old woman was about 11, my Italian-American mom and 5 of her 6 sisters spent most of one day and evening making a variety of homemade pastas with their mom (my Nonna, who barely spoke any English). They worked hard, and as each batch was finished, they laid the pasta out on a sheet on the couch, then covered it up with another sheet, and laid another batch on top, until they had about 7 layers of pasta stacked on top of one another from one end of the couch to the other. My Aunt Maggie and her husband, Uncle T, were living with Nonna then. Uncle T was a bread delivery man, so worked late and got home in the wee hours of the morning. When Uncle T got home early that morning, it was still relatively dark in the house . As he tip-toed through the living room, he spied the couch with all the “bedding” on it. Figuring my Aunt Maggie didn’t want him disturbing her sleep and so had fixed up the couch for him, he went to sleep on the couch! He was awoken a few hours later by my aunt screaming and my Nonna cursing in Italian! He had slept on their pasta! Of course, the pasta was fairly smooshed, but the aunts and Nonna were able to salvage most of it (not so much the raviolis, as the insides all squished out!). When Uncle T told this story, he always added that, though he didn’t get to sleep very long, and almost had a heart attack when they woke him up, it was in fact one of the best sleeps he’d ever had! 😂
😂😂
This is way too funny!
OMG!!!
I love this story!
I can imagine the women being pretty upset.
Halving the egg yolk had me cry-laughing. You've come such a long way a a home cook, really made some amazing and technically demanding stuff. And then there's moments like these. Never change man, it's awesome.
Yes; that’s what’s so special about Jamie.
It was a classic Jamie moment.
I nearly died I'm watching Jamie try to halve an egg yolk. It happened so fast I didn't have time to react until he tried it.
Cook the pasta to your liking instead of focusing on the al dente.
So... Al dente.... Overcooked pasta is disgusting
Agreed, I personally really dislike al dente. So essentially cook to your liking
100%. Cook the pasta to how *you* like it. You're cooking for yourself, not random strangers with weirdly militant attitudes about pasta.
True. I don't care for al dente. I like it tender. But to each his own.
100% I don't like little bits of tough pasta stuck in my teeth. Gross. Cook that shit all the way through.
As an Italian, fresh pasta does not need to be al necessarily dente, as the egg in the dough make it firmer even if cooked a bit longer (on the contrary of dry pasta that is only flour and water, which if overcooked will be soggy and musht), and as a personal preference I would have made the dough a bit thinner. Nonetheless great job on making ravioli for the first time, is one of my favourite pastas to make!!!
A positive Italian? That's kinda rare when it comes to the cooking of foreigners lol
But I totally agree. Doesn't always have to be hard or perfect. Starting out when making fresh pasta is hard and perfection isn't always needed. I also agree on a little thinner pasta personally, yet a bit more bite could work really well with a soft filling like that.
usually you only cook pasta "al dente" if you're finishing it in a sauce, yes?
You said make the dough thinner
What dial on the roller would you use?
From all I read, only dry pasta gets Al Dente. Fresh pasta doesn’t get the same texture.
I might have cooked the ravioli a minute longer, cutting one in half with the side of my fork to check. "When it floats" is the rule for unstuffed pasta, but you have to consider the stuffing. They held their shape while cooking, though, and that's major.
I agree. The close up showed uncooked pasta.
Not bad, Jamie! Only suggestion is that when you're pressing the individual raviolis, start with the one in the middle of the line. Push the air out towards the ends of the line. The air needs somewhere to go, and starting in the middle gives the air the shortest path to an exit.
Ha! I came here to say the same thing!
to answer your question: that's not al dente, it's undercooked because your pasta is too thick.
when making ravioli (tortelli, etc...) you want to use the thinnest setting on your machine, this way you get a better texture and it will cook more evenly.
just remember that only dry pasta can be al dente, egg fresh pasta should be soft and well cooked.
have fun! 😊
I made fresh ravioli for my girlfriend and she claims I hadn't made it for her in the previous 13 years, so she was surprised. I just mixed my dough by hand in a bowl instead of the volcano technique. And since I don't have a pasta machine I just rolled the dough out thin with a rolling pin. Spinach and feta for the filling, and a san marzano tomato sauce with crumbled sausage. Turned out pretty nice for no practice in 13 years! :)
nearly in tears watching you try to halve an egg yolk with a knife, Jamie. loving watching you try out Italian cuisine, keep up the excellent work!! ❤
I am impressed! I remember the first time I made ravioli. It did not go well. It's been almost 50 years but the memory of exploding ravioli's in a pot of water that was filled with ricotta looking like baby spit up, still haunts me. I did learn how to make ravioli, and make sure that I didn't have any air pockets, but it was a traumatic experience first time around. Well done, you!
Same Jamie. Everyone on these cooking shows talk about their deep culinary connection with their heritage as a child, and I'm like, I ate mustard sandwiches on white bread with maybe Kraft American cheese slices if I was feeling frisky.
Holy moley Jamie! I spent 20 minutes reading comments and had a blast! There were no two pieces of advice that were alike. Aunts, grandmas, books, ‘our family,’ even the tiniest addition or subtraction seems worth offering. But I love your community! We’re all related by recipe with love in our hearts. Thanks for bringing us together!❤
I also am loving the comments on this one.
I'm a bit more of a "feeling" kinda guy. Books and grannies are all fine, but it's better to experience first hand and adapt as you go and to what you personally like. There is no one size fits all pasta. There are definitive wrongs though. Spaghetti Bolognese for example. Still everyone does it lmao
@@rebel4466to
Hear here!
@@rebel4466yeah, I agree.
Tradition is all well and good, there are definitely a lot of things to be learned from the past, but they also didn't live in a time where you had access to a lot of modern ingredients, methods, techniques, etc. Often, the most iconic foods of a culture are the ones where somebody took something relatively traditional and changed it with ingredients that they recently gained access to. For example, Italian cuisine was relatively similar to the rest of the Mediterranean until it got access to ingredients from the new world like tomatoes, peppers, potatoes, etc, which created a lot of the modern dishes that they are famous for now.
Tradition is a guide, but not a goal in and of itself. Tradition and authenticity should be where you start, not your metric of quality. A lot of traditions are objectively not the best way to do something, were based on false information or information that is no longer true, or simply don't fit the situation you find yourself in in the modern-day. You should make food that you like, not food that your ancestors would have liked. If those two things happen to be the same, then more power to you.
"Marcella loves butter just as much as Julia." SO TRUE. I believed that Italian food was all made with olive oil and I was so surprised by how much butter is in the recipes in that book!
It's all a matter of latitude, olives don't grow well above emilia-romagna. In the north the climate is continental, with harsher winters which tend to kill olive trees, but meat and dairy farms have always been abundant, that's why most of the traditional dishes in the north are butter-based instead of olive oil-based.
A similar reason why most traditional deserts in the south don't usually contain a lot of cream or buttery layers, but more elements like almond/pistachio paste and honey
There are definite regions of cooking fat in Italy, pork fat may be in the mix, too.
@@garysouza95 It's more about specific dishes or preparations though, rather than pork fat being used as a staple in certain regions
The Appennini mountains are pretty much the line that divides oil and butter users, probably a lot more in the past because butter got a bad rep for health reasons after the ‘80s.
But yeah, north and south cuisines are very different. For example here in the north the use of tomatoes is way less frequent than people think.
I made the dish you made last time and I can’t stop eating it. Bolognese sauce is practically my blood type, at this point.
Which fish?
@@kenken6550 I just realized it was a typo. I meant “dish”. Lol
What a triumph!
One of those “I know my way around a kitchen” moments when you master delicious homemade pasta.
Your dough may have been a level too thick for the Al dente time instructions. Doubling up on homemade dough, as in a ravioli, requires about a minute longer to make sure that thickness is cooked to chewy and not a bit raw on the thickest parts. Unlike dry, packaged pasta, homemade will keep its silky body in hot water longer.
I made it too and it was so rich and awesome. Impressed my friends 😀
Just as gravy should be served with a straw, and Hollandaise should be served in a bowl with a pile of asparagus tips as garnish, I’m there as well.
Fresh pasta is never al dente, you don't have to worry too much about the cooking times, when it floats it's ready
The amaretti probably Marcella used were Lazzaroni Amaretti Di Saronno, they come usually in a red square tin and inside are a pair of paper wrapped cookies! I looked on my tin (my current home for my foraged bay leaves) and 2 pieces is 100g.
I find the best way to NOT have leakage is to gather in the flour from the wet side of the pile of flour rather than pushing the flour into the eggs from the outside in. Just pull a bit of flour in with the tines of the fork as you're incorporating the flour into the eggs, a little at a time.
As for doneness, better a bit "over done" than under. Al dente is usually reserved for non-stuffed pasta - and most often, dried not fresh. Fresh pasta will cook faster than most fillings will get up to temperature so err on the filling side rather than the pasta. No one likes a cold interior!
For a first kick at the can, you've done an excellent job. Looked better than what I've been served at some "pro-level" restaurants.
I was following along with this video and your comment saved me so much! Thank you!! You’re awesome!! With your advice they turned out delicious! 😋
@@h2o2630 How cool is that?!!! Glad it helped.
The canned Chef is what got me through college, cold out of the can with buttered white bread. A splurge was two egg rolls, wonton soup and tea, all for two bucks. It was the 70s.
When I was in college I was saving every penny and I once had a friend pull an egg roll out of her purse. Then, she said to me, "I was saving this for later, but you can have it."
And I ate it.
Oh the nostalgia
@@kenken6550 Odds are she cached away that egg roll from an all you can eat restaurant buffet....
"he'd ask me 'who are you?'... i wouldn't have an answer for him" was both absolutely hilarious and unexpectedly deep
Al dente is really only a dried pasta thing-- there's not exactly a lot of "bite" in fresh pastas, so don't worry about it so much
That was so much less stressful than the last pasta video, well done Jamie 😊
I have a fond childhood memory of helping my grandparents’ Italian immigrant neighbors on pasta making day. It was a family affair, and a neat cultural lesson in community, food making, and food eating. We made spaghetti and raviolis they would freeze and would use over the course of a few months until next pasta making day. I was in charge of the ravioli cutter and it was a highly satisfying job! When we were done for the day, they made us a wonderful meal in thanks of the help, using the very pasta we made that day. It really was a special experience, and your video has heartwarmingly reminded me of the memory. I may just have to go get my very own Chromio Alfredo...
My family used to make homemade ravioli when I was a kid, using a machine a lot like that, only ours had a ravioli attachment so we could also roll out the ravioli.
We made ours with a filling of beef and shredded carrot.
I miss it so much... someday I'll make homemade ravioli again.
You learned pasta astonishingly fast. It took me years of mistakes to accomplish what you're pulling off, the quality of it. Fantastic!
PS I also ate that ravioli out of a can as a teenager (and no longer do) 👊🇨🇦
To me, boiling ravioli is like boiling perogy. Add a few at a time to keep the water boiling. Great job.
If the ravioli didn't taste raw, then it pretty much wasn't raw. Fresh pasta cooks so quickly that by adding the extra minute after it was floating, you can feel pretty confident that it was cooked. Looked delicious actually and you did a great job making the ravioli. I have a ravioli attachment for my pasta machine that I often use and I also have a ravioli board (I am a kitchen gadget freak). I have the pasta crimper too, so maybe next time I will do it just on a flat surface and see how it comes out. Honestly the pasta machine ravioli maker is a bit of a pain and doing it the way you did it or on a ravioli board both are much easier.
I saw on America's Test Kitchen that you can use a food processor to mix together the flour/egg and then you don't have to worry about the well and leakage, plus it's way less messy. It's the only way I'll do pasta from scratch.
I make it in a bowl and only knead it once flour is all incorporated.
As a previous poster noted, Jamie was doing it a bit backward. You should pull the flour into the egg with the tines of the fork. And it's not something you want to rush. I've used a food processor before and there's no appreciable difference between using it or mixng by hand. But the more I make pasta, the more I do it by hand. There's something satisfying about doing it old school.
Jamie, you cutting a raw egg yolk in half made me roar with laughter 😂😂😂😂 I love it!
Always a good day when Jamie uploads a video!
Aldente is not possible with fresh pasta yous looked a bit undercooked wich is not to bad but probably gives a bit of a raw flavor.
Congrats on the much improved doug. Regarding that you can mix the eggs and the flour in a bowl if you don't want to make a mess. But i guess the mund method looks better on camera.
First time commenter! I have watched your channel occasionally over the last year, but really gotten into it lately - and my 3 year old might enjoy you as much as I do! He's been asking to watch the "cakeman" at bedtime for days now, and the icing on the cake is the fact that you two share a first name. It's so "cool!" to him! 😊 This video may just be my favorite so far, because it's SO very obvious how far you've come as a chef, but you can still make us giggle by cutting a yolk in half. 😂 Keep up the amazing, delicious work and my Jamie and I will be watching and cheering you on! 🧑🍳
Now I've got a hefty hankering for some Chef Boyardee ravioli. I also grew up with it, and even as a 65 year old foodie, once in a while, I've just got to have some.
The Kitchen aide has pasta-making attachments including for ravioli!
You mean The Silver Fox?
As many have said, when you make stuffed fresh pasta you wanna roll your sheet as thin as you can, because you're gonna eventually end up with two layers on top of each other. Now how do you know that your pasta sheet is thin enough? Here's a trick I've seen zdore (the pasta makers from Emilia Romagna, the region of tortellini and tagliatelle) use: they roll their sheet on tablecloths, typically so that the pasta doesn't stick to the surface and they don't have to add more flour which would make it drier, and when they can clearly see the tablecloth pattern through the pasta sheet, then it's thin enough. You can keep rolling your pasta with Cromeo, and when it's getting thin you can place it on a patterned tablecloth to check if it's see-through enough.
As an Italian, I can't tell you how proud I am that you're cooking our recipes the way they are supposed to be cooked.
Fresh pasta is hard to get aldente, but yours looks correctly cooked. Fresh pasta will have some chew, but not the same bite as dried when cooking it aldente
Good dough this time! Right thickness, filling stayed inside, right size square, and nice flutted edges. We think you've got it!
"Oh, Hello. I didn't see you there."
I don't know why, but this really got me.
Knowing the difference between el dente and al dente this is more of a dried pasta question. So long as the fresh pasta taste, like silk it is cooked.
The sweet potatoes, curb and cooked four minutes each side in the microwave so long as you prick them first. I’m so glad that you discovered pasta.
I just opened up my mail today and received my pasta making attachment for my new kitchen aid mixer! Your timing was perfect! I’ve been binge watching ravioli making videos for the last couple of days. Can’t wait to try these. The sweet potato filling looks awesome.
In Lombardy there is a similar recipe, it’s with pumpkin and amaretti! Very on the sweet side, no prosciutto added but if you like the idea, go on and try it! You did very well, fresh pasta doesn’t have any secrets for you now! As many said, when the ravioli will floats, give them some seconds more. They will taste even better (adding parsley wasn’t a bad idea, we eat those ravioli with butter and sage usually so, your intuition was quite right😎)
Firast time me and my wife made ravioli. med larger ones. Ricotta, spinache, parmesan, and other things I can't remember. The turned out great! Never been scared of the pasta machine again.
You did great, btw.
I think one of the only ways to truly have an Al Dente 'bite' in your pasta is with the use of semolina flour & water. Regular flour & egg pasta probably won't get there, as the egg will help make it firm, so it isn't really necessary to worry about! Wonderful job!!!! 🙌
What would it be like to be your upstairs neighbor and hear "BOWL ME" and have to run and throw down a handy bowl? 😮❤
As Chef John says, “Never let the food win!”
YAAAY, Chef Jamie-Boyardee!!🎉🎈🎊😂❤️
I am always surprised at how fast fresh pasta cooks. This was fabulous and looked perfectly cooked!
if you wanna find when the pasta is ready, you can do some simple fresh pasta, like noodles, and while boiling them, keep tasting them every other half minute. you will find pretty easily at what point exactly they are done to your liking.
Timing pasta should always just be used as a ballpark figure anyways, so you should always cook them while tasting them.
I watched all your Julia Child demos during pandemic lockdown. I loved them all. They are fun and I can feel your pain and joy sometimes. I have learned from your videos. Thank you. Marcella Hazan is an outstanding idea. I'll be watching for sure.
I am so excited about the filling! ❤ As for the al dente question : to thick for folded pasta in my opinion… i would have done another turn on the machine :) but awesome video as always!
Yes, a bit too thick, but an awesome video and filling. Good job!
I agree
watching you cut an egg yolk in half with a knife and expecting some kind of result was the laugh I needed today.
I bet chopped sage would be great too in place of the parsley. Anytime I think warm autumnalish flavors I think sage.
the one you showed in the 'is it al dente' section still looks kinda raw tbh but some of the others look perfect, i always avoid having that drier lighter looking raw area but tbh idk if people like that
You shouldn’t be eating raw flour. Although fresh pasta cooks very quickly unless it’s quite thick.
My inspiration for finally making my own pasta was seeing a recipe for tortelli piacentini. All those beautifully folded and filled little tortelli in the photos were so gorgeous. I managed them on my second foray into making pasta, and it was so incredibly satisfying as well as delicious. I wish I had the opportunity to pull out my pasta machine more often, cause homemade pasta is wonderful.
You're doing fantastic, and I love cheering for you as you fearlessly try all these new recipes and techniques in your kitchen!
Your ravioli look perfect Jamie! Halving the egg yolks had me rolling though! ... I could almost taste the sweet and savory filling with the soft to-the-tooth pasta. And that sauce....perfection on perfection. Your skills have improved by leaps and bounds. You should now experiment with different fillings like mushroom/walnut/truffle, or spinach/ricotta/parm, sausage/onion/parm/sage, or how about lobster(or crab)/roasted garlic/lemon? YUM! 🥟🥟🥟
Everyone always says fresh, homemade pasta cooks quick, but I like my pasta DONE...not soggy, but certainly not crunchy. Yuck. I always cook mine for about 6 to 8 minutes and then check.
I love my El Chromio! He was a game changer after many decades of rolling it out by hand.
Great job, Jamie!
You are truly dedicated. I LOVE cooking and baking and I would NEVER go through all the trouble you go through. Kudos.
Omg!! I/we LOVE YOU SO MUCH!!! 🥰 soul food!! You feed our souls!! 🙏🏼
Wish you would try her Ciambella. I've tried it twice and it didn't turn out very good or very well! And I bake for a living! But don't use baking soda. The recipe is confusing! Love your videos! Always excited to watch!
I am so proud of you for your patience. Making ravioli is not an easy task.
Ravioli looked beautiful. Yes they were cooked properly. Congrats!
Success! Well earned Jamie, I would say. You even make your Vitamine ad entertaining. I think it’s so great that you found your niche I life and are making a living doing something you obviously love, on your own terms, using your own talents. You are an inspiration. 👏🏻
Jamie, simple but magical true Italian dressing for pasta - fresh sage leaves quickly sautéed in butter, mixed through the pasta. Squisito!
I just love your ease and willingness to be human. We are learning with you and are so impressed with how far you have come.
One of my favorite foods in the whole world! I have to revisit fresh pasta and can’t wait for basil season. I’ve never added butter but it’s a great idea.
Sometimes I find it easier to just mix the flower and eggs in the bowl with a spoon. Once it comes together, I end up dumping it out and kneading it. That way, there's no need for the EGG VOLCANO (aka "Mt. Egg-na", a play on Mt. Etna the large volcano in Sicily). Again, like last time, amazing work. You've progressed so fast.
I love eating tinned pasta cold. Spaghetti hoops are my favourite. I don't even empty them out of the tin. Just me, a spoon and a tin of cold spaghetti hoops.
As the expression goes, you've come a long way baby. You really seem to love doing these videos, even when you have problems.
Italians all over the world are watching you. We are veeeeery suspicious of foreigners cooking our recipes (as mostly they try to make them "better" which drives us crazy). You did good! Next time make the dough thinner and maybe (just maybe!) it was a tiny little bit too dry, so you might use a bit less flour. The more you make pasta, the better you feel how it should be. Fresh pasta needs just a few minutes.
Imagine how the Asians felt when the Italians "improved upon" their noodles and called it...macaroni! Well, they called it pasta, but I couldn't resist the yankee doodle reference. Italian pasta likely originated from Asian noodle-making. Humans always improve on things we learn, and we always put our own unique twist on things. It's how we are, and it's why we are so good at innovating and inventing.
No, that's a myth debunked hundreds of times.
This series is fantastic! I'm so glad you're hitting this book.
Agreed
Rule of thumb is when it floats, it is ready. However, maybe put the lid on while boiling (to ensure the contents of the ravioli are cooked). Takes about 4 to 6 min - so you have the time about right.
Your cooking time was good, you always want to take the pasta out when it floats. I agree with others that your dough was a tiny bit too thick. That filling looks amazing!
My aunt makes the best raviolis. It's my grandmother's Northern Italian recipe. The filling is a simple ground beef with Italian spices served in chicken broth with parmesan cheese. Yum!
Sounds delicious!!
@@cydkriletich6538 It is! The Northern Italian food I grew up with is nothing like what’s considered Italian food in the USA. Nothing is tomato based. It’s mostly polenta, risotto, and meat. My family were also big hunters and would eat the game they cooked. It was a way of life.
Always cold out of the can! There's no other way and my wife thinks I'm crazy for it.
No, your wife is the crazy one. First, it tastes terrible when you heat it up and second why dirty a bowl when it comes in a disposable one? When I explain that to people they are all like "well technically you're correct..." and I'm like "that's the best kind of correct." lol
First thing I thought when he said that,Better Cold..
I'm an ol lady and like it better cold..😂
I even enjoy watching Jamie's sponsor commercials! He's just so entertaining!
If it were _me_ I would have rolled the pasta out a little thinner for ravioli. But that doesn't seem to be a common comment, so perhaps I'm alone there.
However, I would also agree with a couple of much more common feedback items here, which are that "al dente" is really for dried pasta; but you also shouldn't feel obligated to achieve it anyway: make your pasta how you like it!
I know that you can't see it, but I gave you two hands up and a giant cheer! For myself I would have gone one more notch on the pasta machine OR another minute in the water, but that's just me. Great job, Jamie!!
I second the sentiment of cooking pasta to your liking and not necessarily al dente. Everyone has their own tastes. My very italian partner loves his pasta well cooked while i grew up eating it v al dente. Another thing is i highly recommend the channel Pasta Grannies here on TH-cam for fresh pasta inspo and technique from often centenarian italian ladies
Hey Jamie, I Love to make fresh pasta in my home. I've bought the pasta roller atachment for kitchenaid and it saved me a lot of time!!!! I use it almost every weekend!!!! Amazing video. I will try your recipe!!! Lots of Love from Brazil 😊😊😊
I’m so excited about this series!
Wonderful you sharing this personal religious event. I ended up crying,
Please don’t shy away from being in videos with your grandma. You are a fine looking young man.
I’m going to have to make this. But first I need her cookbook.
what a difference this time lol. I knew you would do a lot better the next time when I saw all those comments in the last video. love how many people chime in with tips when they can. I feel like everyone is the master of at least one dish and with so many people watching it feels like a cooking class sometimes
I would have given the ravioli another minute to 90 seconds in the pot. Would also offer Italian grandma advice: use your fork to incorporate the flour into the eggs by scrapping in a bit at a time from the inside/bottom of the “well”. I love watching your show.
Great Job Jamie. I love the fact that you do it messy but you still do it.
Homemade Ravioli with a side of existential crisis. Delicious.
OMGod Even though I'm Italian, I LOVEEEEEED Chef Boyardee Ravioli. I remember my sister buying me a can for my 50th birthday!
I don’t even cook, but you’re entertaining and inspire me to eat more! 😂🎉
Pro-tip: use a moist (preferably cellulose) rag under your pots and cutting boards when you want to keep them still and sturdy, it adds a tonne of friction, keeping things in place!
Chef Boyardee will bring back the best nostalgia, I know it did for me when I was in college!
Well done Jamie, fantastic improvement from the last one 🎉 The pasta looks a bit thick to me but you seemed to have enjoyed it and that’s all that matters 😊
In case you might be wondering who has been bingeing on your videos, it’s me! Cracked up when you you tried cutting the yolk in half’ 😂😂😂 Love you Jamie!!!
I'm going to have to start counting the number of times in a video where you've made me chuckle out loud.😃
That dish looks absolutely delicious, compliments to the chef.
New here, but my buddy’s grandmother will roll sheets, add filling in several rows at a time and lay a whole second sheet of pasta on top, then press down and cut. So instead of folding in your scenario, make two rows of filling, then put a second sheet on top and seal around then cut. Went really fast when she was making it.
Wunderbar! Fire up that plate this way!
(I used to eat CB ravioli cold too 😋)
I found out there is a tool that excludes the air, cuts and seals ravioli in one step. It’s like a spring loaded hand stamp. Totally cool and super easy to use.
Looks like you did a great job.
Al dente is cooked, but not soft or soggy. To the tooth
That looks awesome. If you don't like it as firm as it was you might try going one or two settings thinner on your roller. Whenever I use the KitchnAid to make pasta it always feels ridiculously thin to me but then winds up being perfect when cooked. I feel like the dough thickness matters much much more than the cooking time. For what that's worth!
Bravo, Jamie! The tiny thin white layer in the middle shows that it is still not quite cooked. With fresh pasta this is not as obvious since you are beginning with a soft dough, rather than dried pasta. But the white layer means cook it about another minute or so.