I'm going to be 68 in September & when I was in 8th grade I helped my Mom make homemade raviolis from an old Italian recipe that was made from beef brains, beef sweet breads & beef kidneys & fresh onions, garlic, herbs & I believe it had Parmesan cheese in it also & the homemade red sauce recipe as well. We made them for the holidays. I don't have photo to share since it was so long ago but wanted to share the experience. I wish I still had the recipe but unfortunately it was lost in time. I came over from Max Miller's channel & have also subscribed to your channel as well. Thank you for sharing your knowledge & recipes with us. Would love to see you do any of the old recipes you may have come across, like the one's my Mom found in her day.
To anyone who doesn’t have a piping bag: You can put your filling in a ziplock bag and cut open a hole in one of the corners of your ziplock bag after you’ve sealed it.
It does work in a pinch, but with thicker stuff like these meat and cheese fillings the seal down the side of the zip lock bags tends to burst. If you’re doing something light like whipped cream, or a mousse it doesn’t have problems, but the strain of the heavier stuff being squeezed out blows them out.
At first I thought we would need a different cup to measure Chef Frank's "pinch of salt", but then again, most sets already come with a 1/3 cup measurement
My father in law is buying me a pasta maker for Christmas and the very first dish I want to create is ravioli! I first watched your how to make dough video, so I am prepared🙏🏻 Thank you for making these amazing cooking videos. I am sure I will make my husband very happy thanks to your videos🤌🏻🤌🏻
This is great. Just borrowed my friend's pasta maker so I can make some butternut squash ravioli. Will definitely follow a lot of these tips (especially about the freezing).
Great presenter! I'm just learning to make pasta as my wife gifted me a pasta attachment for my Kitchenaid mixer. You make it look simple, Frank. Practice makes perfect.
I love ravioli! Chef Frank have you ever heard of toasted ravioli? I think the raviolis are tossed in breadcrumbs then deep fried rather than boiled....I think it's a St. Louis thing. Very yummy.
The pasta attachment for the kitchenaid mixer is well worth the money. The hand crank is fine, of course, but sometimes clamping it on to something is problematic. Plus, the attachment really makes making pasta fun and keeps both hands free so you can guide the pasta sheets through more easily.
💜LOVE💜 the addition of the mortadella in your meat filling, Chef! We tend to keep the finishing sauces super simple to highlight our homemade ravioli: brown butter & fresh sage, or blistered cherry tomatoes & olive oil, all dusted with a grating of Parmesan, of course!!! 😋😋😋 Have you tried them deep fried, or toasted St. Louis style??? I **highly** recommend it! 💜💜💜
A fact which is rarely pointed out is that some pasta rolling machines use a high number (8) for the thickest setting and some use low numbers (1) for the thickest setting. Don't be fooled by going strictly by the numbers suggested by any video recipe. Start on thick and work your way down towards thin using settings appropriate for your individual machine.
I love this episode! I got a pasta roller for Christmas and the first time I made noodles they were so fun! This is inspiring me to make ravioli this weekend!
You inspired me to unbox my pasta machine that was given to me as a gift that I never used before. Just need to find my mother's old crimper and I am making ravioli. Have you ever made Russian Vareniki? Unlike thicker Polish Pirogi they are made with thin fresh dough, much like you made. The fillings are very different though. Don't expect something savory when you ask for the cheese filling. 😁
@@ProtoCookswithChefFrank Pelmeni. They taste so different though since they are made with raw meat that cooks inside the dough pocket. Not sure what method the meat cooks though when you boil them: steam? parboil? braise?
I'm so glad Frank did this one on his own channel. That 3 levels of Ravioli on Epicurious seemed a little over the top for me, especially the size, color, and the duck egg. Don't get me wrong, if Frank made it for me I'd TOTALLY eat it, but I'm more likely to make ravioli off of this video instead.
Hai chef Frank Maybe you need another TH-cam series like binging with babish kind of of TH-cam series You could do like a food cover Like food recipe online and make your own version Or bad cooking videos and make it better and explain something that would make it better You can name it "Food cover" Like song cover 😅 Or maybe a series like journey across Japan by abroad in japan You could make a food video about a country Like you could make Indonesian foods And hey maybe if your channel becomes big you can actually make a food travelling show in this channel
Chef Frank left Epicurious a few months ago. This is HIS CHANNEL, ProtoCooks, from his own home kitchen, and thank God for that, right? We have him all to ourselves now. YAYYYY!!, right people?? From a huge fan somewhere near Seattle and around the World, we love you, Chef Frank!! ⚘ 🙏❤🙏 ⚘
@@majoroldladyakamom6948 He still shows up on epicurious occasionally. He just did $162 vs $15 chicken wings with Lorenzo, and 4 levels of Lasagna before that.
I feel like "sea salty" is not a good indicator. Baltic sea is like 0.3% salt, dead sea is 30-ish % salt. Both can be considered sea salty. So how salty is sea salty? :]
Sooo I have a question about freezing. I've made Ravioli a few times, and I tried freezing them, but they end up tearing when I cook the frozen ones. I've tried different thicknesses and one more and one less hydration pasta dough, but whatever I do they develop ridges while freezing which crack open when I boil them. Is there something I'm missing?
"If you don't have one of these you can still cook." I respectfully disagree Chef. My cereal box spoons are essential tools in my kitchen. My kids know 2 things in life are certian. 1. Mom will always taste test whatever she's cooking with the color changing trix spoon that's older than them and 2. Mom makes sure to get everything everywhere while she's cooking. My German husband doesn't understand the necessity of being Italian and making a mess in the kitchen.
My ethnic heritage is mostly assorted Germanic with some Irish and no Italian at all, yet I have an innate knack for getting stuff everywhere and making a big mess.
I have bronchitis, but I also have a brand new stove, and I really want to do a big cooking/baking week. I've made fettucine from scratch before, so ravioli will be a nice challenge. Chef Frank, do you think a little lemon zest might work in a cheese mixture?
@@ProtoCookswithChefFrank I ended up doing spinach (wilted and wrung out so it didn't get everything soggy) with cheeses, and the lemon zest added a really nice note. Thanks!
Some people discard it, but you can also just cut it all to a similar size and cook it then toss with the sauce of your choice for a yummy snack. If you were making ravioli to freeze for future use it would make the perfect little meal to sit down to after you finish without much extra prep. Because who wants to cook a whole meal right after meal prepping. 😊
I have a question regarding the prosciutto part. If you can get the fat rendered out from the prosciutto do you still need the oil? It seems like a lot of fat in the pan. I'm just curious not trying to criticize or anything similar
To anyone trying this for the first time, do not expect to be as successful as he was rolling it out. And definitely do not start making ravioli as your first pasta dish. Be happy if you can get useable pasta in any shape or form the first few times.
@@ProtoCookswithChefFrank as soon as I saw that I was like “ok I live pretty close to a field, why not” btw frank this is an honour seriously, I’ve been here since day one, I’ve always wanted to be a chef, love these recipes as well, before I saw your 101 on pasta I really kinda struggled with pasta dough, but that video was a massive help so thanks for that. One more thing do you have any advice for beginners like myself,
I might have missed it in the pasta video, but that is a ton of dough when I typically am cooking for myself. Can you freeze the dough? Or is it stable in the fridge for like a week?
I apologize in advance if this is a subject you're broached before (or rejected before and I don't know because I'm new to the channel). I saw that you did a live stream Q & A for Oktoberfest. Any plans to do another? Is it something that could be offered through Patreon? I love the videos but it would be great to have the immediacy of a live event--maybe through the Stereo app or similar?
I’m not going to lie I love watching the videos and learning more about food from your channel, but the P by the door catches me off guard sometimes as looks like someone is trying to peek through the door.
I cant taste a food processor full of meat and know it needs 4 quick grinds of pepper. It either needs no more or I need to grind it until my arm is sore
If you have never made ravioli now is the time. Send me photos of you making your own ravioli.
The second I saw you had a TH-cam channel I subscribed, you should comment more, see how quickly you can reach 100,000
I'm going to be 68 in September & when I was in 8th grade I helped my Mom make homemade raviolis from an old Italian recipe that was made from beef brains, beef sweet breads & beef kidneys & fresh onions, garlic, herbs & I believe it had Parmesan cheese in it also & the homemade red sauce recipe as well.
We made them for the holidays.
I don't have photo to share since it was so long ago but wanted to share the experience.
I wish I still had the recipe but unfortunately it was lost in time.
I came over from Max Miller's channel & have also subscribed to your channel as well.
Thank you for sharing your knowledge & recipes with us.
Would love to see you do any of the old recipes you may have come across, like the one's my Mom found in her day.
“Be careful not to oversalt it” - it’s literally the first and probably the last time we hear this from Frank
I'd love to see a tour of Chef Frank's kitchen and pantry!
#confirmed
Please do.
Yes!!
To anyone who doesn’t have a piping bag: You can put your filling in a ziplock bag and cut open a hole in one of the corners of your ziplock bag after you’ve sealed it.
It does work in a pinch, but with thicker stuff like these meat and cheese fillings the seal down the side of the zip lock bags tends to burst. If you’re doing something light like whipped cream, or a mousse it doesn’t have problems, but the strain of the heavier stuff being squeezed out blows them out.
@@alexachen996 I use gallon freezer bags, never had on break.
That thumbnail is too wholesome
It's been such a unique pleasure watching this channel mature and grow.
There's nothing more relaxing and sastisfying than to make pasta from scratch. Some day try them with ricotta, ham, parmesan and walnuts filling.
As fall gets close the idea of cheese stuffed pasta sounds amazing.
At first I thought we would need a different cup to measure Chef Frank's "pinch of salt", but then again, most sets already come with a 1/3 cup measurement
Chef Frank! You definitely have to make a video of you creating your stuffed chicken wings. It just sounds amazing
Yes please!
Not really sure about missing the Star Wars spoon. I feel like it's essential to every dish.
Good point!
My father in law is buying me a pasta maker for Christmas and the very first dish I want to create is ravioli! I first watched your how to make dough video, so I am prepared🙏🏻 Thank you for making these amazing cooking videos. I am sure I will make my husband very happy thanks to your videos🤌🏻🤌🏻
*Throws away last can of Chef Boyardee*
Your heart will thank you!
I loved the "get it all..don't be in a rush" LOL
Ravioli is my favorite kind of pasta, keep up the good work frank
This is great. Just borrowed my friend's pasta maker so I can make some butternut squash ravioli. Will definitely follow a lot of these tips (especially about the freezing).
Hope you enjoy
I hope Frank gives us his ravioli formuloli
"Make sure to make a mess" Always cracks me up xD
Ravioli, Ravioli, Give me the Formuloli.
Loved to watch your workshop! Thank you so much. You're teaching very good!❤
You know Frank is Italian because he described turbulent sea by waving his hands in the air.
1:12 You may think he's fast-forwarding, but he's actually just holding back less.
Ever since your pasta video I have been making it at home and loving it. Can't wait to try this. Thank you so much chef Frank!
Great presenter! I'm just learning to make pasta as my wife gifted me a pasta attachment for my Kitchenaid mixer. You make it look simple, Frank. Practice makes perfect.
Great video ! One of the. Good ones!!
Glad you enjoyed it
I love ravioli! Chef Frank have you ever heard of toasted ravioli? I think the raviolis are tossed in breadcrumbs then deep fried rather than boiled....I think it's a St. Louis thing. Very yummy.
Good demo, thank you Chef Frank.
Thanks for watching!
I’m so glad I found your channel. You are so pleasant and talented to watch. 😊😊😊
Thank you so much!
Thank you never knew to make the pasta thinnest I made mine to #6 going to try your way thank you sooo much ciaoooo
The pasta attachment for the kitchenaid mixer is well worth the money. The hand crank is fine, of course, but sometimes clamping it on to something is problematic. Plus, the attachment really makes making pasta fun and keeps both hands free so you can guide the pasta sheets through more easily.
Definitely helpful for those of us that don’t have as much skill as our man Frank here! 😂 (looking at myself here...)
Looks really good congrats
Beautiful! No-nonsense cooking ...
Thank you
If Lorenzo was featured in one of your videos, id be so happy! :D
Omg I've been thinking of making my own ravioli for so long but I've been scared to try. Now I have no excuse!
Thank you!
Thanks, good demonstration. I just gotta buy a pasta machine.!
a light grating of fresh nutmeg in the cheese filling is a nice touch.
Thank you Chef Frank, would you please post a video about mushroom Filling for ravioli.
Great suggestion!
My favourite thing in the world. Along with some truffle sauce 🥰
💜LOVE💜 the addition of the mortadella in your meat filling, Chef! We tend to keep the finishing sauces super simple to highlight our homemade ravioli: brown butter & fresh sage, or blistered cherry tomatoes & olive oil, all dusted with a grating of Parmesan, of course!!! 😋😋😋 Have you tried them deep fried, or toasted St. Louis style??? I **highly** recommend it! 💜💜💜
I have and they are a tasty appetizer
Thank you chef for sharing. ❤️👍🙏
In St. Louis we fry them and sprinkle with parm!
Sounds delicious
Heart stopper!
First here after Frank made the duck nettle raviolis on 4 levels of cooking
...by the way: "where is my portion",??😂😂😂 Well done Sir!
😁
A fact which is rarely pointed out is that some pasta rolling machines use a high number (8) for the thickest setting and some use low numbers (1) for the thickest setting. Don't be fooled by going strictly by the numbers suggested by any video recipe. Start on thick and work your way down towards thin using settings appropriate for your individual machine.
Just started making fresh pasta and ravioli and have had trouble with my filling. Definitely going to try your recipe! Both sound amazing!
My biggest problem was too much moisture in filling. The water in the filling would boil and BOOM! 😉
Where I live ravioli are filled with ricotta and greens, usually spinach
I love this episode! I got a pasta roller for Christmas and the first time I made noodles they were so fun! This is inspiring me to make ravioli this weekend!
That is awesome!
Bravo Chef Frank well executed again ,Je vous pique la recette des raviolis au fromage
le bonjour de france
I. Love. Frank.
Hey Frank, we would love to watch you make that stuffed chicken wing recipe from last week's Epicurious!
You inspired me to unbox my pasta machine that was given to me as a gift that I never used before. Just need to find my mother's old crimper and I am making ravioli. Have you ever made Russian Vareniki? Unlike thicker Polish Pirogi they are made with thin fresh dough, much like you made. The fillings are very different though. Don't expect something savory when you ask for the cheese filling. 😁
I have had plemni (spelling) so good
@@ProtoCookswithChefFrank Pelmeni. They taste so different though since they are made with raw meat that cooks inside the dough pocket. Not sure what method the meat cooks though when you boil them: steam? parboil? braise?
The piping bag is a good idea.
It make the process so much faster
forgot to like and came back... 😁
Thanks
I'm so glad Frank did this one on his own channel. That 3 levels of Ravioli on Epicurious seemed a little over the top for me, especially the size, color, and the duck egg. Don't get me wrong, if Frank made it for me I'd TOTALLY eat it, but I'm more likely to make ravioli off of this video instead.
Great video Frank! I would love to see you do a Venezuelan/South American dish with Adriana Urbina if you still work with her.
Looks fantastic Chef!
Thanks
I gotta try this, I love ravioli
Hello from Montreal Canada
il fais pas trop froid chez vous a montreal ?
Hi
Hai chef Frank
Maybe you need another TH-cam series like binging with babish kind of of TH-cam series
You could do like a food cover
Like food recipe online and make your own version
Or bad cooking videos and make it better and explain something that would make it better
You can name it "Food cover" Like song cover
😅
Or maybe a series like journey across Japan by abroad in japan
You could make a food video about a country
Like you could make Indonesian foods
And hey maybe if your channel becomes big you can actually make a food travelling show in this channel
Wondering if his shirt says “Needs Constant Supervision” ? 😂
😂😂
Hi Frank, with all the off cuts of pasta can it be used for another dish or with a bit of sauce? Nice to see you again on epicurious
Yes. You could cook them an toss with sauce
Chef Frank left Epicurious a few months ago.
This is HIS CHANNEL, ProtoCooks, from his own home kitchen, and thank God for that, right?
We have him all to ourselves now. YAYYYY!!, right people??
From a huge fan somewhere near Seattle and around the World, we love you, Chef Frank!!
⚘ 🙏❤🙏 ⚘
@@majoroldladyakamom6948 He still shows up on epicurious occasionally. He just did $162 vs $15 chicken wings with Lorenzo, and 4 levels of Lasagna before that.
I feel like "sea salty" is not a good indicator. Baltic sea is like 0.3% salt, dead sea is 30-ish % salt. Both can be considered sea salty. So how salty is sea salty? :]
Love your channel
CHEF FRANKKK IS POGGGG
Sooo I have a question about freezing. I've made Ravioli a few times, and I tried freezing them, but they end up tearing when I cook the frozen ones. I've tried different thicknesses and one more and one less hydration pasta dough, but whatever I do they develop ridges while freezing which crack open when I boil them. Is there something I'm missing?
"If you don't have one of these you can still cook." I respectfully disagree Chef. My cereal box spoons are essential tools in my kitchen. My kids know 2 things in life are certian. 1. Mom will always taste test whatever she's cooking with the color changing trix spoon that's older than them and 2. Mom makes sure to get everything everywhere while she's cooking. My German husband doesn't understand the necessity of being Italian and making a mess in the kitchen.
As an Italian cook I respectfully disagree. It's not that we make a mess, it's that we are chaotic good.
Oh man, I remember those Trix spoons. That's a treasure.
😂
My ethnic heritage is mostly assorted Germanic with some Irish and no Italian at all, yet I have an innate knack for getting stuff everywhere and making a big mess.
This is a dangerous content when on a diet. Makes me want to cook in the middle of the night. Help.
I have bronchitis, but I also have a brand new stove, and I really want to do a big cooking/baking week. I've made fettucine from scratch before, so ravioli will be a nice challenge. Chef Frank, do you think a little lemon zest might work in a cheese mixture?
Sure.
@@ProtoCookswithChefFrank I ended up doing spinach (wilted and wrung out so it didn't get everything soggy) with cheeses, and the lemon zest added a really nice note. Thanks!
@Frank: What do you do with the pasta dough you cut off the ravioli?
I was also wondering this.
Some people discard it, but you can also just cut it all to a similar size and cook it then toss with the sauce of your choice for a yummy snack. If you were making ravioli to freeze for future use it would make the perfect little meal to sit down to after you finish without much extra prep. Because who wants to cook a whole meal right after meal prepping. 😊
I’m sorry I don’t eat meat so that part looks yuk to me although everything else is super good ty
Bought myself a pasta roller today 🧂🧂🧂
👍
Ravioli Ravioli give me the frolimoli
Hi Chef Frank, which portable cooktop do you use? I see that you are fancy-schmancy with all your kitchen tools... Appreciate your teaching!
There is a link in the description for all of the equipment I use
Oh, thanks. I will check it out.
I love you man!!! What do you think of Gordon Ramsay and what does he think about you?
I think his TH-cam stuff is great. I'm sure he does not think about me.
@@ProtoCookswithChefFrank i think you are great
2:00 what's already in the bowl to which Frank added the egg? Is that the ricotta?
Yeah it’s ricotta
Correct
I have a question regarding the prosciutto part. If you can get the fat rendered out from the prosciutto do you still need the oil? It seems like a lot of fat in the pan. I'm just curious not trying to criticize or anything similar
Even if the prosciutto gives off fat I still add olive oil. If want to skip the oil it’s ok.
HE GAVE US THE FORMUOLI!
I said this on camera but it didn’t make the edit
@@ProtoCookswithChefFrank
To anyone trying this for the first time, do not expect to be as successful as he was rolling it out. And definitely do not start making ravioli as your first pasta dish. Be happy if you can get useable pasta in any shape or form the first few times.
6:53 i kinda feel attacked by that xD
I hope you sell apron merch!
Barry is the guy on the epicurious, who smoked mashed potatoes with hay right ?
Yes
@@ProtoCookswithChefFrank as soon as I saw that I was like “ok I live pretty close to a field, why not” btw frank this is an honour seriously, I’ve been here since day one, I’ve always wanted to be a chef, love these recipes as well, before I saw your 101 on pasta I really kinda struggled with pasta dough, but that video was a massive help so thanks for that. One more thing do you have any advice for beginners like myself,
I might have missed it in the pasta video, but that is a ton of dough when I typically am cooking for myself. Can you freeze the dough? Or is it stable in the fridge for like a week?
You could dry your pasta
Frank: do you do anything with the excess pasta after you cut the raviolis out?
Hi chef ,how many raviolis per person
Four for an appetizer and six for entrée but of course, it’s always a personal preference.
Will a Tortellini video be coming soon?
That would be a good one
I apologize in advance if this is a subject you're broached before (or rejected before and I don't know because I'm new to the channel). I saw that you did a live stream Q & A for Oktoberfest. Any plans to do another? Is it something that could be offered through Patreon? I love the videos but it would be great to have the immediacy of a live event--maybe through the Stereo app or similar?
We were thinking of having a live event to celebrate 100k subs.
@@ProtoCookswithChefFrank Thank you, Sir. I'm already a subscriber at TH-cam. I'll be headed over to Patreon in the next few days.
frank is your home stove top electric?
Yes. Induction.
you should try get a collab with someone like babish so you can plug your own youtube a bit more :D you deserve all the recognition!
We are going to start reaching out to people. Thanks for watching.
You can cook without the sweet BB8 Star Wars spoon but all the cool kids have one. 🤷🏻♀️ (when I can convince my 7 year old to let me use it 😂)
I need to find a few more spoons.
@@ProtoCookswithChefFrank oh no. You just sent me down an eBay black hole. 😂
1 kilo flour 10 eggs gives only 50% hydration. minimum 63% hydration
6:56 yes chef, but would I want to cook without it 😀?
I haven't watched the whole video yet so idk if he takes off the apron but even if he doesn't I would bet my sou l that his shirt says needs salt
Oh he said it at the end
Ravioli ravioli, whats in the pocketoli?
I’m not going to lie I love watching the videos and learning more about food from your channel, but the P by the door catches me off guard sometimes as looks like someone is trying to peek through the door.
I cant taste a food processor full of meat and know it needs 4 quick grinds of pepper. It either needs no more or I need to grind it until my arm is sore
Frank, I can't open link to you merch from mobile device. Please, check link.
Thanks. I’ll check it out
niceioli!