A girl from Petaluma making one of my favorite dishes. I was stationed on Two Rock Ranch in 1959 and 1960 and I loved the place. I cook a lot of Italian dishes and one of them is ravioi. Great video and I love the roller you have. Ron C Ruskin Fl
Thanks for such a lovely video. Ravioli has been my new thing and you make it look so easy. Ps. I ate a lot of frogs growing up too. :-) and I still love them. :-)
Hello Laurie, I'm italian, always lived in Italy, as many italians I have a sincere passion for cooking and I'm amazed how some filled-in pasta like ravioli is re-interpretated into something completely different from the original. I honestly don't imagine how comes that your ravioli are floating to the top, ravioli usually do not float to the top. Gnocchi usually float to the top, but Gnocchi are really a different thing. The "secret sauce" might be a secret in US, here in Italy we usually are not so gelous about a tomato sauce. There are billions of them, everyone Is re-interpretating and personalyzing... Consider that in Italy is common practice and requested by law to put every ingredient of a recepit in the menu... Anyway I liked your video. Funny. If you'll have an occasion... Please come to Italy. You'll taste the difference...
How can I make these squares raviolis bigger. I want to make empanadas, turn overs keeping in square shape and in half moon, to tell about the filling types cheese, hearts of palm, etc
Laurie, I have a Italian Beachwood Ravioli Roller, the problem I have is that the Raviolis don't seal, I make the dough right and I cut it with the cutter like you did, but most of the raviolis just don't seal , so I end up forking the edges to seal them, its a pain ! any suggestions ?
Wonder what the purpose of this video was? Ok you can make ravioli and sauce but no recipe is really a waste of viewer time. Guess your family secret recipe will remain a secret forever! Thumbs down from me.
You know these Secret Food Recipes is really Bull shit, It like how many ways can you make a hamburger? These Recopies is all over the net. , here I will give you my families sauce from Piedmont Italy; Play with it If you do not like the taste, make it your own. Ingredients for Mushroom Sauce: 1/3 cup extra virgin olive oil 1 large yellow onions, (about 1 1/2 cups) finely chopped 6 medium garlic cloves, pressed 6 medium RED tomatoes, diced 2 (15 oz) cans diced RED tomatoes (Italian style) 1 cup or more Red Wine, most red wines will do! Don't forget to Drink, while you make this, that is apart of it all. 1/2 tsp Italian Seasoning To taste & smell 3/4 Tbsp Sea Salt (started with 1/2 Tbsp sea salt) to taste 1/8 tsp red pepper flakes or leave out if you dont like the hot peppers. 1/8 tsp black pepper 1 lb fresh Italian mushrooms, rinsed, dried, sliced , Italian Mushrooms, Portabella, Baby Bella, porcini or boletus, pioppini (delicious mushrooms that grow on old poplars), russulas, morels, and chanterelles. all good mushrooms, stay away from white caps, No Flavor! 1 cup fresh basil, chopped Instructions : WARNING as you cook this watch the heat and STIR, STIR, STIR, DO NOT LET IT BURN ON THE BOTTOM ! IF YOU HAVE TO CHANGE POTS. AND STIR ONLY WITH WOOD OR PLASTIC OR RUBBER KITCHEN TOOLS , NEVER USE METAL IT WILL TAINT THE SAUCE! In a dutch oven or heavy bottomed soup pot, add 1/3 cup olive oil and saute onions and garlic together over medium heat until softened (7 mins). Chop tomatoes then add to the pot along with 2 cans diced tomatoes with juice. Boil uncovered over med/high heat for 15 mins, stirring occasionally. Add 1 cup red wine, ½ tsp Italian Seasoning, Sea salt to taste, 1/8 tsp red pepper flakes and 1/8 tsp black pepper then stir well to combine. You still want to have some tomato chunks in the sauce. Add fresh sliced mushrooms and 1 cup chopped fresh basil and simmer uncovered another 20-25 minutes or until the mushrooms are fully cooked and the sauce is thickened. Total cooking time from the time you start to saute onions is 45 min-1 hr, depending on desired consistency.
The more you cook it the Thicker & Darker it gets, also try adding a little Gratted Parmesan cheese for added flavor, you will love this . Also it gets really insane once you make it, let it cool , Put in the Fridge, then every day just heat it up & Cool, the back in the fridge & Repeat a few days, The Ageing process does wonders for the sauce! Once you do this you will have to hire a Guard to protect the Sauce as everybody will be scooping it out with bread and your sauce will disappear..... that is what happens at my house! Best Wishes Gayle ~ From My family to Your's M.S. Pecchenino
A girl from Petaluma making one of my favorite dishes. I was stationed on Two Rock Ranch in 1959 and 1960 and I loved the place. I cook a lot of Italian dishes and one of them is ravioi.
Great video and I love the roller you have.
Ron C
Ruskin Fl
I have seen the ravioli rolling pins and the cutters. I have always wondered how to use them. Your video is terrific!
Thanks!!
I like your way of talking , method of cooking ravioli mam
Oh yes, homemade fresh ravioli is on my to do list today!
Thanks for such a lovely video. Ravioli has been my new thing and you make it look so easy. Ps. I ate a lot of frogs growing up too. :-) and I still love them. :-)
Thanks Anne!!
Dying for that sauce recipe!
😊😊😊😊thank from Russia😊😊😊
Terrific video!
Hello Laurie, I'm italian, always lived in Italy, as many italians I have a sincere passion for cooking and I'm amazed how some filled-in pasta like ravioli is re-interpretated into something completely different from the original.
I honestly don't imagine how comes that your ravioli are floating to the top, ravioli usually do not float to the top. Gnocchi usually float to the top, but Gnocchi are really a different thing.
The "secret sauce" might be a secret in US, here in Italy we usually are not so gelous about a tomato sauce. There are billions of them, everyone Is re-interpretating and personalyzing... Consider that in Italy is common practice and requested by law to put every ingredient of a recepit in the menu...
Anyway I liked your video. Funny. If you'll have an occasion... Please come to Italy. You'll taste the difference...
Hi. Could you tell me how is the proper way to make ravioli dough and the prooer wsy to cook them?
Brava
Can you please post the recipe for the dough? Thanks
Love this video, also like that rolling pin. Doesn't get any better then this.
My favourite ravioli
Laurie, I'm ding the math, and it is now 2019... Great video. Thanks
Hum !! Tout cela me paraît délicieux ! J aimerais avoir votre talent culinaire !!
Great video .....but I’m still seating at the table waiting......:):)
How can I make these squares raviolis bigger. I want to make empanadas, turn overs keeping in square shape and in half moon, to tell about the filling types cheese, hearts of palm, etc
Perfect, congrats
Which brand ravioli roller do you use & mind sharing Grandma's recipe for dough?
Randye Hill has fyo😏
Just find an Italian Beachwood Ravioli pin . Amazon has them.
Recipe, please?
Laurie, I have a Italian Beachwood Ravioli Roller, the problem I have is that the Raviolis don't seal, I make the dough right and I cut it with the cutter like you did, but most of the raviolis just don't seal , so I end up forking the edges to seal them, its a pain ! any suggestions ?
Hi, Your dough may be a wee bit too dry.
👏👏👏👏
Waw that ravioli barrel is a gun 😥 that is the motive my kitchen needs.
Wow. Forget all those clumsy expensive pasta machines. I am going to get myself a nice wooden ravioli rolling pin. Great video!!!
but how I can make the dough?
+carmen rivera Sorry, I need to do another video with that info.
She doesn’t share anything. All you get is to watch her cook.
Gabriel
Wonder what the purpose of this video was? Ok you can make ravioli and sauce but no recipe is really a waste of viewer time. Guess your family secret recipe will remain a secret forever! Thumbs down from me.
You know these Secret Food Recipes is really Bull shit, It like how many ways can you make a hamburger? These Recopies is all over the net. , here I will give you my families sauce from Piedmont Italy; Play with it If you do not like the taste, make it your own.
Ingredients for Mushroom Sauce:
1/3 cup extra virgin olive oil
1 large yellow onions, (about 1 1/2 cups) finely chopped
6 medium garlic cloves, pressed
6 medium RED tomatoes, diced
2 (15 oz) cans diced RED tomatoes (Italian style)
1 cup or more Red Wine, most red wines will do! Don't forget to Drink, while you make this, that is apart of it all.
1/2 tsp Italian Seasoning
To taste & smell
3/4 Tbsp Sea Salt (started with 1/2 Tbsp sea salt) to taste
1/8 tsp red pepper flakes
or leave out if you dont like the hot peppers.
1/8 tsp black pepper
1 lb fresh Italian mushrooms, rinsed, dried, sliced
, Italian Mushrooms, Portabella, Baby Bella, porcini or boletus, pioppini (delicious mushrooms that grow on old poplars), russulas, morels, and chanterelles. all good mushrooms, stay away from white caps, No Flavor!
1 cup fresh basil, chopped
Instructions :
WARNING as you cook this watch the heat and STIR, STIR, STIR, DO NOT LET IT BURN ON THE BOTTOM ! IF YOU HAVE TO CHANGE POTS. AND STIR ONLY WITH WOOD OR PLASTIC OR RUBBER KITCHEN TOOLS , NEVER USE METAL IT WILL TAINT THE SAUCE!
In a dutch oven or heavy bottomed soup pot, add 1/3 cup olive oil and saute onions and garlic together over medium heat until softened (7 mins).
Chop tomatoes then add to the pot along with 2 cans diced tomatoes with juice. Boil uncovered over med/high heat for 15 mins, stirring occasionally.
Add 1 cup red wine, ½ tsp Italian Seasoning, Sea salt to taste, 1/8 tsp red pepper flakes and 1/8 tsp black pepper then stir well to combine. You still want to have some tomato chunks in the sauce.
Add fresh sliced mushrooms and 1 cup chopped fresh basil and simmer uncovered another 20-25 minutes or until the mushrooms are fully cooked and the sauce is thickened. Total cooking time from the time you start to saute onions is 45 min-1 hr, depending on desired consistency.
The more you cook it the Thicker & Darker it gets, also try adding a little Gratted Parmesan cheese for added flavor, you will love this . Also it gets really insane once you make it, let it cool , Put in the Fridge, then every day just heat it up & Cool, the back in the fridge & Repeat a few days, The Ageing process does wonders for the sauce! Once you do this you will have to hire a Guard to protect the Sauce as everybody will be scooping it out with bread and your sauce will disappear..... that is what happens at my house! Best Wishes Gayle ~
From My family to Your's
M.S. Pecchenino
Gabriel the picture of your picture I sent you picture
Can you be my grandma?
N cg
What’s the point of sharing if you wont reveal the recipe??
Eating frogs😮 Abomination food
Just the legs... but the sauce makes it all. The meat is tasteless.
French experience.