Even without a rolling machine, these ravioli should be as easy to assemble as my sofa from Allform was! Click here allform.com/adamragusea for 20% off the sofa of your choice. We chose a whisky leather three-seater with chaise. Thanks to Allform for sponsoring!
could you add some kind of warning for your pint glass technique? there have been some people in the comments talking about injuries by the glass breaking
I made ravioli like this once when I was trying to impress a woman with my cooking skills. She's been my wife of twenty years and the mother of my children, so although it was a lot of work I think it was worth it.
I only recently learned that you cook like a dad... aware of ingredients and portions, aware of nutrition and saving leftovers, qnd most of all versatile and not go by the book but making it unique and better, I truely applaud your work chef
I'm not into cooking at all but I've always thought that if I'm to get into cooking then it'd be similar to what Adam does. I'd follow his recipes because he rarely uses daunting and expensive utensils/appliances, it's just simple homely stuff.
My guess for the diffidence in how aggressively you have to salt the water with fresh pasta is just that the dry has to fully rehydrate in the boiling water, so whatever is dissolved in the water just gets pulled into dry pasta by default. Fresh doesn’t have nearly as much rehydration to do, if any, and any salt flavour that sticks to the pasta is probably only surface deep.
This man has maintained such a consistency in the quality of his videos that I'm always inclined to watch every new video through. Bravo Adam, I will try this recipe soon.
Adam, i've been watching your channel for a long time and i've been living by myself for a year now; cooking for 1 person is very sad sometimes and i always feel like it's not worth the time going through 11 steps of cooking just for myself. Well, the way you make cooking seem so easy is what made me realize it's not really that hard and your recipes always consider various points of view (like when you point out at least 3 different methods of making the same thing, the only difference being the amount of work you'll have for a very similar result). Last week i made your pizza bread recipe and left it in the fridge for 5 days for it to slowly grow like you said and i absolutely loved it! it's really hands off, you just mix the stuff and forget about it!!! Anyways, what i wanted to say is thank you for your recipes, i can't wait to try out the easy raviolis!
Tl dr: this comment has no actual meaning i just felt like sharing 😂 My parents dont usually eat my cooking so basically im cooking for myself(it isnt bad just they dont prefer the type of things i make). Occasionally mom will take a few bites when i force her to try and thats it. At first cooking felt like a chore ngl. But over the time i learned how to simplify shit to the max and ngl i purposely make big batches for something like white sauce for pasta caus ik i can use it somewhere else. Even tho its alot of steps i find it totally worth it in the long run also maybe caus cooking for me is a therapeutic exercise. Its not only a great self help skill but also the fact that when u cook something for someone and it impresses them its a great feeling too. Like this one time i made fresh lasta for my debate partner and everyone tried it and they all were amazed caus no one where i am from eats fresh pasta they all know only mac and cheese or penne or spaghetti thats it. idk which tangent i am from but ye adam has been a great influence along with people like ethan and also ranveer brar. Too many great chefs and home cooks on yt.
If you don't mind repeating dishes, try to cook for at least 3 servings, so it takes you a while, but it'll keep you fed for a day and a half. Liked that about cooking only for myself.
I have a routine for this. When I find a recipe that excites me, I scale it up, and adjust it to be freezer-friendly. I spend a full day destroying my kitchen and make 4-5 dishes. Then I load up my freezer and have variety for all those weeknights I don't have the time or the motivation to cook. Binging with Babish put out a great video awhile back on ways to adapt meals to the freezer.
Hey Adam, next time you've got some basil and/or parsley, keep the stems. If you're making tomato sauce, you can chop those stems and toss them into the pot a few minutes before the onion/shallot. They add this really nice herby, sweet flavor to the sauce. You have to chop them super fine though because they're very fibrous.
little warning from experience, if you're heavilly salting pasta water and then adding that to the sauce later, DON'T season the sauce til after! or if you'd prefer: 'why I season my pasta water, NOT my sauce'
I'm making this right now, sauce is a bit too salty but it's also very dry so I'll rehydrate with pasta water. I'm guessing I shouldn't add salt to my pasta water?
What I love about Adam is that he is clearly very proud and knowlegeable about Italian cuisine (or Italian American) but he is never that guy who cries when they see someone uses bacon in carbonnara or something like that. Love how you have given me confidence about it, others make me feel like it's spitting on your grandma
I don't know who taught you, but YOUR style of teaching, straight forward, simple, to the point, explaining the basics and leaving some out when they aren't important in the moment and circling around back to them when you have enough intrigue or prior knowledge to better explain, etc... My point is your style is impeccable, easily understandable, quick and to the point, and whopever taught you was a genius if you aren't yourself. Keep up the amazing work, best cooking channel on youtube if you really wanna understand what you're cooking instead of just how to do it. 10/10, I wish this was like yelp so I could leave a rating but for now all I can do is like and encourage others to do the same. TL:DR, thank you.
I suspect the reason you need more salt in the boiling water is because the fresh pasta already has some water content, thus will absorb less salty water than a dry pasta would.
Eh, as someone who has studied mass transfer, for some reason I don't think this is the reason. It might be, but the rate is primarily dictated by the difference in salinity, it has nothing to do with the solvent absorption. Regardless, the equilibrium state is that the pasta and the water have equal salinity. But this is a transient system, so ... actually I'm 90% its purely a matter of time, fresh cooks faster. Therefore a higher differential is needed.
@@akashgarg9776 That’s kinda what I was getting at in the end I think. Since the fresh pasta already has moisture, it requires less cooking time than a dry pasta would, thus absorbing less salty water than a dry pasta would. I probably could have worded my original comment better.
I love the language you use in your videos. It seems very natural and alive. Also, using so huge pallete of words helps me to learn a lot of them. Keep up the good work Adam
Really loved that shot when you started rolling out the dough with the sauce in the background. One of the things you do really well compared to most cooking Channels is get really creative shots. Good job Adam
Love these kinds of recipe, the way you explain them its really chill, like you are not in big stress, you are just making food for your loved ones, obviously yo have to be kind of meticulous for the YT thumbnail but that doesnt matter, you show cooking like a simple task and thats it, you dont have to be stressed to make something delicious.
This video is so expertly done because it's a general recipe that focuses more on technique than ingredients or cooking times. As a professional cook, I can confirm that this is how all the best chefs you know work. You can''t just follow a recipe from a master chef and have it turn out, it's all about the small details that go into every decision you make, and this video captures that perfectly, by explaining the reasons why he does things the way he does. Bravo!
Adam Rav-usea back at it Totally gonna try this out. Good stuff! I've been interested in getting into pasta-making. Also, still not having tried it, I'm already sold on the carrots in the tomato sauce. Seems like a revelation.
I'm also in the same boat of learning to make pasta. I do have some experience with sauce though and I totally suggest adding some kind of fruit to it. My family seems to like cherries the best, but I've tried every citrus, apple, pear, and even pomegranate (which makes the sauce super red, but it's sooooo good). This is especially useful if you have anyone who has acid reflux/acid indigestion issues with tomatoes.
Pelmini is great with sour cream on top! They say 'Canadian' style sour cream is best, but I'm not sure what the difference is. I guess it has a lumberjack on the jar.
I made some as well, using a special mold from Amazon because I am lazy. Adam's advice to err on the side of a wetter dough and work flour in is spot-on. Family secret - use only egg whites for a softer and more pliable dough.
I'd like to add that ravioli freezes brilliantly. Just form them, place them in a single layer on a baking sheet, put it in the freezer for about an hour, and dump all the frozen ravioli into a freezer bag, where they can stay until you want some ravioli.
Nice raviolis! I like to add a pinch of salt & a drizzle of olive oil to my homemade fresh pasta, the dough gets more supple and doesn’t need extra salt in the cooking water that way. I sometimes even add garlic powder and finely ground black pepper if I want more flavourful noodles 😉
In terms of rolling out pierogi/other dumplings, my family rolled out the whole dough in one go and cut out circles with an upside down glass (the left over dough is re-rolled and process repeated)
@@angrypotato_fz I guess the merit to his method is that it's constrained to the size of his chopping board, and doesn't require a whole countertop to roll out on 🤷🏼♂️
I think that would require a lot more space which would be inconvenient. Although you could cut the giant sheet into like 3 medium sized sheets that would be more manageable
Great recipe, one thing I do instead of draining the pasta and reserving the water is I just use a slotted spoon to chuck the cooked pasta straight into the cooking sauce and then just add any extra pasta water I need as I go
quick question, in the video Adam mentions freezing them. Can one just simply put a bunch in the freezer and use it when ever? Or are there other preparation needed to do that?
I've been watching this channel since the first new York pizza video, this channel just never dissapoints and im just realising how much it's contributed to my love of cooking so, thank you Adam.
I've always been a little Intimidated of making fresh pasta, especially filled pasta, but I think I'm gonna give this one a go on Monday. It helps that I have a giant tub of ricotta from Costco that I need to use up.
When I saw you fill the ravioli I said "Hey, that's how I make Pierogi!" I'm so glad you mentioned putting a little less than feels natural though, I've learned that lesson the hard way too many times to even call it an accident anymore. I gotta try this now though, Ravioli is always delicious and this looks like fun! Also two little things I want to mention, I always push a fork around the edge to sorta crimp it down, Ive never tested if it helps the dough stick to itself and stay closed, but it's more for my own peace of mind. And I always cut the extra dough around the edge of the finished product not because it looks nicer (although I think it does) but it tends to stop the outer edge from being a sort of dead area where you only have dough and none of the good stuff in the middle. But I think this looks amazing! Good recipe Adam, you've officially made me hungry through my screen yet again.
Hey, Adam! The needed extra salt in the water for fresh pasta is simply a factor of time spent cooking. Thank you, Samin Nosrat for that tidbit. Since dried pasta is in the water anywhere 5-15 minutes depending on the shape it has a lot more time to absorb more. Whereas the fresh past is in there 2 minutes at most, so you need the water to be saltier because it's absorbing less in such a short amount of time. This is also why for rice you want very little salt in the water because it will absorb every bit of it. Cheers! Love your videos soooo much.
This is brilliant. It’s also similar to the way my great grandmother made egg noodles and they would hang the noodles over the chairs to dry out so they could be kept. Of course with nine children they didn’t keep long. But it just reminded me that I can do it without a machine! Thank you so much. Also for the frittata for one. I wanted to learn how to make a frittata and everybody started with EIGHT EGGS ! I used three with Sun-dried tomatoes, roasted red peppers, A little garlic and Parmesan cheese which was stick because it was shredded in a bag as my store was out of the hoard Parmesan. Came out perfect! I subscribed immediately👩🏽🦰😊
Advice having made this: You need to roll your little ravioli pieces thinner than you think! They will get thicker in the pot, not to mention that you're literally folding them in half, doubling the thickness in certain parts. If the pasta is too thick, it won't cook properly. This was my first time attempting fresh pasta ever, so I'm not surprised it didn't work out quite how I imagined. I rolled the pasta as thick as I thought it should be in the final product, without accounting for expansion or folding. I boiled it for extra time and it still came out tough. I hope other people learn from my mistake!
I wish I had read this 2 hours ago. Same issue. I had my dough pretty damn thin and still found it a bit too tough. Also water needs way more salt than normal.
I'm always going to prefer my pasta roller... BUT! The first couple of times I made pasta was without a machine, and that went well, so it's certainly not a very difficult thing. A pint glass, a rolling pin, an empty wine bottle; they'll all do. Whatever method used, I'd cut down the labour time by just rolling out a long sheet of pasta, and then putting on the filling, folding it over and cutting it. (Because fold'n'cut really saves so much time.)
I've never made pasta, but I posted the same idea above. The individual coin method he shows in the video seems very inefficient, since he's complaining about how long it takes to make ravioli.
@@hxhdfjifzirstc894 if you like pasta, you should definitely give it a go. It takes a bit of time, sure, but sometimes it can be nice to slow down a little in Life. (I'll be doing ravioli for 10 next week, so I'll definitely take all the easier options. And that includes freezing the filling in moulds so they all become uniform when I wrap them in the pasta and cut them out with a cookie cutter. Dinner party preparations should ALWAYS include thinking of shortcuts or easier ways to do things so you don't stress yourself out.)
I think you are doing it the hard way, it would be easier to first roll out the dough into one large sheet and cut circles with a glass and then mold the same way (actually, the Slavs more often call something similar vareniki or pelmeni) and if you don't want to bother with a pasta roller, you can try a rolling pin, you probably don't even have to wash it after use
@@oxybrightdark8765 A rolling pin costs few bucks. Way less than going to an hospital with glass shards in your palm! If you really must use something you already have at home use one of those omnipresent white whine bottle; at least the glass is thicker and less likely to break!
@@simonerossitisbeni4042 I have a rolling pin. However, most people like recipes where they don't have to buy stuff they might never use again, have to store places. Glass isn't as fragile as you may think!
Love this kind of recipe. Adheres to the basic flavours and function without being pointlessly bound by aesthetic tradition / rigid prescriptivism. Is it "real" ravioli? Who cares! Seriously, why would you care? What makes food good is how well it aligns with and builds on our taste memories, not how much ritual goes into its preparation. It takes a great cook to know where the line is between superfluous busywork and foundational-flavours and techniques, and Adam nails that distinction here like he usually does. Well done, sir.
Made this recipe for my brother and his vegetarian girlfriend. I’m so impressed by the constant quality and practicality of your recipes. Hats off to you Mr. Ragusea, they absolutely loved it
7:30 I think you need more salt in the water because the fresh pasta cooks way quicker, spends less time in the water and thereby has less time to absorb the salt! Great video:)
I disagree. The total absorption doesn't have to do with the amount of time the ravioli is in the water, but rather the moisture content. Dried pasta is like a sponge so it will soak up a lot more of the salty water. I think that makes sense.
@@AudreysKitchen When you taste pasta just a minute after it’s gone in the water, it’s definitely less salty than after it’s fully cooked. This tells me the longer you put something in a salty liquid, the saltier it gets. Same goes for marination, the longer you do it the more flavor it absorbs.
@@teunputker It's probably a mixture of both of you being partially correct. You could easily test it with some really stale bread vs fresh and doing salt water dip times. Also both have a function of time in them as well. Just my $.02, from an engineer!
@@santanalz Stale bread wouldn't be a good comparison, maybe toasted. Stale bread still has moisture, it's just that the crystalized starch is hiding it, so to speak.
We use this dough technique for out dumplings at home. It saves so much time versus rolling out flat and using a cup to have perfect circles skins. Good idea Adam.
Congratulations on 1 and 3/4 million subs. Wonderful video! Been a Pepin student for around forty years. Your content is alway very informative and fun, nice combination. Thank you, Adam!
My mom makes great ravioli since I can remember… she never used a rolling machine and it always turns out great… my mom is a pro though, I don’t think I can do it, but definitely trying it this weekend!!!
Currently making this right now, got through the sauce, I used the big fresh tomatoes and noticed the taste of tomato wasn't that strong, maybe cuz I also used bell pepper along with everything else Adam used, I added tomato paste, made a big difference. Crazy how such simple ingredients make such a tasty sauce. Now onto the raviolis, can't wait to taste the final product. Thanks for the great, simple recipes dude.
This is basically how my Russian wife taught me to make pelmeni. Much more efficient if you have others help. Make it a family thing and use assembly line techniques.
It might be possible that dry pasta can take in more salt, though I'm gonna guess that the reason more salt is necessary is mostly because fresh pasta is in the water for a much shorter time.
The idea with adding all of the flour at once is that adding flour after most, if not all, of the eggs (edit: or any wet ingredient) are mixed will result in patches of flour that are not well incorporated or hydrated. That's what my baking professor says, but surely kneading the dough helps to finish incorporating the flour-- imo.
I just gotta say, the sponsor's on this channel are actually good. I don't know if that's because Adam is really careful with who he picks or because that's who he attracts. Many other channels promote the same stuff and 90% of it is just junk. But here, on Adam's channel, most of the sponsor spots I fully listen to and save for later. Next time I need to buy pots/pans or a new knife, I already have a link saved. Next time I plan to buy furniture, well, I know where I'm looking first.
Adam said in one of his previous videos, I think one talking about sustainable farming, that he wouldn't advertise something that he doesn't believe in or hasn't tried out for himself, so him advertising this furniture website was because he got a good quality piece of furniture from them and he's either being payed to do it or sometimes he isnt
@@DoubleU555 In terms of this specific sponsor, compared to something like Lovesac, it's half the price. Using a code for 20% off as well, you are saving almost $500 or more. A couch from allform with his code can cost you around $1700. Lovesac will be around $3800. Of course, places such as Ikea are always a good "budget" option too if you like their products. It's the same for past sponsors too. When you dig into the company, their products, and comparable products at different price points, many of the sponsors on this channel are a really good deal for a quality product. It's almost rare to see that since many sponsorships are for cheap, highly advertised products or products that are out of reach for many average consumers.
Best ravioli I ever had was a hole-in-the-wall pasta place that the owner eventually retired from. They did fresh-made chicken ravioli in a pick-your-sauce menu, and the alfredo was *chef's kiss* perfect for it! Man, I was bummed when that place went out of business...
I'm very concerned about the pint glass rolling method here. Pint glasses can break pretty easily. Too much pressure and the wrong glass could cause an injury.
I personally use whatever thick glass bottle I have around. Or rather, I did, before I got myself a rolling pin. I do not drink wine and all my olive oil comes in rectangular bottles, so having one of the right kind of bottle was rare for me 😄
If you get the glasses from British pubs they're designed to be bounced of peoples head and not break, so they're pretty tough, but I think you're right about other glassware.
My fave homemade dinner growing up too and I too often wonder why I don't make it more often. One reason you mentioned- pasta machine is a pain to clean etc. Thank you for making this simpler!
I like this method! It looks like it would be ideal for TINY kitchen spaces as well. I have a ravioli maker, but the traditional method requires so much space that I just don't have, and I end up having to move things here, there and everywhere just to make it work. Mostly using a cutting board and a BIT of counter space might actually work for me! I take it the basic recipe would work with other fillings as well?
From salt fat acid heat, Samin Nosrat says as a role of thumb the less time something is in the boiling water (be it pasta/veg etc) the more aggressively you’re going to need to salt the water and vice versa
What about autolyzing this dough instd of kneading it a ton? You can still initially knead it enuf to fully come together and accept as much water as it can, leave it to autolyze for at least 15mins (up to an hr or more rly does wonders tho it can start to ferment if ya do it for a long time and develop sourdoughy notes). Then after autolyze you can knead in more flour (as it tends to get stickier during this step) and have a rly flour filled dough
i thought about this. i was making fresh pasta the other day and i thought to myself "okay.. why cant i just use autolyze on this?" would love to see an answer seeing as no fresh pasta recipe mentions it.
i feel like homemade pasta without eggs is pretty pointless, no? and i've had no trouble rolling egg noodles without doing a half-hour rest (which would function similar to an autolyse)
@@djdialupassassin6455 Im not suggesting not using the eggs. Tho it is true that the protein in the yolk may inhibit the autolyze... It just makes it take longer, it doesnt prevent autolyzing entirely. Its the same concept as an autolyze of flour/water but the water here is replaced with egg.
@@CassTheKokosnuss The only potential reason im seein for why it wudnt work is bcuz you use higher hydration doughs for autolyzing and pasta dough is the exact opposite. But again, that just means it wud do its thing slower; not that it wudnt do it at all. Amd if one reserves some flour to mix in after initial autolyzing then they can even use a higher hydration dough initially and at least remove over half the needed kneading
Do you think adding the salted pasta water could affect your seasoning of your sauce/dish? If you have seasoned your sauce then add salty water into the mix wouldn't that add more salt and be overseasoned it's a thought I had because we all add our pasta water for obvious reasons but does it add more salt to our dish? I would appreciate your response Adam :)
Digging the throw back world's fair shirt! I was there in 1982 to visit in person, grew up in Knoxville. Petros will forever be the best legacy of the world's fair....and the sunsphere. :D
7:35 yes fresh pasta absorbs less water than dry pasta. because it already has water in it to begin with. Dry pasta rehydrates by sucking in a bunch of water. if youre finding your homemade pasta is a little under salted you can always add salt to the pasta dough as youre making it
Great video Adam, will definitely try these since your no-machine tagliatelle came out great last time I tried to make them. Question: Can you knead the trimmings back into the dough to get one or two more ravioli or are they too flour-y to reuse?
I always find they're too dry. You could work them back in, but getting the flour content even-ish again across your dough is a pain in the butt. If i have trimmings, i just boil em and have some funny looking extra noodles on top of the main pasta thing i'm making
If you get fresh Lobster or Crayfish or Crab, you can cook them and mix them through this cheese mix. Add a little cream and it's fantastic. A little dill would go a long way too. This recipe for ravioli is pretty much a master recipe , that can be adapted which ever way you want ! :)
how could i go about to adapt this recipe into beef ravioli ? should i precook the beef and season it ? Edit : I forgot basic courtesy in this ravioli debacle. Awesome video, it's a quick recipe and it's explained quite well, can't wait to try it out, but i'll like to go the road of beef ravioli as well since my family isn't that big into cheese ravioli, hence my question hehe
Yeah, that seems right. Just cook some ground beef on the stovetop, or whatever. I'm not a chef, but it seems like a bit of salt would be enough seasoning. It might be better to do this ahead of time and put the beef in the fridge to cool down, first. Beef ravioli sounds amazing, although I also love cheese ravioli.
great job!!! this guys a machine, would luve to see other filling types in there next time, hey wonder how scamorza cheese would hold up in their??? thanks
It'd be cool to see a video about cake batter that's like the one for pizza dough. What variable makes a cake fluffy, dense, chewy, moist, dry, etc? The way it was formated would make it super easy to understand
I know this video is 'dated' but I had to make a reply - As a child, ( basically grew up a poor kid ) my step father saved up to take us to the fanciest resturant in town for Thanksgiving. I was told I could order anything I wanted - I asked for cheese ravioli :) they made a special trip to the store to get the ingredients , but the fanciest resturant in town made me what I asked for and made it all look super special :)
Is there any advantage in slicing the pasta and forming individual "discs" instead or flattening a larger ball of dough (with a rolling pin/glass/bottle) and cutting circles with glass? Or even cut rectangles. I don't mean to be negative, maybe I don't know some important detail. I think this way would be faster and easier with the same result. That's how we usually prepare pierogi in Poland :)
Nutmeg makes this a thousand times better. Just make sure you freshly grate the nutmeg. The powdered stuff is garbage. Also you're better off just rolling out the dough with a rolling pin into a big circle and using a press or the top of a cup to make individual raviolis. But a pasta machine makes this much easier. You can get a good one for like $50 and I use it constantly.
Oh god, please take caution rolling with a glass cup. Learned the hard way that it can break doing that :) Especially if the dough has low hydration/a lot of gluten you're going to be compelled to press down to get it ravioli-thin. Plastic rolling pins are small and cheap!
Could you follow the basics of the pasta for lasagne? Usually that's something we just buy ready to make frozen ones from the store, but I've wanted to try my hand at homemade lasagne, especially with our favorite tomato sauce.
Why do you need to salt more when you make fresh pasta as opposed to using storebought? Bcuz storebought pasta usually has a decent amount of sodium put in it during initial manufacturing. That and no doubt the drying out of the pasta allows for the salt to more permeate the pasta as opposed to being mostly inside the relatively thicker fresh dough which will hold more of the salt within it and thus not taste as salty on the outside.
I find it so interesting, that so many cultures on earth have a noodle dish or something similar like this. Ravioli and Tortellini in Italy. Maultaschen in Germany. Filled dumblings in the UK. Gyoza in Japan. Pierogi, as you mentioned. Et cetera. I´m pretty sure you guys will be able to give me a lot more examples for this. If you do, feel free to comment below :)
Wouldn’t be surprised if most of it spread due to hunnic and mongolic conquest from Asia to Europe and the various migrations of horsemen from the eastern steps to the Pontic steps aswell
@@gregfar6398 Thats an interesting thought, although I´m not sure how you come to this conclusion. Care to elaborate how you got to this thought? Like, for example, where do you see the origin of this meal concept and why?
Don’t forget jiaozi from China! Made a bunch this weekend for New Years . The technique for rolling out the wrappers is similar, though people who are experienced can roll them out extremely quickly.
@@IamJustaSimpleMan there’s no definitive conclusion as to who invented the first dumpling but there are two main theories the first and more popular one is that they originated either from northern China or with turkic and Mongolic peoples and through various migrations and conquest diffused into Europe the other popular theory though is that it’s developed in the Middle East as a very basic dough recipe and eventually diffuse to the neighboring countries and develop to separate dumpling cultures however most scholars have discovered that dumplings from Asia tend to be older than the ones from Europe which is why the first theory is more popular.
![ลองสุ่มไอโฟน 990 โกงมั้ย? [ โกงมั้ยครับ ep.101 ] | DOM](http://i.ytimg.com/vi/bfsWe0j492k/mqdefault.jpg)
Even without a rolling machine, these ravioli should be as easy to assemble as my sofa from Allform was! Click here allform.com/adamragusea for 20% off the sofa of your choice. We chose a whisky leather three-seater with chaise. Thanks to Allform for sponsoring!
Hi
How was this commented 3 days ago tho
@@gregfar6398 scheduled upload, can comment on it before it's up for us to see
Thanks for always listing the recipe and ingredients. This is fast becoming one of my favourite channels.
could you add some kind of warning for your pint glass technique? there have been some people in the comments talking about injuries by the glass breaking
I made ravioli like this once when I was trying to impress a woman with my cooking skills. She's been my wife of twenty years and the mother of my children, so although it was a lot of work I think it was worth it.
*drops kids off at school*
"Boy, this ravioli project really escalated."
@@JETZcorp lmfao
truly wholesome, my friend!
Have you ever made it again?
@@a_l_e_k_sandra Nah, too much work! I asked her if she remembered the event, she claims she doesn't.
I only recently learned that you cook like a dad... aware of ingredients and portions, aware of nutrition and saving leftovers, qnd most of all versatile and not go by the book but making it unique and better, I truely applaud your work chef
So a mom cooks differently?
@@winterishere440 Cooks like a parent, if you wanna be pedantic, but since Adam is a dad he cooks like one.
hahhahahhaha
@@winterishere440 snowflake
@@winterishere440 Get your taco out of a twist.
This guy constantly puts out a recipe exactly as I'm considering making something, there are worse problems to have : )
Funny enough, its the same for me xD
So i guess you always consider making something every Friday
I'm not into cooking at all but I've always thought that if I'm to get into cooking then it'd be similar to what Adam does. I'd follow his recipes because he rarely uses daunting and expensive utensils/appliances, it's just simple homely stuff.
One morning I was getting out of my car at work and I accidentally stepped on a pigeon, that day he uploaded his video about eating pigeons.
I took the step to cook. My partner, she suggested I learned now she has to deal with the monster she helped create, lol.
My guess for the diffidence in how aggressively you have to salt the water with fresh pasta is just that the dry has to fully rehydrate in the boiling water, so whatever is dissolved in the water just gets pulled into dry pasta by default. Fresh doesn’t have nearly as much rehydration to do, if any, and any salt flavour that sticks to the pasta is probably only surface deep.
Exactly, and the cooking time is a consequence of it. Dry pasta needs longer cooking, so more time for salt penetration into the dough.
Yep. I would also think that fresh pasta being thicker has something to do with it
Why I salt my pasta instead of my water.
This man has maintained such a consistency in the quality of his videos that I'm always inclined to watch every new video through. Bravo Adam, I will try this recipe soon.
What's the word for when it feels inside your heart that everything in the world is all right?
@@LovableCoolGuy Happiness? Euphoria? Contentedness? Probably contentedness.
Adam, i've been watching your channel for a long time and i've been living by myself for a year now; cooking for 1 person is very sad sometimes and i always feel like it's not worth the time going through 11 steps of cooking just for myself. Well, the way you make cooking seem so easy is what made me realize it's not really that hard and your recipes always consider various points of view (like when you point out at least 3 different methods of making the same thing, the only difference being the amount of work you'll have for a very similar result). Last week i made your pizza bread recipe and left it in the fridge for 5 days for it to slowly grow like you said and i absolutely loved it! it's really hands off, you just mix the stuff and forget about it!!!
Anyways, what i wanted to say is thank you for your recipes, i can't wait to try out the easy raviolis!
I totally agree! And I love how he often talks about freezing stuff too. Makes cooking for one much more manageable.
Tl dr: this comment has no actual meaning i just felt like sharing 😂
My parents dont usually eat my cooking so basically im cooking for myself(it isnt bad just they dont prefer the type of things i make). Occasionally mom will take a few bites when i force her to try and thats it. At first cooking felt like a chore ngl. But over the time i learned how to simplify shit to the max and ngl i purposely make big batches for something like white sauce for pasta caus ik i can use it somewhere else. Even tho its alot of steps i find it totally worth it in the long run also maybe caus cooking for me is a therapeutic exercise. Its not only a great self help skill but also the fact that when u cook something for someone and it impresses them its a great feeling too. Like this one time i made fresh lasta for my debate partner and everyone tried it and they all were amazed caus no one where i am from eats fresh pasta they all know only mac and cheese or penne or spaghetti thats it. idk which tangent i am from but ye adam has been a great influence along with people like ethan and also ranveer brar. Too many great chefs and home cooks on yt.
I think going through 11 steps is worth it, you're worth every minute and every drop of sweat you put into your self
If you don't mind repeating dishes, try to cook for at least 3 servings, so it takes you a while, but it'll keep you fed for a day and a half. Liked that about cooking only for myself.
I have a routine for this. When I find a recipe that excites me, I scale it up, and adjust it to be freezer-friendly. I spend a full day destroying my kitchen and make 4-5 dishes. Then I load up my freezer and have variety for all those weeknights I don't have the time or the motivation to cook. Binging with Babish put out a great video awhile back on ways to adapt meals to the freezer.
Hey Adam, next time you've got some basil and/or parsley, keep the stems. If you're making tomato sauce, you can chop those stems and toss them into the pot a few minutes before the onion/shallot. They add this really nice herby, sweet flavor to the sauce. You have to chop them super fine though because they're very fibrous.
I leave them whole to lift them out easily
little warning from experience, if you're heavilly salting pasta water and then adding that to the sauce later, DON'T season the sauce til after!
or if you'd prefer: 'why I season my pasta water, NOT my sauce'
I'm making this right now, sauce is a bit too salty but it's also very dry so I'll rehydrate with pasta water. I'm guessing I shouldn't add salt to my pasta water?
@@toastedsniper9248 Add some wine instead.
Can't tell you how happy it makes me to find a cookingtuber who isn't afraid to discard exact measurements and just throw stuff together.
What I love about Adam is that he is clearly very proud and knowlegeable about Italian cuisine (or Italian American) but he is never that guy who cries when they see someone uses bacon in carbonnara or something like that. Love how you have given me confidence about it, others make me feel like it's spitting on your grandma
*carbonara
I don't know who taught you, but YOUR style of teaching, straight forward, simple, to the point, explaining the basics and leaving some out when they aren't important in the moment and circling around back to them when you have enough intrigue or prior knowledge to better explain, etc... My point is your style is impeccable, easily understandable, quick and to the point, and whopever taught you was a genius if you aren't yourself. Keep up the amazing work, best cooking channel on youtube if you really wanna understand what you're cooking instead of just how to do it. 10/10, I wish this was like yelp so I could leave a rating but for now all I can do is like and encourage others to do the same.
TL:DR, thank you.
I suspect the reason you need more salt in the boiling water is because the fresh pasta already has some water content, thus will absorb less salty water than a dry pasta would.
That too, and since it spends less time in the water it has less time to absorb the salt
Eh, as someone who has studied mass transfer, for some reason I don't think this is the reason. It might be, but the rate is primarily dictated by the difference in salinity, it has nothing to do with the solvent absorption.
Regardless, the equilibrium state is that the pasta and the water have equal salinity.
But this is a transient system, so ... actually I'm 90% its purely a matter of time, fresh cooks faster. Therefore a higher differential is needed.
@@akashgarg9776 That’s kinda what I was getting at in the end I think. Since the fresh pasta already has moisture, it requires less cooking time than a dry pasta would, thus absorbing less salty water than a dry pasta would.
I probably could have worded my original comment better.
That's why most recipes put salt in the dough.
I love the language you use in your videos. It seems very natural and alive. Also, using so huge pallete of words helps me to learn a lot of them. Keep up the good work Adam
Really loved that shot when you started rolling out the dough with the sauce in the background. One of the things you do really well compared to most cooking Channels is get really creative shots. Good job Adam
That looks exactly like the way I need to make my German grandmothers cottage cheese dumplings. Thank you Adam. Another family tradition saved
Love these kinds of recipe, the way you explain them its really chill, like you are not in big stress, you are just making food for your loved ones, obviously yo have to be kind of meticulous for the YT thumbnail but that doesnt matter, you show cooking like a simple task and thats it, you dont have to be stressed to make something delicious.
This video is so expertly done because it's a general recipe that focuses more on technique than ingredients or cooking times. As a professional cook, I can confirm that this is how all the best chefs you know work. You can''t just follow a recipe from a master chef and have it turn out, it's all about the small details that go into every decision you make, and this video captures that perfectly, by explaining the reasons why he does things the way he does. Bravo!
Adam Rav-usea back at it
Totally gonna try this out. Good stuff! I've been interested in getting into pasta-making. Also, still not having tried it, I'm already sold on the carrots in the tomato sauce. Seems like a revelation.
I'm also in the same boat of learning to make pasta. I do have some experience with sauce though and I totally suggest adding some kind of fruit to it. My family seems to like cherries the best, but I've tried every citrus, apple, pear, and even pomegranate (which makes the sauce super red, but it's sooooo good). This is especially useful if you have anyone who has acid reflux/acid indigestion issues with tomatoes.
interestingly enough tomato-free pasta sauces (That are still red sauces, sold for people with tomato allergies) use Carrots as a base ingredient.
Italians often add a bit of carrot as it adds natural sweetness which cuts the acidity of the tomatoes...
@@MsZephyra that's smart
I just made Russian pelmeni for the first time yesterday and now I want to try this since the technique is so similar. Thanks Adam!
Pelmini is great with sour cream on top! They say 'Canadian' style sour cream is best, but I'm not sure what the difference is. I guess it has a lumberjack on the jar.
I made some as well, using a special mold from Amazon because I am lazy. Adam's advice to err on the side of a wetter dough and work flour in is spot-on. Family secret - use only egg whites for a softer and more pliable dough.
I'd like to add that ravioli freezes brilliantly. Just form them, place them in a single layer on a baking sheet, put it in the freezer for about an hour, and dump all the frozen ravioli into a freezer bag, where they can stay until you want some ravioli.
My MIL (Italian) makes amazing homemade ravioli. She makes a ton with the pasta roller and puts them in the freezer. They are always the go to meal!
Nice raviolis! I like to add a pinch of salt & a drizzle of olive oil to my homemade fresh pasta, the dough gets more supple and doesn’t need extra salt in the cooking water that way. I sometimes even add garlic powder and finely ground black pepper if I want more flavourful noodles 😉
Ohh that’s such a good idea!!
In terms of rolling out pierogi/other dumplings, my family rolled out the whole dough in one go and cut out circles with an upside down glass (the left over dough is re-rolled and process repeated)
this would be even better for these ravioli, since you can just cut the dough into squares, leaving you with zero leftover dough to reroll!
Indeed! I'm surprised Adam didn't do that, but maybe there is some other detail I miss...
@@angrypotato_fz I guess the merit to his method is that it's constrained to the size of his chopping board, and doesn't require a whole countertop to roll out on 🤷🏼♂️
I think that would require a lot more space which would be inconvenient. Although you could cut the giant sheet into like 3 medium sized sheets that would be more manageable
@@IceBlueLugia nah, it's only the size of like a sheet pan, totally manageable. otherwise you do it in 2 batches
i love this channel. Its like a comfort channel, and I'm learning at the same time!
Great recipe, one thing I do instead of draining the pasta and reserving the water is I just use a slotted spoon to chuck the cooked pasta straight into the cooking sauce and then just add any extra pasta water I need as I go
quick question, in the video Adam mentions freezing them. Can one just simply put a bunch in the freezer and use it when ever? Or are there other preparation needed to do that?
I've been watching this channel since the first new York pizza video, this channel just never dissapoints and im just realising how much it's contributed to my love of cooking so, thank you Adam.
You can also use a fork on the outside of the pasta after you press with your fingers. It helps seal the rav and makes it look a bit pretty
I've always been a little Intimidated of making fresh pasta, especially filled pasta, but I think I'm gonna give this one a go on Monday. It helps that I have a giant tub of ricotta from Costco that I need to use up.
When I saw you fill the ravioli I said "Hey, that's how I make Pierogi!" I'm so glad you mentioned putting a little less than feels natural though, I've learned that lesson the hard way too many times to even call it an accident anymore. I gotta try this now though, Ravioli is always delicious and this looks like fun! Also two little things I want to mention, I always push a fork around the edge to sorta crimp it down, Ive never tested if it helps the dough stick to itself and stay closed, but it's more for my own peace of mind. And I always cut the extra dough around the edge of the finished product not because it looks nicer (although I think it does) but it tends to stop the outer edge from being a sort of dead area where you only have dough and none of the good stuff in the middle. But I think this looks amazing! Good recipe Adam, you've officially made me hungry through my screen yet again.
Hey, Adam! The needed extra salt in the water for fresh pasta is simply a factor of time spent cooking. Thank you, Samin Nosrat for that tidbit. Since dried pasta is in the water anywhere 5-15 minutes depending on the shape it has a lot more time to absorb more. Whereas the fresh past is in there 2 minutes at most, so you need the water to be saltier because it's absorbing less in such a short amount of time. This is also why for rice you want very little salt in the water because it will absorb every bit of it. Cheers! Love your videos soooo much.
why dont you salt the pasta itself? im curious.
This is brilliant. It’s also similar to the way my great grandmother made egg noodles and they would hang the noodles over the chairs to dry out so they could be kept. Of course with nine children they didn’t keep long. But it just reminded me that I can do it without a machine!
Thank you so much.
Also for the frittata for one.
I wanted to learn how to make a frittata and everybody started with EIGHT EGGS !
I used three with Sun-dried tomatoes, roasted red peppers, A little garlic and Parmesan cheese which was stick because it was shredded in a bag as my store was out of the hoard Parmesan.
Came out perfect!
I subscribed immediately👩🏽🦰😊
Hey Adam! Can you do a video on making on dumplings? 🥟
Hyped
Advice having made this:
You need to roll your little ravioli pieces thinner than you think! They will get thicker in the pot, not to mention that you're literally folding them in half, doubling the thickness in certain parts. If the pasta is too thick, it won't cook properly.
This was my first time attempting fresh pasta ever, so I'm not surprised it didn't work out quite how I imagined. I rolled the pasta as thick as I thought it should be in the final product, without accounting for expansion or folding. I boiled it for extra time and it still came out tough. I hope other people learn from my mistake!
I wish I had read this 2 hours ago. Same issue. I had my dough pretty damn thin and still found it a bit too tough. Also water needs way more salt than normal.
I'm always going to prefer my pasta roller... BUT! The first couple of times I made pasta was without a machine, and that went well, so it's certainly not a very difficult thing. A pint glass, a rolling pin, an empty wine bottle; they'll all do.
Whatever method used, I'd cut down the labour time by just rolling out a long sheet of pasta, and then putting on the filling, folding it over and cutting it. (Because fold'n'cut really saves so much time.)
I've never made pasta, but I posted the same idea above. The individual coin method he shows in the video seems very inefficient, since he's complaining about how long it takes to make ravioli.
@@hxhdfjifzirstc894 if you like pasta, you should definitely give it a go. It takes a bit of time, sure, but sometimes it can be nice to slow down a little in Life.
(I'll be doing ravioli for 10 next week, so I'll definitely take all the easier options. And that includes freezing the filling in moulds so they all become uniform when I wrap them in the pasta and cut them out with a cookie cutter. Dinner party preparations should ALWAYS include thinking of shortcuts or easier ways to do things so you don't stress yourself out.)
I think you are doing it the hard way, it would be easier to first roll out the dough into one large sheet and cut circles with a glass and then mold the same way (actually, the Slavs more often call something similar vareniki or pelmeni)
and if you don't want to bother with a pasta roller, you can try a rolling pin, you probably don't even have to wash it after use
Adam tries to use something everyone has.
@@oxybrightdark8765 A rolling pin costs few bucks. Way less than going to an hospital with glass shards in your palm!
If you really must use something you already have at home use one of those omnipresent white whine bottle; at least the glass is thicker and less likely to break!
@@simonerossitisbeni4042 I have a rolling pin. However, most people like recipes where they don't have to buy stuff they might never use again, have to store places. Glass isn't as fragile as you may think!
Adam's transitions from recipe to ad are always spectacularly executed
Love this kind of recipe. Adheres to the basic flavours and function without being pointlessly bound by aesthetic tradition / rigid prescriptivism. Is it "real" ravioli? Who cares! Seriously, why would you care? What makes food good is how well it aligns with and builds on our taste memories, not how much ritual goes into its preparation. It takes a great cook to know where the line is between superfluous busywork and foundational-flavours and techniques, and Adam nails that distinction here like he usually does. Well done, sir.
Made this recipe for my brother and his vegetarian girlfriend. I’m so impressed by the constant quality and practicality of your recipes. Hats off to you Mr. Ragusea, they absolutely loved it
7:30 I think you need more salt in the water because the fresh pasta cooks way quicker, spends less time in the water and thereby has less time to absorb the salt! Great video:)
I disagree. The total absorption doesn't have to do with the amount of time the ravioli is in the water, but rather the moisture content. Dried pasta is like a sponge so it will soak up a lot more of the salty water. I think that makes sense.
@@AudreysKitchen When you taste pasta just a minute after it’s gone in the water, it’s definitely less salty than after it’s fully cooked. This tells me the longer you put something in a salty liquid, the saltier it gets. Same goes for marination, the longer you do it the more flavor it absorbs.
@@teunputker It's probably a mixture of both of you being partially correct. You could easily test it with some really stale bread vs fresh and doing salt water dip times. Also both have a function of time in them as well. Just my $.02, from an engineer!
@@santanalz Yeah, think so too! There is almost never just one answer to questions like this
@@santanalz Stale bread wouldn't be a good comparison, maybe toasted. Stale bread still has moisture, it's just that the crystalized starch is hiding it, so to speak.
I appreciate how honest you are
We use this dough technique for out dumplings at home. It saves so much time versus rolling out flat and using a cup to have perfect circles skins. Good idea Adam.
Congratulations on 1 and 3/4 million subs. Wonderful video! Been a Pepin student for around forty years. Your content is alway very informative and fun, nice combination. Thank you, Adam!
My mom makes great ravioli since I can remember… she never used a rolling machine and it always turns out great… my mom is a pro though, I don’t think I can do it, but definitely trying it this weekend!!!
store bought ravioli filling is always completely flavourless
Adam, I truly love your channel. I've tried so many recipes from your videos!
I've only had 2 kinds of ravioli. Deep fried and Chef boiardi. I need to try this
Chef Boo Yah Dee is barely edible. There are worse brands, though.
Fresh egg pasta is truly something else and I adore making it, pasta roller or no. Thank you for sharing this recipe with us.
Currently making this right now, got through the sauce, I used the big fresh tomatoes and noticed the taste of tomato wasn't that strong, maybe cuz I also used bell pepper along with everything else Adam used, I added tomato paste, made a big difference. Crazy how such simple ingredients make such a tasty sauce. Now onto the raviolis, can't wait to taste the final product. Thanks for the great, simple recipes dude.
This is basically how my Russian wife taught me to make pelmeni. Much more efficient if you have others help. Make it a family thing and use assembly line techniques.
It might be possible that dry pasta can take in more salt, though I'm gonna guess that the reason more salt is necessary is mostly because fresh pasta is in the water for a much shorter time.
Also it has some moisture to begin with. Dry pasta will soak up more salted water proportional to pre-cooked weight.
I make a lot of fresh egg pasta but had no clue about a good ravioli filling. Now I do. It’s crazy how many of my go-to recipes come from this guy!
Everyone that cooks in my immediate family are watching and enjoying these videos. Love these things.
The idea with adding all of the flour at once is that adding flour after most, if not all, of the eggs (edit: or any wet ingredient) are mixed will result in patches of flour that are not well incorporated or hydrated. That's what my baking professor says, but surely kneading the dough helps to finish incorporating the flour-- imo.
I just gotta say, the sponsor's on this channel are actually good. I don't know if that's because Adam is really careful with who he picks or because that's who he attracts. Many other channels promote the same stuff and 90% of it is just junk. But here, on Adam's channel, most of the sponsor spots I fully listen to and save for later. Next time I need to buy pots/pans or a new knife, I already have a link saved. Next time I plan to buy furniture, well, I know where I'm looking first.
Damn you're gullible.
@@DoubleU555 no cuz that is an actually good deal
Adam said in one of his previous videos, I think one talking about sustainable farming, that he wouldn't advertise something that he doesn't believe in or hasn't tried out for himself, so him advertising this furniture website was because he got a good quality piece of furniture from them and he's either being payed to do it or sometimes he isnt
We don't talk about the vitamin video.
@@DoubleU555 In terms of this specific sponsor, compared to something like Lovesac, it's half the price. Using a code for 20% off as well, you are saving almost $500 or more. A couch from allform with his code can cost you around $1700. Lovesac will be around $3800. Of course, places such as Ikea are always a good "budget" option too if you like their products. It's the same for past sponsors too. When you dig into the company, their products, and comparable products at different price points, many of the sponsors on this channel are a really good deal for a quality product. It's almost rare to see that since many sponsorships are for cheap, highly advertised products or products that are out of reach for many average consumers.
Best ravioli I ever had was a hole-in-the-wall pasta place that the owner eventually retired from. They did fresh-made chicken ravioli in a pick-your-sauce menu, and the alfredo was *chef's kiss* perfect for it! Man, I was bummed when that place went out of business...
You should invest some time and learn how to recreate it at home. Make it over and over again until you achieve perfection.
I love the idea of rolling out one ravioli at a time rather than a whole sheet!!! I'm going to try this today!
I'm very concerned about the pint glass rolling method here. Pint glasses can break pretty easily. Too much pressure and the wrong glass could cause an injury.
I personally use whatever thick glass bottle I have around. Or rather, I did, before I got myself a rolling pin. I do not drink wine and all my olive oil comes in rectangular bottles, so having one of the right kind of bottle was rare for me 😄
If you get the glasses from British pubs they're designed to be bounced of peoples head and not break, so they're pretty tough, but I think you're right about other glassware.
Adam really went all-in with the Tennessee merch.
My fave homemade dinner growing up too and I too often wonder why I don't make it more often. One reason you mentioned- pasta machine is a pain to clean etc. Thank you for making this simpler!
I like this method! It looks like it would be ideal for TINY kitchen spaces as well. I have a ravioli maker, but the traditional method requires so much space that I just don't have, and I end up having to move things here, there and everywhere just to make it work. Mostly using a cutting board and a BIT of counter space might actually work for me! I take it the basic recipe would work with other fillings as well?
This is a good food science channel
Add egg white at the end so you can taste before adding it to check for seasoning without worrying about salmonella.
In the immortal words of Sheldon Plankton: “Ravioli, ravioli, give me the formuoli”
From salt fat acid heat, Samin Nosrat says as a role of thumb the less time something is in the boiling water (be it pasta/veg etc) the more aggressively you’re going to need to salt the water and vice versa
They look super nice
What about autolyzing this dough instd of kneading it a ton? You can still initially knead it enuf to fully come together and accept as much water as it can, leave it to autolyze for at least 15mins (up to an hr or more rly does wonders tho it can start to ferment if ya do it for a long time and develop sourdoughy notes). Then after autolyze you can knead in more flour (as it tends to get stickier during this step) and have a rly flour filled dough
i thought about this. i was making fresh pasta the other day and i thought to myself "okay.. why cant i just use autolyze on this?" would love to see an answer seeing as no fresh pasta recipe mentions it.
i feel like homemade pasta without eggs is pretty pointless, no? and i've had no trouble rolling egg noodles without doing a half-hour rest (which would function similar to an autolyse)
@@djdialupassassin6455 Im not suggesting not using the eggs. Tho it is true that the protein in the yolk may inhibit the autolyze... It just makes it take longer, it doesnt prevent autolyzing entirely.
Its the same concept as an autolyze of flour/water but the water here is replaced with egg.
@@CassTheKokosnuss The only potential reason im seein for why it wudnt work is bcuz you use higher hydration doughs for autolyzing and pasta dough is the exact opposite. But again, that just means it wud do its thing slower; not that it wudnt do it at all. Amd if one reserves some flour to mix in after initial autolyzing then they can even use a higher hydration dough initially and at least remove over half the needed kneading
@@SylviaRustyFae thanks !
Would a rolling pin work better instead of the glass, or is there a more specific reason for using it ?
Do you think adding the salted pasta water could affect your seasoning of your sauce/dish? If you have seasoned your sauce then add salty water into the mix wouldn't that add more salt and be overseasoned it's a thought I had because we all add our pasta water for obvious reasons but does it add more salt to our dish? I would appreciate your response Adam :)
I made this last night. I ate so much I woke up still feeling stuffed. It's so good. I think I'll go have some leftovers
Digging the throw back world's fair shirt! I was there in 1982 to visit in person, grew up in Knoxville. Petros will forever be the best legacy of the world's fair....and the sunsphere. :D
7:35 yes fresh pasta absorbs less water than dry pasta. because it already has water in it to begin with. Dry pasta rehydrates by sucking in a bunch of water.
if youre finding your homemade pasta is a little under salted you can always add salt to the pasta dough as youre making it
I made this today. Never made anything like it before. It came out really well. Surprisingly not that hard.
Great video brother. Thanks again for another great one
Great video Adam, will definitely try these since your no-machine tagliatelle came out great last time I tried to make them.
Question: Can you knead the trimmings back into the dough to get one or two more ravioli or are they too flour-y to reuse?
I always find they're too dry. You could work them back in, but getting the flour content even-ish again across your dough is a pain in the butt. If i have trimmings, i just boil em and have some funny looking extra noodles on top of the main pasta thing i'm making
@@nichcool4651 That's pretty much what I expected, thanks for sharing your experience!
If you get fresh Lobster or Crayfish or Crab, you can cook them and mix them through this cheese mix. Add a little cream and it's fantastic. A little dill would go a long way too. This recipe for ravioli is pretty much a master recipe , that can be adapted which ever way you want ! :)
how could i go about to adapt this recipe into beef ravioli ? should i precook the beef and season it ?
Edit : I forgot basic courtesy in this ravioli debacle. Awesome video, it's a quick recipe and it's explained quite well, can't wait to try it out, but i'll like to go the road of beef ravioli as well since my family isn't that big into cheese ravioli, hence my question hehe
Yeah, that seems right. Just cook some ground beef on the stovetop, or whatever. I'm not a chef, but it seems like a bit of salt would be enough seasoning. It might be better to do this ahead of time and put the beef in the fridge to cool down, first. Beef ravioli sounds amazing, although I also love cheese ravioli.
The best sauce is the one from day before
4:27 That rug really ties the room together.
Wow, I'm so glad I found your channel. Definitely saving this to try this weekend!
Greetings from, JHB, South Africa!
great job!!! this guys a machine, would luve to see other filling types in there next time, hey wonder how scamorza cheese would hold up in their??? thanks
It'd be cool to see a video about cake batter that's like the one for pizza dough. What variable makes a cake fluffy, dense, chewy, moist, dry, etc? The way it was formated would make it super easy to understand
I love Ricotta so much, it's a wonderful addition to whatever you add it to.
I know this video is 'dated' but I had to make a reply -
As a child, ( basically grew up a poor kid ) my step father saved up to take us to the fanciest resturant in town for Thanksgiving. I was told I could order anything I wanted - I asked for cheese ravioli :) they made a special trip to the store to get the ingredients , but the fanciest resturant in town made me what I asked for and made it all look super special :)
Most important part of the recipe:
An Italian grandma.
Best cooking videos on the tube. Ravioli is my fav.
Is there any advantage in slicing the pasta and forming individual "discs" instead or flattening a larger ball of dough (with a rolling pin/glass/bottle) and cutting circles with glass? Or even cut rectangles. I don't mean to be negative, maybe I don't know some important detail. I think this way would be faster and easier with the same result. That's how we usually prepare pierogi in Poland :)
Adam complained about how long it takes, but he chose the slowest possible method -- one at a time. Just use common sense.
Nutmeg makes this a thousand times better. Just make sure you freshly grate the nutmeg. The powdered stuff is garbage.
Also you're better off just rolling out the dough with a rolling pin into a big circle and using a press or the top of a cup to make individual raviolis. But a pasta machine makes this much easier. You can get a good one for like $50 and I use it constantly.
Oh god, please take caution rolling with a glass cup. Learned the hard way that it can break doing that :)
Especially if the dough has low hydration/a lot of gluten you're going to be compelled to press down to get it ravioli-thin.
Plastic rolling pins are small and cheap!
Thank You for not judging me over my use of Nutmeg Adam.
Made this recipe with a little dill in the filling. Very good my family gives a big thanks and thumbs up!
That is exactly how I make dumpling back home
Could you follow the basics of the pasta for lasagne? Usually that's something we just buy ready to make frozen ones from the store, but I've wanted to try my hand at homemade lasagne, especially with our favorite tomato sauce.
Why do you need to salt more when you make fresh pasta as opposed to using storebought? Bcuz storebought pasta usually has a decent amount of sodium put in it during initial manufacturing.
That and no doubt the drying out of the pasta allows for the salt to more permeate the pasta as opposed to being mostly inside the relatively thicker fresh dough which will hold more of the salt within it and thus not taste as salty on the outside.
I find it so interesting, that so many cultures on earth have a noodle dish or something similar like this.
Ravioli and Tortellini in Italy.
Maultaschen in Germany.
Filled dumblings in the UK.
Gyoza in Japan.
Pierogi, as you mentioned.
Et cetera.
I´m pretty sure you guys will be able to give me a lot more examples for this. If you do, feel free to comment below :)
Wouldn’t be surprised if most of it spread due to hunnic and mongolic conquest from Asia to Europe and the various migrations of horsemen from the eastern steps to the Pontic steps aswell
@@gregfar6398 Thats an interesting thought, although I´m not sure how you come to this conclusion. Care to elaborate how you got to this thought?
Like, for example, where do you see the origin of this meal concept and why?
Don’t forget jiaozi from China! Made a bunch this weekend for New Years . The technique for rolling out the wrappers is similar, though people who are experienced can roll them out extremely quickly.
@@IamJustaSimpleMan there’s no definitive conclusion as to who invented the first dumpling but there are two main theories the first and more popular one is that they originated either from northern China or with turkic and Mongolic peoples and through various migrations and conquest diffused into Europe the other popular theory though is that it’s developed in the Middle East as a very basic dough recipe and eventually diffuse to the neighboring countries and develop to separate dumpling cultures however most scholars have discovered that dumplings from Asia tend to be older than the ones from Europe which is why the first theory is more popular.
@@gregfar6398 I see, that's extremely interesting! Thank you so much for explaining!
i dont know what it is about your videos but they help me take off a huge load of stress
I've never thought of attempting to do ravioli from scratch, but this seems interesting to try on the weekend.
Make cheese raviolis from scratch, bread and deep fry them. Serve with marinara.
@@inthefade Put dat on a crackah doo!
Well as a Pole, now I'm waiting for Adam to make a video making pierogi!
Hey Adam, would these raviolis freeze well if I make a huge batch at once?