Mastering Ravioli (The Most Detailed Guide on the Internet)


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Mastering Ravioli (The Most Detailed Guide on the Internet) 00:00 Intro 01:08 Swiss Chard and Ricotta Filling 05:02 Egg Pasta Dough 07:41 Rolling out the …
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48 replies
  1. Helen Rennie
    Helen Rennie says:

    Several people have asked why I recommend 00 pasta flour in the egg pasta video from 2019, but bread flour in this video. That's because I've done more testing since 2019 🙂 Bread flour turns out to work as well as 00 pasta flour. It's available in every store in the US and is a lot cheaper than 00 pasta flour which is basically mail order only (at least for me). Please note that 00 flour sold in most stores is 00 all-purpose flour and it didn't work well for me. Here is a video I made in 2020 comparing all these flours: The bread flour I use is made by King Arthur.

  2. Guillermo Tempo
    Guillermo Tempo says:

    That is a great guide! Many thanks Helen.
    I'm wondering if you could share the details of the ravioli tray you used or any recommendations.
    I looked at the Marcato tray. It has great reviews but does not come with the sheet to indent the ravioli, which seems like a great feature.
    Any information would be great. Please and thanks.

  3. Nathan Benton
    Nathan Benton says:

    Great video! Filled pastas are not a trivial, quick task😄

    Question: what was the final thickness measurement? I see a lot of recipes that ask for 0.8mm, which I feel like is always too thin

  4. Sewalways
    Sewalways says:

    Excellent video. I really enjoy your videos especially because your detailed directions spoken
    at just the right pace are easy to follow and a joy to listen to.
    I love ravioli very much but have always been afraid to attempt making them myself. My children
    gave me a hand rolling, counter pasta machine. It’s time to take it out and give it a work out !
    You’ve taken the fear out of making home made ravioli. Thank you so much. I’m hooked on
    your videos. They are wonderful and incredibly informative. Thank you again.

  5. KatrinkaRose
    KatrinkaRose says:

    This video is so perfectly timed for me. My husband's only request for his birthday next week was for me to try to recreate a ravioli dish we ate many years ago. But I've never made pasta, let alone ravioli. Armed with this video, I think I've got what I need to do the memory justice. Thank you!


    Helen, you said that the dough should not be made in great advance. However, a procedure that I do in my home for a while and works perfectly is making the dough, separating it in two people portion (me and my wife), wrapping into plastic and then freezing. When you need you just have to take the dough out of the freezer 40min earlier.
    With this technique I make several protions at once.

    Congratulations for the great content, as always.

  7. Beejay Swifter
    Beejay Swifter says:

    I remember my Mom's ravioli weekends — one day for the filling and the sauce and one for actually making the ravioli. She made five or six dozen at a time, with quarts of sauce, and stocked our freezer. I really miss those raviolis. To make it worse, she spoiled us all for anyone else's raviolis. She learned all her Italian cooking from an Italian nonna, not hers — she was German. /;) Those were the days and the meals! Thanks for this video.

  8. Beatriz Sandoval
    Beatriz Sandoval says:

    I needed this video last week. I’ve decided to make them because I bought that ravioli tray you showed and omg what a disaster. All my ravioli exploded. I got so frustrated I ended up dumping everything in the trash can. My son was so excited about helping me but he made things worse by saying “my raviolis don’t look anything like the ones from his hot lunch at school” 😂

  9. R AK
    R AK says:

    I've used your guide for making egg pasta (185g eggs, 300g flour) and it is perfect! Made ravioli for the first time last week. Came out pretty good, but is more time consuming and messy than anticipated. But it was very tasty and I look forward to making it again now that I know a bit more about what is involved. Your videos and instructions are sooooo helpful!

  10. Brett Jones
    Brett Jones says:

    I bought the kitchenaid ravioli attachment. It has to be the absolute worst thing ever, and I LOVE my other pasta attachments! One day I'll break down and get one of the tray molds. Thanks for the video! Maybe in a follow up you can show the correct pasta thickness and cooking time for pasta filled with an egg yolk! ¡Gracias, Helen!

  11. Adam Churvis
    Adam Churvis says:

    Absolutely perfect, Helen! If I had seen this when I first started making pasta [CLASSIFIED — REDACTED] years ago, you would have saved me countless hours of frustration and many, many pounds of ingredients.

    Your "Brown butter PLUS fresh butter" suggestion was a true "V8 Moment." Doing this from now on.

    Have you made Ravioli del Plin before? It's a self-sealing ravioli that is very fast to make and has almost zero pasta trim waste. I got hooked on it. Cute little buggers, too.

    I learned a couple of tricks from others that might be worth sharing. One is to use a tapered rolling pin whenever forcing pasta sheets through any kind of cutter, like a Chitarra or your ravioli form. That's because it's hard to apply enough pressure to the center using a straight rolling pin as the pressure is almost entirely on both ends of the cutting form. That swell in the center of the rolling pin really makes all the difference.

    The other trick was born out of necessity when hand-cutting round or otherwise trim-heavy shapes. More and more flour would get rolled back into the dough from the dusted trimmings to the point where the dough was, as phyllo dough-makers call it, "burned" by too much flour, making it work badly and taste even worse. Most of this was from me over-dusting with flour, but some was from the sheer amount of pasta I was making, so there was a lot of re-rolling trimmings.

    You roll out one sheet of pasta, ready to fill, but you have zero flour of any kind on the board. Instead, you place the sheet on the board and smooth it down for maximum contact. Then roll out the second pasta sheet and place it likewise, next to the first one. Now take the first pasta sheet and invert it, so that the side that was touching the board is now face-up. Proceed staggering the sheets like this.

    What this does is it gives the top side a little time — about three minutes — to dry a little, while the bottom side remains moist. Then inverting it gives you a pliable, water-sealable surface on the inside and a drier surface that is less likely to stick on the outside. And if you dry the finished ravioli a half-hour on a pasta tray with a plastic net bottom you won't need any extra flour, and they will freeze beautifully.

    This video is the very best tutorial on ravioli I have ever seen. I can only imagine the massive amount of time you spend crafting your videos from scratch. You really are a blessing.

  12. Amy Gooder
    Amy Gooder says:

    Thank you for all the approachable pasta lessons. I bought myself a pasta roller for mother's day and have gotten pretty good at regular, ribbon pasta with your help. But ravioli is my daughter's favorite and so far has alluded me. Now I'm ready to try again.


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