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 …
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: https://youtu.be/XlvotGH3iuk The bread flour I use is made by King Arthur.
Thank you for teaching us such priceless, real information. We are very lucky indeed to have teachers such as you, honestly!
I see a number of recipes that call for both shallots a onions…i can't tell the difference with all onions or a mixture. What's your take.
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.
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
Perfect, as usual! I made some last weekend, but you’ve shown me some areas to improve. Ever think of teaching us a Strata?
Ravioli = not so great chef dumpling.. A true rip off from china
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.
For sure the most complete guide to Ravioli!! Thanks
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!
Your Five Rookie Mistakes Video suggests using 00 flour but here you suggest Bread Flour; which is best?
Gives me more confidence to try to make ravioli again this year
Nice fork! It's the little details that make the difference.
13:45 Helen knows "it's not a bug, it's a feature" quote. Kudos 🙂
We all truly appreciate all the work you put into making such a comprehensive and clear tutorial, and all the tips you share along they way, Helen. 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.
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.
Thank you for the actual captions for the Deaf. The best clear explanation video I have seen. Saving the video.
Ravioli ravioli…. She gave us the formuoli
Me at 2 am in bed: let's learn to ravioli.
Lady, how did you just convince me to make ravioli from scratch?
I've mastered eating ravioli. It's a start!
I've learned so much about cooking here and I have just learned how much I don't know. Thank you!
"It's not a bug, it's a feature" — haha, Helen's software background peeks through. Thank you for your wonderful videos.
Outstanding presentation. Thank you.
Helen’s computer science background is coming through with “it’s not a bug, it’s a feature”
Youtube can burn to the ground….we only need this channel in our lives fantastic workkk
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” 😂
I’ve used Helen’s other pasta tutorials with great success— even the first time. If she says so, trust her.
One ball is not getting any action…… if only more women knew this fact
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!
Hello, love videos.
Was wondering if possible to use another flour almond, rice, spelt ect…
If video please let know. If not please explain.
Love your explanation. tysvm
Daaamn this knife is really sharp
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!
#RealComment: Is there a reason you use a metal lid for your pans instead of glass?
OMG! I need this ravioli tool! 😍😍
That looks amazing 😍
In your previous pasta making video you recommended 00 flour for your egg pasta. Do you still recommend that? Why bread flour for ravioli? Love your videos!!
Thanks for this video.
Today I watched Your pelmieni video and now this😍 I’m in pierogi heaven🥰
Could I just skip the eggs, and add water till the total weight is 185 grams? Thank-you. 🙂
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke!
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.
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Very detailed and helpful, thanks! Love your hair.
#youtube.ngo
amusing
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.
Thank you Helen for this Master Class. 🥰