Homemade pasta is a special treat, and it’s easier to make than you might think. Sam shows us an easy recipe that features a bright, lemony artichoke filling in an easy ravioli dough.
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20 Comments
Love this and your attention to detail!
12 minutes seems very long for fresh pasta, even ravioli. Is that the cook-from-frozen time? Less than 4 minutes is what I'd expect.
I am fairly certain that I’ve never encountered this host before, yet they seem like someone who’s been doing this for ages. If my vote counts for anything, I’d like to see more of them.
Such a great video! Loved the attention detail and the masterclass on preventing air bubbles was so clear. What a delight.
Same is the best!
I never trust anyone with fake teeth like that.
Ooh…I LOVE her….ATK, she needs to be on the show!
Any chance I missed an episode wherein y’all sorted out how Pietro’s Pizza makes their dough?
Is this her first cooking video? If so Sam is a natural. Great job!
Dear loving your cooking …I welcome you #kitchenwithaliaomar.
Love from Sweden 🇸🇪
Rather than pull an actual raviol out to test doneness, you might take one of those end bits you cut off earlier, fold it to get the double thickness, and save it as a test coupon (or slice it up to make several). Then when you cook the ravioli, you can toss it in with them to use for checking and avoid disturbing the ravioli themselves.
I also like this woman and hope to see more of her.
More Sam Block please!
My favorite flavors!🤤
Excellent explaination and attention to the details.🙂
Sam, you are a delight. Clear, concise instructions. I've been working on my noodle skills, you've inspired me to try ravioli. Thank you!
This looks like such a fun activity to do with my kids, but my six-year-old daughter has an allergy the raw egg whites. Once they are cooked, she's fine. But at least I could do this with my three-year-old daughter. Artichokes seem to be difficult to come by where I live, but I love the recipe for the dough. This is one I will definitely hold on to.
مزيان. برافو
Bit confusing. She first says she's resting the dough "for about an hour" (:40), then when getting ready to roll out, she uses her pasta that's "been resting for a couple of hours" (1:42). Watched the version with Dan (Meat ravioli w/meat sauce) & got clearer directions – to rest about 4 hours
This looks great thank you. My issue with ravioli is it tends to be bland and one dimensional – I need different textures. The pine nuts are a great idea I will try
12-13 minutes for fresh pasta seems like about 10 minutes too long. Should be done in 4-5 mins if the water's boiling. As well, finish the pasta in the sauce pan rather than adding the sauce to the naked pasta in the serving plate. The pasta cooks a little in the butter and soaks in some of the flavour and butter. Add the parsley at the last second, it doesn't really need to cook, just to be warmed.
Yummmmmmm!