Decided to be generous today and share my grandfather’s ravioli recipe. Of course, I left a few family secrets intact, such as the homemade Italian meatballs that simmer in the sauce all day… 🙂 Be a hero to your kids, girlfriend, family and friends and make this for them!
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#ravioli
All right while we’re still waiting for 30 hting episode one this is going to be another food video and I’m going to share with you today kind of something really special to me this is my grandfather’s ravioli recipe all right so first off with your sauce um you can
Pretty much I’m not going to spend much time on this you can pretty much pick any good sauce just let it simmer all day that is the trick now on to the dough the dough you’re going to want to obviously clean your uh you know prep your surface
Because you’re going to be getting raw dough on this you’re going to want to go with three cups of flour one tpoon of salt you can go maybe a tablespoon if you want definitely go with 2 tbsp of oil and then the next thing you want to
Do is take three eggs go ahead and whisk them up and then add them to the center in kind of a little moat and now you’re going to want to go and wash your hands up all right you can stop now okay so go ahead and mix this up now
Compared to the you know pizza dough that I’m used to making the dough is not going to be fluffy it’s there’s no yeast in it so it’s going to be different it’s going to almost feel like Play-Doh hard Play-Doh so go ahead mash it up get it nice and
You know work it out and it should look like this this is actually looking very very good all right now the ricotta filling you’re going to want to go with 32 oz of ricotta now ricotta is a weird thing it’s it’s like a it’s not a solid but
It’s not a liquid either it’s very it’s odd and you’ll know that when you start you know working it out like this it’s a weird it’s a weird thing so anyway you’re going to want to distribute it through the pot and then you’re going to want to take two eggs that you whisked
Up and uh add them in obviously you know kitchen a mixture would be great for all this but use what you got make sure it’s perfectly mixed up really nice you can add I I think yeah he called for 3 tspoons of perm Romano so add that cheese in
There add a dash of cinnamon definitely try to add in 3 tablespoons of parsley also I didn’t have it for this but calls for it in the recipe look that’s actually looking extremely good now it’s time to get to the shells so again this dough is not going
To rise um you’re going to want go ahead and quarter it up yeah that’s basically exactly how it sounds here’s the interesting thing you’re going go ahead and smash it try to flatten it out but try not to make it too wide because here’s the next part
This is my grandfather’s pasta maker now not everybody has one of these this is really old school you have different settings on there like that’s like a fetuccini this one’s more of like uh this more of like a spaghetti but what you’re going to want is the obvious you
Know setting for making shells so it’s going to be flattened out and here’s a 19 y- old Gordon Ramsay look at him crank through that obviously he’s under the gun here with his uh teacher probably riding him so anyway if you don’t have a pasta maker or a rolling
Pin you can use a jar But I’m warning you you will have a tough going and these are going to turn out thicker than what you need so there’s just only so much you can do with arm strength now these are typically about a teaspoon to two teaspoons of the filling and here’s
My mistake I used too small of a glass and you can kind of see later on how this is going to be different than what I show you next but it didn’t leave a lot of room for making the pincher on the outside and also I used two
Different sheets of the dough and I just didn’t like how this turned out but I figured I’d at least show my mistake so what happened here is it’s looking really really good right and I’m kind of proud of myself but as I go ahead and I pinch these again there was just not
Enough room and what happened was when I put these inside of the boiling water the ricotta kind of exploded through and it it basically escaped into the pot and made a huge mess so that you know first batch a lot of them failed so here I am
With the rolling pin this is in between using a jar and all the way up to the pasta maker rolling pin’s really good for this as you can see this is a much wider mouth uh glass and that gave me more room to work with and also I used
One sheet and folded it over rather than using two I figured it it just simplified everything and here I’m kind of instead of just you know cutting them I’m kind of eyeballing and then double-checking my work and sure enough I liked it and these turned out just
Fantastic as you can see now you’re going to want to make them fast because they do kind of harden up on the counter and you might want to flow your counter because mine got stuck to them just a million things going to go wrong here
But you want to go ahead and boil these for about 6 minutes or until they float you might want to add a minute or two if you’re paranoid about you know raw ingredients anyway this turned out really good it was really fun to make it I wish my grandfather was still here
Because I cannot make it as good as he did and uh you know man I just I just mess some so uh this one’s for you Grandpa
2 Comments
Very nice video
Love cooking and this recepies are always on ones heart i hopr yout raviolis are fantastic cheers