4 PERFECT Ways To Cook RAVIOLI Like a NONNA

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Last episode my friend and pasta master Luca Donofrio gave us an incredible lesson on making various types of ravioli. We cooked one of those ravioli in a brown butter sage sauce but I got 4 more varieties of Ravioli to cook so today I’m showing you 4 of the most soul satisfying, classic and quick ways to serve your beautiful fresh raviolis with whenever you make them.

RECIPE:
4 Perfect Ways To Cook Ravioli like a Pro
https://www.notanothercookingshow.tv/post/4-perfect-ways-to-cook-ravioli-like-a-pro
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Part 1 of the Pasta Series with Luca

there are many types of raviolis and many ways to serve them last episode my friend and pasta Master Luca daaf gave us an incredible lesson on making various types of ravioli we cooked one of those ravioli in a brown butter and Sage sauce but I’ve got four more varieties of ravioli that I need to cook so today I’m showing you some of the most Soul satisfying classic and quick sauces to serve with your beautiful ravioli whenever you make them let’s start with the prettiest one of the bunch Oki now here I’ve got all of my pastas the tortillon the tortelli the and thei or the round ravioli you want to preserve your ravioli you have to freeze them quickly you’re probably going to need to watch the last video after this one but stay here for now these are called Oki Oki just means eyes also known as jir which is Sunflower and the sauce that we’re going to pair with these is a lemon butter sauce similar to like an alfredo sauce you’d find in Rome so all you’re going to need is some butter some lemon and some Parmesan cheese of course the pasta water is going to be an essential element to that as well now since the pasta water does doesn’t have much starch in it because we’re going to cook a small batch these are meant to be quick so I’m just going to make them for one so that pasta water is not going to have a ton of pasta starch in it so this is what I like to do portion out my little raviolis and I’m going to take a little bit of that double zero flour and just dust them they’re still frozen but it’s kind of like recreating the act of having just made these dusting them with flour and then throwing them in the pasta water so that’s going to give us the starch we need to help us form the sauce so I need a small pot of boiling water and then my 34 sauser which I will not put on the heat yet I’m just going to take a later full or two of the boiling water and I’m going to use that to warm up the pot then to The Salted boiling water we’re going to add the Oki we’re going to cook those for a few minutes until they float and once the saier is warmed up I’m going to pour that water back in cuz there’s no starch in that water and we need starch now that the water is starchy I’m going to add another like half Ladle full of the water and then I’m going to squeeze in a cheek of lemon juice to the starchy water and lemon I’m going to start to slowly swirl in some cold butter and start to bring that sauce together into almost like a lemony buttery broth then we can fish out the Oki add them straight to the broth with a little bit more cold butter and just swirl that until it emulsifies I’m going to add just a touch of heat here not too much just a very low heat and just work in that cold butter until a nice sauce is formed and those oky are nicely cooked and have absorbed all of that Flavor now we’re ready to serve that up so on a plate I’m going to sort of carefully arrange the Oki in a nice little pattern around the plate so you can see all of them nicely then I’m going to pour a little bit of that butter sauce right on top and then we’re going to grate some fresh parmesan cheese which is sort of going to melt into the sauce and thicken it and then finally a little bit of lemon zest it’s rich but it’s balanced by that acidity and what balances the acidity is the sweetness of that butter and cheese it’s an incredible combination quick to throw together it’s definitely one of the prettiest pastas you can make next up is the enote Del plin now like I said one of my favorite things to order on a weekly basis is a short rib anote from a place called Bata in Eastchester by me now back in the day Luca consulted on the pasta and Luca actually helped consult on making this exact dish so today we’re going to make the same one that was short rib this is a slightly different filling is a little bit of pork a little bit of short rib all sorts of good stuff like that but it’s close enough so I’ve got them portioned out I don’t need to add any of the flour like I did last time the water is nice and starchy now now they use pi a cheese I’m using parmesan regano just cuz that’s what you might find a little easier again some butter they use a little breadcrumb on top so I’m going to use some panko add a little texture on top and then a beautiful balsamic vinegar this is the one that I would recommend it is on the pricier side but I don’t go through it quickly it lasts a long time and it is the best Amazon will have it whole fruits has it you can find it now first thing for this recipe is we need to make some breadcrumbs so to a small pot with some olive oil I’m going to add a little bit of panco breadcrumbs I’m going to season them with a little bit of salt and just cook them moving them around constantly until they’re nicely evenly golden brown all around then get those into a paper towel to dry next to that in a saer over medium high heat add a knob of butter get that melted and then drop in the anuli again cooking for a few minutes until they begin to float the butter is melting we’re going to season it with a little bit of salt I’m going to add a little bit more butter and then we’re going to continue allow that to Melt while slowly working in some pasta water to turn it into a sauce once the enul float I’m going to give them another 20 or 30 seconds just to make sure those edges are nicely cooked then I’m going to transfer them into the pot and I’m going to toss them into the butter along with a little bit more pasta water and as opposed to the previous recipe we’re looking for that butter sauce to kind of thicken and coat the anel LOE glazing it if you will once the pasta’s cooked and glazed by the butter sauce we can plate them and with a stuffed pasta like this I like to kind of line them up all at ATT tension it just kind of makes the plate look beautiful once they’re all nestled together like this then we’re going to Gra some Parmesan cheese on top then we can add the breadcrumbs a little drizzle of some really good aged thickened balsamic vinegar and that dish is ready to serve the rich meat sauce and butter in this case now balanced by the acidity of the balsamic the texture of the breadcrumbs simply one of my favorite pastas now we got two more recipes to go but I just ate two big plates of pasta it’s a lot of pasta for me so the next pasta we’re going to make is the tortillon and that’s going to be served with a pistachio pesto that we’re going to make tomorrow now before we get into the next recipe I need to get you eating healthy and saved money thanks to our sponsor today hungry root hungry root makes eating healthy easy by sending you fresh highquality groceries along with simple recipes and essential supplements after you take a quick quiz designed to get to know what you like and what your health goals are they will build you a personalized cart with all the groceries you need with recipe recommendations so you can follow a recipe to make quick and healthy meals or just free style it like I like to do every order is fully customizable which means all the suggestions for ingredients and recipes they make are fully controllable so you can shop based on recipes or just shop for groceries for recipes on your own I got all sorts of goodies that I’ll use as a baseline to ensure that when I’m busy working and I don’t have time to cook I have something to eat quickly that I feel good about I got some veggies some jerky things like fresh grapes little snacks and even fresh meats I often forget to eat while I’m working until I’m dying of hunger like for example right now so I’ll take my cheese and cracker snack and I’ll blend it with a few other goodies like the fresh grapes and the beef jerky make a little sandwich and right there that bite will save my life and I told you I’m about to save you money so the first 100 people to use my code not another cooking show are going to get 40% off their grocery order with hungry use the link in the descriptions or scan the QR code on the screen and use code not another the cooking show to get your 40% off now let’s get back into the recipes so now it’s the next day and my belly is empty ready for for two more pastas and the next one we’re doing is the tortillon just a larger tortillini and to go with this pasta we’re serving a pistachio pesto a normal pesto will do which we’ve covered on the show but a pistachio pesto with this is a nice little pairing so we’re going to use a blender now I’m going to take some pistachios I’m going to throw some in about 6 oz one of these little bags of roasted salted pistachios first thing I want to do is just blend it up a little bit get them into crumbles because I’m going to pull some of them out so I can use those crumbs as texture when plating in the end the rest I’m going to try and turn into like a smoother pesto now just save that for garnish now that I’ve removed some I’m just going to process them a little bit more just so it’s a little finer now I’ve got some basil throw about a handful of leaves in I’m going to smash about two garlic cloves throw those into the blender I’m going to cut a cheek of the lemon squeeze that in throw in some ice cubes to keep the color nice and bright a little bit of salt then we can run the blender and Stream in olive oil until we get a nice smooth beautiful consistency then we can pour that into a bowl we can give it a taste and then make any adjustments that are needed I think it just needs a touch of acidity once that little bit of additional lemon hits it the whole thing goes from good to singing takes it from like a very pistachio forward flavor to sort of rounding it all out and while this is a little thick we’re going to use a little bit of pasta water to kind of just help it all come along into a beautiful creamy pasta sauce so we’ve got our pistachio pesto we’ve got some pistachios and we we got our tortillon now for the tortillon it’s filled with just Rota cheese and Mortadella and just like the other pastas we’re going to drop them into salted boiling water and cook them for a few minutes until they float now you never want to put too much heat onto a pesto sauce so again I’m going to use the pasta water to just warm up my sauser so it just kind of takes the chill off the pan and gets it nice and warm for the pesto once the pan is warm I’m going to pour that water back into the pot and by now the tortillon should be floating I’m going to let them float for an additional 20 to 30 more seconds before I fish them out add them to the Sauer and then begin to spoon some of the pesto over the tortillon and then finish it up with a little bit of that pasta water just to make that sauce come together and right before your eyes you’re going to see that pesto transform into a true pasta sauce and once the pasta is nicely cooked and coated in the pesto we can plate it and again I’m just going to wrap those talone carefully into a beautiful little circle and just try and make it look as nice on the plate as I can a little bit more of that sauce right on top some fresh grated parmesano regano and then a nice sprinkle of those chopped up pistachios this is a Heavenly dish spectacular you remember the sandwich I made the other week from Florence the antio vano sandwich this is all those flavors the Mortadella the pistachio all wrapped up in a tortillon and that little bit of lemon balances it all out that hits the spot now for our final pasta we’re making maybe the most Soul satisfying ravioli dish I can think think of we’re taking the regular tortelli or what might remind you of just a normal ravioli whatever is the most common shape of ravioli to you we’re pairing it with a beautiful pomodoro sauce or weekday sauce which we haven’t covered in a while so today we can make like a quick small alaman version of this using some beautiful dorini baby Roma tomatoes and all you’re going to need are the ravioli a few garlic cloves one of these 14 oz cans of baby Roma tomatoes or if you’re making this for a bigger batch use a regular 24 oz can and some fresh basil and of course parmesan reg so we’re going to use our trusty food mill and we’re going to puree that can of MTI Tomatoes into a Pata or tomato puree then we’re going to smash a few garlic cloves I need a little bit of basil and I’m going to separate the leaves from the stems so I can cook the stems with the garlic now on medium high heat in my saer I’m going to add about 3 tablespoons of olive oil to the bottom of the pan and then I’m going to throw in the garlic and the basil stem what I’m trying to do here is Infuse that olive oil with the garlic and the basil flavor we can do that until we Brown the garlic around the outside they’re thick so they’re not going to really burn and once we get a nice golden brown we can remove the garlic and the basil and then we can throw in our Tomatoes season the tomatoes with a little bit of salt and then keep it at a real nice simmer if the sauce is spitting at you you just want to lower the heat until it’s not and we just want to cook it for about 10 to 15 minutes until that sauce thickens and emulsifies with that flavored oil and we’ll coat the ravioli nicely drop the ravioli into the boiling water and cook for minute or two until they begin to float once it’s nice and thickened and seasoned well we can tear in some fresh basil and once the ravioli are floating I’m going to give them another 20 seconds or so to make sure the borders are nicely cooked and then transfer them into the tomato sauce and I’m just going to cook them in the tomato sauce for a minute or two until the pasta is nicely cooked and the sauce is coating the ravioli and then we can begin to Plate I like a little bit more of a rustic plating with these raviolis just kind of Mound them into the center of the plate along with some of that beautiful tomato sauce sauce and then a little bit more of some fresh basil and a little bit of parmesano regano and then finally a drizzle of extra virion olive oil to finish this is the ravioli dish that satisfies my soul most there is simply nothing better and if you can make this then you’ve reached Nona stats so if you haven’t watched the previous episode please go do that now otherwise the recipe is going to be down in the description that’s all that I have today I’ll see you next time until then take care of yourself and go feed yourself [Music]