3 CHEESE RAVIOLI WITH HOMEMADE RICOTTA

[@YouTube_can_ESAD]

Consistently one of the very best food channels on YT! Well done Bri!🔥🙌🏼

[@BrianLagerstrom]

Thanks Drew!

[@misterhat5823]

Too bad the sponsorships are done in the most annoying way possible.

[@ethanforrestross2457]

@@misterhat5823 Couldn't disagree more. Brian weaves his sponsorships into his narrative in such a relevant manner that I don't even mind watching them. With this one, in particular, it was like he was addressing the counterargument of his rich and delicious recipes.

[@keegan9901]

@@misterhat5823 I’d disagree

[@jameshe]

Worked and managed at a local pizza place for a couple years - You're totally right about ricotta in the US. I think we tested around 8 or 9 brands of ricotta. The watery-ness of most brands is fine for pizza, since quite a lot of evaporation happened in the oven, but I bet it's definitely not ideal for ravioli or any sort of filled pasta. That being said, we ended up deciding on Galbani's whole milk ricotta. It could be the best substitute if you don't want to make your own ricotta / farmer's cheese since you can find it in most supermarkets. At least in our tests, it had the best flavor/texture for its price and it was also the least "wet" / "watered-down" in the packaging. If you try it, all we did was quickly drain out the liquid in the container, toss the ricotta in a stand mixer, add some salt + vinegar (or lemon juice), and then whip it up with a mixer until you feel like "Someone really should've turned this off" (~5 to 10 minutes, "it's an art, not a science"). The consistency lightens up from whipping and the texture becomes much more luxurious. You can configure the amount of salt and acid you add to adjust savoriness and "tanginess" to whatever you prefer. For storage, you can wash and re-use the container it came in, or throw it in piping bags and store those standing carefully in the container as well.

[@Saewinyt]

I made stuffed shells recently and I tried the Galbani Whole Milk ricotta since I didnt like the first ricotta I got and it was worlds better than any other ricotta I had ever had.

[@italiana626sc]

Thanks so much for this very detailed comment. I've heard a lot of praise for Galbani whole milk mozzarella, also. Appreciate the info!

[@Nobody4rpresident]

I too have used Galbani with excellent results on pizza, in cannoli, ravioli and manicotti. Next best thing to homemade.

[@francoisl7663]

Thank you. Galbani is in all the local stores. Will check it out. It's so nice seeing someone get in the nuisance of cheeses.

[@jonr7881]

We need the St. Louis staple, Toasted Ravs!

[@kathleenroszak8576]

Came here to say the same thing!

[@ProjectBlackweather]

I've been telling him that for months on community posts. IT'S TIME, BRIAN.

[@weatheredtome]

In my experience they're really not worth the extra work.

[@47ejecting2]

Your channel is one of the few for which I watch all vids day-one. Every upload is an event. Glad you're doing it!

[@BrianLagerstrom]

Thanks for saying that! I have those channels as well!

[@tristanrl1940]

Ravioli IS the plural form of Raviolo. Absolutely no need to add an S

[@normandst-aubin3571]

I think he made it clear its spelled Ravioleez

[@broooowdym]

shh

[@dnogueras]

Jordan Schlansky?

[@latrellsprewell653]

Who gives a rats behind dork

[@edrickerson]

My wife and I love your videos. I also make my own ricotta cheese. I use fresh squeezed lemon juice instead of vinegar. I feel it give the cheese a lighter and fresher taste. Keep up the great work.

[@SarcasmoRex]

I just love these videos. Mr. Lagerstrom and Chef John just make me want to be bold in the kitchen.

[@ratnacook56]

I am agree with you, I love both of them.

[@kevinschnute435]

Well done Brian. I love your content. I've made several of your recipes and you're becoming one of my most trusted sources when I want to try something new or polish up something I've made 100 times already. Easy to follow but still offering those pro details and flavors that set you well above the generic TV chef recipes

[@chocolatebunny333]

Truuuu

[@MURDASTANG69]

this is great, WITHOUT A STAND MIXER OR PASTA ROLLER TOO!!! YAY. You just keep giving us too many simple recipes that look AMAZING!! Guess ill have to try this one too haha.

[@Bleatmop]

I actually like the fact that he uses things like stand mixers and food processors. I also like that he gives instructions on how to do it by hand. There are literally thousands of channels out there that won't use these tools because they want to reach as large of an audience as they can but for those of us that invested in these tools it's really nice to have a channel that shows us how to use them.

[@LaGamyne]

Im perplexe, the second 30 sec of the video , isn’t a stand mixer for the dough?

[@Bleatmop]

@@LaGamyne He used a food processor.

[@katydidiy]

I you make ricotta, have a small bowl still warm, drizzled with honey - unbelievably delicious! Edit: for more flavor, use a well squeezed fresh lemon instead of vinegar. Use more than one lemon if it doesn't cuddle quickly. The added oil from the rind makes it so much more flavorable.

[@colina1330]

I love that you put out a video that shows how to make this without a pasta roller. That's what's always kept me from making ravioli at home. I've also made a ricotta-like cheese at home by boiling buttermilk right in the carton. Since it's already got the acid in it, the curd will separate from the whey, and you just strain it off, add some salt, and bada bing bada boom. Fresh homemade cheese. I've used it for pierogi filling, which is basically Polish ravioli.

[@armagandeniz4988]

With so many cooking channels out there putting out subpar copy paste content I don't understand how you don't have more subscribers we appreciate your quality videos!

[@farmerbob4554]

Now that is an elegant recipe. Thanks Chef!

[@GermánSánchez-n3q]

Brian, my friend I've got to say this is the most mindblowing recipe that I've tried! It's insanely delicious and simple to do! Congrats for giving us such incredible ravioli dish! I'm from México, and really don't speak English but I understood everything you said! Massive hugs from Chetumal, my friend!

[@philosopherqueen4093]

This looks so good! Can't wait to try this. The technique for making ricotta is the exact recipe and technique Indians use for home made cheese called Paneer that is used in Indian cooking. We are all connected through our love for good food😊

[@TheDavesTV]

Followed your ricotta recipe, just doubled the proportions. I used to be a ricotta hater but after your tutorial, it is an absolute revelation! Thank you so much, king!

[@Ed-fy1xq]

Would love to see a butternut squash filling recipe for this ravioli. Great video!

[@soccerruben1]

Maybe a cremini mushroom ravioli recipe too as well!

[@lucylamolina5899]

Wow this looks amazing and I was looking for a good ricotta recipe , thank you so much for sharing .

[@BrianLagerstrom]

Thanks for watching

[@newoldstock_]

I've been wanting to get into cheese making for recipes for a while but this put me over the edge. Highly legit, Big B. Most delicious filling I've ever tasted. My technique still sucks and most of my ravs exploded but the cooked filling tasted amazing, as does your dough. This continues the trend of every recipe of yours being an absolute winner. I'm doing your deep dish next, can't wait.

[@angelomarcon7744]

Making your own ricotta - legendary!!!

[@chriswhinery925]

I feel certain that cheese mixture could be made EVEN MORE delicious with the addition of a little lemon zest and nutmeg. Then serve the whole with a lemon butter sauce. Or, even better, the vodka sauce from an older video.

[@joshuafoster1772]

Pesto sauce is also phenomenal with cheese ravioli!

[@amirviola71]

Omg! Thank you! I'm going to make this as soon as possible...

[@guesswho399]

Beautiful. I'd add some finely chopped basil over it for both taste and color

[@gaylewalker9107]

Made this for dinner…did everything exactly as you did. Loved the process and it wasn’t terribly time consuming. Sauce was great too.

[@Tyler-vz6ry]

That's a nice, clean thermometer. That's pro.

[@teresaesposito2779]

Made the ravioli tonight, ended up with almost double the filling for the amount of pasta. Added about 50g of creamy gorgonzola for a little funk, and swapped out Parm for pecorino. Best filling ever and making the ricotta from scratch was totally worth it!

[@mayasoley4847]

Speaking of gut health, Chemical Farming and the Loss of Human Health by After Skool here on youtube is a very illuminating video!! You are what you eat, stay healthy y’all

[@bored_pyro]

Dood! My kids and I love your sign-off! "let's eat this thiiiiiiing!" is a new household saying. Keep up the solid work!

[@Inigo_The_Son]

I learned the hard (and expensive) way that you should not use ultra pasteurized heavy cream to make ricotta. It did not form large curds, just tiny grains. The taste was fine, but it remained wet and the texture was wrong. Our local King Soopers (Kroger) and Safeway do not carry any heavy cream that is NOT ultra pasteurized, but I was able to find it at Natural Grocers.

[@kl8132]

What Style!! What grace!!! A master at work. WOW, that looks so amazing and you made it fun too. Great music with the happy dance ending. Thanks again Bri, you hit it out of the park!!

[@BrianLagerstrom]

Thanks for being here Kelly!

[@THEgizmo302]

I love that your videos don’t have any stupid shit just straightforward, to the point how to cook it and that’s it. I appreciate it

[@BrianLagerstrom]

Thanks CellarDoor!

[@PacoRobbins]

I don't know how you've done it, but in just a couple of months you've easily become one of my favorite YTers. Love pretty much every recipe you put out.

[@BrianLagerstrom]

Thanks very much Paco.

[@orionwesley]

No lie: I HAVE THAT SLOTTED SPOON. I think of this channel every time I make something or use it now.

[@alvinlee140]

Thank you for showing this dish 😋😋😋

[@jammydodger7065]

been loving your videos Brian! glad I came across this channel

[@bimbettocavallo]

Brian: "I will teach you how to make fully hand-made cheese ravioli" Also Brian: "1st step: take your food processor"

[@slofty]

I really recommend one of those inexpensive hand crank coffee grinders for fresh ground black pepper (I use a Porlex mini). A couple of cranks gives copious amounts, instead of a bit from laboriously cranking a Peugeot mill. A life saver when making carbonara!

[@bisharrykatz59]

Highly recommend using white wine vinegar for coagulant. Homemade ricotta is really tasty and quite easy to make.

[@Netty7787]

That was the best ricotta I have ever tasted thanks so much

[@ARMYStrongHOOAH17]

I think you just changed my life with that homemade ricotta tutorial. Thank you!

[@italiana626sc]

I just made some homemade marinara today. No real reason, other than I was bored and wanted to cook something. Later happened upon this video. Homemade ricotta and ravioli are now on the agenda for tomorrow.

[@sandyj1561]

Thats just brilliant gonna have to give this one a go!

[@bobby_greene]

My satisfaction with this channel is hereby directly proportional to the videos that include cheese recipes

[@angelapetralito5686]

I just made this pasta dough and it's fantastic. Really easy to work with and the texture was just right.

[@chrisetherington3968]

wow...just wow! I can't wait to try making this - maybe this weekend - thanks for another amazing recipe!

[@rudyregehr6231]

your videos make things like this seem gloriously accessible. can't wait until my attempt reminds me of how i'm not a cook.

[@janetpaulus4684]

Looks Delish!! I may have to work on making all of this from scratch!!! I’ll need to make a few purchases first. Thanks Brian

[@mthomas4139]

First time I made homemade ricotta I ate the entire thing on just homemade toasted bread with a drizzle of olive oil. It is, as you say, truly better than the store bought stuff...

[@ViCT0RiA6]

You are so impressive with your cooking knowledge and skills! God bless

[@DKlein-zf9gh]

I've been watching your channel for about a month. Clear concise and awesome. When getting the air of ravioli would a shot glass work?

[@francoisl7663]

Awesome and respect for keeping it simple - but well flavored with quality.

[@mayasoley4847]

PERFECT TIMING BRIAN I JUST GOT A RAVIOLI ATTACHMENT FOR MY STAND MIXER!!!!!!!!!!

[@mayasoley4847]

I can’t wait to go crazy with combinations of cheese and fillings, lobster and mushrooms oh my!!

[@Ramj92]

Papa teaching us from scratch recipes!! I’m so glad I found your channel!! One of the best!

[@ratnacook56]

wow very valuable lesson how to make ravioli , no wonder mine was bust. need to seal it good let the air out. PS: why these pasta recipe needs a lot eggs, mine dont use a lot the eggs still turn good. thank you so much Bryan.

[@selewachm]

Love your work. Definitely going to make ricotta. Thanks!

[@paulphillips148]

Awesome, I've been asking for this and you have delivered. Now it's time for me to get to work. Thanks Bri!

[@steisdre]

Real, reeeeal good looking!

[@snfriedm]

Ive been going on a rabbit hole on YT of cooking vids lately. Im VERY hungry and want to make everything but i know if i try i will burn my house down. I hate that Im so hungry. 11/10, everyone should go on this rabbit hole once in their life.

[@theherd5830]

You’re right Brian….glorious!

[@jeemoon1626]

I was hoping I was wrong, but your pasta dough did look on the wet side after it was rested. Love your content though Bri, keep up the good work!

[@passiveagressive4983]

Don’t hate, but I clicked immediately thinking it was a Thursday Binging with Babish vlog! I still loved the recipe though, so THANKYOU 🙏🏽

[@BrianLagerstrom]

Haha thanks for watching

[@adamfrench1914]

Looks amazing - not sure I'll do the cheese thing from scratch as well at first but I had been looking for a recipe to make ravioli from scratch without a pasta maker and boom there it was in my youtube recommended videios.

[@cynthiajohnson9412]

Man you ain't kidding about that ricotta! Holy moly! So far I made the cheese blend and wow! Even if my dough tastes like Playdough, this can't help but be delicious with this cheese blend.

[@JoeG322]

do you ever use the combo of all purpose flour and semolina together, when making you pasta?

[@BrianLagerstrom]

I do sometimes, semolina makes a dough that’s pretty hard for a beginner to roll by hand in my opinion

[@EchoJ]

This is hands down the most seamless and product-appropriate sponsored content transition I have ever seen. 😅 I might even give Ombre a try. Well done, Sir!👍🏾😊

[@robertyeager7193]

Never cared for ricotta that much. Not much taste. But I made this recipe for ricotta & I’m amazed! Smooth, tasty, & cheaper. I’ll be making more. Thanks

[@constantin1959]

Very very nice; thank you for your video and good tips!!

[@stevenakers8145]

I found your channel about a week ago. I think it’s the best food channel on KZbin!! Brian, I was wondering if you have made a stuffed shells or lasagna video?

[@jennifertennant4837]

Woah. Definitely need this in my life ASAP!

[@nataliarudaya1631]

Must have been so blooming tasty Bri forgot the garnish. I love it! Thank you for posting

[@josephguasco1170]

Weekly Bri-guy comment #38: watching bri go to the mailbox in a chefs apron is a sight to see. Wouldn’t have expected anything less 🤝

[@Charlotte-Willow]

...in a chefs apron mailing off his fresh stool sample.

[@Boffer1911]

For the people you LOVE, dude.

[@rolandsalazar9562]

Wait….you said no stand mixer or pasta machine….but you didn’t mention food processor. Haha 😂 we love your channel and your relationship with your wife. Congrats on the growing success of your channel. Well deserved 👍🏼. Cheers and God bless 🙏🏼❤️🥖

[@lindah5910]

Happy Friday Eve, Mr. Lagerstrom! I almost skipped this one because of the ricotta reference in the title and I really don't like the ricotta I've had in here in America. That grainy thing is a no go for me. So glad I NEVER skip one of your sterling videos because you describing the ricotta you just gave us relatable and easy instructions to make as smooth and creamy isn't in my obviously limited ricotta experience. Adding this one to the try list for sure. Thank you for sharing with lucky us!

[@msr1116]

The few times I bought ricotta it was grainy and figured that's just how it was. Never knew till now it's supposed to be smooth in texture, I learned something new bec of this video.

[@itskrill]

"fully from scratch hand made ravioli, no stand mixer or pasta maker. Just a few hours of manual labor" *immediately pulls out a food processor*

[@jackiejanetm]

After discovering you a month or so ago I have come to really enjoy your work.

[@bryanfujimoto]

Mmmmmm!!!!!!!! I don’t know why anyone would give a thumbs down. Craziness!!!

[@kevlar_87]

I love Ravioli and meatballs, I would always make my own meatballs but never made the ravs, This looks amazing. I gotta do it now, no excuses. Thanks Bri : )

[@tinymoongirl]

Already planning a whole family ravioli making day!

[@BrianLagerstrom]

Awesome good luck!

[@zahranx8388]

Semolina like Arabian sand, rounded and not good for engineering purposes as it doesn't settle on a microscopic level, hence why it allows baked goodies to slide. Love it

[@cyrilmatsoukas905]

He worked in that sponsor flawlessly 😆

[@jennifergray6873]

Very well done!! Great video Brian!!

[@harris473]

Imagine every order of ravioli at a restaurant came with 18 pieces. The world would be a better place 🤤

[@norskyver]

Thank you again, B-Ri. Love having you in my apartment from afar. Looks outstanding!

[@DanielleA2023]

Still the top chef channel on TV !!

[@NipItInTheBud100]

I must admit, these look delicious!!!

[@ZeekStreet]

I just watch ya videos because their long and I’m on a diet. Also, the *innuendos* are hilarious 😂

[@lovebugpuppy1506]

How should I store the ricotta? Will the ricotta hold up in a manicotti, lasagna or other recipe? Your recipes are outstanding!

[@MrBIGBRY7]

Brian, my Nonna taught me to boil all stuffed pastas in broth and not water. You should try it. She said that water sucks the flavor out of a stuffed pasta.

[@chalotterose2994]

This has always been my favorite meal

[@tiarawillis5677]

fabulous! I must try to make ricotta now. Love the two videos a week.

[@danieldotter6077]

Don’t have time to watch this but saving for later. Comment for the logs per usual.

[@sr2291]

Nice recipe. Thanks!

[@datacrunch]

This looks good. I'll have to try. I'd like to see a honey-baked ham recipe.

[@foodcraft786]

Now that is an elegant recipe Thank you for sharing this

[@BrianLagerstrom]

Thanks for watching

[@marthag7500]

Ive been making my own ricotta for the past few months. I love me some eggplant rolitini. Also researching ravioli because I miss eating it and we dont have any where I am. This is the first time I've seen to heat milk when making ricotta cheese? I read you can use white vinegar or 2 or 3 lemons. I've tried both and prefer the taste of lemon. Have you tried making it that way? I use a strainer to keep seeds out. Thank you for the recipe!

[@mayon3se]

OMG the water spray bottle...that's an awesome trick! So simple but never came to my mind :D thanks for that!

[@MrOldnslofly]

Well now I know what is for dinner Saturday evening.

[@kcisthe1st]

I'ma give you the biggest shout out when I make my cook book your an inspiration 🙏🏿🙏🏿

[@forky021]

You ROCK Brian!!! 🤘