Explosive Pasta (Ravioli with Yolks)

[@helenrennie]

Someone asked about freezing and I am guessing it will be a question others will have. I tried freezing them, and they came out ok, but I couldn't get a runny yolk. It was creamy, but somewhat solid. And not because of the longer cooking time. To keep the cooking time the same, I first cooked them for 1 min straight from the freezer just to set the dough (defrosting the uncooked dough can result in it getting really sticky). After I parcooked it, I let it defrost at room temp for about an hour and then finished cooking for 3 min. The yolk wasn't hotter. It just had a different texture. To me the convenience of freezing wasn't worth the loss of the liquid yolk.

[@TheSimArchitect]

Maybe people can try pasteurizing the yolk (using sous vide), then freezing? Then cooking at once without any rest or worries about cooking the yolks. (I am just curious about what would happen, not an expert here LOL).

[@nancydelu4061]

Helen, don't freeze whole eggs - just the whites. I worked out putting yolks in the recipes for my non-diabetic brother and self, then making the omelette or fritatta

[@zkossover]

I read at Cook's Illustrated that egg yolks when frozen always become gelatinous and no longer runny. This helps for making mayo but is no good for things like this.

[@antpassalacqua]

wow look at the color of those yolks, those are high quality eggs

[@kevinlu2528]

it was very thoughtful of you to explain how to handle a broken yolk while filling the ravioli, thanks for the great recipe Helen :)

[@rdr9999]

In a couple minutes, Helen explains several reasons why I’ve struggled making my egg yolk ravioli in the past. As usual, this is another outstanding, well-paced, intelligent, accessible video.

[@nancydelu4061]

Lots of egg whites? 3 egg whites + 1 whole egg. Wisk to make omelette for diabetic auntie or friend. Add lots of cooked savory vegetables inside. Yields one happy auntie who hates all that cr*p they try to get you to eat in "diabetc school."

[@Squaretable22]

I was thinking Egg White Omelette or maybe something like a fluffy cake/pancake

[@eltanquedecasma1184]

She tosses all those egg whites? 😭 that’s ALL protein.

[@Chance57]

If you're getting fancy and making these ravioli for a nice party, what better compliment than crystal clear consomme? Use the excess egg whites for the traditional raft and boom! You've got another simple but impressive course for that holiday dinner?

[@BrazenSpirituality]

I really enjoy all of your videos, even those I would never make, just listening to you is calming. But I truly want to express my appreciation for the details you include without seeming to demean the viewer, and the creativity in your choices such as this unique recipe. -Thank you!

[@christinathompson1630]

I ate these in a restaurant in Barolo several years ago and thought they were amazing but never found the courage to make them myself, now I will, thank you for your wonderfully clear instructions.

[@Jodabomb24]

I like keeping leftover egg whites in the freezer. I use them for cocktails, for small batches of meringue, for financiers, for velveting meats for stir-frying...the list goes on. Really it's just nice because they keep a lot better than yolks, so if you want to make something that only needs whites, it always feels much more urgent to try to find something to do with the yolks if you have to crack fresh eggs to get the whites. If you keep them in the freezer, you basically never run out, so the only time you need to separate more eggs is if you need yolks.

[@yuliadubov2964]

Completely agree! Velveting for stir-fry is the perfect use! Just need to figure out a convenient way to store them individually. I actually went ahead and got tiny little containers specifically for this purpose.

[@AndDiracisHisProphet]

maybe a stupid questions, but how do you portion them? or do you freeze them individually?

[@Jodabomb24]

@@AndDiracisHisProphet Honestly, I don't bother. If I need "one egg white" then I usually just weigh it.

[@AndDiracisHisProphet]

@@Jodabomb24 but if you freeze a giant block, how do you weigh it? :D

[@Jodabomb24]

@@AndDiracisHisProphet I let some of it thaw, then pour it out into something on a scale, then put the rest back in the freezer.

[@ivelinarousseva8676]

This recipe is beyond perfection! Thank you Helen!🥰

[@alannakennedy5273]

My dog would like the whites cooked up...no waste:)

[@TheSimArchitect]

Angel food cake (or kwark cheesecake) would be my choice for the egg whites. A quick condensed milk flan would work too. Almost any cake / pancake / crepe would work with egg whites only, anyways, but those would be my favorite things.

[@johnjennings7628]

Helen, this a beautiful and inspiring video and recipe. One of your best! Thanks.

[@tamminicholson5060]

Your voice is as lovely as your culinary ability. My goodness!

[@flushedphoenix81]

Egg whites have a lot of uses beyond meringue Cocktails ie Ramos gin fizz Spiced nuts - whisk egg white coat nuts toss in spices bake for 10m at 180C Egg white and bacon sarnie Onion rings very crispy coat Cook for taco filling Quiche

[@LuigiNotaro]

I can confirm: 1 ravioli is “raviolo” 🤣

[@raraavis7782]

Ohhhhh...those look amazing. I've never heard of egg yolk ravioli! And sage butter 😋. I'm sold.

[@frankstnable]

add coconut shavings to your merengue in substitution for some of the sugar to still get a mass that can be baked into 'cookies'. Theyre pretty good if not a bit chewie and the sweetnes can be adjusted to taste.

[@dear_totheheart]

Exquisite, how delightful!

[@TashJansson]

these look divine, I wish I had the willpower to follow through such a recipe ❤

[@racheldavis5229]

I've made these before. Buy THE BEST quality eggs you can find and they are absolutely luxurious.

[@NikFowler]

Looks delicious

[@bumbygrl]

You could make a egg white omelette or little egg white mini bites adding in Any toppings you want and baking in a mini muffin pan. Those are great for a quick breakfast or meal prep. You can freeze them and then reheat them as well, using them as a base for eggs and toast or an egg sandwich

[@jenshjlund6488]

This looks soooooo good. Thank you Helen!

[@HrathHeilong]

these look delicious, and a little like those fried egg jellyfish swimming around in the pot!

[@NachozMan]

Woah these look decadent

[@genanadeau5476]

Gorgeous!

[@Saint_Sigismund]

I saw this dish on an episode of Worst Cooks in America (pretty good show) and I've been wanting to try it ever since

[@LorenzoManildo]

They look great! Can I freeze them like regular ravioli or would the freezing ruin the yolk?

[@crabmansteve6844]

It will ruin the yolk, they get a really crazy plastic like texture if they've been frozen and then thawed, no idea why. I found out the hard way from freezing some excess yolks I had on hand, completely ruined them. So I salt and sugar cured and then powdered them because it was the only option I had besides throwing them out.

[@helenrennie]

I tried freezing them, and they came out ok, but I couldn't get a runny yolk. It was creamy, but somewhat solid. And not because of the longer cooking time. To keep the cooking time the same, I first cooked them for 1 min straight from the freezer just to set the dough (defrosting the uncooked dough can result in it getting really sticky). After I parcooked it, I let it defrost at room temp for about an hour and then finished cooking for 3 min. The yolk wasn't hotter. It just had a different texture. To me the convenience of freezing wasn't worth the loss of the liquid yolk.

[@littlepotato2741]

Dang. I just woke up and have been water fasting for three months. This looks so f---ing delicious! I'm going to have to try these after I properly come off my fast.

[@xSkyWeix]

3 months? That's quite long. Do you take your vitamins?

[@littlepotato2741]

@@xSkyWeix Multi-vitamin, B-complex, vitamin D. I also take a Magnesium pill because I'm too lazy to get a powder to add to my electrolyte mix. I put my sodium and potassium in a bottle that I slowly sip through the day to make sure I'm getting my electrolytes.

[@xSkyWeix]

@@littlepotato2741 Good to hear :) I also water fasted before and know the dangers. Wanted to make sure that you weren't hurting yourself. Instead, I see that you took it very seriously.

[@littlepotato2741]

@@xSkyWeix Oh yeah. I was like a broken record on one of the fasting subreddits talking about the importance of getting your electrolytes on any fast longer than a couple of days. Not getting your electrolytes is a recipe for a very bad time. To be honest, I added the B-complex because the longest recorded fast was getting his B-vitamins via nutritional yeast at his doctor's direction. But I'm lazy so I went the pill form. Obviously, it isn't as good, but it still gives my body some B-vitamins. Also, I do have a very detailed plan on what I will be eating to come off the fast because honestly... there is no way to know for sure I have been taking enough electrolytes. The body will do everything in it's power to keep that blood level stable. So there is no way to know if you have been taking enough or if your body has been draining individual cells to keep that blood level stable. So I do have a very electrolyte heavy meal plan to come off fasting. And very few carbs of course. Need to control that insulin very careful for the first couple of weeks. Although, I haven't been really active and I live in a colder climate so I'm sure I've been taking enough. Have a good day.

[@nicholasloverde5932]

I need a pasta dough recipe for ravioli from the beginning, like the water dough recipe for pasta ! But want a good ravioli dough thanks Helen ! 😉

[@adampockaj3157]

Pretty sure she has a couple videos on making the actual pasta dough

[@helenrennie]

I gave a link to the basic ravioli video that includes all the equipments, etc. in the description below the video.

[@izzy9132]

Dear Helen I would be most grateful if you would review induction burner hob/adapter plates as my large wide ceramic/cast iron dutch oven is developing a dark ring area just the size of my induction burner.

[@hadronoftheseus8829]

What about egg white cookies? (I forget what they're called.) You just add flavoring, salt and sugar then use a large spoon to plop them onto a greased sheet and bake them for just a few minutes at 400 f. They're surprisingly good and they last weeks without going bad. Edit: I forgot to mention you have to whip he egg whites first.

[@bodowartke95]

Do you mean meringue?

[@nicholasloverde5932]

And also need the ravioli molds you use lol thanks again

[@Julinkah]

Увлекательно!

[@AelwynMr]

I will freeze the remaining egg whites and add them to my protein shake. Frozen fruit, milk, unflavored protein powder, sweetener, egg white. Or cocoa. Or mint syrup. Or almond extract. Stick blender. It's dessert level protein shake!

[@samuelscheffer3178]

Don't throw away those egg whites! If meringue isn't your thing, you can always make Financiers - which are absolutely awesome little almond cakes that require only the egg whites and are very easy to make (they don't call for a lot of ingredients). That's what I call a true win-win: no waste & delicious food! Check the recipe out 🙂

[@Landis963]

I wish I had the space in my kitchen for homemade pasta dough (or any kind of dough, really). Alas, a galley kitchen does not a roomy setup make.

[@vmitchinson]

Make angle food cake with the whiles. 50 years ago 12 egg whites made a delicious cake.

[@Alexander-uj5pb]

👍👍😀😀

[@johnmimist]

Can I use goat cheese, or will it be too runny?

[@sheenaelizabeth1983]

Maybe use the egg whites to seal the ravioli sheets

[@dfararaq]

👏👏👏👏👏👏🤩🤩

[@thebigdawgj]

2:37 Egg white omelet.

[@-beee-]

I just fry up the egg whites in olive oil like they're a normal fried egg. I find it tasty, but I know it's not for everyone 😅

[@MTwistedTales]

If I know I'll be making a bunch of egg whites, I usualy plan to do a angel food cake the next day, or even the same day. The cake will freeze fine, in my expirence, so you don't have to eat a bunch of carbs and sugar all at once Next time I will attempt using Swerve, hopefully it goes well, my diabetic grandmaother loves Angel Food Cake. Maybe I shall do that attempt when I try this recipe.

[@FutureCommentary1]

There are indeed so many things one can do with egg whites. I assume if you have this much egg white it's because you are cooking for many people to start with. Even egg whites on their own freeze well.

[@ramseydarling]

Vincent "Vinny" Gambini - "Excuse me, you guys down here hear about the ongoing cholesterol problem in the country?"

[@Death_Bliss]

I separate egg yolks by cracking them with a spoon (can control that motion better than striking the counter), and into a small bowl. Then I use a large dinner spoon or a soup poon to scoop out the yolk. The only times it breaks is when the eggs are too warm in the summer, but straight out of the refrigerator, this works like a charm and much lesss yucky than having albumen slime all over (plus, it keeps it from being tainted with your hands' oils if you were to make a meringue out of it, which is usually my purpose). And you can always make an egg white omelette instead of throwing it away, though I suppose health has never been a consideration on this channel :P.

[@ronniemeyer6812]

𝓹𝓻𝓸𝓶𝓸𝓼𝓶 😞

[@jamesinductivo7132]

1st

[@NikFowler]

Beat me to it

[@BrazenSpirituality]

Only because I was typing a novella. 😉

[@Vendzor]

@@BrazenSpirituality Lol