Fabio's Kitchen: Episode 44, "Meat Ravioli"

[@shermanmichelle]

just got my pasta machine for christmas and made your pasta dough. First time making pasta and it turned out beautifully, i was so impressed. I will never buy store bought pasta again, the taste of the freshness was delicio.

[@johnveglio4433]

My Nonna made homemade ravioli with meat filling. But she would cook a large pot roast, a large pork roast and 2 large chickens. Chop every thing up and run it through the meat grinder. Then add bread crumbs, parmesan cheese, spices and eggs. Mix all together and it was great !! I remember when I was a small child in the kitchen, there was my mother, two grandmother's, a great aunt and a great-great aunt all making ravioli. AND I MISS THEM MORE THAN I CAN SAY !!!😢😢😢😢😢

[@noblehousefoundation1731]

Fabio ti amo mio fratello, tu sei il maestro chef, mio ​​papà e mia nonna dall'Italia mi hanno insegnato a fare incredibili piatti italiani, e tu mi hai appena aiutato a portarlo al livello successivo! Grazie .

[@gardini100]

that meat filling was insane , i had a little garlic in the mix ,was thinking that was okay :), my other filling was a 50/50 ratio of ricotta and gorgonzola that i did heat up with some chopped wallnuts a real good one a real flavor breaker :)

[@gilbertbenchetrit2949]

I live in Thailand. I am from Brooklyn NY. J have pizza and pasta. And more italian food. I love Grandma Gina cooking, and I am using her Recipes. Love your cooking grandma Gina May God bless you.

[@gilbertbenchetrit2949]

I own s pizzeria and some Italian food.

[@Thomasringpetersen]

Cracking an egg with one hand. That man is amazing😂

[@ravenfeathesDVM]

Fabio, finally, someone who knows what real Italian cooking is. 💕💕💕

[@mariet.2673]

Fabio, I made these today they are excellent. Next though I'll make the dough the day before perhaps.Thank you👍

[@gloriabush3822]

Fabio, I’m glad you have a restaurant in the Southwestern Pennsylvania area. I’m from Pittsburgh. Best of luck with your restaurant.

[@babounous]

Do you take requests, Fabio? I'd like to see your personal version of Saltimbocca, either the traditional with veal cutlets, or maybe even with thin chicken breast cutlets! :)

[@robscaife589]

How do you reduce the sauce with the lid on? The close up of the glass lid showed the evaporated liquid flowing right back into the pan.

[@durfsesh]

Rob Scaife I think the moisture can still escape and condense outside of the lid :)

[@ethank5681]

Rob Scaife small hole

[@mariet.2673]

I just made these ravioli today, it simmers down and evaporates. They we're really good, my husband really loved them. Made enough for a couple of meals.

[@michalzy]

beff stew wrapped in a pasta sheet:) genius! Makes perfect sense ( if you are an Irish or Tans) Now, go on,drop some rosemary into it:)

[@Bigheadedwon]

I gotta make this, for anyone wondering my Marcato Ravioli tablet manual says "the pasta sheet thickness for Ravioli must be set on 6" I think 6 makes the perfect thickness for Ravioli, and according to the Italian people who made the machine it "must" be made with 6 lol.

[@gardini100]

i got a pasta machine from my wife this christmas , and this is what im going to make first , going to try a version with wallnuts and gorgonzola to , thanks for sharing

[@Andrewwwisation]

What pan is that? Looks impressive.

[@mike44nypd]

Never thought about potatoes, you make it look so easy and I can almost smell the filing mmmmm...

[@nukeyourhouse]

Side note. I'm definitely going to try this.

[@justeenwade9601]

I made this and it was delicious and a family favorite 😋

[@mileijoy1346]

it looks very good, thanks

[@donkeykongslacker]

very helpful indeed thanks

[@howardbarlow578]

I can't believe I just found your channel. New subscriber. This looks wonderful. Gotta try it.

[@carstenbager9533]

I really like this easy way of making super pretty ravioli ;) its almost like a rose :D thank you for sharing..

[@nikkola1965]

Best of the Best.Look so delicious!

[@efrainraices3952]

What changes would I make of using ground beef? I have some ground dry aged beef I want to use.

[@nikiniki224]

The link for the recipe does not work. It goes to a page that says click here for the recipe but returns to the same spot but no recipe. Is there another place the recipe is available?

[@lisajackson4951]

RAVIOLI FacebookPinterestEmailShare/Bookmark Meat Filling Ravioli Ingredients: • 2 Tbsp. Butter, unsalted • 1 cup yellow onion, chopped • ½ cup Carrot, diced • ½ cup Celery, diced • 1 lb. beef sirloin, cubed • 1/2 cup dry red wine • 1 cup Beef Stock • 2/3 cups grated Grana Padano cheese • ½ cup fine dried bread crumbs • 2 eggs, beaten • Salt and Pepper • Olive Oil • Homemade Pasta Dough Method 1. In a large pot, combine first 4 ingredients and cook until caramelized. About 8 to 10 minutes. Add sirloin, deglaze with red wine, and add beef stock. Bring to boil and reduce to simmer for 10 minutes. Adjust seasoning with salt and Pepper. Stir in cheese and breadcrumbs. 2. Place Mixture in a food processor and blitz to combine. Let cool slightly. 3. Roll out pasta dough super thin and cut into squares. Brush egg mixture on the pasta, place a scoop of filling in the middle, and fold into a triangle. Squeeze out the air and cut excess. 4. Place in a pot of boiling water and cook for 3 minutes. Serve with favorite sauce.

[@adjoaaj7593]

awesome! can i use plain flour?

[@wochori]

They look great!!!

[@pamelalynn140]

Mad skills😍

[@EphraimSyriacus]

Is this recipe available in your book? Before one year it was available on your website but now the website is new.

[@balogh89]

Does the finished and cooked ravioli needs any kind of sauce when serving? I'm planning to cook my very first batch of raviolis soon, but I'm unsure about that.

[@justeenwade9601]

Péter Balogh You can serve it with sauce or you can choose to serve it with out it’s all up to your preference

[@ethank5681]

Péter Balogh ketchup and mayo diluted in water with some salt. Thank me later

[@mistertnoname1653]

Ethan K sounds strange but i will try

[@marnid2235]

I wish the recipe link still worked. I have made by eye, and the recipe is excellent! Anyone know if the recipe is in the book "Fabio's 30-Minute Italian"?

[@t.m.a.8424]

OMG I want these so bad!!! I need to get a pasta machine asap

[@balogh89]

You can pull pasta with a rolling pin too. I do this way. It consumes more time, needs more work, but really rewarding!

[@t.m.a.8424]

I’ve hand rolled pasta a lot! Yes it’s worth it! But when your feeding 8 people ravioli a machine would be nice ;)

[@balogh89]

And would save you a half day. :-) When you make ravioli, how much do you count as one serving? I'm planning to try out ravioli, but I never made them before, so I don't know how many little thing is for one.

[@t.m.a.8424]

Péter Balogh well Fabio’s recipe here says it serves four. I’m not sure, it all depends on how big you make the ravioli. I would judge off his recipe amounts.

[@t.m.a.8424]

Péter Balogh LoL if I was eating homemade ravioli I’d stuff myself

[@niareno316]

Looks at delicious as you!!!

[@akagamishank4206]

Please show us you eating your cooking 😋

[@markosekaric3091]

Really nice video!But, why didn't you cook it?

[@silvmoli2608]

Hi Fabio. I have a question. I love making pasta, but is always soft. Do you put your pasta on the fridge to firm for 20 minutes so is easier to handle? I hope to hear from you

[@mistertnoname1653]

Sorry for my English🙂. Never ever place the dough in the fridge. First knead the dough and let it rest for about half hour at room temperature then knead it again and let it rest for minimum 1 extra hour but 2 or 3 is better. If you make your dough with water then you don’t have to let it rest

[@mariet.2673]

Link doesn't work, wanted to make this.

[@bradroon5538]

On KP duty I used to crack 2 eggs per hand, two hands full, for hundreds of eggs into the big pot for omelette stations.

[@ulianaeme]

I am russian and make lots of tortellini like russian pasta by hand. But russian dough is much softer then italian and easier to work with without machine. Italia dough tastes better though. :)

[@phillip557]

New to the channel. I expected you to have more flowing hair. Great video

[@karenreyes840]

Fabio 4 ravioli? God!

[@michalzy]

You are one great cockoda!!cockoda pasta, cockoda ravioli:)

[@arditoarte]

Ótimo.

[@alilleybrinker]

Always looking for the part of the episode where he adds grana podano.

[@carinabarsotti6490]

yeah baby !

[@del_84]

How's about the next time you do a video like this, you help a pumpernickel like me out and show me what it looks like once you've cooked the ravioli and/or include the sauce you would put with it. Thanks.

[@janiehelms4895]

I’m so gonna make this You handsome devil

[@OP-oj9od]

That's a nice Panerai Radiomir.

[@mileijoy1346]

can i replace the wine by something else?

[@noblehousefoundation1731]

Yes a better more expensive WINE ! Vino is a Food in Italy and it is NOT going to hurt you! And if you are an Alcoholic remember NO ONE LIKES A QUITTER !

[@Kamishigo]

@@noblehousefoundation1731 Some people don't eat/drink wine because of religious purposes or perhaps they are a recovering alcoholic. Though I get what you are saying, I love cooking with alcohol.

[@johncrj1]

The wine could probably be replaced with beef broth... I know this was really late, but thought maybe someone else could use the info.

[@tracylevett132]

I dont think i would use hot filling ...i would let it cool 1st 🤔

[@ARMYStrongHOOAH17]

I would have liked to see these get cooked and explode 🤣

[@zoey0658]

HELP do i eat it with sauce if so what kind

[@ethank5681]

zoey 06 ketchup with water and salt works well

[@troutfitter547]

"Why" and "Sad" are the only words to describe this recipe.

[@ClaudineBJimdar-RoweCV]

Yes. Where are my black gloves?

[@TheMrkcl]

What about garlic?

[@alvarochaves1999]

Wario style!

[@neoalex.]

Hmm.. Last made ravioli look like Russian pelmeni )) Hello from Russia.

[@ethank5681]

Is this authentic Italian or American Italian?

[@TheMrpiggyboy]

Man! Now those are RAVIOLI,

[@alvarochaves1999]

Ah ravioli...

[@anwbapunsi5275]

Don't make it too complicated its just dumpling...

[@marilynrobarts5626]

The "very hot" pan was not so "very hot.

[@marinaparigiani4090]

I beg do not use potatoes in minced meat. You can use some soaked dry bread, you can also put the bread in milk to soften it up. Plese use red dry wine after browning meat minced meat. no balsamic vinegar. Bit of mixing up or very personal recepie.

[@nanaahmed5412]

Omg

[@christyhernandez8625]

Background music is so annoying.

[@rozitagh4479]

Egg washing too soon😅

[@johnmarshall8171]

With all due respect, the pan to which Fabio added Olive Oil and the mirepoix was nowhere near the "highest heat". Had it been, the oil would have immediately smoked, you would have heard loud sizzling noises and the mirepoix would be burnt to a crisp within seconds. Please be more realistic when you talk about temperatures.

[@marycarleton6091]

Great video. Please change your music

[@chefjafar1844]

N

[@RovingPunster]

Fabio: Remember, it MUST be a VERY HOT PAN ! (adds oil ... no smoke ... adds mirepoix in wrong order ... NOTICE THE LACK OF SIZZLE because the pan is merely warm ... et al) Color me underwhelmed. 😂👎

[@teresalorenzo8934]

Mal echos desperdicio de masa , yo los hice para saber a que sabían y feo muy feo!!!

[@megg7558]

This is different than best Italians are making. Disappointed.

[@MrBigyeti7]

Are you Brazilian?? Or Portuguese? That accent is not italian!

[@floraliciously]

MrBigyeti7 It is an Italian accent of someone who wasn’t born in the US. My cousin is Italian born and raised in Italy and he has the same accent.

[@velanabrooks2533]

ugh marry me