Homemade Ravioli with Chef Frank

[@ProtoCookswithChefFrank]

If you have never made ravioli now is the time. Send me photos of you making your own ravioli.

[@jordy2299]

The second I saw you had a KZbin channel I subscribed, you should comment more, see how quickly you can reach 100,000

[@terribethreed8464]

I'm going to be 68 in September & when I was in 8th grade I helped my Mom make homemade raviolis from an old Italian recipe that was made from beef brains, beef sweet breads & beef kidneys & fresh onions, garlic, herbs & I believe it had Parmesan cheese in it also & the homemade red sauce recipe as well. We made them for the holidays. I don't have photo to share since it was so long ago but wanted to share the experience. I wish I still had the recipe but unfortunately it was lost in time. I came over from Max Miller's channel & have also subscribed to your channel as well. Thank you for sharing your knowledge & recipes with us. Would love to see you do any of the old recipes you may have come across, like the one's my Mom found in her day.

[@КаринаАртеменко-у6ъ]

“Be careful not to oversalt it” - it’s literally the first and probably the last time we hear this from Frank

[@NoBody1399]

I'd love to see a tour of Chef Frank's kitchen and pantry!

[@swiftly_produced2694]

#confirmed

[@anderssonjimenez3340]

Please do.

[@hanchenhoste5725]

Yes!!

[@arhamisthegeek5466]

To anyone who doesn’t have a piping bag: You can put your filling in a ziplock bag and cut open a hole in one of the corners of your ziplock bag after you’ve sealed it.

[@alexachen996]

It does work in a pinch, but with thicker stuff like these meat and cheese fillings the seal down the side of the zip lock bags tends to burst. If you’re doing something light like whipped cream, or a mousse it doesn’t have problems, but the strain of the heavier stuff being squeezed out blows them out.

[@GarthKlaus]

@@alexachen996 I use gallon freezer bags, never had on break.

[@jagjitasa]

That thumbnail is too wholesome

[@cartagenamariel7503]

There's nothing more relaxing and sastisfying than to make pasta from scratch. Some day try them with ricotta, ham, parmesan and walnuts filling.

[@siphillis]

It's been such a unique pleasure watching this channel mature and grow.

[@janieelliott8682]

My father in law is buying me a pasta maker for Christmas and the very first dish I want to create is ravioli! I first watched your how to make dough video, so I am prepared🙏🏻 Thank you for making these amazing cooking videos. I am sure I will make my husband very happy thanks to your videos🤌🏻🤌🏻

[@mymai5859]

Did you get the pasta machine? How is the pasta making going?

[@fergskitchen]

I loved the "get it all..don't be in a rush" LOL

[@garretttidwell4190]

Ravioli is my favorite kind of pasta, keep up the good work frank

[@kiriap1]

Love the fillings you've made, I have been making pasta and ravioli for years, I make a lovely salmon and cream cheese filling, its absolutely delicious.....thanks will definitely try your fillings, thank you 🤩

[@HmoobMouaZooNraug23]

Chef Frank! You definitely have to make a video of you creating your stuffed chicken wings. It just sounds amazing

[@rwnjs]

Yes please!

[@Daniel-es9dq]

As fall gets close the idea of cheese stuffed pasta sounds amazing.

[@shelly6524]

This is great. Just borrowed my friend's pasta maker so I can make some butternut squash ravioli. Will definitely follow a lot of these tips (especially about the freezing).

[@ProtoCookswithChefFrank]

Hope you enjoy

[@GreenT_LoR]

Not really sure about missing the Star Wars spoon. I feel like it's essential to every dish.

[@ProtoCookswithChefFrank]

Good point!

[@Samulisami]

"Make sure to make a mess" Always cracks me up xD

[@misterbryton1213]

Ever since your pasta video I have been making it at home and loving it. Can't wait to try this. Thank you so much chef Frank!

[@danieljordan4137]

At first I thought we would need a different cup to measure Chef Frank's "pinch of salt", but then again, most sets already come with a 1/3 cup measurement

[@starshooter1003]

Great presenter! I'm just learning to make pasta as my wife gifted me a pasta attachment for my Kitchenaid mixer. You make it look simple, Frank. Practice makes perfect.

[@Metatarsus0]

1:12 You may think he's fast-forwarding, but he's actually just holding back less.

[@rietdemonte8175]

Loved to watch your workshop! Thank you so much. You're teaching very good!❤

[@FoieGras]

Beautiful! No-nonsense cooking ...

[@ProtoCookswithChefFrank]

Thank you

[@jonicabeird4657]

I’m so glad I found your channel. You are so pleasant and talented to watch. 😊😊😊

[@ProtoCookswithChefFrank]

Thank you so much!

[@catherinedilworth1363]

Good demo, thank you Chef Frank.

[@ProtoCookswithChefFrank]

Thanks for watching!

[@AJF4Me]

Wow that's a lot of cheese!! I'm always afraid to add too much in proportion to the ricotta! Thanks Chef I'll be adding more cheese next time.

[@DoloresFoster-e1i]

Thank you never knew to make the pasta thinnest I made mine to #6 going to try your way thank you sooo much ciaoooo

[@blessedandfree7819]

Great video ! One of the. Good ones!!

[@ProtoCookswithChefFrank]

Glad you enjoyed it

[@broma3974]

Thank you!

[@daphnepearce9411]

I love ravioli! Chef Frank have you ever heard of toasted ravioli? I think the raviolis are tossed in breadcrumbs then deep fried rather than boiled....I think it's a St. Louis thing. Very yummy.

[@RangeRov49]

*Throws away last can of Chef Boyardee*

[@Asmongold_TV]

Your heart will thank you!

[@rwebber100]

In St. Louis we fry them and sprinkle with parm!

[@ProtoCookswithChefFrank]

Sounds delicious

[@AndreaD548]

My favourite thing in the world. Along with some truffle sauce 🥰

[@mrkattm]

a light grating of fresh nutmeg in the cheese filling is a nice touch.

[@hijeejoo398]

Ravioli, Ravioli, Give me the Formuloli.

[@gilberthomecooktv2451]

Thank you chef for sharing. ❤️👍🙏

[@sameregarde]

Bravo Chef Frank well executed again ,Je vous pique la recette des raviolis au fromage le bonjour de france

[@matilderodriguez1603]

Looks really good congrats

[@rudez1125]

If Lorenzo was featured in one of your videos, id be so happy! :D

[@kungfukaity]

I love this episode! I got a pasta roller for Christmas and the first time I made noodles they were so fun! This is inspiring me to make ravioli this weekend!

[@ProtoCookswithChefFrank]

That is awesome!

[@ahmedelnegily5239]

Thank you Chef Frank, would you please post a video about mushroom Filling for ravioli.

[@ProtoCookswithChefFrank]

Great suggestion!

[@OurKitchenClassroom]

💜LOVE💜 the addition of the mortadella in your meat filling, Chef! We tend to keep the finishing sauces super simple to highlight our homemade ravioli: brown butter & fresh sage, or blistered cherry tomatoes & olive oil, all dusted with a grating of Parmesan, of course!!! 😋😋😋 Have you tried them deep fried, or toasted St. Louis style??? I **highly** recommend it! 💜💜💜

[@ProtoCookswithChefFrank]

I have and they are a tasty appetizer

[@jackiewalsh6678]

Just started making fresh pasta and ravioli and have had trouble with my filling. Definitely going to try your recipe! Both sound amazing!

[@GarthKlaus]

My biggest problem was too much moisture in filling. The water in the filling would boil and BOOM! 😉

[@davidbarnett8617]

The pasta attachment for the kitchenaid mixer is well worth the money. The hand crank is fine, of course, but sometimes clamping it on to something is problematic. Plus, the attachment really makes making pasta fun and keeps both hands free so you can guide the pasta sheets through more easily.

[@alexachen996]

Definitely helpful for those of us that don’t have as much skill as our man Frank here! 😂 (looking at myself here...)

[@o0laieta0o]

Omg I've been thinking of making my own ravioli for so long but I've been scared to try. Now I have no excuse!

[@Jazking95Plays]

I hope Frank gives us his ravioli formuloli

[@AngryWindmill]

Where I live ravioli are filled with ricotta and greens, usually spinach

[@Roberto-oi7lm]

A fact which is rarely pointed out is that some pasta rolling machines use a high number (8) for the thickest setting and some use low numbers (1) for the thickest setting. Don't be fooled by going strictly by the numbers suggested by any video recipe. Start on thick and work your way down towards thin using settings appropriate for your individual machine.

[@sherylchaloupka5942]

Thanks, good demonstration. I just gotta buy a pasta machine.!

[@metalgamer9647]

You know Frank is Italian because he described turbulent sea by waving his hands in the air.

[@redoorn]

The piping bag is a good idea.

[@ProtoCookswithChefFrank]

It make the process so much faster

[@CaptainSisko1972]

Heart stopper!

[@journeytothinify]

Looks fantastic Chef!

[@ProtoCookswithChefFrank]

Thanks

[@knighthawk3749]

You inspired me to unbox my pasta machine that was given to me as a gift that I never used before. Just need to find my mother's old crimper and I am making ravioli. Have you ever made Russian Vareniki? Unlike thicker Polish Pirogi they are made with thin fresh dough, much like you made. The fillings are very different though. Don't expect something savory when you ask for the cheese filling. 😁

[@ProtoCookswithChefFrank]

I have had plemni (spelling) so good

[@knighthawk3749]

@@ProtoCookswithChefFrank Pelmeni. They taste so different though since they are made with raw meat that cooks inside the dough pocket. Not sure what method the meat cooks though when you boil them: steam? parboil? braise?

[@kreemaahmlaamhahm5866]

I gotta try this, I love ravioli

[@wescraven2606]

Great video Frank! I would love to see you do a Venezuelan/South American dish with Adriana Urbina if you still work with her.

[@Blackmuhahah]

Sooo I have a question about freezing. I've made Ravioli a few times, and I tried freezing them, but they end up tearing when I cook the frozen ones. I've tried different thicknesses and one more and one less hydration pasta dough, but whatever I do they develop ridges while freezing which crack open when I boil them. Is there something I'm missing?

[@syedrehanfida]

2:00 what's already in the bowl to which Frank added the egg? Is that the ricotta?

[@kungfukaity]

Yeah it’s ricotta

[@ProtoCookswithChefFrank]

Correct

[@theogriengl958]

...by the way: "where is my portion",??😂😂😂 Well done Sir!

[@ProtoCookswithChefFrank]

😁

[@davidmyers-wakeman5515]

Hey Frank, we would love to watch you make that stuffed chicken wing recipe from last week's Epicurious!

[@sarahpasquis7719]

Hello from Montreal Canada

[@sameregarde]

il fais pas trop froid chez vous a montreal ?

[@ProtoCookswithChefFrank]

Hi

[@michaelzehnder1702]

@Frank: What do you do with the pasta dough you cut off the ravioli?

[@elizabethkrol5538]

I was also wondering this.

[@alexachen996]

Some people discard it, but you can also just cut it all to a similar size and cook it then toss with the sauce of your choice for a yummy snack. If you were making ravioli to freeze for future use it would make the perfect little meal to sit down to after you finish without much extra prep. Because who wants to cook a whole meal right after meal prepping. 😊

[@imbowzoy5575]

Love your channel

[@desertsage6825]

First here after Frank made the duck nettle raviolis on 4 levels of cooking

[@baileyjacobo8284]

I. Love. Frank.

[@kirstinmckeown3581]

I have bronchitis, but I also have a brand new stove, and I really want to do a big cooking/baking week. I've made fettucine from scratch before, so ravioli will be a nice challenge. Chef Frank, do you think a little lemon zest might work in a cheese mixture?

[@ProtoCookswithChefFrank]

Sure.

[@kirstinmckeown3581]

@@ProtoCookswithChefFrank I ended up doing spinach (wilted and wrung out so it didn't get everything soggy) with cheeses, and the lemon zest added a really nice note. Thanks!

[@virajmathur119]

I have a question regarding the prosciutto part. If you can get the fat rendered out from the prosciutto do you still need the oil? It seems like a lot of fat in the pan. I'm just curious not trying to criticize or anything similar

[@ProtoCookswithChefFrank]

Even if the prosciutto gives off fat I still add olive oil. If want to skip the oil it’s ok.

[@mourgoukos]

forgot to like and came back... 😁

[@ProtoCookswithChefFrank]

Thanks

[@Iceycube1404]

I feel like "sea salty" is not a good indicator. Baltic sea is like 0.3% salt, dead sea is 30-ish % salt. Both can be considered sea salty. So how salty is sea salty? :]

[@LL-sd2fc]

Hi Chef Frank, which portable cooktop do you use? I see that you are fancy-schmancy with all your kitchen tools... Appreciate your teaching!

[@ProtoCookswithChefFrank]

There is a link in the description for all of the equipment I use

[@LL-sd2fc]

Oh, thanks. I will check it out.

[@Sqwirle]

Hi Frank, with all the off cuts of pasta can it be used for another dish or with a bit of sauce? Nice to see you again on epicurious

[@ProtoCookswithChefFrank]

Yes. You could cook them an toss with sauce

[@majoroldladyakamom6948]

Chef Frank left Epicurious a few months ago. This is HIS CHANNEL, ProtoCooks, from his own home kitchen, and thank God for that, right? We have him all to ourselves now. YAYYYY!!, right people?? From a huge fan somewhere near Seattle and around the World, we love you, Chef Frank!! ⚘ 🙏❤🙏 ⚘

[@knighthawk3749]

@@majoroldladyakamom6948 He still shows up on epicurious occasionally. He just did $162 vs $15 chicken wings with Lorenzo, and 4 levels of Lasagna before that.

[@Eric1SanDiego1]

I'm so glad Frank did this one on his own channel. That 3 levels of Ravioli on Epicurious seemed a little over the top for me, especially the size, color, and the duck egg. Don't get me wrong, if Frank made it for me I'd TOTALLY eat it, but I'm more likely to make ravioli off of this video instead.

[@JanTheAnnoying]

CHEF FRANKKK IS POGGGG

[@Sqwirle]

Bought myself a pasta roller today 🧂🧂🧂

[@ronvavra]

To anyone trying this for the first time, do not expect to be as successful as he was rolling it out. And definitely do not start making ravioli as your first pasta dish. Be happy if you can get useable pasta in any shape or form the first few times.

[@ambotngababoy]

I hope you sell apron merch!

[@theaccountcreated8962]

Wondering if his shirt says “Needs Constant Supervision” ? 😂

[@ProtoCookswithChefFrank]

😂😂

[@amandaheck7897]

"If you don't have one of these you can still cook." I respectfully disagree Chef. My cereal box spoons are essential tools in my kitchen. My kids know 2 things in life are certian. 1. Mom will always taste test whatever she's cooking with the color changing trix spoon that's older than them and 2. Mom makes sure to get everything everywhere while she's cooking. My German husband doesn't understand the necessity of being Italian and making a mess in the kitchen.

[@Zathren]

As an Italian cook I respectfully disagree. It's not that we make a mess, it's that we are chaotic good.

[@Metatarsus0]

Oh man, I remember those Trix spoons. That's a treasure.

[@ProtoCookswithChefFrank]

😂

[@lindafreeman7030]

My ethnic heritage is mostly assorted Germanic with some Irish and no Italian at all, yet I have an innate knack for getting stuff everywhere and making a big mess.

[@TheOnlyOneSpeedfreak]

6:53 i kinda feel attacked by that xD

[@unquietgrave4444]

HE GAVE US THE FORMUOLI!

[@ProtoCookswithChefFrank]

I said this on camera but it didn’t make the edit

[@natalies2060]

@@ProtoCookswithChefFrank

[@julioferrer2248]

What can be done with the little pieces of pasta left?

[@ProtoCookswithChefFrank]

You could cook them and eat them.

[@alexachen996]

@@ProtoCookswithChefFrank I LOVE doing this! They’re great with a savory sauce or you can make something sweet, with some strawberries and cream. 😋

[@not_your_buisness]

Frank, I can't open link to you merch from mobile device. Please, check link.

[@ProtoCookswithChefFrank]

Thanks. I’ll check it out

[@uttisiseppe769]

Hai chef Frank Maybe you need another KZbin series like binging with babish kind of of KZbin series You could do like a food cover Like food recipe online and make your own version Or bad cooking videos and make it better and explain something that would make it better You can name it "Food cover" Like song cover 😅 Or maybe a series like journey across Japan by abroad in japan You could make a food video about a country Like you could make Indonesian foods And hey maybe if your channel becomes big you can actually make a food travelling show in this channel

[@sigben59]

Will a Tortellini video be coming soon?

[@ProtoCookswithChefFrank]

That would be a good one

[@margaritabetancourt1167]

👍

[@simonmwaura9306]

Hi chef ,how many raviolis per person

[@ProtoCookswithChefFrank]

Four for an appetizer and six for entrée but of course, it’s always a personal preference.

[@lollipopyummy4924]

I love you man!!! What do you think of Gordon Ramsay and what does he think about you?

[@ProtoCookswithChefFrank]

I think his KZbin stuff is great. I'm sure he does not think about me.

[@lollipopyummy4924]

@@ProtoCookswithChefFrank i think you are great

[@CheBellaTelevisione]

Frank: do you do anything with the excess pasta after you cut the raviolis out?

[@YasBars]

This is a dangerous content when on a diet. Makes me want to cook in the middle of the night. Help.

[@jamiewcarney]

Barry is the guy on the epicurious, who smoked mashed potatoes with hay right ?

[@ProtoCookswithChefFrank]

Yes

[@jamiewcarney]

@@ProtoCookswithChefFrank as soon as I saw that I was like “ok I live pretty close to a field, why not” btw frank this is an honour seriously, I’ve been here since day one, I’ve always wanted to be a chef, love these recipes as well, before I saw your 101 on pasta I really kinda struggled with pasta dough, but that video was a massive help so thanks for that. One more thing do you have any advice for beginners like myself,

[@stephenrboyer2148]

I apologize in advance if this is a subject you're broached before (or rejected before and I don't know because I'm new to the channel). I saw that you did a live stream Q & A for Oktoberfest. Any plans to do another? Is it something that could be offered through Patreon? I love the videos but it would be great to have the immediacy of a live event--maybe through the Stereo app or similar?

[@ProtoCookswithChefFrank]

We were thinking of having a live event to celebrate 100k subs.

[@stephenrboyer2148]

@@ProtoCookswithChefFrank Thank you, Sir. I'm already a subscriber at KZbin. I'll be headed over to Patreon in the next few days.

[@Nekorbmi]

frank is your home stove top electric?

[@ProtoCookswithChefFrank]

Yes. Induction.

[@harpercharlie]

6:56 yes chef, but would I want to cook without it 😀?

[@snhuffaker]

You can cook without the sweet BB8 Star Wars spoon but all the cool kids have one. 🤷🏻‍♀️ (when I can convince my 7 year old to let me use it 😂)

[@ProtoCookswithChefFrank]

I need to find a few more spoons.

[@snhuffaker]

@@ProtoCookswithChefFrank oh no. You just sent me down an eBay black hole. 😂

[@Rikity]

I cant taste a food processor full of meat and know it needs 4 quick grinds of pepper. It either needs no more or I need to grind it until my arm is sore

[@Rosalie1363]

I’m sorry I don’t eat meat so that part looks yuk to me although everything else is super good ty

[@OhNoItsRez]

What do I do if I don't have a pasta roller? 0:

[@ProtoCookswithChefFrank]

Rolling pin

[@TorkildKahrs]

Like my imaginary nonna would say: "Rompi quattro uova nel mucchio di farina. No, non mettere il sale nell'impasto. Esci dalla mia cucina!"

[@ProtoCookswithChefFrank]

What does that translate to?

[@TorkildKahrs]

@@ProtoCookswithChefFrank Crack four eggs into the pile of flour. No, don’t put salt in the dough. Get out of my kitchen!

[@ProtoCookswithChefFrank]

That is awesome

[@AdwaitPatil]

Ravioli Ravioli give me the frolimoli

[@jonathanfleischer8025]

I haven't watched the whole video yet so idk if he takes off the apron but even if he doesn't I would bet my sou l that his shirt says needs salt

[@jonathanfleischer8025]

Oh he said it at the end

[@suizaya]

Ravioli ravioli, whats in the pocketoli?