Mastering Ravioli (The Most Detailed Guide on the Internet)

Mastering Ravioli (The Most Detailed Guide on the Internet)
00:00 Intro
01:08 Swiss Chard and Ricotta Filling
05:02 Egg Pasta Dough
07:41 Rolling out the Dough
10:30 How to Control the Stickiness
11:49 Shaping with a Ravioli Tray
14:57 Shaping with a Round Ravioli Cutter
17:05 How to Store
18:39 Sage Butter Sauce
19:46 Cooking Ravioli
Serves 4
The Dough:
=========
2 large egg + 3 large yolk + enough cold water to get 185g of wet ingredients
300g bread flour (unbleached all-purpose is fine in a pinch)
5.7g salt (1 tsp table salt or 2 tsp Diamond Crystal Kosher or weighed for all other salt types)
Put the wet ingredients into a bowl of a mixer. Add the salt and flour and mix with a dough hook on medium-low until homogeneous. Touch the dough, if it’s at all sticky, add more flour. Knead for 5 more minutes in a mixer (assuming it’s doing a good job with this stiff dough) or 8 minutes by hand. Flour, wrap in plastic, and let rest 30 min and up to 5 hours at room temperature.
Making the dough in a food processor: • How to Make Egg Pasta ...
How to knead pasta dough: • How to Make Egg Pasta ...
The Filling:
========
1 Lb Swiss Chard (how to wash chard: • Michelin Star Vegetabl... )
2 Tbsp olive oil
1 garlic clove, sliced
1 Lb Whole Milk Ricotta without gums or stabilizers
10g finely grated parmesan
Salt, pepper, and acidity to taste (I use pomegranate molasses or lemon juice)
Cut the chard stems into small pieces. Set a large skillet over medium heat. Add the olive oil. When the oil is hot, add the chard stems and a pinch of salt. Cover and cook, stirring occasionally until brown and tender, about 10 min. Add the garlic and cook until aromatic, about a minute. Slice the chard leaves, chop into small pieces, and add to the pan. Cover and cook until starting to wilt, 2-3 minutes. Uncover, and cook stirring until completely wilted. Take off heat, and season to taste with salt, pepper, and lemon juice or pomegranate molasses. Cool completely.
Drain ricotta for 15 min between 6 layers of paper towels (3 on top and 3 on the bottom), pressed with a heavy pot. Combine the chard, ricotta, and parmesan. Mix well and adjust the seasoning.
Roll out the dough and fill as shown in the video. You’ll need rice flour and a ravioli tray amzn.to/39nKZ5e or a ravioli stamp amzn.to/3CEezA9. But you can also cut the ravioli with a pastry scraper, pastry wheel, or a knife.
Sage butter sauce:
===============
4 Tbsp unsalted butter
1 whole garlic clove
10-12 sage leaves
Salt and lemon juice to taste
Set a large skillet over medium heat. Add the butter and whisk until it melts and the white foam subsides. Add the garlic and sage. Cook until the sage leaves start to stiffen. Flip and cook until the leaves are crisp and the butter is brown. Sprinkle the leaves with a little salt. Cook for 5 minutes. Remove the garlic clove and discard. Season with a few drops of lemon juice and salt.
Bring a large pot of water to almost a boil. Salt heavily. I use 65g salt for 6.5qt (6 L) of water. Bring to a boil. Add the ravioli. Cover just until the water boils. Uncover, reduce heat to maintain an energetic simmer, and cook until done, about 1 min for fresh, 2-3 for frozen.
Mix with sage butter and an additional 4 Tbsp of fresh butter and serve immediately.
Other filling ideas:
Mushroom filling • Mushroom Spread a.k.a....
Roasted and pureed butternut squash: • Roasted Butternut Squash
Support my channel
/ helenrennie
My cooking classes in the Boston area:
www.helenrennie.com
FACEBOOK: / helenskitchencooking
INSTAGRAM: / helen.rennie

[@helenrennie]

Several people have asked why I recommend 00 pasta flour in the egg pasta video from 2019, but bread flour in this video. That's because I've done more testing since 2019 :) Bread flour turns out to work as well as 00 pasta flour. It's available in every store in the US and is a lot cheaper than 00 pasta flour which is basically mail order only (at least for me). Please note that 00 flour sold in most stores is 00 all-purpose flour and it didn't work well for me. Here is a video I made in 2020 comparing all these flours: kzbin.info/www/bejne/jp3ZoKd9fZicq80 The bread flour I use is made by King Arthur.

[@ctsilva45]

I agree! I used 00 per your first video and found the pasta to be a little too delicate for my tastes. bread flour has a more pleasant bite and chew overall. and it works in your recipe perfectly. I always make my pasta this way now and everyone in the house is happy that I do

[@savagefrieze4675]

I use a combination of Durum and semolina flours for my pasta. It gives a great taste and texture. As an old Italian chief said to me: pasta needs texture to hold the sauce well. I agree with him after using different flours. For family sized patches I don’t use a mixer at all and I like using a hand crank machine. I own kitchen aid but really enjoy the hands on methods for most things. Cooking is about love and deep fulfillment for me and I find hands on more fulfilling than machines. I’ll use caputo 00 for pizza but little else. I’m still experimenting with pizza flours. The experimentation is fun! Caputo is more available than it used to be and I’m seeing it in more stores. I think the last time I bought it was at whole foods

[@johnc3826]

I have tried a few brands of OO flour for pasta and pizza dough but I don't see any benefit to it. Its available here in the supermarkets so as you suggest, it is most likely an AP protein content. Its easier to keep Bread and AP flour on hand and use that as recipes indicate.

[@MariaMaria-sr8zg]

I have found 00 flour from a small Mennonite farm and it isn't commercially made. We live in an area with a large Mennonite population. I wonder how it would work.

[@vizzini2510]

00 flour is difficult to find in stores, but we have a local bakery that will gladly sell a couple pounds if you ask nicely.

[@dinadaly11]

This video waa so helpful!! Another protip is to make the filling the day before so you don't 1. destroy the kitchen and 2. get too tired and take forever!

[@China-Clay]

Yes!

[@Purelychem]

Helen’s computer science background is coming through with “it’s not a bug, it’s a feature”

[@waynegordon2628]

In computer science, a feature is nothing more than a bug with seniority...

[@esterhudson5104]

@@waynegordon2628 😂

[@liceous]

We stan a STEM queen

[@MikeJones-lf4bl]

yeah that made me chuckle too

[@jimmiemack1947]

I'm a 3rd generation Italian and been cooking Italian food for 50 + years. Your ingredients are spot on! I see many TV chefs using 2 or 3 eggs and their dough looks anemic. I do find that boiling the ravioli too long makes them tough. Thanks for your tips!

[@dollylove237]

Thank you for such a detailed tutorial. I could listen to you speak all day.

[@Henricule]

This instruction deserves a 5 star rating, not only for the adressed pitfalls. Last days I browsed Utube for info on raviolo press use. My yesterdays ravioli where okay however this instruction addresses all stroubles I had. Thank you very much.❤😊

[@carlosalbertobatistadasilv9176]

Helen, you said that the dough should not be made in great advance. However, a procedure that I do in my home for a while and works perfectly is making the dough, separating it in two people portion (me and my wife), wrapping into plastic and then freezing. When you need you just have to take the dough out of the freezer 40min earlier. With this technique I make several protions at once. Congratulations for the great content, as always.

[@cozyvamp]

I remember my Mom's ravioli weekends -- one day for the filling and the sauce and one for actually making the ravioli. She made five or six dozen at a time, with quarts of sauce, and stocked our freezer. I really miss those raviolis. To make it worse, she spoiled us all for anyone else's raviolis. She learned all her Italian cooking from an Italian nonna, not hers -- she was German. /;) Those were the days and the meals! Thanks for this video.

[@katrinkarose175]

This video is so perfectly timed for me. My husband's only request for his birthday next week was for me to try to recreate a ravioli dish we ate many years ago. But I've never made pasta, let alone ravioli. Armed with this video, I think I've got what I need to do the memory justice. Thank you!

[@ErikaNani]

Oh my goodness!! This recipe is absolutely delicious. I just finished, literally eating my fresh ravioli as I write this. This is only my second time making pasta and my first time making ravioli and it came out PERFECT. Thank youuuuuu❤

[@rak6080]

I've used your guide for making egg pasta (185g eggs, 300g flour) and it is perfect! Made ravioli for the first time last week. Came out pretty good, but is more time consuming and messy than anticipated. But it was very tasty and I look forward to making it again now that I know a bit more about what is involved. Your videos and instructions are sooooo helpful!

[@lorijackson2814]

I am so glad I found this video! Many, many years ago I attempted to make home made ravioli and it was a disaster. I never tried it again until just today because I recently purchased a KitchenAid mixer that has a pasta roller with it. I started scouring the internet for easy to follow instructions. Helen, I followed your dough recipe to a T as well as your method of rolling out the dough and running it through my pasta roller. Success!! My ravioli came out perfectly and was delicious! Thank you so much for such a detailed and east to follow video. I can now serve my Italian father home made ravioli with pride - LOL!!

[@carolinedecastillo]

Thank you for your videos......I am an excellent chef, albeit an amateur. I have competed with BBQ, seafood, pie and cake baking, and dietary specialties, for which I have won awards. It has taken me over a year to perfect breads my family and I like, but did it trying over and over again. Sourdough, while being challenging, has brought great rewards. But with great pasta, I have completely failed until now. I really appreciate your very specific instructions on particular pasta types, while heeding your advice on newbie mistakes. Your advice is VERY specific. I also respect the improvements you've made on previous methods. This fresh pasta making thing is difficult.....until it isn't-----pasta by pasta. Thanks again.

[@christianduus4953]

We all truly appreciate all the work you put into making such a comprehensive and clear tutorial, and all the tips you share along they way, Helen. Thank you!

[@rumbleinthekitchen_Amy]

Thank you for all the approachable pasta lessons. I bought myself a pasta roller for mother's day and have gotten pretty good at regular, ribbon pasta with your help. But ravioli is my daughter's favorite and so far has alluded me. Now I'm ready to try again.

[@danielleshelbourne220]

Thank you so much for all the time and effort you put into creating these videos Helen, I understand what an undertaking this is and I deeply appreciate it - as do many others I’m sure. I know I can count on your always comprehensive advice and techniques and following them will yield excellent results. 💕🙏

[@UnitedCuisines]

That's a detailed guide, indeed! Thank you, Helen, will give it a go.

[@mysuburbangarden.5538]

You are so detailed! Thank you. I made my first batch. I didn’t have any tools except a round cookie cutter. They turned out perfect. Nit one explosion. Your dough is perfection. I’ve made pasta via a electric para machine. I have only used semolina. This was the first time using bread flour. I like this so much more. They are so delicate. Can’t wait to see what else I can learn from you.

[@fnas2010]

I’ve watched many of your videos in the past, and have been amazed at the quality of the content you put out in your videos. Thank you so much for sharing your knowledge and expertise with us.

[@serawasnever2902]

Thank you for teaching us such priceless, real information. We are very lucky indeed to have teachers such as you, honestly!

[@andrexariu]

being italian, i can tell you that this video has been more interesting than most italian tutorials I've seen on how to make pasta

[@sarikagupta6379]

Thank you Helen for this Master Class. 🥰

[@siltyroach1584]

Me at 2 am in bed: let's learn to ravioli.

[@gustavov.2940]

You are the queen of precision and technique! Thanks for sharing all this wisdom with us!

[@275carreira]

For sure the most complete guide to Ravioli!! Thanks

[@francismajor3530]

Great tutorial on making ravioli. Thanks so much. Update. My first batch of hand-made ravioli was a big success. The tips in this video were a big help.

[@normastarr4390]

Helen I just wanted to let you know that my daughter and I just made ravioli using your dough recipe and techniques and it was so fun and easy to do. Thank you for the way you explain things. I love watching your videos, I always learn so much!

[@johnc3826]

Another great video! Thank you for explaining the "why" for all the steps that you do. I didn't realize that there is a a texture aspect to the lamination portion of making pasta dough. I thought the letter folds were only done to get the dough to match the width of the rollers. This is good to know. And thank you for the tip about thinning the edges of the ravioli to make a more uniform pasta thickness.

[@sewalways9331]

Excellent video. I really enjoy your videos especially because your detailed directions spoken at just the right pace are easy to follow and a joy to listen to. I love ravioli very much but have always been afraid to attempt making them myself. My children gave me a hand rolling, counter pasta machine. It’s time to take it out and give it a work out ! You’ve taken the fear out of making home made ravioli. Thank you so much. I’m hooked on your videos. They are wonderful and incredibly informative. Thank you again.

[@albertferguson8361]

This is the first video I have watched from her. She speaks so clearly, can't wait to see some of her other recipes!

[@SpaceMonkey23101]

I love your videos, Helen. Some of the best cooking videos on YT.

[@MDS1213]

Outstanding presentation. Thank you.

[@hectornegron9155]

Simply beautiful. The raviolis too. I'm making them this next weekend. Thanks for sharing.

[@Ivy_1057]

As always, very detailed explanation. Thank you! 🙏

[@aliasalisag]

Omg...this is wonderful. Thank you so much for all this information. In all my research, there is nothing like this. So many tips. Thank you again.

[@warmsteamingpile]

I've learned so much about cooking here and I have just learned how much I don't know. Thank you!

[@jwillisbarrie]

Thank you for the actual captions for the Deaf. The best clear explanation video I have seen. Saving the video.

[@karengadaleta7557]

Your pasta recipe is my go to recipe. Always perfect!

[@theaccountcreated8962]

I am very happy that I have found your channel. I’m about to start experimenting with pasta dough and your videos have been great!

[@agnestan6428]

Dear Helen - I love your precision in both ingredients and the methods for cooking. I have done lots of classes and am always amazed at how much more one can learn. Best wishes agnes

[@chrismantzioris9501]

One of the best videos Good job and very knowledgeable to the last detail bravo

[@OddJobEntertainment]

I made ravioli for my family tonight just following the instructions on the ravioli maker box and a couple online recipes. I've made egg rolls before and you do the same thing wetting the edges to help the seal. It seems so obvious to me now but I didn't do that. I wish I had found this video first. I've learned so much in such a short time. I'm excited to try again.

[@h.collier3544]

Very detailed and helpful, thanks! Love your hair.

[@monolofiminimal]

I've mastered eating ravioli. It's a start!

[@user-sd3ju7qf9p]

😂😂😂😊😊😊😅😅😅

[@cindymuench5425]

Thank you for sharing your instructions!😊

[@user-rq8hi8yh3w]

After watching this video twice I made my first attempt at making ravioli...and it WORKED! This video was extremely helpful, thank you so much.

[@kelineattikpo3041]

Loved your video! One of the best ones out there!

[@TheJoshuaJames]

By far the best cook and teacher on youtube!

[@mainlyfine]

Nice fork! It's the little details that make the difference.

[@caeltheshaman]

Splendid! THANK YOU!!!

[@bucknut6620]

Wonderful dough

[@chantalhenderson6994]

thank you for your knowledge! I am making Ravioli tomorrow and know now to make the filling in the morning.

[@gregorylagerstam2488]

I made my first batch of ravioli last night. I followed everything in this video (except the sauce). Worked great!! Having NEVER done anything like this before, I think it turned out great. Thanks so much for your expertise!!!

[@procrastinatingperfectioni278]

Great video I can't wait to try this

[@rnupnorthbrrrsm6123]

Excellent !

[@marnimacleod4507]

My family made this recipe together and it turned out beautifully. The "Rookie Mistake" tips were very handy and the result was wonderful (thank you!). We used "00" flour for the dough and a little durum semolina to keep the completed ravioli from sticking to each other and the tray - worked like a charm. The sage butter was fabulous. We rolled by hand which took a fair bit of time and elbow grease so I can see why people invest in the Kitchen Aid attachment!

[@VioletPrism]

Great video thanks so much!!

[@nosaltiesandrooshere7488]

👍 Danke fürs Hochladen! 👍 Thanks for uploading! 👍 Very good and beautiful, thank you! 👍 Sehr gut und schön, danke!

[@adedow1333]

That looks amazing 😍

[@cozyflannel]

I’ve used Helen’s other pasta tutorials with great success- even the first time. If she says so, trust her.

[@pgoessnitzer]

Hello Helen, this is an outstanding tutorial! It's by far the best "How to make ravioli" video I have seen. I thank you very much for sharing and subscribed to your channel. Furthermore, I look forward to making ravioli, as well as some of the other recopies you offer.

[@tityra]

Incredible. The ravioli whisperer. I think I'm in love :)

[@philistineau]

such great advice - thank you!

[@chuckxjarhed8706]

I discovered your channel a couple days ago and I have thought about little else since. I am making my first attempt at homemade pasta this weekend. I know you said not to use any too special flour because beginners will create some disappointments at first. I ordered a good "0 0" and a good semolina and a pretty good hand crank machine also. Please forgive me for not following your directions, however, I have taken detailed notes and will follow them to the letter. Believe it or not, I have become proficient and even mastered a few activities that I would have never attempted before youtube. I think you might produce the finest tutorials on this platform. In short, you are both amazing and wonderful. Thank you so much for the tools you provide not just to strangers but to people you will never meet. I will post the results of my first attempt as a comment on your egg pasta dough video thanks again, nice lady.

[@HowToCuisine]

OMG! I need this ravioli tool! 😍😍

[@AscendtionArc]

Thanks for this video.

[@momquilts]

Thank you for your videos. 😊

[@MegaGonz_Prime]

This really helped me impress my mom today, thank you! First time my ravioli didn't fall apart. 😀

[@joeschmoe1574]

"It's not a bug, it's a feature" -- haha, Helen's software background peeks through. Thank you for your wonderful videos.

[@astanfartin1647]

wonderful

[@gardengirl7910]

Thanks so much for this video!! Your video, firstly more so inspired me to try pasta making myself.!! You also showed me the difference using a stamp and roller type ravioli maker. Very much appreciated. Going with the tray and roller for sure.... I don't have a kitchnaid mixer, but do have a food processor with a dough attachment, we shall see if my food processor can handle pasta dough. I also see how involved making fresh pasta is and have more of an appreciation of my favorite pasta restaurant place and its prices. I have been wanting a kitchenaid mixer, and now have justification to purchase one... thank you again. Eagar to watch your other videos now. Thanks so much for this video. ❤️ Happy Canadian new fan.

[@AC-gw4qu]

World class instruction. Thanks. One question/ difference for me/ is that I prefer to finish the pasta in the sauce rather than add the sauce to the serving dish, that way each piece of pasta is completely sauced and can be cooked a bit more (they can go in al dente). The sauce also has a better opportunity to soak into the pasta.

[@handyrus]

To prevent sticking to the ravioli mold, I found that spraying tbe mold with PAM works better than using flour. Also, my latest filling is sausage,apples and ricotta mixed together. First I brown the sausage pieces and the Granny Smith apple pieces. Then, mix with the ricotta(I make my own ricotta. It's pretty easy to make). My sauce is balsamic vinegar mixed with apple cider and honey. Drizzle over the ravs. It's the best

[@Todd.T]

I made ravioli yesterday using the same tray as always. Today I got schooled by Nonna on YT. She put the dough in the tray, used the plastic to make the dimples, added the filling and folded over the rest of the sheet to close the raviolis. Then she turned the tray upside down and applied a little pressure and removed the tray. She used a ravoili wheel to cut the ravioli much faster than using a roilling pin and moving it all over the place.

[@RKELLEHER40]

Howdy, My Darling! I've been making ravioli for my lovely wife and children for years. Your tips and techniques have made them even better. Thank you! I'd have to say that Bread Flour is slightly better than All-Purpose Flour. Either one works fine for me. Thanks again!

[@LuminoX182]

Gives me more confidence to try to make ravioli again this year

[@milicaradojkovic1312]

Bravo sinjora🎉

[@bjones9942]

I bought the kitchenaid ravioli attachment. It has to be the absolute worst thing ever, and I LOVE my other pasta attachments! One day I'll break down and get one of the tray molds. Thanks for the video! Maybe in a follow up you can show the correct pasta thickness and cooking time for pasta filled with an egg yolk! ¡Gracias, Helen!

[@michaelwinter8807]

Nice!

[@AU-ym4wv]

Your voice is so soothing to me!

[@matthewbrick7539]

Beautiful! Thank you for sharing! By the way, we love the new hairstyle. 👍

[@Lou_Snuts]

Bravo!!! My only suggestion is to add one-quarter teaspoon of freshly-ground nutmeg to the filling.

[@novellogastone]

Brava!

[@ogdenphoto]

Perfect, as usual! I made some last weekend, but you’ve shown me some areas to improve. Ever think of teaching us a Strata?

[@Skoben2000]

Here's a couple neat little tips that I learned from my aunt. I hope you can use them. The laminating: MACHINE - She would always do 1 fold. Put the TWO ends through the machine first (not the folded end). As it rolls it will seal until the fold passes through. Repeat! ONE fold, the two ends into the machine and eventually as you repeat this many times, the folded end as it passes through the rollers will make a popping sound. Once you hear that "POP", your glutens are set and your dough is laminated to perfection. HANDROLLING - Make sure the fold is away from you and that the "open" end is facing you. As you roll outwards and away from you, you'll seal the first lamination. Fold it again and repeat the process. Keep repeating until you hear the "pop". To test for doneness: She always used to save a couple of scrap pieces of the pasta sheet when she would make her ravioli. She's add it to the boiling water when she added the ravioli to cook them. She'd pull out a piece of the pasta scrap that you saved and tasted it. If it was done, the ravioli were done. If it was too hard still, then the ravioli were too hard. If it was too soft and mushy, the ravioli were overdone. LOL. I hope you like these tips and will give them a try.

[@helenrennie]

I love the doneness tip!

[@beckycroll7519]

These are great tips! Thanks

[@gardengirl7910]

Thanks for sharing this.

[@y2ksw1]

I have a much more industrial approach with ravioli. This course is however a way to never fail 😊

[@xto744]

Daaamn this knife is really sharp

[@amineaissani6084]

KZbin can burn to the ground....we only need this channel in our lives fantastic workkk

[@comesahorseman]

Swiss chard? Oh, yes indeed!! 👍

[@5TA1KR]

13:45 Helen knows "it's not a bug, it's a feature" quote. Kudos :)

[@michaeldolan7509]

WOW, I just watched 2 minutes of this video and OMG do you know how to edit a video….totally. So any other people try and for me it’s like “Get to the point”. Kudos.I’m subscribing.

[@Beedee664]

I suppose, because of the process involved, it would be best to make large batches and freeze ravioli. Otherwise, it is too laborious for one casual meal…especially for 2 people…thank you for breaking this process down!!!

[@joycemallia7073]

Hi HELen GOOD MORING FROM AUSTRALIA I LOVE YOUR PROGRAM ALWAYS UNDERSTANDING EVERYTHING AND ALWAYS WORKS HELEN CAN U TELL ME WERE U GOT THE MOULD LOOK SO NICE THANK U KEEP DOING THE GOOD WORK THANKS FOR SHARING JOYCE

[@newironside]

Excellent video and excellent guide I've decided not to make my own ravioli

[@MikeJones-lf4bl]

wow, greats tips a beginner and easy to understand thank you!

[@davidrobinson4291]

"It's not a bug, it's a feature" TOPKEK

[@Antyweszka]

Today I watched Your pelmieni video and now this😍 I’m in pierogi heaven🥰

[@carldaniels4827]

helen rennie, @21:26 i've never heard of anyone consuming a bite and continue talking as if nothing is in the mouth. fantastic illusion! you are an awesome orator.

[@amistilljohn]

Simply: I love you 😘

[@JudyCZ]

I like how detailed the tips are but it's very equipment dependent. Many of us dont have a KitchenAid mixer, let alone a ravioli mold...