Mastering Ravioli (The Most Detailed Guide on the Internet)

[@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!

[@lizkrohn6116]

I am South African and we grow A LOT of Swiss Chard that we call spinach here. I have a trick. I wash my spinach is salt water, strip the green leaves off the stalks and put them in a plastic bag. Then freeze it. The leaves take up a lot of space! Once it has frozen (usually over night) I take out the bag and knock everything flat and go over it with a rolling pin. Don't open the bag. My kids used to put the bag on the floor and jump on it, lots of fun! When you open the bag, the swiss chard is in tiny pieces as if you chopped for a long time. It cooks in seconds.

[@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!

[@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.

[@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

[@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!

[@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!

[@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!!

[@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.

[@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.

[@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.

[@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!

[@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.❤😊

[@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.

[@mainlyfine]

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

[@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. 💕🙏

[@monolofiminimal]

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

[@Jane-k4k]

😂😂😂😊😊😊😅😅😅

[@dollylove237]

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

[@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!

[@UnitedCuisines]

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

[@sarikagupta6379]

Thank you Helen for this Master Class. 🥰

[@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!

[@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.

[@cozyflannel]

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

[@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.

[@SpaceMonkey23101]

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

[@serawasnever2902]

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

[@warmsteamingpile]

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

[@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

[@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.

[@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!!!

[@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.

[@Cassie-y9r]

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.

[@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❤

[@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

[@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

[@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!

[@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!

[@TheJoshuaJames]

By far the best cook and teacher on youtube!

[@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.

[@siltyroach1584]

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

[@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 :)

[@gustavov.2940]

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

[@jwillisbarrie]

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

[@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.

[@edwinjanser9092]

Thank you, Helen, this is a wonderful tutorial!

[@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.

[@joeschmoe1574]

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

[@hectornegron9155]

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

[@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!

[@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!

[@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.

[@275carreira]

For sure the most complete guide to Ravioli!! Thanks

[@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.

[@nosaltiesandrooshere7488]

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

[@chantalhenderson6994]

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

[@Lou_Snuts]

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

[@MegaGonz_Prime]

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

[@matthewbrick7539]

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

[@h.collier3544]

Very detailed and helpful, thanks! Love your hair.

[@chrismantzioris9501]

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

[@AU-ym4wv]

Your voice is so soothing to me!

[@LuminoX182]

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

[@Ivy_1057]

As always, very detailed explanation. Thank you! 🙏

[@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.

[@karengadaleta7557]

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

[@joeygrimaldi9108]

A good trick is to put the ravioli in the freezer for 10 minutes/while you make the next batch, after that short time in the freezer, the filling is still fresh, but the outside seals perfectly and won't stick to anything.

[@kelineattikpo3041]

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

[@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.

[@caragreco4652]

In your previous pasta making video you recommended 00 flour for your egg pasta. Do you still recommend that? Why bread flour for ravioli? Love your videos!!

[@helenrennie]

I've done more testing since the original pasta video and found that bread flour works as well as 00 pasta flour. Here is a video about that: kzbin.info/www/bejne/jp3ZoKd9fZicq80 bread flour is cheaper and available everywhere in the US

[@amineaissani6084]

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

[@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.

[@cindymuench5425]

Thank you for sharing your instructions!😊

[@MDS1213]

Outstanding presentation. Thank you.

[@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?

[@5TA1KR]

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

[@newironside]

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

[@y2ksw1]

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

[@themontistorytelling5422]

I have to admit that your pasta-making videos have become my go-to. Your precision and attention to detail vibe with my style. One question regarding making the pasta dough in the food processor vs. KitchenAid Pro. I adopted the food processor method after watching your '5 Rookie Mistakes' video. It yielded a tough, stiff dough ball that took a lot of effort to knead for 7 minutes. That's not a complaint, just an observation. When I tried the KitchenAid Pro method you outline in this video, the result was a gorgeous looking, soft and relaxed dough ball after 5 minutes of kneading with the dough hook. While I absolutely loved this method due to the lack of effort on my part, I was disarmed by how pliable and soft the dough was as opposed to the food processor method using the exact same ingredients. Any thoughts about how stiff/pliable the dough should be? If I needed for less time in the KitchenAid Pro, will the dough ball be stiffer? Any insight would be welcome. I value your expertise.

[@helenrennie]

Yes, I've noticed that the mixer produces slightly softer dough, but both seem to work well. I am not completely sure why this happens, but here are a few ideas. The mixer might be heating the dough slightly as it kneads. The initial bringing of wet and dry happens a lot slower in the mixer than in the food processor and it's possible that the flour has a chance to hydrate more. One way to achieve a similar effect with a food processor is to use it to bring the wet and dry together, knead only for a minute or until the dough is cohesive, wrap it in plastic and let it rest for 15 min. then finish kneading. You'll get a much softer easier to knead dough this way.

[@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...

[@caeltheshaman]

Splendid! THANK YOU!!!

[@bucknut6620]

Wonderful dough

[@evgeniapshenichnova4289]

Helen, I noticed a while ago how methodical you are in your recipes and have an approach of isolating each problem and then solving it. Is your background in Software QA by any chance?

[@bobbyd1961]

I've been making homemade pasta and ravioli for years. After watching your videos i realized i need improvement. Thank you for your knowledge and experience. May i ask what part if Italy you are from? Although I was born here in America my family is from Sicily.

[@helenrennie]

I am not from Italy, I am from Russia :)

[@dedsert9653]

to help ravioli sticking a spray bottle of water can be used to moisten the pasta

[@Jedi-fi9zs]

Thank you for the awesome video. Your dough in the mixer looks super easy. I do have one question about the ravioli press. Do you recommend a specific brand, or just whatever I can find? I bought the Marcado press for my rolling machine, and I found that first, it does not cut the pasta cleanly. And second, it is super hard to manage the filling. By that I mean I run out of pasta before I run out of filling and end up with a mess of raw filling in the press. Not a good thing at all. I also see that the machine does not load filling particularly evenly. Again, not good at all. A tip I saw from a show a while back to make filling a little easier... Place the filling into the corner of a Ziplock bag, and pipe it into the molds just like a piping bag. Once done, whatever leftover filling can go into another Ziplock and into the fridge for later. Once used up, simply toss the Ziplock and done.

[@HowToCuisine]

OMG! I need this ravioli tool! 😍😍

[@procrastinatingperfectioni278]

Great video I can't wait to try this

[@AngeliqueDLM]

Looking for the recipe. I made the pasta by your measurements and was perfect. But lost recipe.

[@philistineau]

such great advice - thank you!

[@Antyweszka]

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

[@rnupnorthbrrrsm6123]

Excellent !

[@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!!!

[@momquilts]

Thank you for your videos. 😊

[@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.

[@VioletPrism]

Great video thanks so much!!

[@comesahorseman]

Swiss chard? Oh, yes indeed!! 👍

[@TheArcSet]

Thanks for this video.