Mushroom Ravioli - Bruno Albouze

[@2bored4life]

Bruno doesnt make food, he makes magic.

[@柯豆豆-n3v]

he makes love

[@dwaynewladyka577]

That ravioli looks amazing. Dried mushrooms add so much flavour to cooking.

[@Tatjanak1989]

I made these and they turned out perfectly. The broth/soup is so simple, elegant and decadent in flavor. Next time I'd use a tiny bit less port for the filling, as it turned out a tiny tiny bit sweet, but i assume that depends on the port. I was actually surprised by how easy these ravioli were to make -even with the shape! The won ton pastry worked perfectly and tasted just like pasta dough and I'm sure I'll both use that idea and this recipe again. I was wondering: Are these ravioli (this recipe) not freezable? I only made half and still had quite a lot. Btw: I also made ricotta ravioli for the leftover ricotta, adding parmesan, cooked sage (in butter), egg yolk, spinach and nutmeg. Good leftover solution as I also had won ton pastry left over, but being quite liquid, it was hard to close them And I opted for two won ton sheets pressed together by the edges.

[@richardzaccone]

Next time you have leftovers CALL ME I will gladly help solve your dilemma!!

[@1337x1337x]

I have been watching your channel for four years now, and I've always been curious about your kitchen itself. I would especially love to see a "setup video" which details all the things in your kitchen and where/how you store them. Maybe even how you do your dishes once you're done cooking :) p.s the first video I watched was the flourless valentines day cake which I made for my girlfriend four years ago.

[@garydaniels5662]

Your food really has the WOW factor about it. Thank You Bruno.

[@chungchristine119]

Thank​ you so much for all your recipes. I have already tried some of them and they all turned out amazingly good. You are such a brilliant chef.

[@mohamadrayan]

Bruno you are making you tube so much exciting by showing up so often with your amazing art

[@migara1]

I can't get enough of your cooking Bruno

[@MM03248]

This is the Bruno I missed!

[@nalinir5092]

Oh lawwwwd have mercy Bruno!!! I wish I could meet an amazing man who can cook like you.

[@freedompatriot1097]

Looks amazing. Have the porchini mushrooms soaking overnight for the fiest tomorrow.

[@mauriceamaraggi8098]

Excellente recette. Merci. J"avoue ne pas avoir eu le temps de mettre les champignos au four mais même sans c'était très bon. Avez-vous un restaurant aux USA.

[@danpalooza]

that mushroom duxelles would be so good used in a terrine

[@franckclement5647]

Ça fait un moment que je regarde vos vidéos et je peux dire qu’à travers une vidéo ça me donne faim . Alors imaginez en vrai . Pour moi vous êtes un amoureux la cuisine ça transpire . Généreux , sympa, beau , vous êtes tous un soleil

[@kamaruddinhuesenkamal8347]

I love your class , monsieur... Pls do keep it up .. You give cooking a fresh air... Greeting from Malaysia

[@MissMagnoliaLove]

As soon as the store opens in the morning I am going to go get the ingredients and make this. Wow just wow!

[@pauloamw]

This ravioli is so beautiful and obvious, but I never thought about it. You don't fail to impress, Bruno.

[@gaukaiser]

Actually I would rather steam than cook the ravioli to reduce the risk of them falling apart if not sealed properly

[@Tatjanak1989]

that's what i did

[@nikichimoto]

Thank you for this amazing yet easy recipe!

[@Camps2630]

That looks good, but can it compete with Chef Boyardee ravioli?

[@La_abbess]

😂😂

[@La_abbess]

Nothing compares to Chef Boyardee😻

[@thelibrary8221]

amazing ravioli recipe thanks chef Bruno love from Egypt

[@τζατζικιαβοκαντο]

Chef i love each one of your videos,you are a diamond on youtube thanks for the free lessons youre giving to us.But 2 small things that i dont like/disagree....washing the mushrooms,and using unpeeled garlic :)

[@KevinRobinson-ub7wp]

I’ve made this and really enjoy the ravioli, don’t like the sauce quite as much though. Any suggestions for other sauces that go well with this ravioli?

[@6Diego1Diego9]

Bruno is dropping knowledge! I wonder if other chefs back in France hate him?

[@kenaddams22]

I can understand now when people use the "foodporn" hashtag on Instagram. ¡Amazing recipes, chef! ¡Congratulations on your work! Greetings from Uruguay.

[@robertobeltran6116]

Another Masterpiece by Master Chef Bruno THE *Magnific* in all Aspects The Master of Masters

[@alexofwithington]

I love you Bruno x x Truly you are so talented and have so much passion.

[@rogerrtewwr4723]

idk, not sold on the wonton as pasta thing in this one, if I'm going to all the trouble for the rest of recipe, I'll buy some pasta from a local place if I don't have time to make it

[@Waluigi-vr4qz]

Nice recipe. Can you use red vine instead of port vine?

[@bhkoga]

parabéns, adorei sua receita. Vou procurar os ingredientes aqui no brasil.

[@sarahelmiraroystershelton1888]

love ravioli and mushroom!

[@JoseRodriguez-tb1js]

Simply amazing! Love it!!!

[@marinadesantis2914]

Thank you Chef Bruno, your recipes are amazing. Ciao Ciao Could you please make a dessert next time thank you Ciao Ciao

[@gkgyver]

I don't know if you read this or not, but I have a question: I have seen chefs use preserved black truffles, that they preserve themselves in jars, to use them all year round. But I haven't found any information or recipe on that, how to preserve black truffles in a jar, like you would fruit for example. I have heard some vague descriptions, like canned with veal jus, port and the likes. Do you have a recipe to preserve truffles?

[@suzannemuliolis6066]

I'd use a drizzle of truffle oil...😉

[@4thCaballero]

I'm going to try this very soon. Thanks bro.

[@blnaveen]

Bruno.... Hugs from India! Loved this idea!

[@chefshannon2859]

this guy is on point luv every dish 😍👏👏

[@rebeccawong6099]

Bruno, you came back strong. A good demonstrator😊

[@NatThisTime]

Looks really good. How thin should homemade pasta dough be?

[@BrunoAlbouze]

Nath L as thin as winton wrappers 🤐😋

[@tjensen6340]

Oh that's just... I do believe I'm getting the vapors after watching that. I can only imaging how amazing that is - a dish so luxurious and sensual it's shocking that it's legal. That is just beautiful. I'll be trying this recipe for certain.

[@EZGlutenFree]

That looks amazing as usual Bruno. Nice work my friend.

[@PeterBakes]

I love your videos Bruno and they have really inspired me to make my own videos! Thank you!

[@squange20]

Lol, you'd give any Italian chef a run for his money. Well done Bruno.

[@hlm760]

Such a gorgeous dish!

[@dominiquevoigt6720]

😍 cool italien pasta! 👍 greez from east french

[@0000000Lara]

OH BRUNO YOU ARE THE BEST!!!!

[@griffonwings5177]

Do you mean french soup “ ravioli “ mushroom buddy ? I know is an old video and you got better , but pasta in italy is sacre as pastry in french . No mess in that Brunetto !

[@reyhanertan147]

im sure its pretty delicious🌸

[@N495illithian]

Hi Bruno, this looks amazing! My mother is vegetarian, it seems the only portion of this recipe involving chicken is the chicken broth. Can entirely mushroom broth be substituted or do you have an alternate recommendation? Thank you!

[@BrunoAlbouze]

Sure. I would add water instead and the mushroom broth and a couple of veggies such as 1/2 leek, 1 chopped carrot, 1/4 onion, herbs, cook to reduce, drain.. The sauce can be thickened with a bit of corn starch if butter is a problem.. Voila :)

[@MiriBON]

Keep in mind that parmesan isn't vege either.

[@chriswatkinson5250]

Pan Toasted panko with a little garlic and minced parsley then, maybe a little lemon zest

[@phuonganhtran2947]

You is amazing!!!! I really want to be like you, how can you get all the recipes from. How can you remember all the recipes, did you taste different recipe till you decide the best one? I wish you can cook for me once! That would be 😉

[@Leeminmaw]

This guy is a legend

[@lisastorhaug5052]

Another winner, merci Chef.

[@slappy8941]

I love you, Chef Bruno.

[@pistleninja]

favorite bruno recipe

[@ilovetofu2016]

Need to make this.

[@benjerry8987]

I want to try this one but what if it does not work? Plus, I would need real truffles.

[@lisastorhaug5052]

How about a Caillettes recipe? Those are Provençal aren't they? :)

[@precisionshooters]

Now I'm hungry

[@nowaynoway915]

That's some fine chopping skills! I heart you Bruno!

[@julialupercio1124]

wow que rico

[@felipe4477]

Bruno can you make bakery style muffins? NOT CUPCAKES

[@snider7090]

What is blender he used?

[@CBCWang]

ravioli ravioli give me the formuoli

[@xxyy1282]

can you show how to make a pasta dough?

[@gihaneldaalil3095]

Super delicious

[@sunshine2049]

👏. Bravissimo Bruno!!!

[@12elpapichulo]

Hey Bruno Thanks for the video! Great as always :D

[@andgo1400]

You are good Bruno.

[@marisadecampossantosnascim6811]

Amooo suas receitas parabens 👏👏👏👏👏

[@carlkim2577]

What do you call the plates that you used to serve the dish? The ones with a dip in the center. I want to buy some but can't figure out the name.

[@ethanj1598]

wow ...

[@islandlass74]

Simply divine xoxxx

[@andiarrohnds5163]

yes yes yes yes

[@dear_totheheart]

What a man

[@bernadinebaptiste2459]

Your knife skills are so good 😍😍

[@shophysun]

馄饨！love it!

[@FirstLast-kr1fw]

Looks yummy. Acting is better this time. Not over the top.

[@saysv9874]

Le meilleur 👏🏽👏🏽👏🏽

[@dolorescastillo5453]

Rico rico rico

[@aoi1053]

Ravioli ravioli whats in the brunoioli

[@patelkrunal311]

You're such a badass, Bruno.

[@sumkin5]

This mushroom stuffing would also enhance beef wellington Great video as always, I like it when it's short and on point. Do you have entirely own (created/modified) recipes? Or as a suggestion for new videos, you could take old classic recipes and modify them, would be really interesting.

[@VASI_LIKI]

Anton Mies Ugh, how utterly rude

[@FatherJoel]

They look like mini birettas

[@rayyanali4471]

I don't get why you trim off the bottoms. They're edible and have a nice meaty texture.

[@Grizzlier]

BEAUTIFUL!!!!

[@roebenns7601]

is there a good replacement for the wine if your are below the drinking age

[@spinetribal]

basically, there is no need to replace the wine even if you're below the drinking age because the alcohol has a boiling temperature way below water's and is going to evaporate while cooking. Not even an ounce of alcohol remains after cooking this meal :)

[@hiera1917]

I believe he's referring to not being able to get ahold of wine. Perhaps some parents won't allow alcohol in the house- what then?

[@prestonfeivor5488]

uggghhh b Haha I have the same problem since I'm at college. I'm sure I could get some wine if I really wanted to but probably nothing good.

[@jovan5397]

uggghhh b I think you can use either red or white wine vinegar, depending on the recipe

[@emelybaret3669]

Alcohol will evaporate while cooking. You should know that for sure.

[@lowhuiphing]

Bravo!

[@kimyoung3484]

♥️♥️♥️♥️👍👍👍

[@AlvaroRangelGastronomia]

Very nice...

[@selinbuyukkaraca9844]

Im dying right now!

[@shoshog4647]

Do you prefer gas or electric cooking range ?

[@hagenexner9462]

Nice 👍 Tan Bruno

[@ВладКоваль-с5т]

Хотелось-бы на русском языке.

[@datenjournalist96]

Dear Bruno, I really like your videos with their special style. But it is really hard to understand the recipe because so often you are talking about something while showing something else. You should avoid this image-to-text-gap and cut your pictures before adding the narration. Then you can take your time and make some breaks. Wait just some seconds so that one has time to see and than start explaining the next step.

[@datenjournalist96]

I don't know if I should write this to you or the guy, who is cutting the videos. Btw: Nice knife skills.

[@NegativNein]

Part of the thing here is that the full recipe is on his site. I think he wants you to go to the site if you want to actually follow the recipe.

[@datenjournalist96]

That's a good explenation

[@dagliocchibui]

i got 3 kilos Just by watching :D amazing!

[@celsograminha9190]

you are a very very refined gay...trés chiq!!

[@lidy7480]

what a monotone voice

[@ellenar6456]

Bruno, it's really disappointing and appalling to see you post Chef Patrick Ponsaty's coveted mushroom ravioli recipe and pretend it's your own. Don't you have any self respect? For you as a fellow French chef that is beyond disrespectful. You should be ashamed of yourself. If you did this out of bitterness for getting fired, you're chances of reconciliation are down the toilet. I wonder how many other recipes you post are also stolen.

[@BrunoAlbouze]

Dear Ellena, thank you for your input. Highly appreciated. Though, recipes does not belong to anyone; it's the law. Chefs always get their inspiration from whoever they learn, and down the road we turn things into our own interpretation according our taste and clientele. From my prospective, I always credit chefs when it is legit. I have never said this ravioli recipe is mine nor intended to harm anyone who pretends it is his or her's, and I am sorry if it did - mushroom duxelles for stuffing is in the public domain. The shallot port reduction added is a genius idea and not my idea; did i say otherwise?. The ricotta added in stuffing and recycling the porcini broth for the final sauce is my twist; no cream in my mushroom recipe and the result is incredible; better color, healthier and lighter. Keep in mind that as soon as one person see you cooking or baking chances are that you may see emerging competitors sooner or later.. Competition is great, it should make you better not bitter!

[@chriswatkinson5250]

Agree with Bruno. everyone always borrows and learns from others almost continuously, while making slight adjustments and personalizing each time. this criticism is way too harsh. keep it up Bruno, we appreciate the great videos

[@merricks4234]

Ellena R ellena.. wtf did u say to bruno. think before u say. bruno is 100 percent right. we all learn along the way, adjust the recipe to our own taste doesnt mean we copycat the recipe. plus he has never claimed that the recipe belongs to him. ur comment is out of jealously. keep it up bruno! you are the best

[@BunnyFett]

Bruno is exactly right on this one.

[@jessicamorales2555]

bruno is very right, and his response is just as elegant as the presentation of his dishes