The Uovo Raviolo Is Made For Kings, Queens and Lovers

[@samuelgates5935]

"if this recipe doesn't seal the deal..... It's probably your personality"🤣🤣🤣 funniest line EVER on a cooking show🤣🤣🤣

[@snuffiluffiguswashere]

Calm down dude it's not that funny. Also, chill with the emojis. DAMN

[@mkenne14]

@@snuffiluffiguswashere 😂

[@emmapatterson2533]

🤣🤣🤣🤣

[@RainyJo715]

@@snuffiluffiguswashereEveryone else used emojis, but you! So maybe you should get a personality, and stop commenting if you’re just going to be a Debbie Downer, because we all thought it was absolutely hilarious!! 😂👍🤘

[@LexariousOnline]

@@snuffiluffiguswashere 😂😂😂

[@LarryLovestein420]

“Not a cooking show” yet this is the best cooking and art I’ve seen, ever.

[@alexburgdorf419]

I always read it more like "Goddamnit, NOT ANOTHER COOKING SHOW!" since there's so fucking many on youtube. Me personally idc I'm subscribed to a bunch of em but I can see the joke in it.

[@FitTrick77]

@Alex Burgdorf yeah but it can also be interpreted as not another cooking show, in a way that it's unique, and it's not like any other youtube channels on youtube

[@sergioparentini6743]

I'm Italian, and watch you all the time. This guys is the real deal, he really knows how to cook Italian properly, even the variations are ok. Great Job!

[@nbilocca]

"If this recipe does not seal the deal... then it's probably your personality". Lmfao! LEGEND.

[@ShesAnIntrovert]

"The idea is not to eat a lot, because you hope to be active"... that was hilarious but true. I get a double celebration since it's my birthday on 2/13 🎂💓🥰

[@Metalfacejoel]

When my wife asked me to make a pasta dish for Valentine's Day I immediately came to this channel because I knew I'd find the perfect recipe.

[@eosborne6495]

Man, this is my favorite channel on KZbin. Your production is top notch, the recipes are great, and you really present them in a way that we can learn from to become better cooks in general, even if we don’t make exactly this recipe. Thanks for everything you do.

[@jpbanksnj]

Remember to pinch the ravioli rim down to a single pasta sheet thickness. Most raviolis are double thickness from the 2 sheets, I learned this from watching the Rezdora videos.

[@Josedelgado6]

OMG! I made this tonight and I sealed the deal!

[@lizryan7451]

Talk about a labor of love! If homemade raviolo like this doesn't impress, I'm not sure what would. If you drain ricotta for recipes relatively often and/or like making your own homemade ricotta, a yogurt strainer works great for draining larger batches

[@leung9401]

I tried the original recipe by Nino Bergese, which uses spinach and truffles instead of lemon, parsley and shiitake mushrooms. I used black Périgord truffles, though, because white Alba truffles from Italy cost a fortune. I also skipped the spinach, because black truffles are not as intense in flavour as the white ones, so I was afraid the spinach would overpower the truffles. Still a phenomenally delicious recipe...

[@stephenkanyock9689]

For valentines dinner my wife and I made this together, including the lava cake. We had a blast with a great meal. Love your food. Love your humor. If you ever do another one of those Italy trips we would love to jump in.

[@GiGiRenea]

Those "come hither" eyes while holding the rose is what got me ❤

[@lancejames9228]

I am a retired chef and I will be treating myself as if I matter and make this dish😊

[@fatsongsongandthinermao]

😍Excellent

[@crash5delee998]

One of my favorite cooking Chanel’s

[@cindirocks322]

You are such a great teacher.

[@dugjay]

I see you've reached 1 million subs! Congrats and well deserved. BTW,,the Uovo looks delicious!

[@AutumnWytch999]

This is one of the most beautiful dishes I think I've ever seen! That yolk with the ricotta and the pasta? I mean... 😋

[@elliotmcbride3364]

You're a straight-up legend

[@iluvsakuraandsyaoran]

i can't have dairy (milk allergy! it's horrible!) but there is a good vegan riccotta available so i'd really like to try this recipe out. thanks so much for the video!!

[@RetroRecipesKitchen]

Legit facts about not answering calls anymore. These bot calls are the worst. And now I need pasta, great.

[@yitziyyb]

Pasta with balls- now that's a valentine's dinner!

[@heelersanonymous]

Just made this. It was FIRE!!

[@bellacucina3209]

This Recipe: You're killiing me!!

[@Grazfather]

If I don't have lemons is it ok if I weight down the ricotta with oranges instead?

[@paulychannel7914]

NO! .....Use a bowl filled with bricks........

[@christiandalessandro4009]

Just made this valentines lunch for my gf. Absolutely fantastic!

[@esmith1225]

So weird…I was watching the No Reservations episode from Emilia Romagna where they were at San Domenico making a Raviolo when I saw this. Awesome!!!!

[@ettorenamias]

I just bought that episode b/c its just perfect one with Tony. Miss that dude.

[@syldee8927]

Looks good & delicious. I love your sense of humour; you crack me up! Thanks for sharing.

[@leesalogic3]

Runny egg yolk in my raviolo? YES PLEASE :)

[@gardensbyamber]

going to make this today for my love.

[@jamesberggren9029]

We've been through this before. There is no goat in ricotta!!!!

[@nadiaqadeer9183]

My partner and I went to Rezdora in NYC specifically to experience il uovo raviolo. Absolutely worth it, but it's great that you've shared this so I can make it for us at any time. Edit: It IS possible to get into Rezdora, just book your table three weeks out 😅

[@ktw2012]

You my friend have a wonderful gift. You are talented and charismatic. I love watching your videos. Thank you for sharing your gift

[@al1976-v7m]

Rigoata! :)

[@TheSealawyer]

Bro. I just have to say - you're my hero.

[@cathykem]

You are amazing. This recipe is amazing ❤ Hello from Australia

[@47buckeddy]

"you're not trying to stuff yourself".......I mean, speak for yourself.... 😉

[@KSGomez88]

Haaaaa!!! 😂😂

[@bigjt37]

"Or yourself, because yourself needs love too.." 😂. Dish looks pretty epic though. 👌🏼

[@BobGallagher-mk2ot]

This is a pasta that I have dreamed about. I always ordered this at Piano Due on 51st Street in NYC (now closed) by Chef Michael Cetrulo. You've given me the incentive to try and make it at home.

[@Elektero]

I Had this dish at the San Domenico. It is beyond words. I recommend everybody to go there in Imola if visiting Emilia, as it is not that expensive and the atmosphere in the restaurant is amazing. This recipe is really top notch man! Impressive!

[@progamerxxzw7531]

Pure pure art

[@RainyJo715]

I agree that this will either seal the deal, or it won’t, because people either love egg 🍳 yolk, or they hate it. I happen to HATE egg yolk, soooo, my stomach actually turned when I saw the yolk oooze out, and I’m pretty sure that’s not the reaction that anyone would be going for. I’d probably drop a few hints to ask how your Valentine likes their eggs 🥚 before you go through all the trouble of making this amazing recipe.:))👍

[@mrsmcdonald9363]

Good suggestion! I like runny eggs, but not on or in everything.

[@jesseporter5807]

Instructions unclear: I asked how my wife likes her eggs and she said, “fertilized.” We just had our 3rd kid.

[@nairikhandjian4886]

This reminds me of the back-and-forth egg yolk scene in Tampopo.

[@dianaf3250]

Wow, the whole works, lol! Nice

[@mikekeller5202]

I’m too sexy for this dish, too sexy for this shirt, I’m too sexy yea…

[@marsultra]

“Active” after dinner. 😂❤

[@LexLuthor1234]

awesome hoody dude, - says a lot, very concisely.

[@jeanw4287]

wow this looks so decadent. incredible presentation as always!

[@Greyswyndir]

Nice dish.

[@ronconnelly]

Dude, you are so next level... I just can't...

[@mattstraight8179]

Gr8 job on a classic-Str8

[@paulrodberg]

Very impressive

[@MalRome]

That looks spectacular

[@jaimeojedariquelme4052]

"If you don't have piping bags, I suggest you .... To buy ones" ajajajajajajajajajaja. Love it

[@Everheart]

The first time that I've seen a cooking show be like "it's easy".... yeah... conceptually it's easy... but Holy crap man. This is an incredible recipe. I bet I'll need 5 tries to get this right

[@frankfurter7260]

Polly-O makes for a bad ravioli filling, IMO. Serious Eats explains that Polly-O uses stabilizers in it’s ricotta. When you cook it the stabilizers break down and get grainy. Use a Ricotta without stabilizers or better use fresh ricotta.

[@theescaperoom1113]

What brand do you like?

[@LorenHolloway]

Duuuuuuude......yes.

[@ronnieg6099]

You done did it again.

[@ashalorena8906]

What a labour of love! You might have single-handedly created the recipe that will cause the most pregnancies... thank you, Stephen?

[@snowfox22]

wow I HAVE to try this one. Thanks dude, also going to use your link👍👍

[@DetlevSchwabe]

Looks amazing! But your loved one will love you even more when you tell them that you used 8 eggs for the recipe that you had to hunt for through 4 supermarkets 😂

[@joshray3855]

Sorry, honey, no flowers this year. Had to use nearly a whole carton of eggs for dinner, so we're gonna be behind on the mortgage already.

[@annek1226]

😅😂😂😂😂😂😂😂😂

[@DJ-nn6vg]

Scalini Fedeli in NYC or NJ makes an amazing version of this dish.

[@tomyong31]

If everyone watching this chanel decide to cook this next week...we can expect a 2023/24 baby boom .

[@markthecurse6174]

We have found it, the ravioli with full brim

[@pieterhamers2583]

Great recipe!! definitely gonna try it, also great video.. But..... at a certain point I just watched it without any sound, simply because of the pronunciation of "Ricotta"......

[@andrebaker5481]

Excellent, great job 👍

[@Staatus_Quo]

What's a good sub for mushrooms in this? My wife likes mushroom flavor, but the texture is a no go. I've tried so many different mushrooms too. Tofu, unless crispy, is a no go as well. So, what would be a good sub that would work in this dish?

[@doctajuice]

This man is running an Italian restaurant that did like 30k covers today and he only had to make one plate

[@Marionpm1]

Your encredable chief. Wow velvety creamy, wow, my mouth is watering . Amazing . Ty

[@davidc1171]

oh man, 16:57 blew my mind

[@mgb961]

Hilarious....love the dish....u is da man

[@joycehub]

CRAZY

[@gmanGman12007]

Thats a solid action plan. Aura gives only protection online or also for the evening post raviolo action?

[@infotalisman3112]

Master! 🙌🙌🔥

[@jasonreid611]

Great video…my wife said…”yes…let’s do that…”

[@chriscolfer2915]

Steve it’s time for you to open a restaurant!!

[@rickbachman993]

Bravo!😎✌🏻

[@sharnecethomas90]

Jesus!...marry me! I mean man this dish is amazing lol def gonna try to make this

[@patriciamurray1184]

It is lovely but if i only got one of those raviolo on my plate i would be upset, I would like to have more than one....

[@torreyholmes7205]

Nice editing.

[@CopenhagenCollabo]

Yummy ❤ Is it danish LURPAK butter you use ? Copenhagen 🇩🇰supports

[@spaghelle]

Amazing! I want to make this for my valentines days baby who turns 10 on 2/14 and loves all things egg and mushroom. The link doesn’t work though!

[@oldmanmalphas5390]

LOL, ricotta...rigotta...ricotta...just trolling on folks now. Dope ass recipe!

[@jackiejanetm]

That video was a 10.

[@ln1051]

Once again, a great recipe and an incredibly good looking presentation! Can you maybe tell, where you got that plate? I am looking for pasta plates with that blue line on the edge forever!

[@madalfad]

I think those are from made-in!

[@ln1051]

@@madalfad I just looked it up, you are right! Thank you so much!!

[@callawaycooking2263]

Great video as always! Loved it. Question, at 2:02 you mention "if that dough is properly hydrated......". What if it isn't? Is it salvageable? Or are we talking starting a new batch with slightly less flour or some form of additional moisture?

[@NOTANOTHERCOOKINGSHOW]

If it’s dry, lightly wet your hands and knead until it’s properly hydrated. If too hydrated, more flour

[@davidfields5375]

Don't buy piping bags, just use a ziploc

[@litofficial]

Shoutout to steffano. But he stole my restaurant idea and recipes. 🤫

[@christina2647]

❤❤❤❤❤ so when is our date? Lol😊

[@suzannevega2289]

LOVE IT!💓💓💓

[@dmenna7]

beat me well hahah

[@RC_0669]

Looks amazing! Tried to find the recipe but the link yield a 404 error. A search on your website yielded no results. Help please!

[@weatheredtome]

As an Italian ... QUIT PRONOUNCING RICOTTA WITH A "G"!!!

[@warricoco4650]

Ti amo

[@kenny222]

what's ragoaduh?

[@rpmotorwerks]

420g of flour and 270g of egg... nice.

[@NMbass906]

The king of chefs and the chef of kings was Auguste Esocffier though?

[@stevenhaas9622]

"active" after dinner 🙂

[@mkoo7000]

420 grams of pasta I see you