I love to see how an authentic Italian does this. My Grandmother's mother was from the Basilica region. My grandmother made this with ricotta and parsley and a little parmesan cheese. I remember no sage at all but I am certainly going to try it now. Thank for making this.
Why the raw Sage as a garnish? I could see it, if the Sage had been fried. Raw Sage is bitter & can make the rest of the dish very unpleasant to eat. If one isn't to eat it, because its just a 'pretty' garnish, it shouldn't be there. The only things on that lovely dish that you made, should be 100% edible. Inedible garnishes are from cooks/chefs who don't know better, or they like that foo-foo look; even though it's going to destroy the taste of excellence beneath it. I have already made & eaten this dish several times. The only change that I made was not garnish it with raw Sage. It's a great dish!!
The sage wasn't raw. It was sauteed first in the butter. Cooking it removes the bitter taste and fresh picked sage is not as bitter as dried. I have some growing in my garden and cook with it often. It adds wonderful flavor. : )
Sembra delizioso! Can't wait to try!
I would love an old fashioned Italian kitchen like yours overlooking a garden
how to make makhana kheet
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I love to see how an authentic Italian does this. My Grandmother's mother was from the Basilica region. My grandmother made this with ricotta and parsley and a little parmesan cheese. I remember no sage at all but I am certainly going to try it now. Thank for making this.
Leonard Cohen
Maravilhoso! Amei o brinde! Eu também gosto de vinho.
Ispanağa alternatif olarak ne yapabiliriz? Elinize sağlık çok güzel görünüyor 😋
Veramente squisito! Grazie per la ricetta!
Love your way to cook simple and buono
Very nice recipe. Thanks for sharing
Thank you so much grazzie Mille!
Come stai... So mouth watering enjoyable to watch, thank you..
How much ricotta do we actually need? In the video it is written 100 gr (0:49) but you said 250 gr. Molto grazie.
Looks like 250 grams.
Ravioli mistrzem świata!
widze że nie tylko mi sie teraz przepisy na ravioli wyskakują xd
This looks amazing, making this, thanks
Thank you for watching
The best raviloli recipe
Thank you so much 🏵
Could you tell us the ingredients for the pasta please?
You're the best
Can we brush garlic butter over it?
Рахмет!
Thank you dear
I wish my mom is italian. hehe
Hi , you said 250g ricotta. But the video shows 100g which one is correct? Thanks.
250
Una vista era sufficiente. Sono innamorato.
yapacam bende😎
Could you tell me how many ravioli will this much feeling make? Thank you
Kathy Federico Franco
did you said 100 or 250gr of ricotta?
Your accent is very cute
X)
ravi
This video is way better than Dave Beaulieu
Nice videos thanks but why olive oil in the water?
WickedRyan26 Cause sometime fresh pasta can stick one each other while cooking, the oil drops can avoid it.
olive oil give also more elasticity to the dough.
any reason why she says 250g of ricotta and the illustration says 100g?
Please put subtitles please
Eggu
Ravioli Ravioli what's in the pocketoli?
Oil in water
The subtitles said, "no cheapest condom." Anyone else see that?!
Why the raw Sage as a garnish? I could see it, if the Sage had been fried. Raw Sage is bitter & can make the rest of the dish very unpleasant to eat.
If one isn't to eat it, because its just a 'pretty' garnish, it shouldn't be there. The only things on that lovely dish that you made, should be 100% edible.
Inedible garnishes are from cooks/chefs who don't know better, or they like that foo-foo look; even though it's going to destroy the taste of excellence beneath it.
I have already made & eaten this dish several times. The only change that I made was not garnish it with raw Sage. It's a great dish!!
The sage wasn't raw. It was sauteed first in the butter. Cooking it removes the bitter taste and fresh picked sage is not as bitter as dried. I have some growing in my garden and cook with it often. It adds wonderful flavor. : )
😂😂not even gonna take the time to explain why your wrong
Chi chi 😬😬😬😬 egg nooooo
Oh yeah, take the ravioli out of the water and fry it in oil. Happy heart attack.
Hi you don’t have to fry in oil. You can use meat sauce or butter and sage.
The Music is awful