My Nonna made homemade ravioli with meat filling. But she would cook a large pot roast, a large pork roast and 2 large chickens. Chop every thing up and run it through the meat grinder. Then add bread crumbs, parmesan cheese, spices and eggs. Mix all together and it was great !! I remember when I was a small child in the kitchen, there was my mother, two grandmother's, a great aunt and a great-great aunt all making ravioli. AND I MISS THEM MORE THAN I CAN SAY !!!😢😢😢😢😢
just got my pasta machine for christmas and made your pasta dough. First time making pasta and it turned out beautifully, i was so impressed. I will never buy store bought pasta again, the taste of the freshness was delicio.
Fabio ti amo mio fratello, tu sei il maestro chef, mio papà e mia nonna dall'Italia mi hanno insegnato a fare incredibili piatti italiani, e tu mi hai appena aiutato a portarlo al livello successivo! Grazie .
I gotta make this, for anyone wondering my Marcato Ravioli tablet manual says "the pasta sheet thickness for Ravioli must be set on 6" I think 6 makes the perfect thickness for Ravioli, and according to the Italian people who made the machine it "must" be made with 6 lol.
I live in Thailand. I am from Brooklyn NY. J have pizza and pasta. And more italian food. I love Grandma Gina cooking, and I am using her Recipes. Love your cooking grandma Gina May God bless you.
that meat filling was insane , i had a little garlic in the mix ,was thinking that was okay :), my other filling was a 50/50 ratio of ricotta and gorgonzola that i did heat up with some chopped wallnuts a real good one a real flavor breaker :)
I just made these ravioli today, it simmers down and evaporates. They we're really good, my husband really loved them. Made enough for a couple of meals.
i got a pasta machine from my wife this christmas , and this is what im going to make first , going to try a version with wallnuts and gorgonzola to , thanks for sharing
I wish the recipe link still worked. I have made by eye, and the recipe is excellent! Anyone know if the recipe is in the book "Fabio's 30-Minute Italian"?
Do you take requests, Fabio? I'd like to see your personal version of Saltimbocca, either the traditional with veal cutlets, or maybe even with thin chicken breast cutlets! :)
The link for the recipe does not work. It goes to a page that says click here for the recipe but returns to the same spot but no recipe. Is there another place the recipe is available?
RAVIOLI FacebookPinterestEmailShare/Bookmark Meat Filling Ravioli Ingredients: • 2 Tbsp. Butter, unsalted • 1 cup yellow onion, chopped • ½ cup Carrot, diced • ½ cup Celery, diced • 1 lb. beef sirloin, cubed • 1/2 cup dry red wine • 1 cup Beef Stock • 2/3 cups grated Grana Padano cheese • ½ cup fine dried bread crumbs • 2 eggs, beaten • Salt and Pepper • Olive Oil • Homemade Pasta Dough Method 1. In a large pot, combine first 4 ingredients and cook until caramelized. About 8 to 10 minutes. Add sirloin, deglaze with red wine, and add beef stock. Bring to boil and reduce to simmer for 10 minutes. Adjust seasoning with salt and Pepper. Stir in cheese and breadcrumbs. 2. Place Mixture in a food processor and blitz to combine. Let cool slightly. 3. Roll out pasta dough super thin and cut into squares. Brush egg mixture on the pasta, place a scoop of filling in the middle, and fold into a triangle. Squeeze out the air and cut excess. 4. Place in a pot of boiling water and cook for 3 minutes. Serve with favorite sauce.
Does the finished and cooked ravioli needs any kind of sauce when serving? I'm planning to cook my very first batch of raviolis soon, but I'm unsure about that.
Hi Fabio. I have a question. I love making pasta, but is always soft. Do you put your pasta on the fridge to firm for 20 minutes so is easier to handle? I hope to hear from you
Sorry for my English🙂. Never ever place the dough in the fridge. First knead the dough and let it rest for about half hour at room temperature then knead it again and let it rest for minimum 1 extra hour but 2 or 3 is better. If you make your dough with water then you don’t have to let it rest
I am russian and make lots of tortellini like russian pasta by hand. But russian dough is much softer then italian and easier to work with without machine. Italia dough tastes better though. :)
And would save you a half day. :-) When you make ravioli, how much do you count as one serving? I'm planning to try out ravioli, but I never made them before, so I don't know how many little thing is for one.
Péter Balogh well Fabio’s recipe here says it serves four. I’m not sure, it all depends on how big you make the ravioli. I would judge off his recipe amounts.
How's about the next time you do a video like this, you help a pumpernickel like me out and show me what it looks like once you've cooked the ravioli and/or include the sauce you would put with it. Thanks.
Yes a better more expensive WINE ! Vino is a Food in Italy and it is NOT going to hurt you! And if you are an Alcoholic remember NO ONE LIKES A QUITTER !
@@noblehousefoundation1731 Some people don't eat/drink wine because of religious purposes or perhaps they are a recovering alcoholic. Though I get what you are saying, I love cooking with alcohol.
I beg do not use potatoes in minced meat. You can use some soaked dry bread, you can also put the bread in milk to soften it up. Plese use red dry wine after browning meat minced meat. no balsamic vinegar. Bit of mixing up or very personal recepie.
With all due respect, the pan to which Fabio added Olive Oil and the mirepoix was nowhere near the "highest heat". Had it been, the oil would have immediately smoked, you would have heard loud sizzling noises and the mirepoix would be burnt to a crisp within seconds. Please be more realistic when you talk about temperatures.
Fabio: Remember, it MUST be a VERY HOT PAN ! (adds oil ... no smoke ... adds mirepoix in wrong order ... NOTICE THE LACK OF SIZZLE because the pan is merely warm ... et al) Color me underwhelmed. 😂👎
My Nonna made homemade ravioli with meat filling. But she would cook a large pot roast, a large pork roast and 2 large chickens. Chop every thing up and run it through the meat grinder. Then add bread crumbs, parmesan cheese, spices and eggs. Mix all together and it was great !! I remember when I was a small child in the kitchen, there was my mother, two grandmother's, a great aunt and a great-great aunt all making ravioli. AND I MISS THEM MORE THAN I CAN SAY !!!😢😢😢😢😢
just got my pasta machine for christmas and made your pasta dough. First time making pasta and it turned out beautifully, i was so impressed. I will never buy store bought pasta again, the taste of the freshness was delicio.
Fabio ti amo mio fratello, tu sei il maestro chef, mio papà e mia nonna dall'Italia mi hanno insegnato a fare incredibili piatti italiani, e tu mi hai appena aiutato a portarlo al livello successivo! Grazie .
I gotta make this, for anyone wondering my Marcato Ravioli tablet manual says "the pasta sheet thickness for Ravioli must be set on 6" I think 6 makes the perfect thickness for Ravioli, and according to the Italian people who made the machine it "must" be made with 6 lol.
I live in Thailand. I am from Brooklyn NY. J have pizza and pasta. And more italian food. I love Grandma Gina cooking, and I am using her Recipes. Love your cooking grandma Gina May God bless you.
I own s pizzeria and some Italian food.
Fabio, finally, someone who knows what real Italian cooking is. 💕💕💕
Fabio, I made these today they are excellent. Next though I'll make the dough the day before perhaps.Thank you👍
Fabio, I’m glad you have a restaurant in the Southwestern Pennsylvania area. I’m from Pittsburgh. Best of luck with your restaurant.
that meat filling was insane , i had a little garlic in the mix ,was thinking that was okay :), my other filling was a 50/50 ratio of ricotta and gorgonzola that i did heat up with some chopped wallnuts a real good one a real flavor breaker :)
How do you reduce the sauce with the lid on? The close up of the glass lid showed the evaporated liquid flowing right back into the pan.
Rob Scaife I think the moisture can still escape and condense outside of the lid :)
Rob Scaife small hole
I just made these ravioli today, it simmers down and evaporates. They we're really good, my husband really loved them. Made enough for a couple of meals.
i got a pasta machine from my wife this christmas , and this is what im going to make first , going to try a version with wallnuts and gorgonzola to , thanks for sharing
Cracking an egg with one hand. That man is amazing😂
I wish the recipe link still worked. I have made by eye, and the recipe is excellent! Anyone know if the recipe is in the book "Fabio's 30-Minute Italian"?
beff stew wrapped in a pasta sheet:) genius! Makes perfect sense ( if you are an Irish or Tans) Now, go on,drop some rosemary into it:)
What pan is that? Looks impressive.
I made this and it was delicious and a family favorite 😋
Do you take requests, Fabio? I'd like to see your personal version of Saltimbocca, either the traditional with veal cutlets, or maybe even with thin chicken breast cutlets! :)
What changes would I make of using ground beef? I have some ground dry aged beef I want to use.
On KP duty I used to crack 2 eggs per hand, two hands full, for hundreds of eggs into the big pot for omelette stations.
I can't believe I just found your channel. New subscriber. This looks wonderful. Gotta try it.
Link doesn't work, wanted to make this.
Side note. I'm definitely going to try this.
very helpful indeed thanks
The link for the recipe does not work. It goes to a page that says click here for the recipe but returns to the same spot but no recipe. Is there another place the recipe is available?
RAVIOLI
FacebookPinterestEmailShare/Bookmark
Meat Filling Ravioli
Ingredients:
• 2 Tbsp. Butter, unsalted
• 1 cup yellow onion, chopped
• ½ cup Carrot, diced
• ½ cup Celery, diced
• 1 lb. beef sirloin, cubed
• 1/2 cup dry red wine
• 1 cup Beef Stock
• 2/3 cups grated Grana Padano cheese
• ½ cup fine dried bread crumbs
• 2 eggs, beaten
• Salt and Pepper
• Olive Oil
• Homemade Pasta Dough
Method
1. In a large pot, combine first 4 ingredients and cook until caramelized. About 8 to 10 minutes. Add sirloin, deglaze with red wine, and add beef stock. Bring to boil and reduce to simmer for 10 minutes. Adjust seasoning with salt and Pepper. Stir in cheese and breadcrumbs.
2. Place Mixture in a food processor and blitz to combine. Let cool slightly.
3. Roll out pasta dough super thin and cut into squares. Brush egg mixture on the pasta, place a scoop of filling in the middle, and fold into a triangle. Squeeze out the air and cut excess.
4. Place in a pot of boiling water and cook for 3 minutes. Serve with favorite sauce.
it looks very good, thanks
Never thought about potatoes, you make it look so easy and I can almost smell the filing mmmmm...
I really like this easy way of making super pretty ravioli ;) its almost like a rose :D thank you for sharing..
Best of the Best.Look so delicious!
Does the finished and cooked ravioli needs any kind of sauce when serving? I'm planning to cook my very first batch of raviolis soon, but I'm unsure about that.
Péter Balogh You can serve it with sauce or you can choose to serve it with out it’s all up to your preference
Péter Balogh ketchup and mayo diluted in water with some salt. Thank me later
Ethan K sounds strange but i will try
Is this recipe available in your book? Before one year it was available on your website but now the website is new.
Hi Fabio. I have a question. I love making pasta, but is always soft. Do you put your pasta on the fridge to firm for 20 minutes so is easier to handle? I hope to hear from you
Sorry for my English🙂. Never ever place the dough in the fridge. First knead the dough and let it rest for about half hour at room temperature then knead it again and let it rest for minimum 1 extra hour but 2 or 3 is better. If you make your dough with water then you don’t have to let it rest
I am russian and make lots of tortellini like russian pasta by hand. But russian dough is much softer then italian and easier to work with without machine. Italia dough tastes better though. :)
awesome! can i use plain flour?
Please show us you eating your cooking 😋
They look great!!!
Really nice video!But, why didn't you cook it?
OMG I want these so bad!!! I need to get a pasta machine asap
You can pull pasta with a rolling pin too. I do this way. It consumes more time, needs more work, but really rewarding!
I’ve hand rolled pasta a lot! Yes it’s worth it! But when your feeding 8 people ravioli a machine would be nice ;)
And would save you a half day. :-) When you make ravioli, how much do you count as one serving? I'm planning to try out ravioli, but I never made them before, so I don't know how many little thing is for one.
Péter Balogh well Fabio’s recipe here says it serves four. I’m not sure, it all depends on how big you make the ravioli. I would judge off his recipe amounts.
Péter Balogh LoL if I was eating homemade ravioli I’d stuff myself
Mad skills😍
Always looking for the part of the episode where he adds grana podano.
New to the channel. I expected you to have more flowing hair. Great video
Looks at delicious as you!!!
yeah baby !
How's about the next time you do a video like this, you help a pumpernickel like me out and show me what it looks like once you've cooked the ravioli and/or include the sauce you would put with it. Thanks.
Ótimo.
HELP do i eat it with sauce if so what kind
zoey 06 ketchup with water and salt works well
I’m so gonna make this
You handsome devil
That's a nice Panerai Radiomir.
I dont think i would use hot filling
...i would let it cool 1st 🤔
can i replace the wine by something else?
Yes a better more expensive WINE ! Vino is a Food in Italy and it is NOT going to hurt you! And if you are an Alcoholic remember NO ONE LIKES A QUITTER !
@@noblehousefoundation1731 Some people don't eat/drink wine because of religious purposes or perhaps they are a recovering alcoholic. Though I get what you are saying, I love cooking with alcohol.
The wine could probably be replaced with beef broth...
I know this was really late, but thought maybe someone else could use the info.
Fabio 4 ravioli? God!
You are one great cockoda!!cockoda pasta, cockoda ravioli:)
Is this authentic Italian or American Italian?
What about garlic?
Wario style!
Hmm.. Last made ravioli look like Russian pelmeni )) Hello from Russia.
"Why" and "Sad" are the only words to describe this recipe.
Yes. Where are my black gloves?
I would have liked to see these get cooked and explode 🤣
Man! Now those are RAVIOLI,
Ah ravioli...
The "very hot" pan was not so "very hot.
I beg do not use potatoes in minced meat. You can use some soaked dry bread, you can also put the bread in milk to soften it up. Plese use red dry wine after browning meat minced meat. no balsamic vinegar. Bit of mixing up or very personal recepie.
Don't make it too complicated its just dumpling...
Great video. Please change your music
Egg washing too soon😅
Background music is so annoying.
With all due respect, the pan to which Fabio added Olive Oil and the mirepoix was nowhere near the "highest heat". Had it been, the oil would have immediately smoked, you would have heard loud sizzling noises and the mirepoix would be burnt to a crisp within seconds. Please be more realistic when you talk about temperatures.
Omg
Fabio: Remember, it MUST be a VERY HOT PAN !
(adds oil ... no smoke ... adds mirepoix in wrong order ... NOTICE THE LACK OF SIZZLE because the pan is merely warm ... et al)
Color me underwhelmed. 😂👎
Mal echos desperdicio de masa , yo los hice para saber a que sabían y feo muy feo!!!
N
This is different than best Italians are making. Disappointed.
Are you Brazilian?? Or Portuguese? That accent is not italian!
MrBigyeti7 It is an Italian accent of someone who wasn’t born in the US. My cousin is Italian born and raised in Italy and he has the same accent.
ugh marry me