WHY THIS RECIPE WORKS We developed a three-ingredient, egg-rich pasta dough that was quick to make in a food processor and easy to roll thin by hand-no special equipment required. Our method for portioning the filling, cutting the dough into rectangles, and folding the dough over the filling made it easy to ensure that all air bubbles were removed from the ravioli so they wouldn't burst during cooking. We used a blend of fennel, lemon, and mustard to pack our pork filling with big flavor and a panade to keep it tender and moist. GATHER YOUR INGREDIENTS Pasta Dough 2 cups (10 ounces) all-purpose flour, plus extra as needed 2 large eggs plus 6 large yolks 2 tablespoons extra-virgin olive oil Filling 2 slices hearty white sandwich bread, torn into small pieces 1 ounce Parmesan cheese, grated (½ cup), plus extra for serving ¼ cup chicken broth 1 large egg 2 tablespoons minced fresh parsley 2 garlic cloves, minced 1 teaspoon table salt 1 teaspoon ground fennel ¾ teaspoon grated lemon zest ½ teaspoon pepper ½ teaspoon dry mustard 1 pound ground pork Ravioli 1 large egg, lightly beaten Table salt for cooking VIEW INGREDIENTS View Nutritional Informationi KEY EQUIPMENT KEY EQUIPMENT - Food Processors Food Processors KEY EQUIPMENT - Rolling Pins Rolling Pins KEY EQUIPMENT - Rimmed Baking Sheets Rimmed Baking Sheets * BEFORE YOU BEGIN If using King Arthur All-Purpose Flour, which is higher in protein, increase the number of egg yolks to seven. To ensure the proper dough texture, it's important to use large eggs and to weigh the flour if possible. The longer the dough rests in step 2, the easier it will be to roll out. When rolling out the dough, don't add too much flour; it can cause excessive snapback. Though a pasta machine is not necessary, you may use one if you like. This recipe produces square ravioli with three cut edges and one folded edge. If using a fluted pasta wheel to cut, the folded edge may be trimmed so that all sides match. If you don't have a pot that holds 6 quarts or more, cook the ravioli in two batches; toss the first batch with some sauce in a serving bowl, cover it with foil, and keep it warm in a 200-degree oven while the second batch cooks. Serve with your favorite tomato sauce or use our recipe for Quick Tomato Sauce. 1 INSTRUCTIONS For the pasta dough: Process flour, eggs and yolks, and oil in food processor until mixture forms cohesive dough that feels soft and is barely tacky to touch, about 45 seconds. (Pinch dough between your fingers; if any dough sticks to your fingers, add up to ¼ cup extra flour, 1 tablespoon at a time. Process until flour is fully incorporated after each addition, 10 to 15 seconds, before retesting. If dough doesn't become cohesive, add up to 1 tablespoon water, 1 teaspoon at a time, until it just comes together; process 30 seconds longer.) 2 Turn out dough onto dry counter and knead until smooth, 1 to 2 minutes. Shape dough into 6-inch-long cylinder. Wrap in plastic wrap and let rest at room temperature for at least 1 hour or up to 4 hours. Wipe processor bowl clean. 3 For the filling: Process bread, Parmesan, broth, egg, parsley, garlic, salt, fennel, lemon zest, pepper, and mustard in now-empty processor until paste forms, 10 to 15 seconds, scraping down sides of bowl as needed. Add pork and pulse until mixture is well combined, about 5 pulses. Transfer filling to medium bowl, cover with plastic, and refrigerate until needed. 4 For the ravioli: Line rimmed baking sheet with parchment paper. Cut dough cylinder crosswise into 6 equal pieces. Working with 1 piece of dough at a time (keep remaining pieces covered), dust both sides with flour, place cut side down on clean counter, and press into 3-inch square. Using heavy rolling pin, roll into 6-inch square. 5 Dust both sides of 1 dough square lightly with flour. Starting at center of square, roll dough away from you in 1 motion. Return rolling pin to center of dough and roll toward you in 1 motion. Repeat rolling steps until dough sticks to counter and measures roughly 12 inches long. Lightly dust both sides of dough with flour and continue to roll out dough until it measures roughly 20 inches long and 6 inches wide, frequently lifting dough to release it from counter. (If dough firmly sticks to counter and wrinkles when rolled out, carefully lift dough and dust counter lightly with flour.) Transfer dough sheet to prepared baking sheet and cover with plastic. Repeat rolling process with remaining 5 dough squares and transfer to prepared sheet (2 dough sheets per layer; place parchment between layers). Keep dough covered with plastic. 6 Line second baking sheet with parchment. Lay 1 dough sheet on clean counter with long side parallel to counter edge (keep others covered). Trim ends of dough with sharp knife so that corners are square and dough is 18 inches long. Brush bottom half of dough with egg white. Starting 1½ inches from left edge of dough and 1 inch from bottom, deposit 1 tablespoon filling. Repeat placing 1-tablespoon mounds of filling, spaced 1½ inches apart, 1 inch from bottom edge of dough. You should be able to fit 6 mounds of filling on 1 dough sheet. 7 Cut dough sheet at center points between mounds of filling, separating it into 6 equal pieces. Working with 1 piece at a time, lift top edge of dough over filling and extend it so that it lines up with bottom edge. Keeping top edge of dough suspended over filling with your thumbs, use your fingers to press dough layers together, working around each mound of filling from back to front, pressing out as much air as possible before sealing completely. 8 Once all edges are sealed, use sharp knife or fluted pastry wheel to cut excess dough from around filling, leaving ¼- to ½-inch border around each mound (it's not necessary to cut folded edge of ravioli, but you may do so, if desired). (Dough scraps can be frozen and added to soup.) Transfer ravioli to prepared baking sheet. Refrigerate until ready to cook. Repeat shaping process with remaining dough and remaining filling. 9 Bring 6 quarts water to boil in large pot. Add ravioli and 1 tablespoon salt. Cook, maintaining gentle boil, until ravioli are just tender, about 13 minutes. (To test, pull 1 ravioli from pot, trim off corner without cutting into filling, and taste. Return ravioli to pot if not yet tender.) Drain well. Using spider skimmer or slotted spoon, transfer ravioli to warmed bowls or plates. Serve immediately, passing extra Parmesan separately.
Any chance ATK will ever make a dairy free cookbook? I know I can get the vegan cookbook and sometimes I eat vegan recipes but I'm not actually vegan. I just love your recipes so much and now that I'm dairy free I feel like I'm missing out! I'd say 90% of DF recipes are also GF and vegan which for me is unnecessary. Thanks for hearing me out! 😄
About the 100% chocolate taste test: There were 4 bowls, they rated 4 chocolates, yet there were 5 packages shown. I have heared hersheys has a vomit taste - was that too awfull to discuss on air?
Was this recorded pre pandemic? They are so close to each other unmasked. Makes me cringe! Assuming it was, wondering why it takes so long to post it...
Anyone know how to get the torta caprese recipe from ATK TV without subscribing as promised? My post was deleted when I complained the recipe is unavailable and probably get deleted again.
My Italian grandmother's and aunt's are rolling in their graves !! If they took that long to make ravioli for our family, as big as it was, they would have been there for weeks. They also pre cooked the meat, a pork roast, beef roast and three boiled chickens. They ended up with enough for fifty people. Then there was the meat sauce, at least three gallons. My job was getting in the way !! (I was 5 years old!!) That's a memory I will never forget !!🥰🥰🥰🥰🥰
I ❤️ ATK 😌. With regard to the chocolate cake I’ve noticed many times that ATK chefs will fold cake ingredients into each other using a silicone spatula. Here in the U.K. there’s a kind of tradition that you always fold egg whites in with a metal spoon because the cutting edge of metal is less likely to deflate. Has that been debunked? Also, when was this series aired in the U.S?
These look great! If you're cooking the ravioli from frozen, should you defrost them before cooking them or just boil them from frozen? And if from frozen, how long should you boil them for?
I would be awsome if you could tell us if a recipe can turn vegetarian easily. Like in this case if we can "skip the pork" and use that filling that looks amazing.
WHY in the world does he need to use a ruler to measure if his dough is 3" square??? Doing that makes the dough-rolling process look unnecessarily complicated. I watch your videos a lot and enjoy them but see this sort of thing so often I had to speak up. Think of the effect on new cooks. They may already be nervous about trying something new and then somebody on here says something like you must stir exactly seven times and it has to be in clockwise direction.
![[UA] Eternal Fire проти NAVI | EPL Season 20 Malta](http://i.ytimg.com/vi/chvlsDygrZM/mqdefault.jpg)
WHY THIS RECIPE WORKS
We developed a three-ingredient, egg-rich pasta dough that was quick to make in a food processor and easy to roll thin by hand-no special equipment required. Our method for portioning the filling, cutting the dough into rectangles, and folding the dough over the filling made it easy to ensure that all air bubbles were removed from the ravioli so they wouldn't burst during cooking. We used a blend of fennel, lemon, and mustard to pack our pork filling with big flavor and a panade to keep it tender and moist.
GATHER YOUR INGREDIENTS
Pasta Dough
2 cups (10 ounces) all-purpose flour, plus extra as needed
2 large eggs plus 6 large yolks
2 tablespoons extra-virgin olive oil
Filling
2 slices hearty white sandwich bread, torn into small pieces
1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
¼ cup chicken broth
1 large egg
2 tablespoons minced fresh parsley
2 garlic cloves, minced
1 teaspoon table salt
1 teaspoon ground fennel
¾ teaspoon grated lemon zest
½ teaspoon pepper
½ teaspoon dry mustard
1 pound ground pork
Ravioli
1 large egg, lightly beaten
Table salt for cooking
VIEW INGREDIENTS
View Nutritional Informationi
KEY EQUIPMENT
KEY EQUIPMENT - Food Processors
Food Processors
KEY EQUIPMENT - Rolling Pins
Rolling Pins
KEY EQUIPMENT - Rimmed Baking Sheets
Rimmed Baking Sheets
*
BEFORE YOU BEGIN
If using King Arthur All-Purpose Flour, which is higher in protein, increase the number of egg yolks to seven. To ensure the proper dough texture, it's important to use large eggs and to weigh the flour if possible. The longer the dough rests in step 2, the easier it will be to roll out. When rolling out the dough, don't add too much flour; it can cause excessive snapback. Though a pasta machine is not necessary, you may use one if you like. This recipe produces square ravioli with three cut edges and one folded edge. If using a fluted pasta wheel to cut, the folded edge may be trimmed so that all sides match. If you don't have a pot that holds 6 quarts or more, cook the ravioli in two batches; toss the first batch with some sauce in a serving bowl, cover it with foil, and keep it warm in a 200-degree oven while the second batch cooks. Serve with your favorite tomato sauce or use our recipe for Quick Tomato Sauce.
1
INSTRUCTIONS
For the pasta dough: Process flour, eggs and yolks, and oil in food processor until mixture forms cohesive dough that feels soft and is barely tacky to touch, about 45 seconds. (Pinch dough between your fingers; if any dough sticks to your fingers, add up to ¼ cup extra flour, 1 tablespoon at a time. Process until flour is fully incorporated after each addition, 10 to 15 seconds, before retesting. If dough doesn't become cohesive, add up to 1 tablespoon water, 1 teaspoon at a time, until it just comes together; process 30 seconds longer.)
2
Turn out dough onto dry counter and knead until smooth, 1 to 2 minutes. Shape dough into 6-inch-long cylinder. Wrap in plastic wrap and let rest at room temperature for at least 1 hour or up to 4 hours. Wipe processor bowl clean.
3
For the filling: Process bread, Parmesan, broth, egg, parsley, garlic, salt, fennel, lemon zest, pepper, and mustard in now-empty processor until paste forms, 10 to 15 seconds, scraping down sides of bowl as needed. Add pork and pulse until mixture is well combined, about 5 pulses. Transfer filling to medium bowl, cover with plastic, and refrigerate until needed.
4
For the ravioli: Line rimmed baking sheet with parchment paper. Cut dough cylinder crosswise into 6 equal pieces. Working with 1 piece of dough at a time (keep remaining pieces covered), dust both sides with flour, place cut side down on clean counter, and press into 3-inch square. Using heavy rolling pin, roll into 6-inch square.
5
Dust both sides of 1 dough square lightly with flour. Starting at center of square, roll dough away from you in 1 motion. Return rolling pin to center of dough and roll toward you in 1 motion. Repeat rolling steps until dough sticks to counter and measures roughly 12 inches long. Lightly dust both sides of dough with flour and continue to roll out dough until it measures roughly 20 inches long and 6 inches wide, frequently lifting dough to release it from counter. (If dough firmly sticks to counter and wrinkles when rolled out, carefully lift dough and dust counter lightly with flour.) Transfer dough sheet to prepared baking sheet and cover with plastic. Repeat rolling process with remaining 5 dough squares and transfer to prepared sheet (2 dough sheets per layer; place parchment between layers). Keep dough covered with plastic.
6
Line second baking sheet with parchment. Lay 1 dough sheet on clean counter with long side parallel to counter edge (keep others covered). Trim ends of dough with sharp knife so that corners are square and dough is 18 inches long. Brush bottom half of dough with egg white. Starting 1½ inches from left edge of dough and 1 inch from bottom, deposit 1 tablespoon filling. Repeat placing 1-tablespoon mounds of filling, spaced 1½ inches apart, 1 inch from bottom edge of dough. You should be able to fit 6 mounds of filling on 1 dough sheet.
7
Cut dough sheet at center points between mounds of filling, separating it into 6 equal pieces. Working with 1 piece at a time, lift top edge of dough over filling and extend it so that it lines up with bottom edge. Keeping top edge of dough suspended over filling with your thumbs, use your fingers to press dough layers together, working around each mound of filling from back to front, pressing out as much air as possible before sealing completely.
8
Once all edges are sealed, use sharp knife or fluted pastry wheel to cut excess dough from around filling, leaving ¼- to ½-inch border around each mound (it's not necessary to cut folded edge of ravioli, but you may do so, if desired). (Dough scraps can be frozen and added to soup.) Transfer ravioli to prepared baking sheet. Refrigerate until ready to cook. Repeat shaping process with remaining dough and remaining filling.
9
Bring 6 quarts water to boil in large pot. Add ravioli and 1 tablespoon salt. Cook, maintaining gentle boil, until ravioli are just tender, about 13 minutes. (To test, pull 1 ravioli from pot, trim off corner without cutting into filling, and taste. Return ravioli to pot if not yet tender.) Drain well. Using spider skimmer or slotted spoon, transfer ravioli to warmed bowls or plates. Serve immediately, passing extra Parmesan separately.
god's work
It's a cliche but VERY true: "Superheroes don't wear capes." Thank you Jean!
Thank you Jean! I wish they would not zap out their recipes on their website so we could actually SEE them. Thank you kindly -- greatly appreciated.
WOW! ❤ 👍
This channel keeps getting better and better.
Dan can make me any pasta, anytime
I'll take more then just pasta. 😜
Great and yummy ravioli from a great chef. Tasty looking torta caprese. Good job ATK.
I just came for the Torta Capreset & it's looks so delicious !
I totally agree with you! & Your channel is amazing! I am very glad that I clicked on it!
@@MarcoPolo-sd8yz Thank you a lot it is very kind words
ua-cam.com/video/tOng9WEW0Mk/v-deo.html
Torta Caprese + tweaks = Keto Cake/brownie
Some cooking shows from Italy refer to wontons as _ravioli cinesi._ Therefore, by the same logic, we may call ravioli "Italian wontons" 🤣.
..looks great
Meat Ravioli and Torta Caprese are looking great. I want a bite or two, lol
What would happen if you cooled it off upside down like you would an angel food cake? Would it keep more of its rise as it cools?
Any chance ATK will ever make a dairy free cookbook? I know I can get the vegan cookbook and sometimes I eat vegan recipes but I'm not actually vegan. I just love your recipes so much and now that I'm dairy free I feel like I'm missing out! I'd say 90% of DF recipes are also GF and vegan which for me is unnecessary. Thanks for hearing me out! 😄
Hello Amanda....I would love to know you more better if you don’t mind?
Can you replace regular sugar for coconut sugar
HELLO AWESOMENESS
Ravioli is plural. Raviolo is singular. No need for adding an "s" at the end.
Where is the POC in any of the ATK UA-cam channel? It gives me Bon Appetite vibes but worse!
Don't understand the concern- Elle Simone appears about as regularly as any of the other chefs (outside of Dan).
About the 100% chocolate taste test: There were 4 bowls, they rated 4 chocolates, yet there were 5 packages shown. I have heared hersheys has a vomit taste - was that too awfull to discuss on air?
Was this recorded pre pandemic? They are so close to each other unmasked. Makes me cringe! Assuming it was, wondering why it takes so long to post it...
How many viewers are drooling over Dan or Keith just as much as they are over the food? Anyone???
Yes, Dan is so fine 😍
Must be satisfying to make your own, maybe one day I'll give it a go, many thanks.
ua-cam.com/video/tOng9WEW0Mk/v-deo.html
That panade makes such a difference in the texture. So glad I learned about that years ago.
Anyone know how to get the torta caprese recipe from ATK TV without subscribing as promised? My post was deleted when I complained the recipe is unavailable and probably get deleted again.
Julia is not a fan of Guittard chocolate, confirmed.
My grandmother would have called it Eye-talian ravioli. In case you were confusing it with Swedish ravioli.
me fascinó!! muchísimas gracias. los ravioli de primera y la torta caprese sensacional!! los profesionales espectaculares!!!
Hello Maria.... I would love to know you more better if you don’t mind?
My Italian grandmother's and aunt's are rolling in their graves !! If they took that long to make ravioli for our family, as big as it was, they would have been there for weeks. They also pre cooked the meat, a pork roast, beef roast and three boiled chickens. They ended up with enough for fifty people. Then there was the meat sauce, at least three gallons. My job was getting in the way !! (I was 5 years old!!) That's a memory I will never forget !!🥰🥰🥰🥰🥰
I ❤️ ATK 😌. With regard to the chocolate cake I’ve noticed many times that ATK chefs will fold cake ingredients into each other using a silicone spatula. Here in the U.K. there’s a kind of tradition that you always fold egg whites in with a metal spoon because the cutting edge of metal is less likely to deflate. Has that been debunked?
Also, when was this series aired in the U.S?
It aired March 2020 on PBS.
@@kylechalve And filmed long before that.
I never knew it was on TV. I have only seen them on YT. 😎
Dan! 😍😍
i use egg based wonton wrappers and they dont explode if sealed properly
Julia, you are looking great. Love the hair cut.
I always wanted to make Homemade Ravioli, but we need a mixer and a pasta attachment!
He just showed that you do not need a pasta attachment. And, although he did use a food processor, it can be easily mixed by hand. 😎
ua-cam.com/video/tOng9WEW0Mk/v-deo.html
I think I'm the only one that pronounces the "L" in almond. When I hear it dropped, it makes me crazy. Sorry Keith.
No. This cat was the first person I have heard not pronouncing the 'L', and it sounded very weird.
Love the ravioli!!! Great job Dan!!!
Thanks guys! Can't wait to make! You never disappoint 😊
Hello Rebecca...I would love to know you more better if you don’t mind?
More Dan, please! Lol.
Hello Connie.....I would love to know you more better if you don’t mind?
Thanks for showing how to roll out without a pasta machine.
This all purpose flour, it's not got raising agents? And do you have special bread flour or pasta flour? In UK we use different measures as well
julia is mad crushin on mr. salt and pepper. these shrooms are doing wonders lol we are laughing our way thru these videos
Great recipes today. Will make them both. Thank you!
I e all of these folks. I tend to like Keith’s methodology a little better than the other. Just a little more relaxed.
Almond with an L he's saying ahmond lmao
There’s no such word as Nother.
nice pasta and desert ;-D
Where's the coffee?☕
Good segment today.
Hello carol....I would like to get to know more better if you don’t mind?
Keith explaining to Julia to make sure she doesn’t skip salt in baked goods. 😂 (I know, I know...home viewers.)
A keto Torta Caprese would be interesting.
12 tbsp of butter, it kinda is
Great, great show! Wonderful and great people!😁😁
I am allergic to egg yolks. What could I use instead, other than water?
These look great! If you're cooking the ravioli from frozen, should you defrost them before cooking them or just boil them from frozen? And if from frozen, how long should you boil them for?
I would be awsome if you could tell us if a recipe can turn vegetarian easily. Like in this case if we can "skip the pork" and use that filling that looks amazing.
Great episode! I particularly like Dan's technique of adding all the spices and seasonings to the panade. 😋
My go tofor great recipes.Thanks again.
I have never heard this ah-mond pronunciation.
Can't wait for more episodes from home!
Every time Keith makes an appearance, I have deep, deep questions about myself. I'm surprised they didn't melt the chocolate with his voice.
Is there a good non dairy substitute for the butter in the torta?
What is the cook time for the frozen ravioli?
Can we use monk fruit sweetener instead of sugar
This sounds so delicious
Julia 😍❤️😍
1:28 Play it cool Dan-o
What set of knives do you recommend and how do you store them
They recommend and use Victorinox knives (he’s using one to slice the cake at the end). They’re no-frills, inexpensive workhorses.
That’s a potsticker not a ravioli. And.....pork? Noooooooooooo
I'm amazed they haven't figured out how to use a scale. Volumetric measurements? Really? What is this the 1700s (in which case add more nutmeg).
WHY in the world does he need to use a ruler to measure if his dough is 3" square??? Doing that makes the dough-rolling process look unnecessarily complicated. I watch your videos a lot and enjoy them but see this sort of thing so often I had to speak up. Think of the effect on new cooks. They may already be nervous about trying something new and then somebody on here says something like you must stir exactly seven times and it has to be in clockwise direction.
Why so much plastic?
All purpose flour??????? Italians everywhere are rolling their eyes...