It could be a challenge dish to recreate. Here you can find the written Recipe where you can follow step by step the creation of Egg Yolk Ravioli -> www.vincenzosplate.com/egg-yolk-ravioli/
If you have a little experience in making fresh pasta dough this dish isn't too challenging to make and absolutely worth the effort! I encourage everyone who enjoys fresh pasta to try this recipe out!
@@vincenzosplate Both of you guys have amazing channels! Thanks to both of you I keep learning more and more, and surprising both my family and friends :) Bringing Italy to Latin America!
I need to try that. I have my grandmother's pasta board, rolling pegs and her pasta machine. That looks so amazingly rich. Perfect for Christmas dinner
cant wait to make this soon for me i never had egg yolk ravioli before i love ravioli and italian food soooooooooooooo much perfect for my after office meals
I am already following someone who should have five Michelin Star Chef. His Name is Vincenzo of Vincenzo's Plate. Thank you very much, Vincenzo, for sharing your Video with us. Greetings to Suzanne, to Sebastian, to your families in Italy and in Australia and to you, Vincenzo, from the Swiss Kitchen Dummy.
Well said pal. I love food from all over the world, but I don't think too many people would disagree when I say nobody does it better than the Italians.
I remember seeing a ricotta and egg yolk ravioli recipe a few years ago on Master Chef Australia (the best Master Chef series) and tried it and WOW!! It was amazing!! I'll need to try this variation!!
One more time a delicious tip and a an Amazing way to explain US all . Thanks Vincenzo Will try to do it lets see ,😂😂😂😂😂if mine becomes eatable . Thanks again have a Nice day
Hey Vincenzo, i used to use a pasta roller like that all the time. But then something happened. My roller started to leave silver looking streaks on my pasta sheets. I didn't feel comfortable with my pasta having these streaks so i stopped using the pasta roller. I world really love to use it again. Do you possibly know what I'm talking about and maybe have a solution?
Hey there! I'm sorry to hear that your pasta roller is leaving streaks on your pasta sheets. It could be caused by the rollers oxidizing. To avoid this, try using a bit of vegetable oil on the rollers before use. Hope this helps! 🍝
Nope, truffle is optional. It's just an extra that gives the ravioli a bit of a kick but trust me the recipe is still very delicious without using truffle. You can try ur own fillings too for the ravioli, imagination is the limit
@@vincenzosplate thanks. Was thinking about buying from UK or AU. Not sure if they can survive the trip to Malaysia. Can't even find pecorino in Malaysia.
I just reordered 1lb each of Pecorino Romano and Parmesano Reggiano, from Frank and Sals on Amazon. We can't get it here in rural Washington state, U.S.A. It is expensive, about $25.00 per pound, U.S. But so worth it. Right Vincenzo?
@@davidbuben3262 I think that is a good price. I pay $35/kg here, in Australia. 1kg = 2.2lbs. 2.2lbs would cost you $55, whereas it would cost me $77. 40% more. Is the $25/lb price the delivered price, or is there a freight charge on top of that? I buy mine from the Deli section at my local supermarket.
@@vincenzosplate yes indeed because it is very unique on its own just like I remember watching it on MasterChef Canada S1 for the first pressure test which is this.
You tell boiling 2 min but you write 5 min XD. I guess 2-3 min is right time for fresh pasta andfor egg too. And I guess water should be more salted for fresh pasta.
i dont understand why (1) this year-old video is in my feed today, (2) how your camera went from (a) two uneven sheets and two pipings, to (b) three even sheets and pipings, then back to (c) two now even sheets and two pipings, and then (3) cut right to getting out air without even showing how on sheet was placed on the other - THEE most critical and difficult part of this process..? I love your channel, and ignore small gaffs, but this video stopped teaching and defaulted to cheap food channel visual tricks. I din't get it... 🙁
Pineapple flavor does not combine with tomato sauce. But the same cannot be said for eggs. Eggs are already part of the dish because they're in the pasta. So they're not a flavor that doesn't taste well with the other flavors and they're part of the original recipe. Nothing wrong with it at all.
@@vincenzosplate I do not consider eggs a dinner item. Cheese ravioli is perfect as is. The flavor and texture should not be altered. All of my grandparents were born in Italy. Only used eggs to mix with the flour. Visited Italy in the summer of 1965. Did not see your version. You are certainly allowed to have whatever you like but remember there is a difference between real Italian recipes and Americanized recipes. We all like what we. grew up with.
@@louislandi938 I'm not sure why you're implying that Vincenzo wants the cheese ravioli recipe to be altered. It's just another recipe that you can try when you want to cook something new. I would have understood you if Vincenzo titled this as authentic cheese ravioli and maybe even added some Dutch or British cheese. But he's only using the Italian ingredients and he's combining flavors that are expected to work, so... Besides, you do understand that '65 was more than *half a century* ago?
It could be a challenge dish to recreate. Here you can find the written Recipe where you can follow step by step the creation of Egg Yolk Ravioli -> www.vincenzosplate.com/egg-yolk-ravioli/
😋😋👍🏼👍🏼💖❤️💓💗
Vincenzo, you are a Michelin star chef!
I was thinking about putting a full egg in so it will be a full fried egg in a ravioli 🍳🤔❤️ yummy 😋 why not 😉
If you have a little experience in making fresh pasta dough this dish isn't too challenging to make and absolutely worth the effort! I encourage everyone who enjoys fresh pasta to try this recipe out!
Yeah you’re right, but not everyone knows how to make fresh pasta from scratch
@@vincenzosplate Going to try making fresh egg pasta, haven't in about 20 years, so wish me luck :D
I may use this recipe dpr my first time making raviolo
I'm going to try it with Salty Egg Yolk
That is what in Italy we call a “signor raviolo” 🤤🤤🤤🤤🤤
I love you Pasta Grammar!
yess exaclty 🤩
@@vincenzosplate Both of you guys have amazing channels! Thanks to both of you I keep learning more and more, and surprising both my family and friends :) Bringing Italy to Latin America!
Vincenzo never disappoints
Oh wow you’re too kind my friend! Thank you 🙏🏻
I need to try that. I have my grandmother's pasta board, rolling pegs and her pasta machine. That looks so amazingly rich. Perfect for Christmas dinner
Oh yes this is an absolutely must try! 😍
Thank you Vincenzo for sharing, I'm excited to try this! 😄
Im sure you will love this recipe 😍
This looks sooooo delicious and seems quite easy to make (I'm always intimidated by homemade pasta dough). Thank you for sharing.
Well if you’re able to make fresh pasta, it is suuuper easy to make
cant wait to make this soon for me i never had egg yolk ravioli before i love ravioli and italian food soooooooooooooo much perfect for my after office meals
Im sure you’re going to love this recipe Ramya 😍😋
I love how creative Vincenzo's videos are, keep up the good work bud 👍 👏
Thank you so much 🙏🏻 I appreciate it
OMG Vincenzo!!!!! That’s beautiful 🤩 I’m gonna make that. Thank You
It is beautiful and delicious 😋 A real goodness!
I can’t wait for you to try this one!
I am already following someone who should have five Michelin Star Chef. His Name is Vincenzo of Vincenzo's Plate.
Thank you very much, Vincenzo, for sharing your Video with us.
Greetings to Suzanne, to Sebastian, to your families in Italy and in Australia and to you, Vincenzo, from the Swiss Kitchen Dummy.
🤩 you’re always so kind my friend!
Many thanks 🙏🏻
Well said pal. I love food from all over the world, but I don't think too many people would disagree when I say nobody does it better than the Italians.
This was spectacular. You not only show your own creativity but teach the foundation eloquently and so effectively.
Thank you! 🥰🥰
I remember seeing a ricotta and egg yolk ravioli recipe a few years ago on Master Chef Australia (the best Master Chef series) and tried it and WOW!! It was amazing!! I'll need to try this variation!!
Looks like liquid gold! Awesome!
Yeah exactly 🤤 and I love it!
Have you ever had it?
Looks absolutely amazing!!
Oh yes it really is! The yolks is suuuuper creamy 🤤
Now I’m absolutely starving after watching this. This looks mouth watering.
You can honestly do no wrong.
👋👍
wow thank you so much Nicholas! You should try making it 😍
Looks so good my friend 😊🤗👍
That is a beautiful Raviolo. The egg yolk is super savory and the Ricotta filling is lovely!
It really is! 😍 Are you going to try it?
@@vincenzosplate Absolutely!
One more time a delicious tip and a an Amazing way to explain US all . Thanks Vincenzo Will try to do it lets see ,😂😂😂😂😂if mine becomes eatable . Thanks again have a Nice day
Im sure you will do a great job 💪🏻 c’mon!
This looks absolutely amazing. I’m definitely gonna have to try this. Thank you Vincenzo 😊👍👍👍👍
Saw this recipe for first time in a shorts video by Samseats. Good to see a detailed version too
Glad you liked it
As always soooo delicious!!!!! Bravissimo!!!!!!!👏👏👏
thank youuu! Have you ever tried it?
WOW I need to try this. Great video! Mike
Go for it! 😍 You will love it
Never been too fussed about ravioli, but this raviolo looks quite frankly amazing.. I really have to try this... wish me luck
🤤🤤🤤 just seeing the egg oozing out😍
Liquid gold 🤤
i am drooling over here that looks yummy
yeah this is incredibly delicious 🤤
No comment... Nonna give light at this guy...
Che bravo che sei... Provo ad imparare... 🙃🙋🙏
Grazie mille Alessandro 🙏🏻 diventerai bravissimo
I've wanted to do this one for a while. Looks so damn good!
Now you can make it 😍 following my recipe!
Please make it soon and let me know!
Never thought that the ravioli can be so big :D Looks amazing!
eheh 😍
Looks amazing 👐
And it tastes even better 😍
Vincenzo that looks insanely good
thank you! Are you going to try making it?
@@vincenzosplate I think I could do it, it’s tricky looking, but doable. We shall see. Thanks
Delicious!
Very!
I've never seen such huge ravioli, I want to make this!
That’s SO GOOD 🤤 Trust me and try making it
Remember, as Vincenzo made clear in his video, that the singular of ravioli is raviolo, with the letter "o" at the end.
@@qwertylello There were multiple in the video. If Vincenzo didn't correct me, I don't need some pretentious jackass to.
@@qwertylello but be made 4
Sublime ❤
I hope you'll try out my egg yolk ravioli recipe. It's very rich in flavour and i'm sure you're going to enjoy every bite. Happy pasta making!
I love your videos
thank you so much!
Imagine it with crispy panchetta on top 😊
Sounds great!😋
Amazing 🤩
Are you going to try this recipe? 😋
That looks amazing!
It really is!
It was my first time making them and I LOVED it 😍
Hey Vincenzo, i used to use a pasta roller like that all the time. But then something happened. My roller started to leave silver looking streaks on my pasta sheets. I didn't feel comfortable with my pasta having these streaks so i stopped using the pasta roller. I world really love to use it again. Do you possibly know what I'm talking about and maybe have a solution?
Hey there! I'm sorry to hear that your pasta roller is leaving streaks on your pasta sheets. It could be caused by the rollers oxidizing. To avoid this, try using a bit of vegetable oil on the rollers before use. Hope this helps! 🍝
Is there an autentic Pastasalad recipe? For the hot summer days?
this is my recipe www.vincenzosplate.com/tuna-pasta-salad/
Do you HAVE to have truffle, seeings how its expensive and not in my area??
Nope, truffle is optional. It's just an extra that gives the ravioli a bit of a kick but trust me the recipe is still very delicious without using truffle. You can try ur own fillings too for the ravioli, imagination is the limit
Nope! Of course you can skip it
Best ending ever
Hahaha yesss I love it
Do Pecorino cheese needs refrigeration?
Can it withstand temp of 30-40C?
Yea you should always keep your cheese in the fridge
@@vincenzosplate thanks. Was thinking about buying from UK or AU. Not sure if they can survive the trip to Malaysia.
Can't even find pecorino in Malaysia.
I just reordered 1lb each of Pecorino Romano and Parmesano Reggiano, from Frank and Sals on Amazon. We can't get it here in rural Washington state, U.S.A. It is expensive, about $25.00 per pound, U.S. But so worth it. Right Vincenzo?
@@davidbuben3262 I think that is a good price. I pay $35/kg here, in Australia. 1kg = 2.2lbs. 2.2lbs would cost you $55, whereas it would cost me $77. 40% more. Is the $25/lb price the delivered price, or is there a freight charge on top of that? I buy mine from the Deli section at my local supermarket.
@@davidbuben3262
You can't get Pecorino and Parmigiano in your local supermarket? I think every supermarket in central Europe will have these.
Very interesting recipe. Have to try it some day.
But NOT as much nutmeg as you want, it's a strong psychotropic lol
yeah you should try making it 😍
I'm going to try it today for dinner
Oh wow 🤩 please try it and let me know!
Vincenzo!!! 2 o 5 minuti?
Yes you did.
Did you see chef Brian Tsao reacted to your carbonara?
I think he did and he commented recently, and now, he's waiting for Chef Brian's cooking style for Carbonara
Link ?
Yeah, I love his channel and it’s was a honour
@@dededede9257 ua-cam.com/video/riBa8k_i_LA/v-deo.html
I made your carbonara too Vincenzo. Best I ever had. Thanks for sharing.
Carbonara version please!
Ravioli carbonara? 😍
hmm that's a bit weird
mmm Egg Yolk Ravioli (Raviolo al Uovo) very delicate but it gives a nice reward when cutting into 😊😊 exquisite and sexy like a Ferrari hehe
Yeah well said 👏🏻
@@vincenzosplate yes indeed because it is very unique on its own just like I remember watching it on MasterChef Canada S1 for the first pressure test which is this.
You tell boiling 2 min but you write 5 min XD. I guess 2-3 min is right time for fresh pasta andfor egg too. And I guess water should be more salted for fresh pasta.
Have you made pasta all'assassina?
not yet!
Non dovrei guardare queste cose proprio quando cerco di mettermi a dieta
Hahahaha ops 🤣
i dont understand why (1) this year-old video is in my feed today, (2) how your camera went from (a) two uneven sheets and two pipings, to (b) three even sheets and pipings, then back to (c) two now even sheets and two pipings, and then (3) cut right to getting out air without even showing how on sheet was placed on the other - THEE most critical and difficult part of this process..? I love your channel, and ignore small gaffs, but this video stopped teaching and defaulted to cheap food channel visual tricks. I din't get it... 🙁
You look disappointed 😁
Oh no why? I loved it!
I will give this a pass, I absolutely hate eggs 😐
😢😢😢
Too bad. You're missing something awesome.
wait are you allergic?
@@shirokanzaki15 I said I hate eggs. That's pretty explicit.
@@sebastianortega1938 whoa relax I'm just asking dude
Vincenzo, I have to pass on this one. Looks as bad as pineapple on pizza. I’ll stick to ricotta inside my ravioli.
Pineapple flavor does not combine with tomato sauce.
But the same cannot be said for eggs. Eggs are already part of the dish because they're in the pasta. So they're not a flavor that doesn't taste well with the other flavors and they're part of the original recipe. Nothing wrong with it at all.
Why? This is a popular dish in Italy
@@vincenzosplate
I do not consider eggs a dinner item. Cheese ravioli is perfect as is. The flavor and texture should not be altered. All of my grandparents were born in Italy.
Only used eggs to mix with the flour. Visited Italy in the summer of 1965. Did not see your version.
You are certainly allowed to have whatever you like but remember there is a difference between real Italian recipes and Americanized
recipes. We all like what we. grew up with.
but this dish was based on a certain restaurant in Italy, right?
@@louislandi938
I'm not sure why you're implying that Vincenzo wants the cheese ravioli recipe to be altered. It's just another recipe that you can try when you want to cook something new. I would have understood you if Vincenzo titled this as authentic cheese ravioli and maybe even added some Dutch or British cheese. But he's only using the Italian ingredients and he's combining flavors that are expected to work, so...
Besides, you do understand that '65 was more than *half a century* ago?