How to Make Incredible Meat Ravioli From Scratch
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- Опубліковано 30 лип 2024
- Test cook Dan Souza makes host Bridget Lancaster the best Meat Ravioli with Quick Tomato Sauce.
Get the recipe for Meat Ravioli with Quick Tomato Sauce: cooks.io/2Zdv1po
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Protip from a construction worker: A 3 inch square is about the width of your palm. Sure, it's not exact but you're also cooking. If your hands look like they belong on a toddler, go a little bigger. If you've got pancakes for palms and sausages for fingers, go a little smaller than your palm.
love it. I know how much in palm is a tsp of salt. I never measure w teaspoon. just use hand. learned from grandmother
Wriggles sausage fingers. Mhnmnn pancakes.
Clearly in Britain we have bigger hands
So what your saying is 3 inches is pretty big. Hey ladies, right 3 inches is good right
Lol, I got my dad's hands, stubby fingers and fat palms from years of farm work, what should I do?
I like that the meat stays together and doesn't crumble.
Oh my goodness!!!! This ravioli recipe is the best one ever. I made this yesterday for dinner. By far, these are the best raviolis I’ve ever had. And the filling….. superb. For the sauce, I used the one from the drop meatballs from you guys. Very simple, elegant and of course delicious. Dan is the absolute best!!!
Dan: Stunning, right?
Bridget: YEAHHHH!!!
Really awesome and easy recipe, for the dough and the filling!!
What good timing. I've been wanting a good meat filled ravioli recipe. Thank you ATK.
Just made this recipe and it was outstanding! Thank you ☺️
This is a great pasta recipe for ravioli, I blundered so much making it too. Overfilled most of them, had some air pockets, had my water too hot so they boiled instead of simmering, and still not a single one burst in the water.
Wow ! Awesome ! Thank you 😀
Looks incredible!
I will make anything Dan teaches because I know it will be perfect 😍
The idea of getting soup with failed ravilo is hilarious, and something that hadn't occurred to me 😂 It's a recipe. A ravioli filling that doubles as soup base. Put in celery and carrots just in case.
kinda like soup dumplings but with pasta.
They are a wonderful team. Looks like a good recipe. The videography is excellent.
I really enjoy making ravioli. My goal is to make the pasta less than paper thin. I’ve never had an issue with blowouts. I use a pasta press and a roller for the seams.
I’ll have to try your meat recipe, it looks delicious! Thank You!
that looks so amazing 😻
He actually measured the dough? Good gravy!
Wow , It looks really good. 😋
It's similar to the dumplings that I love so much. So I love this food too.
just thought dumplings are better
Best recipe I've seen so far.
one word.....yum!!
Looks really good 👍
Thanks a lot🌺🙏💕 I make with different recipe and I became too elastic and because I haven’t eaten it before I don’t know the real taste but I will make with your recipe
That sauce looks amazing
I love it😍 I don't eat pork but maybe I can try a Turkey sausage or spinach mushroom and even a smoke salmon or scallops or squash with all of the other ingredients you have in the recipe 😋
I don't eat pork either so a good beef and porcini mushroom mix is amazing.
The looks amazing!! Will your recipe for fresh pasta in your “How can it be gluten-free cookbook volume one work making the raviolis without a pasta machine?
I am going to try this
Awesome as usual 😇❤🌾👍👏🙏👌
Yummmm
Love yummy 😋
Rather than have to fold each one, lay a second piece of pasta over the first piece with the meat. Press put the air and use the edge roller. Voila.
Your method saves time and prevents needless waste of the pasta cut by the edge roller. I've also seen ravioli molds and cutters sold at several price points. The video shows a procedure far too labor intensive for most everyone except Italian grandmas and foodies with a lot of time. The filling mixed with beef or veal would make wonderful little meatballs served alongside mostaccioli.
nice ravioli going t try it soon
Dan is seriously a food god! Made this the other night and was PERFECT!!
Thank you
Gotta love Dan!
So pretty ! Love heart ravioli or star ravioli ! Thank you, America ! Italian Foods in America ! I should make ravioli when i watch Winx Club, Barbie, Disney, Rainbow, Blue Stars, Nickelodeon & Hollywood Movies or read their stories and after that I will write my American kid stories for my little Blue Stars. I love your lessons of your classes ! Go-Go, America !
Would you review a ravioli maker? Bellemain Large Ravioli, Marcato ravioli cutter attachment , Marcato tablet, Nuvantee Ravioli Maker Attachment, Antree 3-1 ravioli maker, and KitchenAid Ravioli Attachment are some I have found.
I’ve seen a few video on using a food processor to make pasta dough… I’ve seen the metal blade being used for this, but my processor came with a plastic blade as well. Is using one or the other better?
i would always use the blade
Looks good! I assumed they cooked the fresh ones in the video. If you freeze the Ravioli like they mentioned, do they need additional cooking time for the meat and dough to thaw and cook properly?
It's the same but frozen. You'll still boil them a bit to cook..
This noodle dough recipe is the only one I use.....its perfect! What to do with 6 leftover egg whites: freeze them in a jar. They are great for breading cutlets, chicken fingers or shrimp. Just thaw however much you need in a bowl of hot water....takes just a few minutes. BTW, I use the pasta rollers for my kitchen aid mixer....scored the whole set, used once for $30.
That’s was my question, this recipe works well with the kitchen aid pasta attachment?
@@stephaniebriggs9346 yes, perfectly. Use a light dusting of flour to prevent sticking. Starting on the widest setting, roll through, double over and run through again. If not too sticky, narrow the rollers and continue in this fashion until you have the desired thickness. For ravioli, cover each sheet with a slightly damp towel until you are done rolling. Use trimmings for some nice noodles which you can cut with the machine or a knife. Toss them with a bit of flour to prevent sticking. They can be frozen. For regular noodles, I dry the sheets for an hour or so. They will run through the cutters better if you do that. I hope that isn't too long winded but it's essentially the same process doing it all by hand. The rolling is the worst part. Thanks, Kitchen Aid🍷
@@stephaniebriggs9346 forgot to mention, use large size eggs. Bigger or smaller can affect the dough consistency. That's true for nearly all doughs.
Waay too soft...
Dough: 2 c All Purpose flour, 2 whole eggs, 6 egg yolks, 2 tbs EVOO
Ravioli filling: 2 slices white bread, 1 oz Parmesan cheese, 1/4 c Chicken Bread, 1 egg, 2 tbs parsley, 2 garlic cloves, 1 tsp table salt, 1 tsp ground fennel, 3/4 tsp of Lemon Zest, 1/2 tsp Pepper, 1/2 tsp Dry Mustard.
1lb ground pork.
Edited to add: I did not like the pork filling! I do love the dough recipe though and will keep that!
I'm surprised he didn't fry the pork first!
Dan knows his stuff!
That said. I’d put mine up against anyone!
Yuuuum
They look absolutely beautiful.
However, if you’re like me, and you have to make a couple hundred at Christmas, I would need to start making them a month in advance using this method!
Do you use a ravioli pan? I'm more inin that method. If so have you ever had them leak out during cooking?
Can this dough be put through the KitchenAid pasta roller?
You said the pasta texture was perfect, with the amount of egg/s you used...and that eggs vary in volume, widely. Do we add water, or more egg, if it's too dry?
Eggs are ~75% water, and almost all of the remainder is fat and protein. I believe only the water content has more impact hydrolyzing the flour, so I imagine you should just add water.
This is a lot more work than opening up my can of chef boy are dee
Amen
But it will taste so much better.
Child's food.
Quick question. If you freeze some, as you mentioned, do you have to thaw them before cooking or can you drop them in your hot water without thawing?
Probably best to thaw them out. If you cook them from frozen there's a good chance your Pasta will be little more than mush by the time the filling is cooked.
Absolutely not!!'
I managed an Italian restaurant for about 8 years.
The ravioli was made twice a month and frozen .
It was taken out the freezer to order, in boiling water for 14 minutes .
I was really take him back when he said 13 minutes for fresh ravioli. Ours was about eight minutes,
absolutely you can take it straight from the freezer to the water, do not thaw.
The only difference is his water with simmering. Ours was at a medium boil.
@@MrTjcomedy Thanks!!
What did you do with all the dough you cut off?
i made the dough exactly as shown,but mine is wet more then it should be,and im afraid it wont turn out good. I'm gonna try adding extra flour when im ready to roll it out, fingers crossed. I just made fresh sauce and the ricotta filling fresh to complete this dinner!
Gonna get a crimping wheel because ravioli is on the menu!!!
Dan. 👍🏻
Also looking for a Italian mild sausage recipe, & a Portuguese sausage recipe without the pepper spices please.
Wasn’t this video or segment uploaded a few days ago?
Did anyone ever get an answer as to whether or not you can use this dough with a pasta roller? Thanks.
Ok i get what we are going for with this. A meatball inspired filling but you accent the meat seasoning for the sauce so it opens up with the sauce as you chew. I got this
If I don’t have a food processor, can I mix this by hand?
I want to scream when these shows pour their cooking fluid down the drain.
Save it for another use!
It's full of vitamins!
man whipped out the cooking ruler 💀
Can this pasta recipe be used for noodles?
No, it's way too soft. The ratio for a rolled noodle dough is 300 grams (10.5 ounces) of four to 2 whole large eggs and 3 yolks (185 grams or slightly more than 6.5 ounces), and no oil.
Hi. Can you please show us how to make spinach ravioli it has a tomato & creamy cheese sauce over it. I had it in one the restaurants, usually don't care for ravioli in a can. But the chef made this, instead of the chess macaroni. I'm deadly allergic to pepper spices, so no black, white, red, cayenne, poultry seasoning, sage, allspice, & paprika. I can use Clubhouse Italian seasoning with the red lid only contains dehydrated vegetable peppers instead of pepper spices. The black lid contains pepper spices. For paprika I use turmeric instead of.
Also could yous please show me how to make a Italian seasoning spice mixture without the pepper spices. Please & thank you inadvance.
ATK legendary for a reason.
Ryan from "The Office" explains how to make Ravioli
Is the dough too soft to use a pasta machine/roller?
I don’t have a food processor. Can you mix using something else?
Oui, les mains !
Yes, your hands, and a large, preferably wooden spoon would substitute well. You can buy bread crumbs cheaply or type into google, how to make breadcrumbs without a food processor. Or, substitute saltines if that's what you have.
@@TOM-C. Tu as raison ! Salut !
@@thomashughes4859 TY, I don't know French, but google will always come to the rescue. 😁✌
@@TOM-C. 👍
Doesn't the meat need to be cooked before the ravioli gets filled?
Seems like the quick boiling time is not enough t o c ook it properly.
i thought this too
MY DANNY BOIIIII
Save your eggs folks. 200g 00 flour and 2 eggs. My ravioli came out perfect
The recipe looks great, but I prefer shells for the same outcome as raviolis are too much work. 😁✌
bake em?
@@garrahan90 Yeah, boil the large shells, stuff them, place in a 9/13 dish, (I usually need more space so use a round cake pan also) Pour a little sauce and cheese over the top of shells, and bake. Type in stuffed shells in google for recipes. Or use my favorite as of late here on UA-cam. ua-cam.com/video/7LEcikEjT0A/v-deo.html This is still a lot of work, but the results are scrumptious!
The major difference for me is portion control and freezing. Shells don't freeze as well amd the serving size is what is . I can take out 3 ravioli to feed a small human. Not so much with shells.
@@jamalpeoples3736 True, didn't think of freezing. That is one caveat, but I never freeze so doesn't affect me.
@@TOM-C. yeah tons of people don't. Potstickers , gyoza, and ravioli are some of the few foods that I have tested that 9 out 10 can't tell the difference in fresh vs frozen. So I make those and freeze hundreds at a time.
Id love to try Dan's meat
Ravioli 🤭
Should the pork be precooked ? .
If you use a silicon mat, you don't need bench flour at all.
It's a real challenge getting it thin enough when you roll it by hand, looks good!
Did you hear the pasta makers in Italy revolted?
*It was a ravioli-tion.*
I dig the meal, but, cheese wise, I think he’s using pecorino instead of parmesan. (The latter is yellow-ish, whereas the first is withe.) Nothing against it; i’d rather use pecorino, which is nuttier and a little less umami than the parmesan. Just saying, because pecorino is waaaay cheaper and, in that instance, as good, if not more.
to get the recipe in the description, makes u sign up... bummer
can this be done with beef or chicken, I do not eat pork.
yes of course, i did fry some chopped mushrooms and set aside
then fry diced onions, add some garlic, set aside
then fry minced beef in the pan till its brown.
add everything except the meat to a mixer, blitz few times till everything is coarsely chopped. mix with meat in a bowl, adjust seasoning, should be smooth and easy to portion, will taste very nutty and nice cause of the mushrooms aswell
No salt in the dough?
Why is this so wildly different from your published recipe in “Italian Classics”?
Spanish rice and ride chicken
00 flour not all purpose!
Dan keeps saying "raviolis". "Ravioli" is already plural; "raviolo" is the singular form.
Oh vey! A total of 8 yolks!! I eat this and I'll be paying for my cardiologist's kid's BMW and gap year in Switzerland! No thanks! Now on the other hand, if I ran an eatery I'd make this and sell it to the public: they eat'em up! Kaching!!
Beef, pork, chicken and veal, locatelli cheese, spinach and many other ingredients are missing.
I’ve never made pasta dough with that much egg.
I wish there was a more precise measurement than "2 slices of hearty white sandwich bread." Grams? Ounces?
literally 2-3 slices, not that hard to comprehend
@@hulkamania5071 and when you happen to not have "hearty white sandwich bread?"
no salt in the pasta??
I JUST got done watching ATK pasta recipe for Fettuccine & Ravioli and then this popped up automatically as next to view. The recipe is ENTIRELY different in terms of ratios. WHICH one is correct??? 😐
That was a lot of egg in the pasta, could you replace that with cooked cheese?
Cant get the recipe off the web site
THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME RAVIOLES,
Exactly how long in the food processor...What do you recommend???
4-5 seconds or 45? Sounds like you said 45. I had a ball of sticky dough after 10 seconds. Worked it on the counter for less than a minute, and it got way too runny and soft, way too guick. Wrapped it in plastic wrap. NOT A GOOD IDEA.
Well. Waste of time and 8 eggs.
Way too wet. No way to salvage it.
Huge disappointment.
Maybe you could give a bit more insight on what you do with a really wet pasta dough. 😜
Bummer...cuz it really looks amazing.
Not that great for me. The pasta taste was good, but dough way too sticky.
Looks good, but for the mustard. Some of us taste mustard as some do with cilantro. Why do so many cooks rely on the sour notes of the mustard?
There are definitely a lot of mustard substitutes, or you can just complete the recipe without it.
There is no hard and fast rule that says you must use the mustard. Be creative try something else or gasp! Leave it out!
Just bec a recipe calls for an ingredient won't mean I'll add it in without first considering what it would add to the flavor of the finished dish. I simply can't see what purpose English mustard powder would serve in this recipe.
Tape measure lol!!!
Another unsolicited tip. Don't trust the proportions here. Start with a few egg yolks, saving the whites, and then add more as needed till you get the right texture. Dumping in too many could leave you with a wet mess that you then need to fix with more dough and then it becomes an endless chase exercise.
6" Cylinder 😏😏
that red sauce looked like salsa. was kinda gross looking.
Made according to the recipe, the pasta is way too moist.
I don't understand ravioli. You can just make a good meat sauce to go with pasta.
Why do they always assume that everyone has a food processor? I honestly don’t know very many people who have one? Yet we all cook.
@@Layput I own a Vitamix, bowl lift KitchenAid, and 2 Le Creuset pots. Those are expensive items in the cooking world and I still don't own a food processor. Sometimes we have to pick and choose our gadgets based on the size of our kitchen too.
Theyre selling food processors
Starting with raw beef? Maybe. Raw pork? No way. I would over cook it worried about doneness.
As a federal meat inspector, modern raw pork is safe than the pork of the past. We no longer feed slaughter hogs on dirt lots. I only go to 145 internal temp for pork.
Gordon Ramsey only cooks his for 90 seconds