[1 - 1] what's up raviolis are the type of thing
[1 - 3] that you set aside time for on the
[3 - 5] weekends to make not because they're
[5 - 7] easy but because you really enjoy the
[7 - 9] process of making something nice to eat
[9 - 11] for the people you like so today i'm
[11 - 12] going to show you how to make fully from
[12 - 15] scratch handmade cheese raviolis that
[15 - 17] means no stand mixer or pasta machine
[17 - 19] required just a few hours of manual
[19 - 21] labor and a good attitude to get started
[21 - 23] i'm going to grab my food processor and
[23 - 25] into that measure 285 grams of
[25 - 26] all-purpose flour now with the blade
[26 - 28] spinning i'm going to stream in 20 grams
[28 - 30] of extra virgin olive oil two large eggs
[30 - 32] and six egg yolks once everything's
[32 - 33] streamed it i'm going to continue to
[33 - 35] spin this on high speed for 10 to 15
[35 - 37] more seconds or until everything has
[37 - 39] fully combined like this the dough
[39 - 41] should be just a little bit tacky here
[41 - 43] because it's hydrated but has no gluten
[43 - 45] developed yet so to do something about
[45 - 46] that i'm gonna flip this out onto a
[46 - 48] floured cutting board and yes that's
[48 - 50] quite tacky a bit more flour to keep
[50 - 52] things dusted then i'm gonna hand knead
[52 - 53] this dough for about two to three
[53 - 54] minutes to develop some more strength
[54 - 55] i'll mention that if you don't have a
[56 - 57] food processor you could just stir the
[57 - 59] flour eggs and oil together in a medium
[59 - 60] bowl until they're combined then flip
[60 - 62] them out under the cutting board and
[62 - 64] knead them just like i am here stand
[64 - 65] mixer instructions will be in the
[65 - 67] description box below after three
[67 - 68] minutes of elbow grease in this dough
[68 - 70] it's now well developed well needed and
[70 - 72] a lot less tacky but before we can roll
[72 - 74] it out the dough needs to fully relax
[74 - 76] and the flour needs to finish hydrating
[76 - 77] so i'm gonna wrap this well with plastic
[77 - 78] wrap and put it out of the way while we
[78 - 81] make some fresh ricotta for this pasta
[81 - 82] for that i'm gonna grab a high sided
[82 - 83] saucepan and put that on the stove over
[84 - 85] at medium heat into that i'm going to
[85 - 86] measure 2 000 grams or a rough half
[86 - 88] gallon of whole milk 200 grams of heavy
[88 - 90] cream and 15 grams of salt using a
[90 - 91] wooden spoon i'm going to stir that to
[91 - 92] dissolve the salt then i'm going to turn
[92 - 94] the heat down to low and now i'm going
[94 - 95] to gently raise the temperature of this
[95 - 98] milk to 190f 87c over the course of
[98 - 100] about 15 minutes i'm making my own
[100 - 101] ricotta here because the store-bought
[101 - 103] stuff in the united states is very bad
[103 - 105] it's super grainy and pretty wet and i
[106 - 107] really can't recommend it to anybody the
[107 - 109] only other option would be to go to like
[109 - 111] an italian grocery store they might have
[111 - 112] something of high quality the best way
[112 - 114] to know is to just give it a taste it
[114 - 116] should be light creamy sweet and not
[116 - 118] grainy at all the other alternative
[118 - 119] would be to cut store-bought ricotta
[120 - 122] with fifty percent mascarpone cheese or
[122 - 123] you could just make your own which i
[124 - 125] recommend after 15 minutes of stirring
[126 - 127] this milk every three to four minutes
[127 - 128] it's in the temperature zone that we
[128 - 131] need it 190 f 87c so next i'm going to
[131 - 133] slowly drizzle in 100 grams of white
[133 - 134] distilled vinegar to get that vinegar
[134 - 136] evenly distributed i'm going to gently
[136 - 138] stir it with my wooden spoon very gently
[138 - 140] any aggressive stirring here would
[140 - 142] shatter the fresh fragile curds and make
[142 - 144] things nearly impossible to strain into
[144 - 145] a proper ricotta once that's all started
[145 - 147] to combine i'm gonna let this sit here
[147 - 149] off heat for 20 minutes 20 minutes later
[149 - 150] it's time to check in and see how this
[150 - 153] ricotta is looking as this milk set the
[153 - 154] acidity of the vinegar caused the
[154 - 156] proteins in the milk to coagulate and
[156 - 158] turn into a curd that's the thick white
[158 - 160] stuff the clear watery stuff is what we
[160 - 161] call whey and we don't want it so we're
[161 - 163] gonna strain it off to do that i've got
[163 - 165] my cheese strainer here and a piece of
[165 - 167] cheesecloth as well i'm gonna unfurl
[167 - 169] that fold it in half and then lay it
[169 - 170] into what is actually just a salad
[170 - 172] spinner now to pull the curds out of the
[172 - 173] pot i'm gonna use a slotted spoon and
[174 - 175] then get six to seven large spoonful of
[175 - 177] curd pulled off the top and then gently
[177 - 179] laid into the cheesecloth before i do
[179 - 181] any pouring of the curds into the
[181 - 182] strainer when i get to the point where i
[182 - 183] can't pull any more curds out of this
[183 - 186] pot i'm gonna very gently pour the curds
[186 - 187] and whey from the pot through the
[187 - 189] strainer like this now i'm gonna lift
[189 - 190] the basket out of the spinner and
[190 - 193] discard all that vinegary water milk
[193 - 194] into my sink then leave the cards to
[194 - 196] cool off and drain in the basket for
[196 - 198] about 15 to 20 minutes after 20 minutes
[198 - 200] we've got just about the best tasting
[200 - 202] ricotta available to any home cook at
[202 - 204] least in the united states it's sweet
[204 - 207] and creamy and just so fresh tasting
[207 - 209] when i make it i pretty much eat all of
[209 - 211] it within the first day and apparently
[211 - 212] that's not the best move for my gut
[212 - 214] health according to the at home
[214 - 215] microbiome test i just took from the
[215 - 218] sponsor of this video ombre lab it turns
[218 - 219] out that when you eat your own youtube
[219 - 221] food all the time you end up feeling a
[221 - 223] little bit bloated you guys and it's
[223 - 225] probably tied to my gut health the gut
[225 - 227] contains trillions yes with a tea
[227 - 230] trillions of bacteria some good some bad
[230 - 232] and when you feed the bad bacteria a
[232 - 233] bunch of pizza and milk all the time
[233 - 235] they flourish and cause a whole bunch of
[235 - 237] problems bloating is just one of them
[237 - 239] your mental health can really suffer you
[239 - 241] can gain weight you can lose sleep and
[241 - 243] your immune system can be less effective
[243 - 245] luckily ombre lab makes it super easy to
[245 - 247] measure what's going on in there with an
[247 - 249] at-home gut microbiome test the test
[249 - 251] ships right to your door you follow the
[251 - 253] simple instructions get a sample and
[253 - 255] then put that back in the mail a few
[255 - 256] weeks later you have a detailed
[256 - 257] breakdown of what's going on in there
[257 - 259] and recommendations for which foods to
[259 - 261] avoid and which foods to eat more of i
[261 - 262] need to cut back on dairy and eat more
[262 - 264] shiitake mushrooms and asparagus
[264 - 266] apparently they also make personalized
[266 - 268] probiotics to help bring things back
[268 - 269] into balance if you're interested in
[269 - 271] those so if you're bloated or tired
[271 - 273] feeling depressed or if you get sick all
[273 - 274] the time it could be your gut to see if
[274 - 276] your stool has the answers go to try
[276 - 279] ombre.com brian lagerstrom to get 30 off
[279 - 281] your first test that's a great deal
[281 - 283] thank you ombre lab now to make this
[283 - 285] ricotta in a pasta filling i'm going to
[285 - 286] grab my food processor and into that
[286 - 288] measure 375 grams are pretty much all of
[288 - 291] the ricotta that we just made 225 grams
[291 - 293] of cubed italian fontina cheese
[293 - 295] mozzarella or provolone will work if you
[295 - 297] can't find fontina behind fontina comes
[297 - 299] 125 grams of parmigiano reggiano and
[299 - 301] since this is pretty much a special
[301 - 303] occasion dish i highly recommend going
[303 - 304] for the good stuff if you can get it
[304 - 307] next thing is 5 grams of salt and then a
[307 - 309] lot of black pepper let's say 50 cranks
[309 - 311] or like two grams of black pepper the
[311 - 312] lid goes on and now i'm gonna spin this
[312 - 315] up to combine wait that isn't right add
[315 - 317] in one large egg as well that's gonna
[317 - 318] bind the cheese together and keep
[318 - 319] everything from getting grainy and
[320 - 321] overcooked under the high heat of
[321 - 323] boiling water perfect now i'm going to
[323 - 325] spin this up until the fontina is fully
[325 - 327] broken down into the ricotta mixture
[327 - 328] that's going to take about 15 to 20
[328 - 330] seconds in total and there we go it
[330 - 332] turns out that the best ravioli filling
[332 - 334] in the world is just three very
[334 - 336] delicious cheeses combined with an egg
[336 - 338] simple is good now i'm going to transfer
[338 - 340] this over into a large freezer bag and
[340 - 342] then zip up the back you'll see why i'm
[342 - 344] using a freezer bag in just a second now
[344 - 346] let's grab that rusted pasta dough off
[346 - 348] the top of the fridge and roll some
[348 - 349] wraps this dough's been resting for
[349 - 351] about 45 minutes on top of the fridge
[351 - 352] and now it's fully relaxed fully
[352 - 355] hydrated and ready to roll the combo of
[355 - 356] the yolks and the olive oil in that
[356 - 357] dough is going to give us something that
[357 - 359] is extra malleable and is going to be
[359 - 361] very forgiving for beginners who haven't
[361 - 362] rolled stuffed pasta before the first
[362 - 364] move is to get things floured up then
[364 - 366] cut the dough in half because we're
[366 - 368] gonna be rolling this out in two batches
[368 - 370] i'll grab my rolling pin i really like
[370 - 372] this tapered one by the way more flour
[372 - 373] to keep things from sticking and now i'm
[373 - 375] gonna roll out flipping once or twice as
[376 - 377] i go to get this chunk of dough to start
[377 - 380] to resemble a sheet of dough keep things
[380 - 381] really well floured to prevent stickage
[381 - 383] because as this sheet grows larger it's
[383 - 385] going to get slightly stickier the goal
[385 - 387] here is to stretch this pasta into a 10
[387 - 390] to 12 inch tall 24 to 26 inch wide sheet
[390 - 392] that's roughly the width of my cutting
[392 - 393] board the way to get there is patient
[393 - 395] gentle pressure and just using your
[395 - 397] judgment to see where you need to apply
[397 - 398] pressure and where things are looking
[398 - 400] thick once i'm in the rough ballpark of
[400 - 401] the size that i want i'm going to fill
[402 - 403] in the corners by cutting off the
[403 - 404] overlapping dough from the side of the
[404 - 406] cutting board and then pressing those
[406 - 408] firmly to fuse them back in with the
[408 - 410] dough there we go now i've got a roughly
[410 - 412] rectangular-ish shape in the proportion
[412 - 414] that i'm looking for that's about the
[414 - 415] thickness of four sheets of notebook
[415 - 417] paper give or take i'll flour the top
[417 - 419] one more time then flip the dose that
[419 - 420] the floured side is touching the board
[420 - 422] and then from there i'm gonna cut this
[422 - 424] in half right down the middle lengthwise
[424 - 425] i'll cut off the bottom then the top
[425 - 427] then i'm gonna cut the sides into nice
[427 - 429] clean right angles there we go two
[429 - 431] sheets even thickness five to six inches
[431 - 433] tall 24 inches wide that's going to make
[433 - 436] about 18 raviols a quick extra step here
[436 - 438] is to mark exactly where the ravioli
[438 - 439] filling should go for that i've got a
[439 - 440] ring mold that's about one and a half
[440 - 443] inches across or four ish centimeters
[443 - 445] using the rounded side not the sharp one
[445 - 446] i'm gonna gently put an indent in the
[446 - 448] pasta sheet on the bottom a half about a
[448 - 450] half inch up from the edge every four
[450 - 452] inches or so center to center once i've
[452 - 454] got nine per sheet or about 18 rounds in
[454 - 456] total i'm gonna grab the ziploc bag of
[456 - 458] cheese mush from the fridge and squeeze
[458 - 460] the filling down into the corners twist
[460 - 462] it off then cut off about an inch from
[462 - 463] the corner and there we go now it's a
[463 - 465] piping bag laying down the filling onto
[465 - 467] the pasta sheets is actually super
[467 - 469] simple just squeeze the bag until
[469 - 470] there's a good sized dollop of filling
[470 - 472] that kind of fills the circle the batch
[472 - 474] size of filling is enough to generously
[474 - 477] fill 36 raviolis and then some so feel
[477 - 479] free to go generous once i've got 18
[479 - 481] squirts of cheese lined up on this pasta
[481 - 482] i'm going to use a spray bottle to lay
[482 - 483] down a little bit of water to make sure
[483 - 485] this pasta can stick to itself again i
[485 - 486] probably went a little bit overboard on
[486 - 488] the spray here and you'll see what that
[488 - 489] does in a second now once we've got
[489 - 491] tacky pasta i'm going to lift and fold
[491 - 493] over the sheet the top goes down to the
[493 - 495] bottom and i'm going to give it a gentle
[495 - 496] push to make the seal stick once i've
[496 - 498] got that dough folded over now i'm going
[498 - 500] to switch over to a point of view mode
[500 - 501] so that you can really see what i'm
[501 - 503] doing the move here is simple starting
[503 - 504] at the top i'm going to push the filling
[504 - 506] back into the middle while also making
[506 - 507] the sheets fuse together with a little
[507 - 509] bit of downward pressure then using my
[509 - 511] pointer finger and my pinky i'm gonna
[511 - 512] form up the filling a little bit to try
[512 - 514] and squeeze out any air sitting between
[514 - 516] the pasta sheet and the cheese it will
[516 - 518] explode in the water if there's a lot of
[518 - 519] air in there when all the air is
[519 - 521] squeezed out i'm gonna press all the way
[521 - 523] around the ravioli to make sure that the
[523 - 525] sheet is sealed up the ravioli will also
[525 - 526] explode if the sheets aren't fused
[526 - 528] together properly so don't be shy with
[528 - 530] pressing them together i'm gonna press
[530 - 532] the other 17 wraps real quick and now to
[532 - 534] cut this into a singular ravioli i'm
[534 - 536] going to use a fluted cutting thing like
[536 - 538] this super cheap if you don't have one i
[538 - 539] will link to this one below in the
[539 - 541] description i'll zip off the end then
[541 - 543] the top and then the bottom this is
[543 - 545] where you can see that i used too much
[545 - 546] water because the pasta had time to
[546 - 548] actually fuse to the cutting board when
[548 - 549] i pressed it down so make sure that
[549 - 550] there's plenty of flour under the
[550 - 553] ravioli and only use the bare minimum of
[553 - 554] water to make these sheets stick
[554 - 556] together the last step here is to zip
[556 - 557] these from top to bottom to make them
[557 - 560] individual pieces if you see a large gap
[560 - 561] in between pieces zip out any of the
[561 - 563] extra that way they'll all be square
[563 - 564] shapes when i've got 18 of these
[564 - 566] raviolis cut free from each other i'm
[566 - 567] gonna grab a little baby sheet tray dust
[567 - 569] that with semolina then layer on my
[569 - 571] pastas hit it with more semolina on top
[571 - 573] that's gonna keep them from sticking now
[573 - 574] i'm gonna move these over into the
[574 - 576] freezer to firm them up and store them
[576 - 577] until it's cook time they would get
[577 - 579] overly hydrated and soggy if we store
[579 - 580] them in the fridge then we can either
[580 - 582] roll out the other half of this pasta
[582 - 584] dough to get 36 total raviolis or if
[584 - 585] you're gonna be eating these alone on
[586 - 588] camera like me and only need 18 pieces
[588 - 589] we're going to move on ahead to making a
[589 - 591] quick delicious rustic tomato sauce to
[591 - 593] cover these wraps into a preheated saute
[593 - 595] pan i'm going to add in 35 to 40 grams
[595 - 598] or a good long squiz of nice olive oil
[598 - 600] then in goes 20 grams or four cloves of
[600 - 602] sliced garlic and 15 grams of chopped
[602 - 604] calabrian chilis feel free to sub in two
[604 - 605] grams of chili flake if you don't have
[605 - 607] access to the calabria and chilies or
[607 - 608] maybe when you're at the italian grocery
[608 - 610] store asking about ricotta grab some
[610 - 612] clob chills as well they're super fruity
[612 - 614] and a pillar of a civilized kitchen's
[614 - 616] pantry once things have gotten nicely
[616 - 617] fried up for about two minutes or so
[617 - 619] over medium heat we're gonna add in one
[619 - 621] 28 ounce can or about 790 grams of the
[621 - 623] best tasting crushed tomatoes you can
[623 - 625] get find that five grams of salt then
[625 - 626] i'm gonna stir everything to combine
[626 - 628] reduce the to medium low and simmer the
[628 - 630] sauce for 15 to 20 minutes stirring two
[630 - 632] or three times in that span after that
[632 - 633] 20 minutes things have concentrated by
[633 - 635] about 50 percent the garlic and the
[635 - 637] chilies are nicely softened and yeah
[637 - 639] that's a simple beautiful tomato sauce
[639 - 642] fit for simple beautiful cheese raviols
[642 - 643] set that aside for now next i'm going to
[643 - 645] grab a tall sided pot filled with water
[645 - 646] and throw it on high heat to bring it to
[646 - 649] a boil once that's up to a hot boil now
[649 - 650] i'm gonna add in a strong pinch of salt
[650 - 652] because since this dough has no salt in
[652 - 654] it the water needs to be quite salty
[654 - 656] next i'm gonna grab my pastas from the
[656 - 658] freezer and drop in nine of them since
[658 - 659] these pastas were hand rolled they're a
[659 - 661] little bit thicker than something rolled
[661 - 662] by a machine and because of that the
[662 - 664] cook time is going to take a little bit
[664 - 666] longer as well i think 10 minutes is
[666 - 667] just about the right amount of time for
[667 - 668] these to be fully tenderized in the
[668 - 670] thicker parts of the dough while at the
[670 - 672] same time not totally nuking the
[672 - 674] delicate cheese filling inside right
[674 - 675] before these pastas come out i'm going
[675 - 677] to preheat a little non-stick pan over
[677 - 678] at low heat we'll get right back to that
[678 - 680] after 10 minutes of cooking these
[680 - 682] ravioli should be floating around and
[682 - 684] slightly engorged i guess is the right
[684 - 686] word that's from the egg inside
[686 - 688] expanding and releasing some steam now
[688 - 689] using a slotted spoon or a spider i'm
[689 - 691] going to carefully lift these out of the
[691 - 692] water and move them over into that
[692 - 694] preheated non-stick pan at this point
[694 - 694] i'm going to spoon over about a
[694 - 696] tablespoon or two of pasta water maybe
[696 - 698] 10 to 15 grams then to finish i'm gonna
[698 - 700] add in two tablespoons or 20 grams ish
[700 - 702] of sliced butter i'll give that a swirl
[702 - 704] around the pan still over low heat by
[704 - 707] the way to glaze this pasta with a very
[707 - 709] very light bit of what we call mounted
[709 - 710] butter this last little touch gives the
[710 - 712] pasta a little bit of sheen and makes
[712 - 714] them taste just a bit more pro now onto
[714 - 717] a warm plate goes all nine of my
[717 - 718] raviolis no need to add the butter sauce
[718 - 720] that's sitting in the pan there should
[720 - 722] be plenty clinging to the pasta itself
[722 - 723] next i'm gonna layer on some of that
[723 - 725] simple rustic garlicky tomato sauce
[726 - 727] notice that the sauce here has enough
[727 - 729] body to hold itself up on the plate it's
[729 - 730] not running all over the place these
[730 - 733] ravioli should not be swimming in sauce
[733 - 734] at all instead there should be just
[734 - 736] enough cleaning to the pasta to balance
[736 - 738] the fatty salty sweetness of every bite
[738 - 740] the last touch here of course is a very
[740 - 742] generous dose of grated parmigiano
[742 - 745] reggiano then a long slow drizzle of
[745 - 747] bright tasting olive oil you guys what
[747 - 749] do i even say about a dish like this
[749 - 752] it's clearly something that everybody on
[752 - 754] earth wants to eat it's beautifully
[754 - 756] simple unbelievably comforting and
[756 - 759] guaranteed to induce glorious yums and
[759 - 761] mamma mias from everybody involved i
[761 - 764] hope you guys give it a try soon let's
[764 - 765] eat this thing