3 CHEESE RAVIOLI WITH HOMEMADE RICOTTA
292,511
Published 2021-11-11
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RECIPE
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RAVIOLI DOUGH
▪285g or 2 1/4c AP flour (11.7% protein)
▪20g or 1 ½ Tbsp olive oil
▪2 large eggs + 6 egg yolks
▪Water (for boiling)
For the dough, add flour to food processor, spin food processor on high and stream in oil, eggs. Continue spinning on high for 10-15 more seconds until dough forms into a ball. Flip dough onto a floured cutting board, and hand knead dough for 2-3min to develop strength. Wrap and allow to rest at room temperature for 30-45min.
(-OR- for STAND MIXED DOUGH: Mix on low speed until combined 2-3 minutes. Turn up to medium and knead for 4 minutes. Rest at room temp for 30-45 minutes.)
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RAVIOLI FILLING
▪375 or 1 1/2c ricotta (recipe below)
▪225g or 1 2/3c fontina, cubed
▪125g or 1 1/2c grated parmesan
▪5g or ¾-1tsp salt
▪2g or about 50 cranks of black pepper
▪1 egg
To make the filling, add ricotta, fontina, parm, salt, and egg to a food processor until cheese mixture is combined and creamy. Transfer cheese mix into piping or freezer bag.
To roll out dough, flour then cut dough in half. Roll out each half into about a 24” x 10-12“ rectangle. Once rolled into the 24”x10” rectangle, cut that rectangle lengthwise into two long 5-6” wide strips and trim all edges as shown @7:02.
Fill and shape ravioli as shown @7:17. I like to use a guide (ring mold) that’s about 1.5”/4cm in diameter. Once filled and cut, place ravs, single layer, onto a tray dusted with semolina. Freeze until ready for cooking.
To cook, boil large pot of water add a generous amount of salt. Water should be SALTY. Add in ravioli and cook for about 10min or until pasta is cooked (it should be floating). Dip out raviolis into preheated nonstick pan along with 1-2 spoonfulls/15-20g of pasta water and 2Tbsp or 20g sliced butter. Swirl to glaze pasta with butter.
Spoon out ravs onto plate and layer on tomato sauce. Garnish with grated parm and a drizzle of olive oil.
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TOMATO SAUCE
▪35-40g or 3Tbsp olive oil
▪20g or 4 cloves sliced garlic
▪15g or 1-2Tbsp calabrian chiles, chopped
▪790g or 1 28oz can nice crushed tomatoes
▪5g or ¾-1tsp salt
Add oil saucepan, preheated over medium heat. Add garlic and calabrian chilis and allow to saute and become fragrant for about 2 minutes. Add tomatoes & salt, stirring to combine. Reduce heat to med-low and simmer for 15-20mins, stirring frequently.
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RICOTTA
▪2000g or 1/2gal whole milk
▪200g or 3/4c heavy cream
▪15g or ¾-1Tbsp salt
▪100g or 1/2c white distilled vinegar
Heat a high-sided sauce pan over medium heat. Add milk, cream, and salt and stir with a wooden spoon to dissolve salt. Reduce heat to low to slowly raise temp of the liquid to 190F/87C over about 15 minutes, stirring every 3-4min or so. When temp reaches 190F/87C, slowly stream in vinegar. Stir very gently with wooden spoon, then allow to sit off heat for 20min.
Place cheesecloth into strainer of some kind (i’m using my salad spinner). Gently dip as many curds into cheesecloth with a slotted spoon as possible, then gently pour the rest of the curds and whey into cheesecloth to strain out the rest of the whey, leaving behind the curd. Discard whey and allow curd to continue draining for 15-20min.
#threecheeseravioli #ravioli #cheeseravioli
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All Comments (21)
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Consistently one of the very best food channels on YT! Well done Bri!🔥🙌🏼
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Worked and managed at a local pizza place for a couple years - You're totally right about ricotta in the US. I think we tested around 8 or 9 brands of ricotta. The watery-ness of most brands is fine for pizza, since quite a lot of evaporation happened in the oven, but I bet it's definitely not ideal for ravioli or any sort of filled pasta. That being said, we ended up deciding on Galbani's whole milk ricotta. It could be the best substitute if you don't want to make your own ricotta / farmer's cheese since you can find it in most supermarkets. At least in our tests, it had the best flavor/texture for its price and it was also the least "wet" / "watered-down" in the packaging. If you try it, all we did was quickly drain out the liquid in the container, toss the ricotta in a stand mixer, add some salt + vinegar (or lemon juice), and then whip it up with a mixer until you feel like "Someone really should've turned this off" (~5 to 10 minutes, "it's an art, not a science"). The consistency lightens up from whipping and the texture becomes much more luxurious. You can configure the amount of salt and acid you add to adjust savoriness and "tanginess" to whatever you prefer. For storage, you can wash and re-use the container it came in, or throw it in piping bags and store those standing carefully in the container as well.
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We need the St. Louis staple, Toasted Ravs!
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I just love these videos. Mr. Lagerstrom and Chef John just make me want to be bold in the kitchen.
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Your channel is one of the few for which I watch all vids day-one. Every upload is an event. Glad you're doing it!
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Followed your ricotta recipe, just doubled the proportions. I used to be a ricotta hater but after your tutorial, it is an absolute revelation! Thank you so much, king!
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Well done Brian. I love your content. I've made several of your recipes and you're becoming one of my most trusted sources when I want to try something new or polish up something I've made 100 times already. Easy to follow but still offering those pro details and flavors that set you well above the generic TV chef recipes
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My wife and I love your videos. I also make my own ricotta cheese. I use fresh squeezed lemon juice instead of vinegar. I feel it give the cheese a lighter and fresher taste. Keep up the great work.
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Now that is an elegant recipe. Thanks Chef!
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With so many cooking channels out there putting out subpar copy paste content I don't understand how you don't have more subscribers we appreciate your quality videos!
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this is great, WITHOUT A STAND MIXER OR PASTA ROLLER TOO!!! YAY. You just keep giving us too many simple recipes that look AMAZING!! Guess ill have to try this one too haha.
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I love that you put out a video that shows how to make this without a pasta roller. That's what's always kept me from making ravioli at home. I've also made a ricotta-like cheese at home by boiling buttermilk right in the carton. Since it's already got the acid in it, the curd will separate from the whey, and you just strain it off, add some salt, and bada bing bada boom. Fresh homemade cheese. I've used it for pierogi filling, which is basically Polish ravioli.
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wow...just wow! I can't wait to try making this - maybe this weekend - thanks for another amazing recipe!
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I you make ricotta, have a small bowl still warm, drizzled with honey - unbelievably delicious! Edit: for more flavor, use a well squeezed fresh lemon instead of vinegar. Use more than one lemon if it doesn't cuddle quickly. The added oil from the rind makes it so much more flavorable.
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Awesome and respect for keeping it simple - but well flavored with quality.
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Made this for dinner…did everything exactly as you did. Loved the process and it wasn’t terribly time consuming. Sauce was great too.
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I just made this pasta dough and it's fantastic. Really easy to work with and the texture was just right.
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Omg! Thank you! I'm going to make this as soon as possible...
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Thank you for showing this dish 😋😋😋
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Would love to see a butternut squash filling recipe for this ravioli. Great video!
