Tip:
Highlight text to annotate it
X
Goodmorning. Today we will make ravioli. Homemade ravioli, with fresh pasta.
And we will also prepare a good filling
with mushrooms. I bought a mixture of mushrooms.
Some porcini and other wild mushrooms. We will need about 600 grams of these
then we will use fresh ricotta, 250 gram of ricotta, 200 (grams) of mascarpone, then 100 grams of grated parmisan or grana cheese
a nice hand-full of chopped parsley. Let’s start by lightly frying 2 cloves of garlic which will give flavor to our mushrooms
Here we go...let’s put them in the pan. t
Naturally , when we are finished frying them, we will discard them. We don’t want form them to hide amongst the mushrooms.
if not we will have an unpleasant surprise... here we go.
..let’s turn the stove on and fry the cloves of garlic.
The garalic is nice and blond, i take it out ,,,, and throuw it away. Now let’s take the mushrooms.
let’s put them in the frying pan and cook them slowly.
We will add a bit of salt
una piccola manciatina di sale, e del pepe A pinch of salt, and some pepper
Let them cook a while and then add the parcely. They smell soo good....
Now we will add the ricotta, 200 grams of fresh ricotta
Now 100 grams of grated parmisan cheese
This will help to thicken our filling. Now we will let it cool down before we fill the ravioli.
Once it’s cold we want to taste it to see if it salty enough. To see if it is well seasoned.
We can add another bit of pepper and maybe some more parcely
There...now we will leave in it’s nice plate and we will leave it to cool. Let’s star to prepare the pasta
Now we prepare the fresh pasta for the ravioli.
We will use: 600 grams of durum wheat. Let’s go ahead and make a whole in the middle
Let’s start adding the eggs. For this quantity of flour we will need 6 eggs.
Let’s start mixing the eggs, trying to add bit by bit the flour
In the fountain of flour we ad an egg at the time
. Let’s add the last egg,
slowly slowly... mixing the flour to the egg, and then we can start kneading it.
Let’s mix the ingredients well... we will need some time to obtain a smooth dough
If the pasta dough is too soft, you can add a little more flour
But you will want your dough to be soft, smooth and not too hard. This will help you work with it later
when we will make the pasta sheets to make the ravioli.
There. You will need about 4/5 minutes for the dough...see how the dough is nice and smooth
but also compact. Let’s gather all the flour from the counter. Let’s leave it nice and clean
Now we are finished with the kneeding. The dough is ready. Let me show you the pasta mashine we will use.
I don’t know if you have one of these at home, but you can easily buy one in a good department store
let’s do like this. Cut off one part of the dough
and dust it with flour. This will help it not to stick to the machine.
There is a little *** here. You want to set it at the lowes, on zero, and you will star to run thourgh the dough.
We will do it a few times on the same number.
Keep folding it, so that your sheet is as rectangular as possible.
and now let’s keep going up with the numbers. Normally when I make ravioli I go up to setting number 8
in order to obtain a very light sheet, almost transparent
. so that the flavor of the filling can stick out even more. Let’s keep increasing...
We can cut in half so tha the sheet is not too long and difficult to manage
One more time and it will be ready.
Here is our first sheet of pasta. we can leave it here and we can cut it. If it is a little torn, you cannot leave it like this.
Let’s go back to one of our first settings, number 3... and let’s work on this one...
going up.... one more time
... very well
I want to add a little of parcely to our filling and maybe also some peper
Let’s stir it....You can see that in front of me I have prepared some pasta sheets and now I will lay the filling on top of it in small doses
Let’s put the filling along the entire sheet of pasta. Let’s make small mounds
like this... and now with the brush and some water, we will wet all around the filling
then we will lay another sheet of pasta on top to make the ravioli.
The water helps to soften the dough and seal the ravioli well.
In this way...brush the water all aroung. You can also use egg whites...I like to use water... so ... like this.
Now take another sheet of pasta and lay it on top, just like this.
and press all around with your fingers, trying to get rid of all the air. You don’t want the air to be trapped under the second sheet of pasta...
Continue pressing all around...just like this, and now take your cutter
wich will give the shape to the ravioli
I normally use this simple round cookie cutter
, Pushing down I will cut the edges of the raviolo, just like this.
Let’s lift the rest of the pasta
Here are our ravioli.
We have to press theam again all around, just like this, because we want to be sure
. They are really sealed and that they will not open up when we boil them.
Here we are. Our first raviolo is ready. Let’s dust the counter with flour
so the ravioli won’t stick.
..And now our second raviolo...
The ravioli are now all ready. Look how beautiful they look. These will be more than enough for 6 portions.
Let’s start now with the sauce. First thing we will use a clove of garlic.
. Let’s put it in the pan. with a little olive oil.
Let’s fry it . While this is going, I will use 3 slices of speck
. and I will cut them in small cubes.
They will give a good smokey flavor to the sauce
. which we want to keep runny and light
. The speck will give it a great aroma
and it will go so well with the mushrooms.
Now we add the speck to the oil and the garlic- Lets brown it ....
...and cook it for a little while
Now I will use a can of crushed toamatos (app. 250 grams)
and we will let it cook slowly for 20 minutes.
When everything is ready, we will add this little cup of heavy cream. It’s approximately 100 ml
Let’s add it and let the speck give flavor to the sauce
. Later we will taste it to see if it seasoned properly.
For now we will let it cook and wait for it to be ready.
The ravioli are now ready. They boiled around 3 or 4 minutes
I drained them and now I will add the sauce we prepared with the speck, the tomato and the cream.
As you can see the sauce is runny but creamy. Let’s mix everything together.
mmm...Smells so good....buon appetito to everyone!!!
Subtitles by the Amara.org community