U is for Uovo in Raviolo

This Dish Blows My Mind Every Time…

This may look complicated, but honestly, the hardest part is making the pasta dough. But we are already at U, we made pasta dough for D, F, H, L, and T. The rest of this recipe is just taste as you go.

But if you need a refresher, check out the H is for Homemade pasta video. This is my classic pasta dough recipe and it can make about 10 Ravioli. Adjust accordingly.

Recipe:
Pasta Dough
300g-350g 00 Flour
100g whole eggs (2 Large Eggs)
90g Egg Yolks (5 Yolks)

Filling
425g Ricotta
30-40g Parmigiano Reggiano
Lemon Zest (To Taste)
Lemon Juice (To Taste)
1g Nutmeg (To Taste)
Salt (To Taste)
1 Yolk per Raviolo

Sauce (Per Raviolo)
30g Butter (Browned)
Fresh Sage Leaves

For the pasta dough… watch my video called H is for Homemade Pasta. It’s free and does the best job of explaining things.

Roll the Dough as thin as you can, then pipe or lay the filling in a circle with a yolk in the center.

Close tightly, making sure to remove all the air from inside the Raviolo.

Boil for 2 minutes for a runny yolk or 3 for soft boiled. I like about 2:45.

In a separate pan, brown you butter and then add your fresh sage leaves.

Toss the Raviolo in the butter sauce and baste it until fully coated.

Sprinkle on some Parmesan and enjoy!

#italianfood #cooking #datenight #pasta #recipe

[TriggTube]

This Dish Blows My Mind Every Time…

This may look complicated, but honestly, the hardest part is making the pasta dough. But we are already at U, we made pasta dough for D, F, H, L, and T. The rest of this recipe is just taste as you go.

But if you need a refresher, check out the H is for Homemade pasta video. This is my classic pasta dough recipe and it can make about 10 Ravioli. Adjust accordingly.

Recipe:
Pasta Dough
300g-350g 00 Flour
100g whole eggs (2 Large Eggs)
90g Egg Yolks (5 Yolks)

Filling
425g Ricotta
30-40g Parmigiano Reggiano
Lemon Zest (To Taste)
Lemon Juice (To Taste)
1g Nutmeg (To Taste)
Salt (To Taste)
1 Yolk per Raviolo

Sauce (Per Raviolo)
30g Butter (Browned)
Fresh Sage Leaves

For the pasta dough… watch my video called H is for Homemade Pasta. It’s free and does the best job of explaining things.

Roll the Dough as thin as you can, then pipe or lay the filling in a circle with a yolk in the center.

Close tightly, making sure to remove all the air from inside the Raviolo.

Boil for 2 minutes for a runny yolk or 3 for soft boiled. I like about 2:45.

In a separate pan, brown you butter and then add your fresh sage leaves.

Toss the Raviolo in the butter sauce and baste it until fully coated.

Sprinkle on some Parmesan and enjoy!

#italianfood #cooking #datenight #pasta #recipe

[vektor]

Purposefully using word ravioli for the single raviolo to make perfect loop was great

[MrFrankylll]

The quality of your shorts is absolutely incredible. I can't imagine how much work you put into it. But it definitely pays off. The series is super entertaining to watch and the recipes are easy to follow. Love it ❤

[arterca]

3 episode rabbit hole reccommendation is wild. I need you to somehow recommend this episode in another.

[justaidynYT]

Currently in culinary school, this series and your channel alone have helped tons in the kitchen at home. Thank you for real for the inspiration

[thynguel]

Aaah, i love how you point out the right Italian pronunciation with double t. Very appreciated! Great content as always!

[tobibatiste]

Love the Arrested Development reference! Incredible

[Johnalk]

One of the best channels out there, few have the fun and informative ratio balanced you have it to a match fr

[man_]

Nice use of the loop to hammer in the grammar lesson. Been following since near the beginning and I’m glad to see you’ve gotten the attention you deserve ✌️

[gslifelix]

Hands down my favorite cooking channel on youtube! So glad the algorithm brought me here 🤌

[Gisigo]

Your meals look delicious, your recipes are consise and your videos are funny and creative - especially for shorts! Keep up the great work!

[andreacolombo]

This series about Italian food is really amazing, you depict my country very well, as much as if you were Italian. Keep up the great work, I'd also love to watch more long form content (like Italian recipes or a cooking course) coming from you (shorts are good for views but not for community and gaining subscribers in my opinion)
Ciao!

[hehwowyes]

Only came across your channel 2 weeks ago, the production quality is outstanding! You have great information and tips, thank you

[yoomayo]

It's amazing how greatly the series expand and not only give you recipes, but also have a real knowledge of the culinary process and how one thing comes from another. Great love, Mr. Chef JD!!! ❤😊

P. S. Doing the Ossobuco for this year's New Year!!

[leonig.]

As an absolute homemade ravioli fanatic this makes me so excited omg omg

[veridico]

What a great dish, I last had this about 25 years ago. I absolutely love it.

[xpPhantom]

That looks good.. You're making me hungry

[imTEWcynical]

I see a sitcom reference (one of my favorites) and I get happy. I’m a simple man.

[marvibun]

Went out of my way to get some riccotta to make this, and this recipe makes three for three on this series. Absolutely loved the addition of crispy sage on this!

Highly recommend for any pasta fan. 😊

[slidermachine]

So excited to see the series continue. Been loving it so far! ❤😊