Lasagna-Stuffed Ravioli

D is for Doppio Ravioli

Follow your favorite pasta dough recipe, but mine is
5 Yolks
2 Whole Eggs
7g Salt
360g 00 Flour

Depending on the flour you use, the humidity of your kitchen, and the size of your eggs, the amount of Flour can vary but up to 25%, so I would add half, and then continue adding until your dough doesn’t stick anymore.

Then let it rest for 30 minutes before rolling as thin as possible.

For the Bolognese, please check ou my other video which has the OFFICIAL Bolognese recipe from the City of Bologna Chamber of Commerce.

For the Bechamel, melt 1 part butter and stir in an equal weight in flour. Then add 8 parts whole milk and a pinch of nutmeg.

Heat while stirring constantly until thickened. Chill in the fridge to thicken further, then add ricotta cheese until your sauce is a good consistency to fill the ravioli.

Fold as shown in the video, and toss with some olive oil and pasta water to coat the ravioli.

For the Parmesan tuile, sprinkle a complete layer of FRESHLY GRATED parmesan into a NONSTICK pan and just let it sit on medium heat until brown on the edges. When you pull it off the pan, you’ll have about 5-10 seconds to shape it into whatever form you’d like before it becomes crispy and brittle. You can put it over a bowl, or glass… get creative, and tag me in any pics.

OR fill your doppio ravioli with whichever two fillings you like the most. Enjoy

#italianfood #freshpasta #ravioli #pastafresca #cucinaitaliana

Welcome to the ABCs of Italian food D is for doio ravioli this stuffed pasta shape is unique because it combines two fillings in each raviola there isn’t a traditional or official pair of fillings for dopo ravioli so I created my own this is the lasagna dop ravioli the two

Fillings I used are a classic bolog which if you want that recipe just check out the b is for bolog video and the other is a bashel sauce which combines equal parts butter and flour with eight parts whole milk and a pinch of nutmeg the sauce will thicken as you heat it

But to make it the right consistency for filling ravioli I mixed in some fresh rata with a rectangle of pasta dough about this size add your fillings to either end and then roll towards the center seal the edges with a rod or a chopstick before cutting and cooking now

I don’t know about you but my favorite part of lasagna is the crispy Parmesan layer on top so to mimic that I made a parmesan crisp to serve with the ravioli which I tossed in olive oil before serving garnish with a bit of basil and D is for dopo ravioli