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There are a TON of different ravioli variations throughout Italy: from the basics that every Italian has eaten to some rare and wild recipes that you’ll only find in one or two small villages.
Today, Eva is sharing recipes for all levels of ravioli-makers, from beginner to advanced. Whether you’re making homemade ravioli for the first time or looking for a new hidden gem to try, we’ve got you covered!
If you enjoy this video, please give it a thumbs-up and subscribe to the channel!
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The NEW pasta machine we picked up (affiliate) – https://amzn.to/3pVpCnj
A super handy ravioli cutter set (affiliate) – https://amzn.to/3pZwal0
RICOTTA & SPINACH RAVIOLI RECIPE – https://www.pastagrammar.com/post/how-to-make-homemade-ravioli-simple-ricotta-spinach-ravioli-recipe
RAVIOLI ALLA CAPRESE RECIPE – https://www.pastagrammar.com/post/cheesy-ravioli-in-tomato-sauce-ravioli-alla-caprese-recipe
CJALSONS RECIPE – https://www.pastagrammar.com/post/how-to-make-cjalsons-sweet-savory-ravioli-recipe
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00:00 – How to Make Ravioli… But Which Kind?
00:27 – Ravioli: Beginner, Intermediate & Advanced Recipes
00:43 – Beginner Ravioli Recipe: Ricotta & Spinach
00:56 – How to Make Ravioli Dough
01:40 – How to Make a Simple Ravioli Stuffing
03:06 – How to Roll Ravioli Dough
04:43 – How to Make Ravioli by Hand
07:43 – How to Form Ravioli
08:06 – How to Cut Homemade Ravioli
08:51 – Simple Butter & Sage Ravioli Sauce
09:12 – How to Cook Fresh Ravioli
09:49 – Trying Ravioli Ricotta e Spinaci
10:24 – Intermediate Ravioli Recipe: Ravioli alla Caprese
10:45 – Caprese Ravioli Pasta Dough
11:25 – How to Make a Cheesy Ravioli Stuffing
12:26 – Making Round Ravioli Caprese by Hand
13:19 – How to Make a Cherry Tomato Ravioli Sauce
14:27 – Trying Ravioli Caprese
15:34 – Advanced Ravioli Recipe: Sweet & Savory Cjalsons
16:06 – How to Make Potato Pasta Dough
17:07 – The WILD Ravioli from Friuli
18:38 – How to Make Sweet Ravioli
19:47 – How to Make Baked Ricotta Cheese
21:55 – The Simplest Ravioli Sauce: Butter!
22:49 – Tasting Cjalsons
24:11 – Pasta Grammarian in Action
#ravioli #freshpasta #italianfood
33 Comments
Which ravioli recipe looks yummiest to you? Let us know which you would order if you saw them on a menu!
I'm really enjoying your channel, I've learned so much. And things I thought I'd never be able to do myself,im thinking I can now. Im so glad I found you. Thank you so much for sharing and teaching me. I hope the very best for you guys.
Love this 👍🏻
The literal translation of "sac à poche" into English is pocket bag
With the same ingredients (ricotta and spinach), in the east of Genoa (the heights of Sori in primis) they prepare the famous "pansotti" which are seasoned with the legendary walnut sauce (you must never say gravy).
Fyi… the "bag" is called….a piping bag.
Did i just completely miss the recipe for the doughs?
Can’t wait to try! Thank you!
felt kind of down today. thank goodness i came here to watch you two. you both make Italian cooking so approachable looking. and your personalities are so down to earth and charming. thanks for lifting my spirits – and NOW making me hungry – Grazie Mille from Canada🥰
As a reminder, I'm going to be 70 in September.
My Mom was always in search of new & old recipes to try out in search of keepers for Thanksgiving & Christmas dinners.
Such as an 80 yo recipe for home-made Mincemeat for Mincemeat pies, 100 yo recipe for Dark Fruitcake & a 70 yo Italian Ravioli recipe with a filling made with calves brain, kidneys & another meat like maybe Sweetbreads. We cooked the organ meats in water, garlic, onions & seasonings etc until done & then ground them together to make the filling & then a great tomato sauce for them.
They were the best Raviolis I've ever eaten & they came out perfect.
They were the square beginner raviolis but we were so proud of how they came out & not a busted one in the batches we made lol.
Needless to say Raviolis have been in every holiday meal after that lol.
I think I was in 7th or 8th grade at the time.
Thank you for sharing your recipes with us Eva.
Eva if you ever come across 'old' Italian recipes like that, please pass them along to us.
Sadly my Mom passed away in her early 50's & most of her & my recipes were lost so I no longer have them to pass on to my 5 kids & 6 Grandkids but I do have my own recipes & our 4 generations of recipes on my Mom's side of her Southern family.
The 1st home-made pasta I made was Vienna's Noodles with a heavy cream, butter & Parmesan cheese sauce. I was so proud of it & it tasted like heaven in your mouth. I got an International Recipe Book out of our high school library in my freshman year & we found all kinds of recipes we tried.
Pasta Grammar is the BEST (and only ) site for learning how to cook Italian food. I love the lack of fancy techniques and knife skills, just like my Sicilian nonna used. Also Eva's dialect is so similar to the Catanese that my family taught me that it's a thrill listening to the conversations Eva has with her family. Harper and Eva are the most simpatici ospiti on You Tube. And the production values, filming, music, voiceovers are a class apart. Bravi ragazzi, sieti grande. Ciao, Mario, da Melbourne, Australia.
With the Cjalsons you can clearly see the Austrian history of that region. Next time I am in Trieste I will ask my friend where we can eat them.
I use a portioner ("ice cream disher") of the right size to portion out a firm filling. there's a considerable amount that sticks inside a pastry bag–too wasteful for small batches.
You can put your filling into a zip lock bag, and snip off an end of the bag to fill the ravioli. The name of the bag is a icing bag, or piping bag.
I swear, I thought she said "octopus flour"! I knew I was going to have a hard time finding it!!
The most difficult "ravioli" to make are culurgionis
What I took away from this is that next time I go to my Asian Market place I should buy gyoza skins but fok them with a paste of crushed nuts, cookies and chocolate
Is fried ravioli just a US thing?
This is by far the best food show going. Love it 👍🙂
Eva and Harper, first, I love your content!
Second, I had a TON of eggplant this year and now want to try to make sausage and eggplant ravioli. Water is the enemy, so I freeze dried the eggplant. I’ll just add a smidge of liquid to reconstitute. Any recommendations on herbs and cheese? And final pan-fry sauce??
hi wonderful people! I've looked at a fantastic film, as usual in this channel! I saw you were struggling a bit with finding the right English word for sac à poche i believe its called a piping bag. keep up the fantastic work guys!
It's called a piping bag
Like her Accent!!!❤
@PastaGrammar. The Cheesy Ravioli in Tomato Sauce does not have ricotta in the ingredients, but the directions state to place heaping teaspoons of ricotta stuffing down the middle of the sheet. How much ricotta should be used please?
Sweet Ravioli was popular from an old Italian neighborhood I was born in.
Cooks from there came from Abruzzi and Marche.
I dont know how i have never found your channel before, but i am glad i did this morning!!! I have been trying to better my pasta skills, and your ravioli are amazing!!! Thank you for such wonderful videos !!!!! The Ravioli are giving me fits of rage, but i am gonna keep working at it !!!
Can i replace the rum with dometing non alcoholic in the last recepy?
Where are the dose for the dough ??? How much flour with two eggs ?
みんな：What's better… Magic Spoon, or Catalina Crunch?
Neither ships to Japan, so I need to make the right import choice; or I'll be stuck eating "Base Bread"…(though contained in modern-looking packaging, it's in the 'uncanny valley' of bread, so it's still a little hard to put up with…)
Do you need all these home made commercials? Ads… commercials…overkill
Wow! I am ready to give all of them a whirl.
Love your videos. Eva its called a piping bag. Thanks
That just made my first try at ravioli look like garbage! Lol