Mastering Ravioli (The Most Detailed Guide on the Internet)

Helen Table salt is Crap. Sea salt is Best , also Canola oil is POISON So you knbow! Thanks !

Do you have a beef ravioli recipe?

RAVI AWE LEE

Thanks very much you've motivated me to try making some👍

Thak you! yummy😍😍😍

nonna cookin' on this one

What a wonderful video host. It takes a very gifted communicate so beautifully. Well Done! ❤

As a Professional Chef with over 30+ years of experience I really didn't think I'd learn much if anything, but I was pleasantly surprised by all the little tips I found valuable. Like using rice flour and giving the sides of dough a different stickyness to them. It's definitely worth a couple of watches so you can catch these tips.. Happy Pasta Making.. Cheers...

Who else is "on the internet" ?😅

I'm just discovering your channel and the amount of details is just amazing. Answering every little question your ask yourself while cooking. Thanks a lot

Your videos are amazing. Thank you.

Thank you for such excellent, accurate information! Made ravioli last night and it was fantastic! This was my third attempt at making ravioli and was hands down the best I've made! Maybe the best I've had!

Thank you. This is very interesting and very useful.

Why not egg whites from the eggs that we used only the yolks instead of water? ? (2 large egg + 3 large yolk + enough cold water to get 185g of wet ingredients

First time ever making ravioli. Wanted to have something different, yet truly homemade for some lunch guests coming in 2 weeks. I cooked just one to taste it. Oh My Goodness!!!! They are in the freezer now and ready to go!!!! Thank you for your delicious recipes and excellent instructions.

What Kitchen Aid Attachment do you use? So many out there with mixed reviews

This is wonderful! In my limited experience with ravioli, I found that cooking them in boiling water led to some splitting. Simmering seemed to work better. Was I doing something wrong?

A good trick is to put the ravioli in the freezer for 10 minutes/while you make the next batch, after that short time in the freezer, the filling is still fresh, but the outside seals perfectly and won't stick to anything.

I am South African and we grow A LOT of Swiss Chard that we call spinach here. I have a trick. I wash my spinach is salt water, strip the green leaves off the stalks and put them in a plastic bag. Then freeze it. The leaves take up a lot of space! Once it has frozen (usually over night) I take out the bag and knock everything flat and go over it with a rolling pin. Don't open the bag. My kids used to put the bag on the floor and jump on it, lots of fun! When you open the bag, the swiss chard is in tiny pieces as if you chopped for a long time. It cooks in seconds.

Lov raviolu❤

Why did you use bread flour for this pasta and not the semolina flour?

I hate when one of my balls don't get any action.

Thank you, Helen, this is a wonderful tutorial!

Oh my goodness!! This recipe is absolutely delicious. I just finished, literally eating my fresh ravioli as I write this. This is only my second time making pasta and my first time making ravioli and it came out PERFECT. Thank youuuuuu❤

👍👍😀😀

Thank you for such a detailed tutorial. I could listen to you speak all day.

Your voice is so soothing to me!

When I push the tray into the dough, it breaks. What am I doing wrong?

She's using way to many fancy tools that I don't have, and I'm not gonna go out and buy now at 12am

❤

I made ravioli yesterday using the same tray as always. Today I got schooled by Nonna on YT. She put the dough in the tray, used the plastic to make the dimples, added the filling and folded over the rest of the sheet to close the raviolis. Then she turned the tray upside down and applied a little pressure and removed the tray. She used a ravoili wheel to cut the ravioli much faster than using a roilling pin and moving it all over the place.

Bravo!!!

My only suggestion is to add one-quarter teaspoon of freshly-ground nutmeg to the filling.

This instruction deserves a 5 star rating, not only for the adressed pitfalls.
Last days I browsed Utube for info on raviolo press use. My yesterdays ravioli where okay however this instruction addresses all stroubles I had.
Thank you very much.❤😊

Nice russian accent

Incredible. The ravioli whisperer. I think I'm in love :)

Bravo sinjora🎉

I made my first batch of ravioli last night. I followed everything in this video (except the sauce). Worked great!! Having NEVER done anything like this before, I think it turned out great. Thanks so much for your expertise!!!

Excellent !

Hello Helen, this is an outstanding tutorial! It's by far the best "How to make ravioli" video I have seen. I thank you very much for sharing and subscribed to your channel. Furthermore, I look forward to making ravioli, as well as some of the other recopies you offer.

This is the first video I have watched from her. She speaks so clearly, can't wait to see some of her other recipes!

After watching this video twice I made my first attempt at making ravioli...and it WORKED! This video was extremely helpful, thank you so much.

Thank you so much for all the time and effort you put into creating these videos Helen, I understand what an undertaking this is and I deeply appreciate it - as do many others I’m sure. I know I can count on your always comprehensive advice and techniques and following them will yield excellent results. 💕🙏

Splendid! THANK YOU!!!

Hi. Two years ago, you Saïd in your vidéo not to use a dough with eggs for pasta with filling. Is it ok to do so? Thank you

I made ravioli for my family tonight just following the instructions on the ravioli maker box and a couple online recipes. I've made egg rolls before and you do the same thing wetting the edges to help the seal. It seems so obvious to me now but I didn't do that. I wish I had found this video first. I've learned so much in such a short time. I'm excited to try again.

Nice!

Halfway into it, I realized I would never make my own ravioli. I'll just pay for them.

I suppose, because of the process involved, it would be best to make large batches and freeze ravioli. Otherwise, it is too laborious for one casual meal…especially for 2 people…thank you for breaking this process down!!!

I like how detailed the tips are but it's very equipment dependent. Many of us dont have a KitchenAid mixer, let alone a ravioli mold...