How To Make Ravioli | Recipe - video Dailymotion

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This easy 'how to make ravioli' guide makes fresh, filled pasta simple thanks to expert advice from celebrity chef Theo Randall.

Transcript

00:00Hello my name is Theo Randall from Theo Randall at the Intercontinental. Today

00:03I'm going to show you how to make ravioli.

00:10So first of all we're going to start with the filling. So the filling we have some spinach.

00:14Now you can do anything you want. You could use broccoli, you could use the classic chimo d'arrape

00:19which is the turnip tops, you could use Swiss chard. Anything kind of green and slightly robust

00:24that you can cook, blanch and then finely chop and mix in some ricotta and some parmesan cheese.

00:30So we've just got spinach here, so I've left the stalks on the spinach, so it's got a nice texture to it.

00:34Then I'm just going to finely chop the blanched spinach which I've squeezed out.

00:38Now it's important that you take out a lot of the water because if it's too wet the mixture will be too wet

00:43which will make the pasta soggy. So it's really important to make sure that you squeezed it out.

00:50Now I find if you blanch the spinach and you then put it into a colander and let it cool down

00:55to room temperature, it's much better flavour than by putting it into ice cold water

01:00because when you put it in ice cold water it dilutes the flavour.

01:02So it takes a little bit longer but you get a much nicer result.

01:06So finely chop the spinach so it's really fine.

01:09You can leave a little bit of texture in there but it's quite nice if it's nicely finely chopped.

01:13And then we're going to add some ricotta cheese and we're going to add some parmesan and some salt and pepper.

01:18It's a very, very simple filling.

01:20Okay, so we put the chopped spinach into a bowl then we're going to add our ricotta cheese.

01:28So just lovely fresh ricotta.

01:30Mix that in together with the spinach and then we're going to add some parmesan,

01:38a nice amount of freshly grated parmesan cheese, some salt and pepper,

01:44freshly ground black pepper and sea salt.

01:46So make sure it's quite well seasoned because it's going to be blanched in the pasta

01:51so the filling has to be really quite strong.

01:53Just mix the spinach and the ricotta and the parmesan.

01:57Using a teaspoon we're going to put the filling.

02:00Now the temptation is to make really large balls of filling.

02:04Make them quite smallish because if they're too big when you push the pasta together

02:08it's all going to come out the side.

02:09So it's very important.

02:10One, there's a gap and two, it's very, very clean in between each ravioli.

02:13Otherwise what will happen is the filling will get stuck in between the two sheets of pasta

02:18so when it cooks it will open up.

02:20Now if you're doing this on a larger scale or professional level you can use a piping bag

02:24but I'm just using a teaspoon because we are cooking at home.

02:27Portions of filling with a decent gap and take at least two fingers in between each gap.

02:33Then what we're going to do is we're just going to get some water

02:34and we're going to run some cold water over each part of the pasta dough.

02:40So it basically acts like a sealant, almost like a glue.

02:44So just some water, just cold water, pastry brush, then rub that in between.

02:48Not too much, don't make it too wet but just enough so it gives a bit of moisture

02:52and then along the bottom of each bit of pasta

02:55and then we just fold the pasta over.

02:57Just fold this over the top.

02:59Pasta's just nice, slightly moist because I put that tea towel on top which kept it nice and juicy.

03:03If you don't do that what will happen is when you fold it over the pasta will break and crack

03:07and that is a disaster.

03:10So fold this over, push down, sort of pushing it almost towards you

03:14but making sure that that bit of dough is not sticking to the other piece of dough yet.

03:19And then using your two little fingers just push down

03:22and what we're trying to do now is get rid of all of the air.

03:25There's no air in between the little pasta parcel

03:28because if there's air and you pop it into the water

03:32what will happen is the air will expand and it'll explode.

03:35You'll end up with some horrible ravioli.

03:38That's all sealed and then using the cup of your hand

03:40over the ravioli and push down

03:43and that will release all of the air.

03:45So push down and then just keep pushing down

03:47so all that air comes out

03:49and you end up with lovely sealed raviolis.

03:52Again this as well

03:53and then we're going to get our cutter and cut the ravioli.

03:56Now if you've got on the zigzag one even better

03:57but I've just got a straight-sided one here

03:59and then just cut along

04:00make sure that you've got those bits of pasta sealed nicely.

04:04This side as well

04:04getting rid of the little trimmings of pasta

04:07and then just cut the pasta and take off the surface

04:11and then once you've done that

04:12just go through the ravioli

04:14and make sure that all the edges are sealed

04:16by literally picking up each one

04:18and then just press so it's all sealed.

04:20It's definitely worth doing this

04:22because if you don't then you might get a little hole in there.

04:24A little bit of semiline flour on the bottom

04:25just to make sure it doesn't stick

04:26and then we're actually going to put this onto a tray

04:29and pop it in the fridge.

04:30Now the temptation with anything goes in the fridge

04:32is to cover it with cling film.

04:34If you cover it with cling film

04:36what will happen is the pasta will remain really soggy.

04:38You want the pasta to almost dry out

04:39and the fridge is brilliant

04:40because it'll evaporate the moisture.

04:43Squeezing each edge

04:44and making sure that filling is nice and tight inside

04:47and then once you've done that

04:49put it straight in the fridge.

04:51Okay, so the pasta's been in the fridge for about 20 minutes

04:57so it's got a slight dryness to it

04:58so that when you cook it will have a lovely al dente bite.

05:01Now if you have any leftover bits of pasta like here

05:03the best thing to do is just scrunch them up

05:05and then put them through the pasta machine again

05:08and make some tagliatelle or tagliarini.

05:10If they're a bit dry

05:11put them in the food processor with a little bit of water

05:13and then just give it a quick blitz

05:15and then wrap it in cling film and use it another time.

05:17But a good kitchen is a frugal kitchen

05:19so use up every scrap of pasta you have left over.

05:22I'm going to now cook the ravioli.

05:27So just put the ravioli in one by one

05:29in simmering water

05:31not fast boil

05:32just simmering water

05:33for three to four minutes

05:34and then take the pasta out

05:36and put them into a pan

05:37with some butter and some sage

05:38and a ladle of the pasta water.

05:40Move the pasta and the pan together

05:42so it emulsifies.

05:44So the ravioli is really nice and emulsified

05:46it's got the lovely kind of juice

05:47from the pasta water

05:49and the butter and the sage

05:50so we're just going to plate up

05:52nice generous large ravioli

05:55so the sage is just soft

05:57it's not fried

05:58it's just kind of soft

05:59and it has a nice lovely sort of flavour to it

06:01it's really made the buttery sauce

06:05that goes with it

06:05and then serve with some parmesan cheese

06:07and some black pepper.

06:08Very simple

06:09very delicious ravioli.

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How To Make Ravioli | Recipe

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