$170 vs $15 Ravioli: Pro Chef & Home Cook Swap Ingredients | Epicurious

oh that can't be right hi i'm saul i'm a professional chef and these are my 170 ravioli ingredients [Music] hi i'm emily i'm a home cook and these are my fifteen dollar ravioli ingredients [Music] have fun stay positive stay positive start a truffle i was planning to make egg raviolo with black truffle and brown butter sage in italian raviola guavo con tartuffonero i was going to make my own homemade raviolo chef's flour i'm making my own pasta aren't i feel with rainbow char this i'm guessing is swiss chard because it would be crazy if they gave me rhubarb and fresh ricotta topped with a summer black truffle this has to be truffle right i've never actually held one in person a lovely parmesan in a brown butter sage sauce it was going to be fantastic while you took everything away from me with my friends emily recipe you have ingredients that you normally find in your pantry or local store i don't want to work with this but i have to this might be a little bit on the simpler side but with a little bit of technique and a lots of amore are going to be delicious so if i had to guess this will cost 19.45 cents it's the inflation you know if i had to guess i would think that this would all cost 137. you know what i'll take that this is chef saul's recipe book it's got a list of ingredients and nothing else raviolo al huovo con tartufo nero to me what makes the ravioli is that it has to be fresh it has to be made from scratch because it's so simple to make i'm making a ravioli with an egg inside it one of the most infamously difficult pastas so i have to make my own pasta dough make my own ricotta put it all together in ravioli form i'm gonna need a little help hey rose emily how are you so making ravioli first i gotta make a pasta dough it's pretty straightforward you're just gonna take about two cups of double o flour put it on a board add just a few tablespoons of semolina add a little bit of salt and make a well in the center of the flour mound then you're just gonna take five egg yolks then two whole eggs crack them in the middle take a fork scramble them up in the center and then gradually start to add in some of the flour from the center of the well this is the moment where things kind of go south for a second but everything's gonna be fine it's gonna start to look a little bit shaggy at that point you can take your hands and start to mix it all together start to knead it until it comes together in a mess yeah i can make pasta i can do anything i'm going to start the next amazon then you take it aside cover it in some sort of a wrap and then you're going to let it hydrate and rest for 30 minutes thanks rose for my ravioli i'm going to be making three sauces the first sauce of course i see a lot of cheese so it's going to be a cheese sauce to make the cheese sauce i have to take the cheese out of this raviolis mmm i taste a lot of parmesan cheese so my sauce is going to be a parmesan cheese sauce i'm going to do the fastest the fastest way doing it the same way i'm just moving my feet ah maybe one more because so much is lower okay now our cheese is ready to become a sauce all right so the next thing i need to do is make ricotta something i have not done before in my life it might sound very complicated but it's actually really simple i'm going to combine my whole milk you want to add the heavy cream the yogurt and oh salt what are you doing there we go that's better so i have this at kind of a medium low heat i don't want it to boil or anything i just wanted to like simmer a little now it's time to make some cheese sauce three sauces this is the first sauce so low heat heavy cream so i don't know how this is going to turn out but guess what i'm a professional and i know what i'm doing and now i'm just going to steer until this melts this looks like an alfredo sauce it's starting to warm up so i'm going to add my lemon juice and see what happens everything is going to be fine you can do a little buddy we're all cheering for you ricotta is a beautiful name for a baby girl all right i'm just gonna turn the heat off because i think it's close and i guess i'll strain it i see ricotta okay so this is how simple you make a cheese sauce let's try it hmm i have a little bit of black pepper now i'm gonna put it in here so i can make more dishes dory as my wife every time i cook she's like listen you're not in cantina why you make everything so dirty i'm sorry that's how i cook sauce number one pronto andiamo oh no what have i done check it out if i could do it you can do it i'm going to do one of my favorite techniques confit confit means cook on fat on a very low temperature for a long time garlic on coffee and onion they become really nice and sweet i'm going to be using them for two of the sauces my garlic is peeled thank god i hate peeling garlic i don't know why maybe because my mom used to force me to peel garlic while using spanish onion a little bit more mild than the regular onion this don't make you cry they just make you suffer garlic i'm going to keep it whole all right so now we're going to cover this with extra virgin olive oil and we're going to cook it slow the longer you cook the sweeter they'll become i'm going to confit this onion and garlic at 250 for an hour low and slow i have some lovely rainbow chard here it is like the stained glass of nature and i'm going to blanch it so that it gets tender and then i'm going to put in my filling to add a little bit more flavor to a ravioli i decided to use rainbow char it's one of my favorite vegetables all right these are looking good i'm gonna start pulling them out dunk them i can smell the roasted onion and garlic and the garlic looks nice and soft look they're happy they're jumpy i'm gonna use these garlics but that's for the future now i'm gonna do the second sauce roasted garlic and onion tomato sauce here's the tomato sauce oh wait i can't open this a trick bang it i'm gonna take my rainbow shirt out of my ice water look at how pretty it is right it's got all the colors of the rainbow green pink yellow all right my rainbow chard is blanched and ready to become part of my filling it smells good but i'm gonna add garlic and onion flavor and i'm gonna roast it so that's gonna give the chard taste that i'm looking for you're gonna mix it a little bit i'm gonna bake this at 325 for 30 minutes and after that i'm going to put it in the broil for 10 minutes to create a nice char broiling it is going to add another level of flavor all right it's time to make the ravioli filling let's get started little tarty jewels so beautiful like a painting made of leaves okie dokie now watch me drop this in front of you guys in front of the camera a little bit of basil i'm just going to add my homemade ricotta in with my rainbow chard egg chili flakes a nutmeg and my perm and i'm just going to mix this all together i'm just going to add a little salt and pepper to this all right my filling is looking great and now i just have to get it into this pastry bag put that on a pastry box that will make it easier to put it on top of the ravioli i'm going to use a quart container to hold this open for me so that i have both of my hands i feel very good about my pasta i feel good about my ricotta i am thinking about how great this is going to be for chef so and we're going to be best friends forever my best friend [Music] look at those flavors they're getting married right now yeah that's it [Music] onion and garlic confit roasted tomato sauce all right so my dough has been resting and now i'm going to roll it out into sheets to make my ravioli interesting this is much softer than it was the last time i touched it and then cut it into like quarters-ish emily gave me these breadsticks i'm gonna make this into breadcrumbs because i'm going to make pesto chef saul are you gonna make pesto with breadsticks and watch now i'm gonna bake this at now i'm gonna bake this at 425 for 10 minutes pass it level by level roll the pasta go to six roll the pasta go to seven do one at a time oh okay all right this is now on two the second thickest i wonder if i can fold it again or if that'll cause chaos i'm gonna try nope maybe it popped bring it up two or three what i'm doing right now i'm just breaking it into a part because i'm gonna toss them making them into a bread crumbs make sure they're nice and dry what i'm going to do i'm going to use these bread sticks and use that as a pine nuts turn it up to a six go pick up don't get messed up good good i'm gonna just make this a little shorter all right turn it up to seven all right once you have that make sure you put semolina between the sheets so they don't stick together and i'm just gonna cover that with parchment paper so they don't dry out [Music] so i took my daughter's food processor too small go back and forth let's see okay put everything right here and there you have it breadcrumbs for my pesto it's time to assemble my ravioli am i scared of course i am but it's gonna be fine [Music] this is another goopy task you might notice that's one all right and yolk number four sauce 3 pesto all right so we're going to start with the garlic confit here's my garlic and onion infused oil and the breadcrumbs all right let's see i think it's there so right now i'm just kind of like prepping my dough and emotions to actually make this pasta when making raviol the most difficult part is when you fill up the ravioli make sure the egg yolk is intact make sure you make like another volcano because that's where we're gonna put the egg yolk look it's a little face it looks a little robot extraordinate all humans so now i'm just like going around this thing with some water which is how i'm going to make these pasta bits stick together i don't know what i'm doing oh i already broke it all right this one's looking good so i'm going to try and cut it oh and that one's broken too all right well i have more pasta dough i can definitely keep going and fix this let's go basilico smells really good i'm happy when i get to smell something fresh not from a jar okay let's see this pesto it's looking good trying that again water water water water [Music] just hope for the best hope for the best don't explode don't explode if this doesn't work out i guess the yolk's on me [Music] i think that looks pretty good how many did you have so one never change number four i feel concerned we'll see how it turns out [Music] and there is sauce number three my pesto all right time to cook my ravioli so i'm going to brown my butter foaming up that means the water is evaporating i learned that from rosemary trout i love sage oh it's starting to brown i'm gonna turn this down and i'm gonna do the ravioli right right okay do not overcook the egg yolk so cooking time is on point the rest of the stuff is simple you know you should be approached i don't even know why i have to explain you this very gently sauces are done now let's fry some ravioli i'm gonna make this crispy crunchy of dancing dancing dancing dancing oh we're actually making popcorn ravioli i think this is i think i'm gonna do it i'm gonna pull it out put it right in there all right what do i do now okay i'm gonna plate this thing let's go look at this omg voila instead of salt i'm using this parmesan cheese all right my raviolis are done it's time to plate i am at an 11 right now emotionally and physically oh careful careful no why are you doing that i'm gonna spoon some butter onto the ravioli all right so we're gonna start with the cheese sauce it's nice and thick because we want this to stick to the ravioli now these tomato sauce remember i put garlic and onion confit in a roasted sauce so it's not just a marinara and my pesto special it looks and it tastes like pesto but with all the nuts the italian flag also the mexican flavor creating some farm black piece to resistance let's talk about truffles that gives a nice earthy taste to our ravioli it smells delicious how many of these should i do like three four five six seven i'll do a couple more voila egg raviolo with black truffle and brown butter sage we're going to take all these raviolis put them in there apparently this is my favorite ingredient now and i'm going to garnish it with a little bit of basil so it looks fancy and there you have it fried ravioli with three different sauces pesto cheese and tomato hey how's it going how are you good nice to see you same here i'm so excited to see what you made me though [Music] oh look at this what do you think it looks like a hat is a finest italian restaurant in new york city no that's really nice no i mean i tried really hard i hope it tastes okay i can tell look by by touching it it's perfect oh with the pasta too it's nice and al dente look at this beaut honestly i was that was that was my worry oh my gosh when i was making the recipe i was like oh emily she's going to have a hard time when i saw the title this morning i was like oh no it's oh my gosh this is delicious i'm the luckiest man right now that's good what about the fried ravioli this is the ravioli right here you know how many times i got screamer because i was overcooking the egg yolk you did that your first time so i'm very excited to eat this have you tried them already well i tried the sauces as i was cooking it and everything else but honestly like that no i was just waiting for you want to go for worm i mean the texture is there like a pesto texture but there's no nuts so for those who don't eat uh nuts yeah breadcrumbs are good swap this is like the perfect snack to watch you know like a game or yeah this is like exactly because you know let's have raviolis for snack that cheese sauce is like it's very kind of like light you know it's like it's nice all right and then we gotta get on the tomato you know what i wish i could not some spiciness to the tomato sauce yeah yeah but i didn't have no pepper flakes yeah i never played reveal in my life so i was pretty excited to do it yeah and it came up i think pretty good

Channel: Epicurious

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Keywords: best ravioli, best ravioli recipe ever, cheese ravioli recipe, easy pasta recipe, easy ravioli, easy ravioli recipe, easy ravioli sauce recipe, epicurious, expensive ravioli, home ravioli, homemade cheese ravioli recipe, ingredient swap, italian ravioli recipe, italian recipes, make ravioli, pasta recipe, pasta recipes, pro chef vs home cook, pro vs novice cook, ravioli, ravioli pasta, ravioli recipe, ravioli recipes, ravioli sauce, ravioli sauce recipe, raviolis

Id: 8scah0217_Q

Length: 17min 45sec (1065 seconds)

Published: Tue Sep 20 2022