Gennaro Makes Pumpkin Ravioli ay Parmigiano Reggiano | AD

hi lovely people i am in factoria russia in regia media let me show you what actually i'm going to do i'm going to make this fantastic fresh pasta capella with pumpkins ricotta and parmigiano reggiano you will love it so easy look inside the edible live with two eggs 200 grams of flour double zero what double zero means double fine so when you actually knead it the pasta the shine shines come up and they give you a lovely flavor also that making al dente you ask me what al dente means easy al dente which is a little bit undercooked you can even do with fresh pasta then you chew it longer you taste it better i digest it better but most important double zero flour and the egg have to be extremely fresh break cup legs wow look at that flour split it up because it's double fine so you mix all together and you can see again you put some a little flour inside and you mix it it looks good now this one i made them early on because once you made it you roll them in a clean film and you let them rest for about half an hour inside the fridge use a rollie pie very dangerous especially if you are late at night your wife waiting for you only joking a little bit of flour on the board well i have some semolina which is good just a little touch you don't need anymore coat it a little bit get the rolling pin pressing on it you can see look so you can do with rolling pins but i mean it's your muscles that's good but before i'm gonna roll in the pasta let me show you how to make the mix because the mix comes before everything goes i got some lovely look at this roast pumpkin easy to roast you can find butternut squash all kinds of pumpkins as well so you cut them into slices put a little bit of oil on top sometimes you can put the rosemary garlic bake them in the oven temperature about 200 20 minutes they're ready which i put them on the tables then you get the pumpkins look at that all moved this one is so delicious as well with the fold you crush it it's done that's all you have to do little salt very very important but not too much your ants they're all coming out nicely a little bit of ground black pepper just a little touch not finish yet then you get nice ricotta portably caught inside again you press it you crush it now we come to the best here i have a parmigiano which is 24 months old let me get a greater why i'm using this big piece to grade the i can cut it i don't want to it's kind of a celebrations why not celebrate with a big piece of cheese like that just go for it just go for it look at the way it comes down oh my goodness it's like it is raining gold just abundant make sure you put a lots and lots a lot of cheese that's enough now when you do it you mix it look at that [Music] this is what i'm talking about so yes and then you can't really do the filling but actually do it you get some nice bread crumbs just a pinch of bread crumbs just put them on top and that should be enough because you wanted a very soft filling now i need that little bit of breadcrumb to actually start to suck all the flavor as well and also to dry up a little bit this beautiful filling now when you started to use the pasta machines make sure is always the highest number because this is quite thick so you start inside and you start to roll it out [Music] now this is quite big so i cut them in half and i use this later let's use a little bit at a time because with this one you can do quite a few ravioli then again you press and you do another small number slowly slowly you have to come down almost at number one look at this this is beautiful quite big and then you will ask me to say right so easy so simple now let's cut it [Music] okay then you start from the middle if you go will like the one i ever use it if you're not knifing will do it you make some nice little square see i go one two three four five six and i prefer a potion then you get the lovely mix just put it on top here you can see you start to feel it not too much because you don't want it too much one do not overfill because if you're a field you can't really close it and then you fold it so you close it to one side two small fingers my two little finger well it's quite big believe me or not you can really cook with this one already then you remove it press it on the front roll it up a little bit and you close it yes the perfect capella right night is ready first of all the water is boiling you can see i need to put some salt inside right now let's cook it let's get holding some actually while those that cook let me prepare the salt get a pan on a gas just to get the nice knob of a butter just put inside the volume a little bit look at this beautiful sage oh my goodness just put them all inside i don't want to burn the butter so i just stir them a little bit at the sage and give this incredible flavor to the butter which one i'm going to use this or this this or this i use this one they almost double the size can you imagine that cheese inside is melted and mixed with the pumpkins [Music] i don't want to cook too much a little bit of a pasta water this is a music this is a really music oh my goodness look at that lovely creamy can you see that lovely creamy no finish here again let's get this lovely piece of a palmy generation [Music] let's have a look at this lovely sage another lovely sage nice fork can i yes [Music] it is an explosion of a flavor inside your mouth and the cheese played the main part i'm sorry i have to finish off i will both play haribo i love it i just love it so good

Channel: Gennaro Contaldo

Views: 91,251

Keywords: Gennaro Contaldo, Italian, Recipe, Italy food tube jamie oliver

Id: lIbVjTWaARs

Length: 8min 18sec (498 seconds)

Published: Fri Apr 09 2021