Homemade Ravioli with Wild Mushroom Sauce with Anne Burrell | Worst Cooks in America | Food Network

[Music] today we are making wild mushroom and telegio filled ravioli with parmesan sage butter sauce [Music] to get started we have one pound of flour out on your board make a big hole or a well we are going to put five eggs in here a quarter of a cup of extra virgin olive oil and a nice big sprinkle of salt we gonna start beating our eggs now we're gonna go right around the outside and we're gonna start to combine the flour take our bench scrape got all this really nicely combined all this stuff gonna go into our dough this is the point where i am ready to start kneading it's a little bit of a workout but commit to it roll it and stretch the dough we don't want to tear the dough when it gets like long like this fold it back towards yourself and get right back on there again so the more i'm kneading this i'm starting to feel my dough get really tight because that tells me i'm developing the glute see this now when you poke it see it springs right back if i try to put this through my pasta roller right now this pasta would be so tough and not very nice to eat so we're gonna just let it hang out all right there we go you relax so let's move on to our filling i have pancetta i'm going to dice it all right little olive oil pancetta in the pan and i'm going to turn this guy on a pretty low heat i'm going to work on some mushrooms so this is one mushroom isn't that so cool just take that stem right off i want these mushrooms to be inside my ravioli right so i want the pieces of the mushrooms to be really pretty small shiitake mushrooms these stems are very woody and fibrous not edible so go ahead and just pull it out like that i really do want to add a little bit of garlic to this whole situation put your knife right on the garlic but make sure it's at the edge of your board this part of your hand whack it and give it a little chapatta give it a little chop chop chop all right so now i'm gonna throw this right in my oil i'm gonna turn my burner up and put my mushrooms in my pan immediately otherwise my garlic will burn nice big fat sprinkle of salt delicious smells coming from here see what's happening now my mushrooms are starting to turn a little bit golden i'm starting to see them stick a little bit on the bottom so about a half a cup of wine and then we're going to let all of that cook right back out all right look at these babies done i'm going to turn them off to make sure that it is delicious oh yes it i really like making myself happy with stuff like that i'm going to be getting the bulk of my ravioli filling together so i have ricotta cheese i'm going to grate some telego cheese i'm gonna add about a cup of parmesan cheese i'm gonna add all of my mushroom situation to this as well and i'm going to add two eggs to this i'm gonna mix all this guy up parsley is like that green lovely grassy flavor it brings like a nice bright freshness to this all right ravioli filling done this herb is sage we picked the leaves we're gonna pile them up skinny little ribbons and that's for my sauce before i'm going to start to roll out my pasta i'm going to put my filling in a pastry bag keep filling it up take it like that twist it shut [Music] standing by let's feel our dough look at that and it leaves an impression but you can also see it starting to spring back ever so slowly this guy there's two rollers and then there's this knob on the side this knob is going to adjust the widths of the rollers here always keep the big piece covered i want to do a tiny bit more kneading in here and i want to pack as much flour into here as possible all right so here we go let it go catch pasta on the back of your hand we're going to flour it fold it in thirds like a letter squash it together now i'm going to stick it in sideways and then let it go catching it on the back of my hand now we're gonna take this to number two every time i make these numbers bigger it makes the opening here smaller one two three four right in order i love the ritual of this i love this all right now i'm done i am brushing off sort of any excess flour because if there's lots of flour in here and you go to cookie it won't cook out and you will have like this raw flour feeling in your mouth and it's very objectionable semolina flour so we're just doing that so our ravioli won't stick to our paper i have the glue that's going to hold this whole situation together water take a little bit and just paint it dry on top wet on the bottom now we have our ravioli filling don't make a crazy huge hole we'll start there and see how it goes squeeze stop pull away leave space in between there now just fold it right in half so you want that really sealed shut because if these guys open up while they're cooking water will go in filling will come out and that's sad cut them all out and just for an extra little insurance policy pinch the edges shut i'm about to drop my pasta but let's think about that sauce and the sauce is a really fast cook half a stick of butter and chicken stock i'm gonna drop six ravioli in the meantime go ahead and bring your stock and all of this to a boil give it a little pinch of salt we want the chicken stock to reduce now we take our ravioli and go right in yours off i'm gonna put my sage in now swirl that all in there all right see where we are at and it looks saucy and it looks like it's like coating our ravioli so now we turn the heat off and we give it a sprinkle of parmesan cheese we swirl this together all right and look what we have like it's nice and saucy right around the sauce is dressing and adorning our pasta and the last little bit of parmigiano there we go dunsky you guys want to try it so the rule with pasta is right away even in italy when they set a dish of pasta down in front of you you don't wait for everyone to get served you go ahead and you eat pasta immediately delicious [Music] you

Channel: Food Network

Views: 337,039

Keywords: reality, chef, cooking, technique, how-to, food & cooking, pasta dish, pasta, dough, mushroom, recipe, cheese, sage, main dish, anne burrell, worst cooks in america, anne, worst cooks, wcia, celebrity, ravioli, homemade, sauce, food, fn, food network, episode, tutorial, directions, how to make, show, tv, eat, homemade ravioli, ricotta, Taleggio, pasta recipes, dinner ideas, dinner party, date night, filling, homemade pasta, from scratchfood network, cook, ingredients, recipes, easy recipes, easy recipe

Id: gBptAmvvQ7E

Length: 7min 45sec (465 seconds)

Published: Sat May 30 2020