Today, Mythical Chef Josh is teaching you how to make an old Italian classic, CheezIt Ravioli. MK #025

Subscribe to Mythical Kitchen: https://www.youtube.com/mythicalkitch...

Check out our podcast, A Hot Dog Is A Sandwich! https://www.mythical.com/hotdog
OR
https://cms.megaphone.fm/channel/hot...

Click the bell icon so you'll know when we add a new video!

Want more Mythical Kitchen? Check out these playlists:
Fancy Fast Food    • Fancy Fast Food | Mythical Kitchen  
Snack Smash    • Snack Smash | Mythical Kitchen  
Food Fears    • Food Fears | Mythical Kitchen  
Food Feats    • Food Feats | Mythical Kitchen  

Pick up official Mythical Kitchen merch at https://mythical.com/collections/myth...

Join the Mythical Society: https://www.mythicalsociety.com

Follow Mythical Kitchen:
Instagram:   / mythicalkitchen  
Mythical Chef Josh's Instagram:   / mythicalchefjosh  

Follow Mythical:
Instagram:   / mythical  
Facebook:   / mythical  
Twitter:   / mythical  
Website: https://mythical.com

Check Out Our Other Mythical Channels:
Good Mythical Morning:    / goodmythicalmorning  
Rhett & Link:    / rhettandlink  
Ear Biscuits: https://applepodcasts.com/earbiscuits
Good Mythical MORE:    / goodmythicalmore  

Want to send us something? https://mythical.com/contact

Time Codes:

Dough 0:32
Build 4:14
Cook 9:12
Plate 11:34

Recipe

Step 1: Make your pasta
Ingredients
* 2 Cups Cheez Its
* 2 Cups Flour
* 3 eggs +3 egg yolks
* 1 Tbsp Olive Oil

1) Add Cheez Its and flour to a food processor and process on high until there are no more chunks of cracker.
2) Pour out your Cheez It flour mixture onto a large surface and form into a well with a large divot in the center.
3) In a mixing bowl, whisk eggs, egg yolks and olive oil together, then pour mixture into the middle of your flour well. Use a fork to gradually mix flour into the liquid, then when a shaggy dough forms, use your hands to knead it into a solid ball, then flatten it into a disc. Wrap it in plastic and let it hang out at room temperature for half an hour.
4) Cut the dough in half then use a pasta roller or a rolling pin and roll your pasta out into 2 separate large sheets. Make the sheets thinner than you think the sheets should be. You should be able to hold your hand behind it and see each finger.

Equipment
* Food processor
* Small mixing bowl
* Plastic wrap
* Rolling pin

Step 2: Fill your Pasta
Ingredients
* 1 cup ricotta
* ½ cup shredded sharp cheddar
* ¼ tsp black pepper
* 2 eggs

1) Whisk together 1 egg with the ricotta, cheddar, and black pepper, and set aside.
2) Whisk your second egg in a separate small bowl and coat one sheet of pasta in a thin layer of egg wash.
3) Lay a Tablespoon of cheese mixture out in rows, spaced about 2 inches apart on your egg washed pasta sheet.
4) Lay the second sheet on top of it, then use your fingers to trace around the filling mounds, pressing out all the air bubbles.
5) Use a ravioli cutter—or pizza cutter, or knife—to cut the dough into squares, making sure the sheets of pasta have stuck together. If they haven’t press down with your fingers and recut the squares.

Equipment
* Medium mixing bowl
* Whisk
* Spoon
* Pastry brush
* Ravioli cutter

Step 3: Cook and sauce
Ingredients
* 12 ravioli
* 6 cloves minced garlic
* 4 Tbsp butter
* ½ cup pasta water
* 1 Tbsp minced chives

1) Heat about a quart of water in a large sauce pot and salt heavily. When the water comes to a boil, add your ravioli, and boil for 6 minutes. Before you drain the water, reserve ½ cup for sauce.
2) Heat a large sautee pan on mediumhigh heat and add your butter. When the butter melts, add the minced garlic and sautee for 2 minutes, until fragrant. Add the pasta water, stir, and let reduce for 90 seconds. Toss in your ravioli and sautee until most of the sauce has soaked into the pasta, then, right before you take it off the heat, add your chives and toss.
3) Plate and garnish with additional chives.

Equipment
* Large sauce pot
* ½ measuring cup
* Spider
* Sautee pan
* Silicone spatula