Mastering Ravioli (The Most Detailed Guide on the Internet)

00:00 Intro
01:08 Swiss Chard and Ricotta Filling
05:02 Egg Pasta Dough
07:41 Rolling out the Dough
10:30 How to Control the Stickiness
11:49 Shaping with a Ravioli Tray
14:57 Shaping with a Round Ravioli Cutter
17:05 How to Store
18:39 Sage Butter Sauce
19:46 Cooking Ravioli

Serves 4

The Dough:
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2 large egg + 3 large yolk + enough cold water to get 185g of wet ingredients
300g bread flour (unbleached allpurpose is fine in a pinch)
5.7g salt (1 tsp table salt or 2 tsp Diamond Crystal Kosher or weighed for all other salt types)

Put the wet ingredients into a bowl of a mixer. Add the salt and flour and mix with a dough hook on mediumlow until homogeneous. Touch the dough, if it’s at all sticky, add more flour. Knead for 5 more minutes in a mixer (assuming it’s doing a good job with this stiff dough) or 8 minutes by hand. Flour, wrap in plastic, and let rest 30 min and up to 5 hours at room temperature.

Making the dough in a food processor:    • How to Make Egg Pasta (an indepth gu...  
How to knead pasta dough:    • How to Make Egg Pasta (an indepth gu...  

The Filling:
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1 Lb Swiss Chard (how to wash chard:    • Michelin Star Vegetables (ft. Sunchok...  )
2 Tbsp olive oil
1 garlic clove, sliced
1 Lb Whole Milk Ricotta without gums or stabilizers
10g finely grated parmesan
Salt, pepper, and acidity to taste (I use pomegranate molasses or lemon juice)

Cut the chard stems into small pieces. Set a large skillet over medium heat. Add the olive oil. When the oil is hot, add the chard stems and a pinch of salt. Cover and cook, stirring occasionally until brown and tender, about 10 min. Add the garlic and cook until aromatic, about a minute. Slice the chard leaves, chop into small pieces, and add to the pan. Cover and cook until starting to wilt, 23 minutes. Uncover, and cook stirring until completely wilted. Take off heat, and season to taste with salt, pepper, and lemon juice or pomegranate molasses. Cool completely.
Drain ricotta for 15 min between 6 layers of paper towels (3 on top and 3 on the bottom), pressed with a heavy pot. Combine the chard, ricotta, and parmesan. Mix well and adjust the seasoning.

Roll out the dough and fill as shown in the video. You’ll need rice flour and a ravioli tray https://amzn.to/39nKZ5e or a ravioli stamp https://amzn.to/3CEezA9. But you can also cut the ravioli with a pastry scraper, pastry wheel, or a knife.

Sage butter sauce:
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4 Tbsp unsalted butter
1 whole garlic clove
1012 sage leaves
Salt and lemon juice to taste

Set a large skillet over medium heat. Add the butter and whisk until it melts and the white foam subsides. Add the garlic and sage. Cook until the sage leaves start to stiffen. Flip and cook until the leaves are crisp and the butter is brown. Sprinkle the leaves with a little salt. Cook for 5 minutes. Remove the garlic clove and discard. Season with a few drops of lemon juice and salt.

Bring a large pot of water to almost a boil. Salt heavily. I use 65g salt for 6.5qt (6 L) of water. Bring to a boil. Add the ravioli. Cover just until the water boils. Uncover, reduce heat to maintain an energetic simmer, and cook until done, about 1 min for fresh, 23 for frozen.

Mix with sage butter and an additional 4 Tbsp of fresh butter and serve immediately.

Other filling ideas:
Mushroom filling    • Mushroom Spread a.k.a. Duxelles  
Roasted and pureed butternut squash:    • Roasted Butternut Squash  

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