Mastering Ravioli (The Most Detailed Guide on the Internet)

Summary by Krater

Helen Rennie demonstrates how to make Swiss chard and ricotta ravioli from scratch, covering dough preparation, filling making, rolling, forming, and storage.

From the video

Answers: How do I make Swiss chard and ricotta ravioli from scratch?

• Swiss chard and ricotta filling
• Egg pasta dough
• Pasta rolling with stand mixer attachment
• Ravioli forming with tray and round cutter
• Pasta storage methods

Ingredients

• 1 lb (450g) Swiss Chard
• 2 Tbsp olive oil
• a pinch salt
• 1 clove garlic
• 1 tsp pomegranate molasses
• 1 tsp lemon juice
• 1 lb (450g) ricotta
• 10g parmesan
• to taste black pepper
• 2 eggs
• 3 egg yolks
• to reach 185g total weight water
• 300g bread flour
• 4 Tbsp butter
• about 3 per portion sage leaves

What it concludes

• Ricotta is too sour for delicate dumpling fillings, making parmesan and chard a better choice for balancing sweetness.
• Using bread flour produces a better texture in egg pasta dough than all-purpose flour.
• Laminating dough by letter turns gets rid of air bubbles and controls ribbon width.
• Flour types differ in stickiness reduction, with rice flour and cornstarch working best on ravioli trays.
• Ravioli should be cooked without a colander using a spider or slotted spoon to prevent damage.