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Learn how to fill the ravioli in this video with Italian Chef Davide Megna.
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Hi I’m Davide Megna with Amci Miei Ristorante in Rockville. We’re making Ravioli today and now I’m going to show you our rolling the dough and filling the ravioli.
Today, to roll the dough we’re using a commercial pasta machine because that’s what we use at the restaurant, smaller version are available in many stores like Willy and Sonoma. You can also purchase them online or like our grandma they used to make. In Italy you can just use a rolling pin and roll the dough with a rolling pin, but its actually much harder and you may not obtain in such a fine sheet of pasta if you’re using a rolling pin. The machine allows you to ever finer, a finer dough which allows you to taste better the filling of the ravioli. If you have a very thick dough, you’re not going to be able to taste the filling of the ravioli that’s the most important thing.
So, in order to work the dough with our machine, we need to flour to keep also always the dough a little bit floured. We’re going to start opening the machine as wide as possible and we’re going to start it rolling it down and then as we go, we’re going to tie the machine and make the dough each time a little bit thinner.
Make the dough very, very fine and the way you know it’s the perfect size, we use the last number possible in the machine which is number zero, as I say the finer dough, the better ravioli you’re going to get. And right now, we’re going to brush the dough with some eggs and they would allow the dough to stick once we’ll close it. Then, we ‘re going to use the pastry bag to fill the ravioli or you can also use a small spoon if you don’t have a pastry bag, you can go either way.
I’m making small amounts of dough and this has seeing each other about couple of inches. Make sure the edges are really brushed well, so that they won’t stick together. And now, we’re going to close the ravioli, turning one side on top of the other. And now with our two pinkies, we’re going to try to get as much air out of the ravioli. So, that when we cook them, they will not explode. That will be a minor explosion anyway, but we just don’t want them to break completely.
Then I’m using a pasta cutter. We can also use a dough cutter, you can also buy this ones as in any store or online as well. I’m preparing a little tray with some flour where we’re going to put the ravioli once they’re cut and I’m now cutting them. Make sure the edges are well closed.
In this case, we’re making a half moon shape ravioli, but you can make ravioli of different shape. You can make them square, you can make them round, and you can make them as a half moon shape or if you have different other shape cutters , you can use them as well.
The wonderful thing about the ravioli that it can be made to satisfy anybody’s taste you can use any kind of fillings and any kind of sauce that you may like, so it’s a great thing to do and for sure you’ll find some ingredients that you like more than other and you can make into your own taste.
So, now, we’ve already closed out ravioli, our raviolis are ready and now we’re going to prepare the sauce and cook our ravioli.