Ciao ragazzi! I'm Roberta from Pasta Evangelists
and today I'm going to show you how to create the perfect ravioli
I will show you how to create a ravioli using only one layer of pasta so we have used the
machine to stretch the pasta dough and these about three millimetre thick. We don't want it to be
too thin because it is going to then break once we close and then we cook under hot boiling water
and we are going to infuse the ravioli today with delizioso ricotta and lemon filling which
I have showed you on my previous video now I will leave a little bit of flour on both sides
of the dough remember when you do filled pasta make sure that the dough it's not very very dry
so it will help you to close it better to seal each each raviolo so and what I got today
it's two little spoon guys you can use a piping bag so it is easy to fill each
raviolo but I want to show you that you actually can simply use two little a spoon
I normally go for a full teaspoon and I will start to place this way as you can see I
basically fill the pasta dough and I leave the space this space
will be the one who will cover each raviolo so as I say one full teaspoon always leave about
I will say a couple of fingers between each raviolo so it will be easier for you to carry
through and yeah you have to basically fill it all the pasta dough and then another one
here the last one guys so we have left the space and this will help us to then close the ravioli
I'm going to show you a very easy technique which you're just going to cover and seal it through
make sure that is perfectly sealed you don't wanna that the ravioli breaks into
the water when you cook so make sure that is really nice and sealed and then you can use
both of your fingers to, can you see guys, I already started to kind of shape the raviolo
and that's important also so you're going to remove all the air bubble in each square and you
carry on until complete so fantastic ragazzi, we are ready to cut the ravioli. I'm just
going to sprinkle a little bit of flour on top and now using the pasta cutter you simply started to
shape your beautiful pasta so I will remove this first and now you have to just cut it through your
beautiful ravioli if it's too much you can leave it aside guys. So you have to simply carry through
and sometimes I try as I say guys when it's a ravioli that you make for your family and friends
don't worry about to be really precise. They are going to taste absolutely delicious and
these are your ravioli. As I say seven probably I will add another um two more and then you have
already a portion of beautiful ravioli filled with the lemon and ricotta ready to be cooked guys. So
ragazzi how to pair this beautiful ravioli I will suggest a very nice and delicate sage butter sauce
so you are going to each person you're going to melt one tablespoon of butter
and handful of fresh sage and until it's really nice and brown so you cook two minutes your
ravioli and mix it with sage butter but let me tell you my favourite sauce is fresh tomato
sauce full of basil, fresh olive oil. You know as I'm Pugliese, I really love to bring flavour
from the south with a beautiful shape of pasta from the north Italy and buon appetito ragazzi!