Which ravioli recipe looks yummiest to you? Let us know which you would order if you saw them on a menu!

@krisfrederick5001

Жыл бұрын

"Yes" is the correct answer. Love you guys be well 🍝

@suzannevega2289

Жыл бұрын

RAVIOLI ALLA CAPRESE RECIPE, My Aunt used to make a similar ravioli, she used different cheeses that she also made but they were beyond delicious, I have made them & they were tasty but they never came close to hers, more than likely its because she made her own cheese & I used store bought. Eva, do you have any suggestions for using the kitchen aid to make fresh pasta? My hands do not allow me to knead dough anymore.

@pollysshore2539

Жыл бұрын

C. All the above. I love ravioli.

@TheJosephanderson

Жыл бұрын

All of them!! Love Ravioli! ❤️

@sjesposito3614

Жыл бұрын

I am definitely making the caprese.

I have become so obsessed with these videos that every time I make something in the kitchen, Italian or not, the first thing that comes to my mind is: "Would Eva approve?"

@dianatprince

Жыл бұрын

honestly same. Move over Gordon Ramsay.... Eva's here.

Ravioli are in my top 3 favourite pasta shapes but I only eat them when they are done correctly just like yours

@carrieullrich5059

Жыл бұрын

❤

@vickii9536

Жыл бұрын

Ciao Vincenzo !

I love to watch Eva tasting her creations and her eyes sparkle with her smile. Priceless.

@javaskull88

Жыл бұрын

And the way she twirls her fork when it’s good.

We went to Capri many years ago which included a food tour led by a retired Sicilian Teacher - no one got in her way as we meandered through the town - and she treated us to her homemade ravioli caprese but hers included that amazing Capri lemon zest and served in an olive oil, garlic, parsley and lemon juice sugo. Has anyone else had this unbelievably good version?

@cranci

Жыл бұрын

Lemons over there are something special 😊

I am a pastry chef, so I do use a piping bag for filling cannelloni. I haven't made ravioli in ages, but I will try it!

@leedoss6905

Жыл бұрын

Yes a piping bag. I'm not a chef but I have the various tips and so on.

Sempre fantastica Eva. Hai fatto un piatto della mia regione gli cjarsons, c'è anche la versione salata, stessa pasta ma con ripieno di ricotta e erbe o carni. Comunque da sud a nord è fantastica la cucina italiana, come sappiamo co.binare con gusto prodotti semplici e creare piatti buonissimi

I just wanted to say thank you very much for the smaller recipes! I don't make ravioli much since I feel like I have to make a million of them. The amounts are so large that I'm overwhelmed before I even start. Eva's smaller recipe amounts are very approachable/doable so I think I'll give it another try! Grazie di cuore!!!

I have not made ravioli since my kids were little. Ravioli was my 'secret weapon' to get them to eat healthy foods that they would otherwise refuse to touch! Like eggplant, squash, okra....😊

@STrouwborst

Жыл бұрын

Wow, only a good mother will come up with this trick... And an Italian mother... like mine was. 🥰

@janetgerney2094

Жыл бұрын

@Sylvia Trouwborst my kids never played with Play Doh, only pasta dough (we didn't actually eat their creations, most of the time!) We made dessert ravioli too...their favorite!

FROM CANADA! Honestly, you guys are amazing….please don’t take this the wrong way Harper, but I find Eva completely out of this world! I’ve never seen any chef as diversified with knowledge of EVERY region of Italy! Eva, you truly are the best!!! AND, you do everything with such poise and calmness unlike any chef I’ve ever seen!!! I’ve tried so many of your recipes and of course I’m sure they have not been anywhere as close as yours, but I can truly say, they’ve been amazing bc you guys have made every single one of your recipes easy to follow and user friendly by anyone! Thank you thank thank you🙏🏻 I’m always so excited and patiently waiting for new videos by you guys…you two are awesome😊🤗

@PastaGrammar

Жыл бұрын

Grazie mille, Tim! We're so glad you've been enjoying the recipes!

Eva, as always you offer a beautiful synchronization of gastronomical history and artistry in your dishes. Impossible to choose when all three have their own unique taste and texture. So all three are winners!

In southern Austria there is a similar sweet ravioli called Kletzennudeln. Some dried fruits are also in the filling. It is an acquired flavor...

@annadelcol2428

Жыл бұрын

We are neighbours, so the cuisine is quite similar😄.

Honestly, the first Ravioli was traditional in my family. It's what I know. But, I MUST try the other two recipes. I think this video is the most intense one ever! Probably, because I watched this on an empty stomach and because I'm craving pasta! Thank You Again to Eva who teaches me something new with every video!! 🍋💚🇮🇹

Yes, Eva, It’s perfect! You are an amazing cook! It was so interesting to see the different ravioli recipes. I only knew of one dough- flour and egg. Stuffing was ricotta, parmesan, egg, a little parsley in a simple tomato sauce from my childhood. They all looked wonderful! Thanks for sharing your knowledge with us!

Always a pleasure to watch Eva make anything!

Those were the most fabulous ravioli ever. You really have a very sophisticated knowledge of Italian foods and how to prepare them. I enjoy your show very much.

Great video guys, I love making the ricotta and spinach raviolo, but my favorite stuffing is Pork, Veal, and spinach with a generous amount of Pecorino Romano, I try to make about 100-150 at a time and I freeze them so I can make a quick dinner after a hard day, I also have sage and basil growing at all times so I always have some, a butter sage sauce is my favorite, thanks for sharing, I’ve never seen the Cjalson recipe before, I’m definitely going to try this. Thanks again guys. 🇮🇹😎🇮🇹

Rum soaked raisins are an old, old recipe that has been shown to help relieve arthritis pain..thank you Eva for sharing your amazing recipes. You two are awesome.❤

Speaking of Friuli I think we need a Pasta Grammar and Jessi & Alessio collab!

You have inspired me to try making the second ravioli, although all look equally delicious. The cheese stuffing is very reminiscent of one we use in Molise. Thank you for your great content, I love your channel.

Quello che mi piace anche di questo canale è che, a differenza di altri canali di cucina (e non voglio fare nomi, ma comunque si conoscono benissimo !), non si fanno vedere, con le cosiddette “Reactions”, le porcherie che fa la gente in qualche parte del mondo, facendogli così, involontariamente, anche della “pubblicità”.

Dovete fare altri tipi delle paste ripiene: i tortellini, i cappelletti, gli agnolotti, ecc. Uno delle mie preferite è gli agnolotti del plin! Piccolissime ma buonissime!

This is by far the best food show going. Love it 👍🙂

Pasta Grammar is the BEST (and only ) site for learning how to cook Italian food. I love the lack of fancy techniques and knife skills, just like my Sicilian nonna used. Also Eva's dialect is so similar to the Catanese that my family taught me that it's a thrill listening to the conversations Eva has with her family. Harper and Eva are the most simpatici ospiti on You Tube. And the production values, filming, music, voiceovers are a class apart. Bravi ragazzi, sieti grande. Ciao, Mario, da Melbourne, Australia.

Eva homemade ricotta cheese looks amazing. I absolutely love ravioli and these recipes look mouthwatering 😋 lucky lucky Harper. I'll definitely start with the first one.

I dont know how i have never found your channel before, but i am glad i did this morning!!! I have been trying to better my pasta skills, and your ravioli are amazing!!! Thank you for such wonderful videos !!!!! The Ravioli are giving me fits of rage, but i am gonna keep working at it !!!

Those CJalsons look absolutely amazing! Yum 🤤 They all look delicious!

I Loved how your smiles kept getting bigger and bigger with tasting each advanced ravioli recipe 😋❣ My mouth is watering...I'm so jealous, hope mine turn out so beautifully !

I think what Eva was thinking of was a piping bag (sac à poche)for adding the filling the ravioli, but I think using two spoons for a filling that thick would be quicker and easier. Maybe you'll should make an ice box ricotta pie using the Catalina crunch cereal for the crust.

@dominicriti7219

Жыл бұрын

Exactly, she was referring to a piping bag ( sac à poche) I follow the channel as it gives you an idea of authentic italian cuisine but Eva is not qualified, not a professional Italian chef and all videos avoid going into details.

Lovely - been waiting for a recipe for raviolo

Apprezzo molto il tuo rispettare gli ingredienti delle nostre ricette Italiane, grazie....una nonna....

Love this 👍🏻

Can’t wait to try! Thank you!

Looks fabulous!!

With the same ingredients (ricotta and spinach), in the east of Genoa (the heights of Sori in primis) they prepare the famous "pansotti" which are seasoned with the legendary walnut sauce (you must never say gravy).

Looks wonderful!

Thank you guys! All of the recipes look delicious!!!

you make it look sooo easy !

Thank you...these are amazing!

This one was fantastic!

omg, they all look amazing. 🤤

Was waiting for a Ravioli video! Thank you so much, this was wonderful.

FWIW- wishing you a happy blessed glorious wonderful evening

Yummy, thanks

Love ravioli. Great episode.

Thank you Thank you. Was planning on makening Ravioli with my 11 ypu Daughter this week. she's been wanting to try hand made ravioli. We both have made noodles and now want to try the Ravioli. LOVE THIS Channal❤❤❤

@PastaGrammar

Жыл бұрын

Send us a pic if you make them!

@KajunNinja

Жыл бұрын

@Pasta Grammar Maken thr Ravioli with my daughter tomorrow for lunch. Where would I share the pictuer with yall. Which platform. Shes so excited to make this. I even have the fresh basil and Grape tomatos from my garden too use to make the sause.❤️

@KajunNinja

Жыл бұрын

@Pasta Grammar I sent the photos to yalls Gmail. Sorry if I wrote a novel too yall.😬🥹

Ciao ! In France we don't say "sac à poche" but "poche à douille" ! I always found it funny when my mom said that in French haha

Fantastic! I love all three recipes. The last one is most unusual. Thank you.

She's done it again. Fabulous!

I'm making the intermediate recipe right now!! I have the fragrance of garlic, sage, and fresh cut cherry tomatoes on my hands and doing a final follow along to make sure I haven't left anything out. Its like having "smell-a-vision" with my hands smelling like the ingredients! If it turns out and mom likes what I made, I'll post back LOL

I'm really enjoying your channel, I've learned so much. And things I thought I'd never be able to do myself,im thinking I can now. Im so glad I found you. Thank you so much for sharing and teaching me. I hope the very best for you guys.

This is the video that I have been waiting for - simple,fresh recipes and such detail. Complimenti! I can't wait to get started.

Perfect. You guys opened my eyes to a lot right there thanks 🎉

Sweet Ravioli was popular from an old Italian neighborhood I was born in. Cooks from there came from Abruzzi and Marche.

Yummy ravioli! Thank you for the recipes.

@Patt12

5 ай бұрын

Where is the recipe nil saw

Thank you so much for the cjalsons my family is from Trieste and my grandmother used to make a variation of them growing up and nobody in my family had the recipe or pronunciation for them it will be such a nice surprise when I make them.

Credo proprio che vi divertireste in Friuli...la mia regione e' piccola ma dalle Alpi all'Adriatico ne vedi DI TUTTI I COLORI(in senso culinario proprio perche' tra le influenze venete,austriache e balcaniche la varieta' e' assicurata).vi consiglio un passaggio a Trieste e nelle osterie(osmizze in dialetto triestino) dell'altopiano carsico per provare i gusti mitteleuropei!

These all look heavenly! Grazie Eva and Harper! You never cease to amaze with new ideas and content!!

I even found a ravioli tray! I must try your recipes!

I always love watching you cook Ava, it’s satisfying and I learn a lot by you. Those pastas all look fantastic, Grazie tanto.

Same machine as mine These look amazing and i got a little ravioli stamp weeks ago for the zucca ravioli/tortelli Still need to try

Lovely cook, top-notch videographer, delicious attainable recipes. I would try #1, then #3, then #2 after finding the right cheeses. Thanks!

As a reminder, I'm going to be 70 in September. My Mom was always in search of new & old recipes to try out in search of keepers for Thanksgiving & Christmas dinners. Such as an 80 yo recipe for home-made Mincemeat for Mincemeat pies, 100 yo recipe for Dark Fruitcake & a 70 yo Italian Ravioli recipe with a filling made with calves brain, kidneys & another meat like maybe Sweetbreads. We cooked the organ meats in water, garlic, onions & seasonings etc until done & then ground them together to make the filling & then a great tomato sauce for them. They were the best Raviolis I've ever eaten & they came out perfect. They were the square beginner raviolis but we were so proud of how they came out & not a busted one in the batches we made lol. Needless to say Raviolis have been in every holiday meal after that lol. I think I was in 7th or 8th grade at the time. Thank you for sharing your recipes with us Eva. Eva if you ever come across 'old' Italian recipes like that, please pass them along to us. Sadly my Mom passed away in her early 50's & most of her & my recipes were lost so I no longer have them to pass on to my 5 kids & 6 Grandkids but I do have my own recipes & our 4 generations of recipes on my Mom's side of her Southern family. The 1st home-made pasta I made was Vienna's Noodles with a heavy cream, butter & Parmesan cheese sauce. I was so proud of it & it tasted like heaven in your mouth. I got an International Recipe Book out of our high school library in my freshman year & we found all kinds of recipes we tried.

I’ve been watching these videos for so long and learn a whole lot!! I may not cook Italian food alot, but you all taught me to put a generous amount of salt in my water and to incorporate pasta water to my dishes. These two tips along has enhance my cooking skills to a whole new level. Keep up the good work.

Very nice Video! thank you for sharing! now I have to make some. I do prefer meat filled but also love cheese.

I will definitely try all of those recipes ! Greetings from Southern Québec !

Thank you very much for posting this video. Amazing, it is like therapy. I will try to copy the 3rd recipe. It looks really interesting.

felt kind of down today. thank goodness i came here to watch you two. you both make Italian cooking so approachable looking. and your personalities are so down to earth and charming. thanks for lifting my spirits - and NOW making me hungry - Grazie Mille from Canada🥰

The last version looks so yummy! It seems Eastern European influenced…? Looks very similar in shape to varenyky (Ukrainian dumplings). You can make them savory with a potato cheese or mushroom filling or sweet with strawberry or blueberry & farmer cheese filling… thanks for sharing this!

@FAQIvan91

Жыл бұрын

Well it may be, through Slovenia or nearby countries

Thank you. I have recently bought a heavy pasta machine, followed by a pasta drying rack. I am all prepared.

Complimenti Eva and Harper.

Time to get the pasta roller out putting it and me back to work. As always, these preparations all look so good & I'm sure taste even better.

Nice burn on the Pasta Roller, Eva!

Ringrazio per la ricetta dei CJARSONS che essendo della mia regione li ho sempre apprezzati..grazie ragazzi come sempre e' un piacere vedervi!😉😋

Molto stupito positivamente dal fatto che hai cucinato i Cjarsons...che in Italia moltissime gente non sa nemmeno cosa siano...ma io quando vado in Friuli mangio sempre, anche se apprezzo di più quelli con erbette e carne.... Complimenti Eva, veramente ne complimenti!!!!!

These make my Aldi store bought ravioli just look sad , absolutely amazing, my favorite was the cheese and fresh tomato sauce ones , new york

I adore ravioli with a Mortadella filling. My father used to make it and we couldn't wait to eat them... 😋

Ravioli is my absolute favorite comfort food. My grandma made ravioli spinaci for all the holidays and I gorged on it until I couldn't move. She also made calamari with an egg filling in red sauce...my absolute favorite!

Ever thought about doing a regional tour series, where you explore the main and most significant flavours of each region? I feel like so far you have focused on the food categories, or ingredients, or maybe some cities... but what about doing a full regional menu 😊 I'll start by suggesting the ones I know best: Liguria: acciughe, focaccia, farinata, amaretti (I'm skipping on pesto, as I think it has already been covered enough 😂) Toscana: crostini toscani, wildboar ragu pappardelle (although I think that any other game ragù would work), peposo, cantucci (or, if we're looking for a less mainstream one, I'd go for schiacciata campigliese) with vinsanto 😊 switch to a cacciucco livornese if you prefer a seafood menu

@PastaGrammar

Жыл бұрын

We've done a couple, like Sardinia and Sicily, but we should definitely do more on the topic!

@carrieullrich5059

Жыл бұрын

Border regions like Trieste for the fusion of neighboring cultures best foods with Italian foods would be fun too. ❤

@dianapohe

Жыл бұрын

@Carrie Ullrich true! In fact, many regions have influences from neighbouring culture, since we're a tiny stripe of land in the heart of the Mediterranean Sea. More or less, Northern regions have been influenced by French and Germanic cultures, central regions by Balkan cultures, and Southern regions by Hispanic and Arabian cultures 😊

Both of my Abruzzese nonna’s made fresh egg pasta for their ravioli, as do my mother and I. Traditionally, we use cow’s milk ricotta, some Parmigiano Reggiano and a tiny bit of finely minced garlic, salt & pepper. I prefer a simple tomato-basil sauce for ravioli but when we make them for Christmas, we usually make a Sunday sauce made with some pork & beef ribs for extra rich flavor. Also, a good tip for sealing the ravioli is to take a fork and with it’s tines, press around the edges of each raviolo to insure their closure. I would love to try making the ravioli from Capri as I too am a cheese lover! The last ravioli that Eva made sort of reminded me of an old Abruzzese recipe for Friiti di Ceci that we make at Christmas. The dough is shaped like a ravioli and is stuffed with a very similar filling using smashed chickpeas, cocoa powder, raisins, almonds, orange & lemon zest, sugar, rum and some cinnamon. Then they are fried in oil and then sprinkled with a little cinnamon-sugar. They are more or less a sweet treat and not savory, but the filling has a lot of the same ingredients as that last ravioli filling that Eva made. I will have to send you the recipe because I know you guys would love them. Great video, as usual. 👏🏻👍🏻🙂

@peterdecesaro5021

Жыл бұрын

Also Abruzzese and the fried Christmas ravioli in the Teramo province are called caggiunitt, usually made with chestnuts and the other flavorings you mention. I have heard of using ceci also. My cousin in Italy uses Ricotta di pecora from our village seasoned with parsley for ravioli. The mountain's sheep milk makes such a flavorful ricotta, no other seasoning is needed, though as you say it is dressed with a simple salsa di pomodoro or more frequently with ragu made with meat chunks rather than ground meat. The flavor is squisito.

@Liligal1

Жыл бұрын

@@peterdecesaro5021 You’re right. The flavor is squisito! The ravioli with Ceci called “Fritti di Ceci” is from my Nonna on my Dad’s side and the Abruzzese town she was from is call Sant’ Eufemia. At Easter we make another ravioli shaped recipe that also was from my Nonna’s hometown. They are a savory sort of ravioli shaped cheese puff that is baked instead of boiled or fried. They are called “caljun’” in Sant’ Eufemia dialect but the correct Italian word for this Abruzzese treat is “fiadone”.

It's the first recipe from my region I've seen and you've chosen something that changes from town to town. Still hoping to see something from Trieste.

I've made ravioli with beef, so I'm differently trying all three especially the last one, I'm intrigued by the sweet & savory. Once Ava easy to follow delicious recipes. Be Blessed. 😊🇺🇲

I love ravioli ❤ They all look amazing 🤩 I really want to try the last one. I’ve never seen sweet ravioli and I love sweet and savory combos. Is it just me or did the Cjalsons look like gyoza 🥟 . It’s kind of cool 😎

@StefanoCastelluccio68

Жыл бұрын

"stuffed dough" is an ancient food cooking strategy that goes from Europe to Far East Asia (think of pel'meni, for instance), and it has thousands of interpretations...

All 3 of them ....💥💥💥

Excellent show, thank you! Cocoa ravioli recipe challenge accepted (:

Love this!!! Please do a video on how long you can store cheeses and when it is time to get rid of it.

@fulviomiglio4162

Жыл бұрын

Cheeses never die

Eva ma che ne sanno della POESIA della cucina italiana❤️❤️❤️

I'm gonna have to bake up some ricotta, that looked awesome!

Wow! I am ready to give all of them a whirl.

Looks Sooooo Yummy I want to try them all!!! But 1st I need to get a pasta machine!!!🥰

I especially love that Ravioli alla Caprese

I just love you guys

YAY! Ravioli! YAY!

Got to go for the intermediate simply due to my deep love of tomatoes. I will however, probably make the third one because I also love a challenge. 😉

I like your background music 👍Very groovy man!😄

Look at that shiny new pasta machine! ;)

Wow i cant believe u did the cjarcions!! My mum is from friuli Venezia Giulia, and i would Love to see u go there. The cuisine IS amazing everywhere there: from friuli, to bisiacchi's lands, to Trieste! Frico, cevapcici, lubjanska... Harper would Love all of It eheh and the cheese!!! Eva would Love them for sure!

I just had them for lunch.😄👋🇮🇹

You guys are AWESOME. I've watched you since the first episode. I feel like we are friends. I look forward to waking up to you every Sunday morning with my cappuccino... I have learned so much from you. I wish you continued success.ti Amo. xo

@PastaGrammar

Жыл бұрын

Grazie mille, amico!

@Patt12

5 ай бұрын

@@PastaGrammardone sono Le dosi per I ravioli ?? ??

You are so inspiring