[Music] [Applause]
[Applause]
[Applause] [Music]
[Music]
[Music] I’m gonna show you how to make a ravioli
I’m gonna show you how to make a ravioli
I’m gonna show you how to make a ravioli with the lemon and mint everything you
with the lemon and mint everything you
with the lemon and mint everything you have am on top of the pasta you can put
have am on top of the pasta you can put
have am on top of the pasta you can put me inside the pasta first you need 200
me inside the pasta first you need 200
me inside the pasta first you need 200 gram of ricotta you can find ricotta
gram of ricotta you can find ricotta
gram of ricotta you can find ricotta almost everywhere fork mash it all up
almost everywhere fork mash it all up
almost everywhere fork mash it all up little salt
little salt
little salt make sure you use flaky salt little bit
make sure you use flaky salt little bit
make sure you use flaky salt little bit of pepper the spice mix lemons is not
of pepper the spice mix lemons is not
of pepper the spice mix lemons is not ripe yet but the zest of this lemon it
ripe yet but the zest of this lemon it
ripe yet but the zest of this lemon it is incredible it’s much better the very
is incredible it’s much better the very
is incredible it’s much better the very full grown lemons which are over here in
full grown lemons which are over here in
full grown lemons which are over here in the yellow but this one we used to be
the yellow but this one we used to be
the yellow but this one we used to be the juice roll it
the juice roll it
the juice roll it cut it squeeze a lemon should be alright
cut it squeeze a lemon should be alright
cut it squeeze a lemon should be alright Kippur this one just in case then you
Kippur this one just in case then you
Kippur this one just in case then you get zest of
Kurt parmesans role it’s not too much
Kurt parmesans role it’s not too much parmesan just enough mint give its soft
parmesan just enough mint give its soft
parmesan just enough mint give its soft the leaves of the means just few wrap
the leaves of the means just few wrap
the leaves of the means just few wrap them all together very very very very
them all together very very very very
them all together very very very very very very fine if you can’t you find so
very very fine if you can’t you find so
very very fine if you can’t you find so what look at that see also we have some
what look at that see also we have some
what look at that see also we have some small yes and mix it the zest the Parma
small yes and mix it the zest the Parma
small yes and mix it the zest the Parma set the ricotta and the Jews of lemons
set the ricotta and the Jews of lemons
set the ricotta and the Jews of lemons put them on the side here I got some
put them on the side here I got some
put them on the side here I got some rice flour the reason why I use rice
rice flour the reason why I use rice
rice flour the reason why I use rice flour because I don’t want to the pasta
flour because I don’t want to the pasta
flour because I don’t want to the pasta dough to stick F is one egg 100 grams
dough to stick F is one egg 100 grams
dough to stick F is one egg 100 grams over flour have a little few drops of
over flour have a little few drops of
over flour have a little few drops of water inside that can make a little
water inside that can make a little
water inside that can make a little softer take him out and start the to
softer take him out and start the to
softer take him out and start the to roll it out good
roll it out good
roll it out good cut it the right to man she want it
cut it the right to man she want it
cut it the right to man she want it cover again because you don’t want to
cover again because you don’t want to
cover again because you don’t want to get the faster door to get dry little
get the faster door to get dry little
get the faster door to get dry little touch of rice flour will you palm your
touch of rice flour will you palm your
touch of rice flour will you palm your hands press it if I do not tell them
hands press it if I do not tell them
hands press it if I do not tell them pasta machines how will you reach a
pasta machines how will you reach a
pasta machines how will you reach a rolling pin stretch them a little bit
rolling pin stretch them a little bit
rolling pin stretch them a little bit and for the widest clap you started to
and for the widest clap you started to
and for the widest clap you started to roll the pasta yes
roll the pasta yes
roll the pasta yes there slowly slowly you close to next
there slowly slowly you close to next
there slowly slowly you close to next gap which is small cup as a pinch of
gap which is small cup as a pinch of
gap which is small cup as a pinch of flour if you don’t have the rice flour
flour if you don’t have the rice flour
flour if you don’t have the rice flour they will do the same roll it all out
they will do the same roll it all out
they will do the same roll it all out bunch of flour that is a little bit too
bunch of flour that is a little bit too
bunch of flour that is a little bit too long I cut them in a half keep one on
long I cut them in a half keep one on
long I cut them in a half keep one on the side and the other one start to roll
the side and the other one start to roll
the side and the other one start to roll it out again and I go to the next gap
it out again and I go to the next gap
it out again and I go to the next gap which is a little smaller then again all
which is a little smaller then again all
which is a little smaller then again all right gonna put a little bit more of
right gonna put a little bit more of
right gonna put a little bit more of rice flour nice a little gap small one
right look at that it’s really nice you
right look at that it’s really nice you need to master pasta cutter you see this
need to master pasta cutter you see this
need to master pasta cutter you see this one will counter the pasta also you see
one will counter the pasta also you see
one will counter the pasta also you see this lovely tune in and out will seal
this lovely tune in and out will seal
this lovely tune in and out will seal the pasta together get on the side first
the pasta together get on the side first
the pasta together get on the side first sight
sight
sight yes straight just don’t check them away
yes straight just don’t check them away
yes straight just don’t check them away and you can make more ravioli kind of
and you can make more ravioli kind of
and you can make more ravioli kind of each side now you got to perfect perfect
each side now you got to perfect perfect
each side now you got to perfect perfect long shape of a pasta here got little
long shape of a pasta here got little
long shape of a pasta here got little brush little water
brush little water
brush little water do not use any egg just a little brush
do not use any egg just a little brush
do not use any egg just a little brush look how much you need it then you go on
look how much you need it then you go on
look how much you need it then you go on the side over the ravioli you sleep all
the side over the ravioli you sleep all
the side over the ravioli you sleep all along get a feeling just started to feel
along get a feeling just started to feel
along get a feeling just started to feel it you leave little gap about two finger
it you leave little gap about two finger
it you leave little gap about two finger from each one one more that’s enough
from each one one more that’s enough
from each one one more that’s enough when from your ends started to close it
when from your ends started to close it
when from your ends started to close it hold it in one side and look underneath
hold it in one side and look underneath
hold it in one side and look underneath here when I close it I’ll make sure then
here when I close it I’ll make sure then
here when I close it I’ll make sure then I’ll get air out
I’ll get air out
I’ll get air out then again move it to next one last mix
then again move it to next one last mix
then again move it to next one last mix I’m gonna close them all together let
I’m gonna close them all together let
I’m gonna close them all together let you closing properly then with your ends
you closing properly then with your ends
you closing properly then with your ends you’re rolling properly look it’s all
you’re rolling properly look it’s all
you’re rolling properly look it’s all done
done
done if there is too much passed around don’t
if there is too much passed around don’t
if there is too much passed around don’t worry about it because you can use them
worry about it because you can use them
worry about it because you can use them again pick it up and aunt olia you cut
again pick it up and aunt olia you cut
again pick it up and aunt olia you cut it you got the first one way then you
it you got the first one way then you
it you got the first one way then you cut it the other way that is too much
cut it the other way that is too much
cut it the other way that is too much pasta just remove it right the seal it
pasta just remove it right the seal it
pasta just remove it right the seal it and again it goes down slowly
and again it goes down slowly
and again it goes down slowly the beauty of ravioli they’re not all
the beauty of ravioli they’re not all
the beauty of ravioli they’re not all the same this is Rob Yoli stumbles you
the same this is Rob Yoli stumbles you
the same this is Rob Yoli stumbles you know you have this one which is
know you have this one which is
know you have this one which is perfectly square let me show you how to
perfectly square let me show you how to
perfectly square let me show you how to make so simple salt yeah very very
make so simple salt yeah very very
make so simple salt yeah very very simple sauce butter yes come on
simple sauce butter yes come on
simple sauce butter yes come on mint
: now I need some little pasta water
: now I need some little pasta water this is without salt shaking shaking
this is without salt shaking shaking
this is without salt shaking shaking shaking while the sauce is cooking
shaking while the sauce is cooking
shaking while the sauce is cooking generally have more inside which are
generally have more inside which are
generally have more inside which are salted come on look at the lovely mince
salted come on look at the lovely mince
salted come on look at the lovely mince this is the lemon which goes in mint a
this is the lemon which goes in mint a
this is the lemon which goes in mint a lemon a perfect marriage stir them a
lemon a perfect marriage stir them a
lemon a perfect marriage stir them a little bit yes
plates out set them in a little bit I
plates out set them in a little bit I need a little extra faster water yes
need a little extra faster water yes
need a little extra faster water yes it’s done little bit of Parmesan to
it’s done little bit of Parmesan to
it’s done little bit of Parmesan to picking up the sauce not of a butter to
picking up the sauce not of a butter to
picking up the sauce not of a butter to cream it stir it look at that can’t
cream it stir it look at that can’t
cream it stir it look at that can’t believe it I’m gonna loosen it a little
believe it I’m gonna loosen it a little
believe it I’m gonna loosen it a little bit lemon and butter little great of
bit lemon and butter little great of
bit lemon and butter little great of cheese little just of lemon and this is
cheese little just of lemon and this is
cheese little just of lemon and this is ravioli with ricotta mint lemons and
ravioli with ricotta mint lemons and
ravioli with ricotta mint lemons and cooked in the mint sauce if you want to
cooked in the mint sauce if you want to
cooked in the mint sauce if you want to see me do more these fantastic dish
see me do more these fantastic dish
see me do more these fantastic dish you go down to Jamie Oliver’s Food tube
you go down to Jamie Oliver’s Food tube
you go down to Jamie Oliver’s Food tube channel you see me cooking so many this
channel you see me cooking so many this
channel you see me cooking so many this – bless you
you
you [Music]
[Music]
[Music] [Applause]
”
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