Hi I’m Davide Megna and I’m with Amici Miei Ristorante in Rockville. Today, we’re going to show how to make homemade Ravioli and now we’re going to go ahead and prepare the dough for you.
So we’ve got to take—we’re going to start with about one pound of all purpose flour. We’re going to open a big hole in the middle. We’re going to pour our egg yolks. We have about 10 egg yolks. After that, we’re going to add about 3 ½ ounces of milk, a pinch of salt, and some extra virgin olive oil.
For those who has intolerance to dairy, you can also use—instead of the milk you can use water. And the reason why we only use an egg yolk is to make dough more, softer dough with more delicate dough. If we use only whole eggs, we would have more rubbery dough, so we choose to use only the egg yolks this time.
Okay, so now we’re going to start incorporating the flour into the eggs and the milk, little by little. We’re breaking the eggs and pouring the flouring inside and the outside to the inside. Okay now, we can just use our hands after that the liquid is being incorporated to the flour. And I try to make dough as smooth as possible. Okay we’re almost done. They say we try to make very smooth dough that we going to keep actually working after with the pasta machine to make it even smooth here.
Okay, so our dough is now ready and that’s how you make the dough and now we going to go and make the filling for the ravioli.
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