Imagine a Sunday afternoon in your kitchen with some music playing, some Swiss chard dripping in a colander in the sink, and flour and eggs on your cutting board. Are you an Italian nonna about to cook pasta for her famiglia? No, you're YOU and you're about to make ravioli from scratch and you're going to love every second of it. Watch as I demystify the whole process: from making the pasta dough in the food processor, to sautéing then squeezing out the Swiss chard for the filling, to stamping out the ravioli with a ravioli stamper, and to finishing everything in a brown butter sauce that takes 30 seconds to make. By the time you're done, you'll feel like you've been transported to Italy and your family will wonder if you've been body-snatched by Sophia Loren. Be sure to freeze whatever you don't cook the day you make this; it'll keep up to a month in the freezer and you can drop it straight in salted water when you're ready for more ravioli.

RECIPE & INGREDIENTS:
[ Ссылка ]

VIDEO CHAPTERS:
0:00 Start
0:06 Intro
0:32 Pasta-making intro
1:05 Starting the pasta dough
2:00 Kneading the dough
3:01 Sautéing the Swiss chard
5:09 Mixing the ricotta filling
8:30 Rolling out the pasta
11:08 Filling the ravioli
11:50 Stamping the ravioli
13:28 Salting the water
13:49 Cooking the pasta / brown butter sauce
15:34 Plating the ravioli

#freshpasta #ricotta #swisschard #Parmesan #italian #authenticitalian #ravioli

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VIDEO CREDITS:
Director/Editor: Christopher Lawrence
Producer: Matt Ravey
Winston: Winston (repped by UTA)

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