Cheez-It Ravioli Recipe

Look at it, look, it seems like I'm waiting for the mythical kitchen where dreams come from, the food today, we're making cheese,

ravioli

, we're going to take all that toasted, toasty cheese flavor and pack it into a fresh pasta roll. If you pull out some cheddar cheese it will be all the cheese flavors you know and love in a pocket of pasta that I will force you to eat if you want to snag the time codes they will be there and you can make the cheese into

ravioli

we also start by making our cheese that fresh pasta dough for ravioli there are two types of people in this world people who prefer cheese to bites of cheese and uneducated idiots who don't deserve fresh toast every easy snack cookie flavor hello dick, so you might be wondering why everything this.

I don't know, but you're going to go ahead and take 2 cups of cheese, just loosely measure it out and you're going to pour it into a blender and then we're going to take 2 cups of flour and put it in there, so the way you normally do Fresh pasta dough is simply taking flour and mixing it with eggs, maybe a little water and maybe some type of olive oil, we don't do that. By doing that, we are going to do something: a flour to cheese ratio, the reason we cut the flour is because in the cheese the gluten has already expanded and solidified, so we need the gluten from the fresh flour, that It's all we need.

We'll process it in a Vitamix. If you don't have a Vitamix, you can use a food processor or just puree them, but you may have to sift it because you won't get as clean a mixture. the Vitamix will turn into a very fine powder and turn into a pasta dough that is perfectly pasta dough, a ball of pasta dough, so we're going to roll this up and use the tamper to tamp down the cheese; It's actually flour. Helping to bind all this together also helps absorb the fat from the cheese; when you add the eggs, you won't have an oil separation because you just created a big cheesy cookie flour dough that will absorb everything. those toasty notes are right in your pasta look, look, it looks like it, see if this works.

Hey, no, and then you'll create a hole in the middle of the flour. This is a traditional Italian technique for making pasta that includes cheese. The Italians are coming. for me in the comments let's crack four eggs into this dough some people wouldn't put shells in their pasta dough boy I love the crunch it just wakes you up in the middle of the day pork and you start mixing the pasta dough. by hand, this is a very traditional Italian technique, some people would use a fork to mix it, but I don't like that, I like to really feel the dough coming together, start whisking in the middle and then gradually add a little bit of that cheese in flour trying to make sure the walls of the dam don't break and eventually this will form a shaggy mass there we go where there was no way there was a fork there the whole time I was trying to be a good TV chef and like roll with the punches , yeah, no, don't touch here, probably don't use a fork, well, we're here, so whatever it is, it all comes together.

You do this in a food processor. You can do it with your suggestions. Everyone's been like. Oh, Josh, during Cova, this must be terrible because you're like a grocer, you know it's great because now I don't have anyone complaining because no one wants to eat anything that anyone else touches, so if you see our dough. When you start to come together, it's going to be a little hairy when you roll it into a ball, put it in plastic wrap and put it in the refrigerator because then all the oil from the

cheez

-its and all the liquid from the eggs will seep out.

If we're going to hydrate that flour, it's going to get nice and pliable, so you're going to grind it up a little bit. Now it looks like a paste like I used to make and we'll just break it in two and then form it into little disks. I always like to put my pasta in disks instead of balls. This makes it easier to spread. Just when you are going to take the pasta dough out of the refrigerator, you can start rolling it out on the rolling pin. and it just makes it easier, already halfway there, get some plastic wrap, so you're going to take your plastic wrap and then you're going to add torn.

I tore the plastic wrap, now you are going to let the pasta dough rest on the plastic. wrap it up and that will create a nice airtight seal and that means none of the moisture will get that velocity so it will stay nice and pliable in the refrigerator. I really, really messed up this plastic wrap Nicole, everything is done for good and these are going to go in the refrigerator, isn't it just taking them out and then starting to make our pasta? let's make the cheese ravioli filling my thought process behind this is I'm going to take the right cheese flavor so I like a really sharp cheddar flavor so I'm going to take extra sharp cheddar cheese that I'm going to shred it.

I will mix it with ricotta, like ricotta, parmesan, parsley, garlic, they are very common flavors in Arabic yoli filling, there is no common flavor for cheese. ravioli filling, this is something I said, I'm like a loose thread, so we're just going to crack an egg into the ricotta and the egg is just to help bind everything together, so we're going to take a pinch of salt and They're going to put in about 1/4 teaspoon of black pepper and then about a teaspoon of chives, chives and cheddar cheese are my all time favorite combinations, you skate like that little onion you pop for me, it adds so much more to analyze. a dish like this and then we're just going to whip it up and then all you have to do is roll out our pasta and we're going to fill it with this delicious chatty mixture and we're going to boil it and the sauce and we're going to sauté it now we're going to fill it Wow, we've got our cheese. in pasta dough oh, it smells like Jesus Jesus has such a distinctive smell, my God, I would describe the cheese, it's like it's a beautiful shelter door, like the beautiful farmyard bouquet really transforms you.

It's pastoral France, so we have our pasta dough and we're watching it start to roll out. If you have a pasta maker, you could absolutely make this, but I'm my own pasta maker, so. I'm just going to roll out the ravioli, since it's a filled pasta, you're folding the layers on the edges, so it has to be extra thin. I've had so many homemade ravioli that are super thick, so I'm going to use them extra thin. until I lose interest in it and just give up and make it thick, so continuing to spread it out is nothing, but doing it, you know, I'm all sweaty in the haunches, now I'm going to get up and put my real pants on. quick I don't cut the work here you know you really want to put it on doesn't it make these bad boys extra skinny can't take off my shirt no okay here we go there we go we go now bastard come on we Let's hear we have our way out with a sheet ready , but the best part about ravioli is that there are two sheets of pasta that go into the button.

Out of necessity, you will unwrap the second one with dough dough and then start rolling. that, but in a few easy steps it should look like this after we finally have our two Boston sheets. What I'm going to do is cut this out so it's more or less like a square or like some people in math would like to call it a rectangle, so I'm going to cut this into a rectangle so that all the edges line up when we finally take out our ravioli in 35 to 60 years, when everything is ready and then you take the pasta. leftovers and you just put them in this to snack on, so we have our two sheets of pasta dough here, so what I'm going to do is I'm going to egg wash the bottom sheet.

This is a great tip for ravioli. The beaten egg is really going to help the ravioli stick together when you cut them because you never want the edges to burst while you're boiling. We wash our pasta with our eggs, we have a stamp so you're going to roughly estimate the size of your stamp and then put in a tablespoon. of filler in there to have this superpower where I can measure things with my eyeballs and all I'm going to do is take a little spoonful of feeling. Put that where the squares would be, we're going to make four in each one. three and four we'll do that across the board, see if we can get twelve out of this, so does little Dobbs, the filling to fill our ravioli.

Hey, did you know that a ravioli is called a raviolo and do you know? that anyone who tells you that when you say a ravioli is a huge portion, dalek portion, make a portion, but Daisy, and now this is the most important part, have fun, no, it's not like that, the most important part is placing the second sheet of dough. up and then what you want to do is take your fingers and try to squeeze out all the air around the filling because otherwise you're going to have air in there that's going to cause steam that's going to make your ravioli puff up and you're at risk. from breaking nobody wants a broken ravioli my uncle died from a broken ravioli in World War II oh no that was a skydiving accident you're having a little cheese leak on the sides but she's never killed anyone except my other uncle so You will take his seal and the only thing you will do is seal it again.

What an easy homemade

recipe

for anyone who can make homemade

recipe

s, but it will be very rewarding. I'll tell you so you can delete it. and then you look at this, oh great, give me a cheese look, look at this, what do we have here? This is a big old cheese, so now I don't need to do this like 12 more times, just keep going, I'm going to go quick. It's nothing more than just making it, we're going to get there, but the end product is going to be worth it, so we've got a few of them and now all we have to do is make a really beautiful garlic butter sauce that we're going to hit with some. chives for a little freshness.

I'm going to get at least 2 or 3 tablespoons of sweat in there, which is just a drop in the bucket of what's currently happening in my grundle area right now. boiling, that's not true, I didn't put anything in there, I just threw in leftovers, you have a pasta to boil, we will prepare it nice and with sauce, and now we have all our ravioli made, they look beautiful, honestly. They look like cheese, they will taste delicious, we are just going to salt the pasta water a lot and since we will use some of that pasta water in the sauce, we have the ravioli with a little flour on top.

I'm just going to slide them all in there in the flour in the water it's just going to help a sauce so we also have a pan that's hot and we're going to add butter to it what sauce do you put on it and cheese? Ravioli, no, me. I'm actually asking, that's not a rhetorical question, what would you do? I'm going to melt butter and I'm going to sauté a lot of garlic, six good cloves, too much garlic, but cheese with garlic and chives, all really good flavor combinations for me, so. I'm just going to melt the garlic into the butter and as the butter starts to foam, all that beautiful garlic flavor will infuse into the butter, all the little flour particles, the starch that's in the water right now, will help to find water. and fat, which are two things that are not supposed to combine and that's what emulsify means, so a guy in the comments who says Josh, you don't know, emulsify means uh yeah.

I googled it at least 15 minutes ago and found it. your ravioli in there for about four minutes, honestly, the freshly made pasta people always say you only want to boil it for about a minute, a half, two minutes, when it's really thick, I think it can handle a longer boil, it'll get a little bit of that butter. flipping it so Morgan can see it on his camera doesn't do anything from a kitchen perspective, got you hooked Morgan, all that garlic filling, that butter, that's lovely, let's have about half a couple of pasta, water, see , everything is nice and murky.

Look, that's what we want, apparently no more than 1/2 cup and then we'll let this cook for a couple of seconds, let's put the ravioli in there, none of these ravioli burst, which makes me very happy when you finish a pasta . In a sauce like this, all it will do is infuse the flavor of the sauce into the actual pasta and also the starch in the pasta will help find the sauce so it becomes nice and thick. I do this with all my pastas. I make it with spaghetti, hell, I even make it with my ramen noodles.

I even make it with kraft mac and cheese, honestly, I cook artisanal mac and cheese risotto, which is one of the busiest things I do. You take about a quarter teaspoon of salt. all that pasta water, it's not impossible, it's super salty, well you know it'll probably taste good, so you can see the sauce looks almost creamy, but there's no real cream in there, it's just butter and the pasta water multiplying. Let's take a spoon, try it, see where, um, I say something good, it just needs a couple more minutes, really slow it down, then we'll hit it with some fresh chives and serve it on a plate and it'll be very nice and G is a tea, like this that the cheese is the sauce has reduced nicely, you can see it's getting very thick and creamy, so we're going to take about a tablespoon of chives and throw it in there.

I like to add fresh herbs to my pasta right at the end. something similar to parsley and then I'll give it a little mix like this and there we have our sauce, a cheddar sauce Lee sounds like a nap, write down here we have our sharp cheddar cheese, ravioli, we're just I'm going to throw that on our plate theresame, that looks beautiful, getting some of that delicious garlic sauce all over, beautiful now as a final garnish, super cheese ravioli. I'm going to grate a cheese, I can take our grater which is gorgeous, just put some of those beautiful cheese crumbs right on top, take some extra cheese, sprinkle it on, put it right on top and then that's a beautiful plate of food, that's how devoted We are in the mythical kitchen. you experiment, we will catch you as close to my mouth as possible.

I'm all wet and we're going to have fun because you can't provoke anyone else, so welcome to Sport Kim, we're live here in the mythical kitchen and I'm just going to light up a ravioli and then do it right, how am I going to eat? I'm going to go straight to the center. Most people are trying to attack a corner, but I'll go. Oh yes, there are big ravioli, okay, mouth, oh. Well, all messed up, I'm going to try it, ed, right? No, I'll put things on my face again. well, very hard to eat with a fork if you're eating this at home because you made it and it's so simple, I understand you're probably not going to rock a GoPro and I don't even know what I look like right now.

I feel very greasy, it's actually really delicious. The first thing that hits you is that immediate blow. of toasted, toasted, toasted cheese flavor and that made a sea added a little crunch to the cheeses on top oh god I'm so disgusting, there's that beautiful freshness, the garlic really comes through with that perfume, omg it's actually very, very well balanced. Maybe I could use a squeeze of lemon, but we'll do that next time. Thank you all very much for stopping by the legendary kitchen. I hope eating that didn't make you sick at all because we have new episodes of hot dogs for sandwiches every Wednesday and new cooking videos every week thanks for liking comment subscribe call us on Instagram on mythical cuisine with hashtag dreams become food we See you next time, dirty your own kitchen as much as you want when you have the mythical kitchen cloth available now at mythical calm