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