Pasta Part II: Filled Pasta | Basics with Babish

Pubblicato il 10 gen 2019
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This week on Basics I'm showing you how to up your pasta game by making filled pasta like tortellini and ravioli.
Watch Pasta Part I here: it-tvs.com/tv/video-HdSLKZ6LN94.html
Ingredients & Shopping List
+ For the pasta dough:
1lb 00 Flour
4 eggs
+ For the tortellini en brodo:
Pre-made pasta dough
1/3 lb grated mozzarella
1/2 cup ricotta cheese
1/2 cup grated parmesan cheese
2 Tbsp finely chopped basil
Kosher salt
Freshly ground black pepper
Fresh grated nutmeg
Beef, chicken, or veal broth
Fresh grated parmesan to top
+ For the butternut squash ravioli with browned butter:
1 large butternut squash
Extra virgin olive oil
4 ounces grated parmesan cheese
Kosher salt
Freshly ground black pepper
1 1/2 sticks butter
Fresh sage leaves
Juice of 1/2 lemon
Balsamic cream or reduction
Fresh grated parmesan to top
+ Special Equipment:
Rolling pin OR pasta press
Cheese grater
Bench scraper
Food processor
Round cutter (for tortellini)
Optional: ravioli cutter
Music:
"Even or Odd" by Blue Wednesday
soundcloud.com/bluewednesday
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Commenti

  • Comon none gona comment about second pasta looking like condom packetss

  • You’ve inspired me and I made a similar dish to your tortellini in the beef broth.... OMG best thing to ever come out my kitchen. Thanks Andrew for all your inspiration! I’ve learned so much from you!

  • "slowly but eagerly" well that's an oxymoron. Not sure what speed that is.

  • I loooove tortellini How about how to do perfect gnocchi?

  • *In brodo. En Brodo is a sort of spanish thing

  • YOU LEFT A MAN BEHIND

  • regular person: ravioli babish: *FiLleD pAsTa*

  • Wait what tortellini is folded like a fortune cookie?!?

  • Hello Babish, i dont have a pasta maker so i made fresh spaghetti all by hand

  • Tortellini IN Brodo

  • When making pasta dishes, you must listen to funiculi funicula on repeat. It's the ultimate Italian spice.

  • 😮 we have the same box grater!

  • Are we ignoring the fact that he looks like cocking condoms?

  • I love the recipes and methods you explained in the video but I have to say, that's a beautiful watch.

  • best pasta is store bought pasta, egg pasta tastes weird

  • Tortellini is just a ПЕЛЬМЕНИ lol

  • Good content way too many adds.

  • No meat? What kind of Ravioli is this? I'd really like to know how to pre-cook the meat.

  • Listen to anything he says about ingredients and just think of it as a child. ie scrape all the flesh out of the skin and place into a food processor.

  • "Press your finger into it. You know it's ready when it springs back slowly... but eagerly." I am incredibly wet Edit: I just want to say, when you wet your finger when closing the pasta... I squeaked.

  • normal plants: i should be DISCUSTANG so humans wont eat me bazel: I SHALL BE DELICOUS O N L Y to HUMANS SO THEY WORSHIP ME

    • allso bazel: I SHALL ALLSO TASTE LIKE URAINE FOR OTHER HUMSANS FOR SOME REASON I GUSS

  • I'm so fucking stupid, I spent 9 goddamn hours making ravioli and made every mistake in the book, meanwhile this man does it in fucking seconds.

  • *ravioli ravioli what's in my pocketoli?*

  • Your dry sense of humor is awesome...great video, can’t wait to get back in the kitchen , squash is done...time to make the pasta

  • I know it’s jarred, but tortellini with prego (has to be prego, husband and I have tried a million different kinds- only prego works) creamy vodka sauce is legendary.

  • Pie goes better with cool *hhwhip

  • i appreciate these videos so much

  • 2:15 am I the only one who thinks it's really cute seeing the kitchen aid mixer going in vain while the attachment is being used?

  • Thank you

  • Too much work I we just stick to chef boyardee

  • “Whetted finger”

  • Bro nutmeg isn't Italian, it is a spice native to where I'm from, the Moluccan Islands.

    • Obviously he meant an "Italian favorite "

  • hmm... it is just regular pelmeni, but without meat =\ what the point?

  • Imagine Babish becoming the next America's Master Chef lmao

  • Why'd you call it flesh

  • Does he know cheese is salty enough? Also is that mold on that parmison or just part of the label?

  • can we get some St. Louis T-Ravs?

  • Anyone knows what kind of foil he is using?

  • a well deserved porcodio from Modena...

  • FUN FACT: This tastes amazing with a cream sauce and bacon. You can use bacon bits or whole chunks of bacon. Whichever you like, it doesn't really matter. That is if you don't care that the whole world thinks you're a pretty little girl, but if you do care about that sort of thing, then I highly recommend chunks!

  • You should cook The tortellini in The broth 😡

  • This video feels a little sensual... and I don't know how to feel with being okay with that.

  • Why’d you use water instead of egg for the tortellini ?

  • a bowl of "whater". will wheaton

  • Slowly but eargerly is how i react when my girlfriend wakes up feeling horny, and askes If im awake.

  • My eye are kinda hurting because of how bright orange that butternut squash looks

  • Your butter looks live anti frost

  • What kind of plastic wrap is this? Reminds me of the stuff we use in tha laboratory xD

  • Bread part 2!!

  • I think it needs more butter

  • Could you make some videos about vegan recipes?

  • Now i know that italian tortellini look like russian "pelmeni" ("пельмени"). Thank you Babish.

  • Mr. Babish, please do a pasta III!

  • love the music

  • U have the sexiest voice I’ve ever heard .

  • Tortellini en brodo is just tortellini in broth, isn't it?

  • 6:46 is uh... is anything going to happen? No? Okay

  • This was helpful thanks now I know I made the ravioli correctly...

  • @ 2:50 whhet it in whater

  • My KitchenAid Artisan Mini was $229.99. The pasta roller attachment with three cutters was $197.99