Homemade Ravioli with Chef Frank

Video Description

Making fresh ravioli is a skill every serious cook should know. In this video I go over two methods of making ravioli. Ravioli takes a bit of technique. I hope this video helps. Film, Editing & Production:Karen & Frank Proto //Support us on Patreon// https://www.patreon.com/user?u=36546300&fan_landing=true //Check out my other social media outlets on Instagram & TikToc// @protocooks //We have Merch// https://teespring.com/stores/chef-frank-protocooks-2 //My P.O. Box// Protocooks box 179 857 Post Rd Fairfield, CT 06824 Kitchen- Frying pan:https://amzn.to/3bi4IUq Strainer/spider:https://amzn.to/3rXlyiJ Cutters:https://amzn.to/3bUGBN2 Pasta wheel:https://amzn.to/2P1Jlzt Food Processor:https://amzn.to/3bT1hoJ Disposable pastry bags:https://amzn.to/2NsLELj Pastry brush:https://amzn.to/3r680QN Pot:https://amzn.to/3uqhEjY Box grater:https://amzn.to/3kiFPMy Mixing bowls:https://amzn.to/3tOTdfw Ingredient bowls:https://amzn.to/30IQYNo Kitchen towels:https://amzn.to/3g1CY7J Sheet trays:https://amzn.to/31TuDOl Induction cooktop:https://amzn.to/37op2SO Filming, lighting, sound- Camera:https://amzn.to/2X3WwAK Microphone transmitter:https://www.amazon.com/Rode-Wireless-Go-Microphone-Transmitter/dp/B07QGGBNMN/ref=pd_bxgy_2/146-5545437-0185667?_encoding=UTF8&pd_rd_i=B07QGGBNMN&pd_rd_r=29fa8ec8-90a6-4eba-95b6-bf2ac99e411b&pd_rd_w=o1NND&pd_rd_wg=pGFC4&pf_rd_p=ce6c479b-ef53-49a6-845b-bbbf35c28dd3&pf_rd_r=WSRJZPC2MR9H8K6TJ6HM&psc=1&refRID=WSRJZPC2MR9H8K6TJ6HM Microphone:https://amzn.to/3hMu3Y6 Studio lights:https://amzn.to/32k3xiZ Tripod:https://amzn.to/33TC3Bi C-stand:https://amzn.to/36ZqyM1 //As an Amazon associate I earn from qualifying purchases// Pasta 2.2#/1 kilo "00" flour 10 large eggs large pinch of salt Cheese filling 32 oz/907 g ricotta 1 egg 1/4#/113 g Parmesan 1/4#/113 g Mozzarella 1/4#/113 g Pecorino 1/4#/113 g Fontina 1/2 cup/ .5 g parsley, chopped Salt Pepper Meat filling 1/2 cup/118 ml olive oil 1 onion, diced 3 cloves garlic, chopped 1 cup/237 ml white wine 1/2#/ 226 g ground pork 1/2#/226 g ground beef 1/2#/226 g ground veal 4 oz/113 g prosciutto, small dice 1/4#/113 g Parmesan, grated 1 egg 5 oz/141 g mortadella Salt Pepper