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Video: Chef Dante’s no-fuss ravioli

  1. Closed captioning of: Chef Dante’s no-fuss ravioli

    >> when he was just 4 years old, dante almost burned down his house trying to make eggs in tupperware on the stove top . nice try. he has come a long way. now dante is up for two james beard awards and chef and owner of would massachusetts eateries, restaurant dante . welcome. how are you? you almost burned down the house? are you kidding?

    >> yeah. it is appropriate. we have a restaurant and firehouse, same firehouse that came to the rescue.

    >> all right.

    >> perfect.

    >> ironic.

    >> yes, it is. we are going to get ravioli today.

    >> yes. this is something you can do at home very, very easy. you don't -- no fuss. you don't have to sit there and roll out the sheets of pasta. what i did was -- i blanched spinach. squeeze it dry. blanch and it right into food processor .

    >> what's in there?

    >> ricotta in there. parmesan. good am of that. two egg yolks . and go ahead and blend it away.

    >> blend.

    >> okay.

    >> if you wouldn't just blend that away for me.

    >> cooking.

    >> look at you.

    >> prey tend we put a little -- here you go.

    >> what's that?

    >> it goes in there.

    >> what's that?

    >> nutmeg.

    >> you don't need much.

    >> this is the fun part. these are the naked ravioli. if you wouldn't go ahead and --

    >> that's good.

    >> okay.

    >> just roll it in the flour. little messy there.

    >> okay.

    >> that's just more fun that way. so this is something --

    >> just flour on top of that?

    >> flour. goes into the egg white .

    >> okay.

    >> we just put the egg yellow in here. yolk in here.

    >> now what?

    >> like that?

    >> yeah.

    >> throw it in.

    >> that's --

    >> back in the flour again.

    >> back in the flour. this is fun.

    >> back in the egg white again.

    >> this is exhausting.

    >> rolling out sheets of pasta.

    >> back in again.

    >> back in again. from here --

    >> there times.

    >> drop it -- drop it right into the boiling water.

    >> okay.

    >> boiling watter.

    >> you don't have to -- that's what -- that's why it is naked. looks like skin around here. when you break into it, it should ooze out a little bit, this ricotta.

    >> how long do you boil it?

    >> 4 1/2 minutes. when they float to the surface. then about a minute after that.

    >> dante , are you concerned about -- you hear about salmonella poisoning. is that enough to cook that yellow -- the yolk?

    >> 4 1/2 mirngts once it floats to the surface it is heated all the way through.

    >> every time i hear about that --

    >> let's go back and eat.

    >> all right.

    >> hoda has her priorities straight.

    >> yes.

    >> put it top of the tomato sauce. i have jars for thaw i jarred this past summer.

    >> these two. which two are cooked?

    >> try these two.

    >> this one i just put in.

    >> eat these two, or three.

    >> looks delicious.

    >> that's nice and hot. definitely safe.

    >> are you sure?

    >> is it you a? ?

    >> hold on.

    >> there's no -- no as if.

    >> that's absolutely delicious.

    >> i made lamb, too.

    >> isn't that amazing?

    >> that's it?

    >> i hear you love lamb.

    >> you do this is our con transportation we use in the restaurant.

    >> that's so cute.

    >> recipe on the website.

    >> we have to run.

    >> dante , you are fantastic.

    >> s that those.

    >> what's this?

    >> this is italian '75.

    >> thank you so much. come see us again. lady antebellum .

    >> but first this is "today" on nbc.

    >>> thank you to dante . the lamb, delicious.

    >> everything is maze.

    >> tomorrow we have our guys tell all panel to tell you everything you want to know about guys and relationship.

    >> a very special everyone has

TODAY recipes
updated 3/3/2010 12:13:50 PM ET 2010-03-03T17:13:50

Recipe: Ravioli Ignudi

  • 2 cups ricotta
  • 1 1/2 cups grated Parmigiano-Reggiano
  • 2 egg yolks
  • 1/8 teaspoon fresh grated nutmeg
  • 1 1/2 pounds spinach
  • 2 egg whites
  • 1 cup flour

In a large sauce pot bring to a boil 1 gallon of water and 2 tablespoons of salt over high heat. Blanch the spinach in the boiling water for 1 minute, then drain the spinach and shock it in an ice bath. Remove the spinach from the ice and squeeze the spinach dry in a ball in your hands.

In a food processor blend the blanched dry spinach, the ricotta, Parmigiano-Reggiano, egg yolks, and nutmeg. Blend until smooth. Remove from the bowl and refrigerate for 20 minutes.

Scoop the ricotta mixture in balls the size of golf balls. Roll each ball in flour, then egg white, then flour, egg white, then flour one more time. In simmering salted water cook the balls for 4 minutes. Using a large slotted spoon carefully pull out each ball from the water one at a time and serve with your favorite pasta sauce. They are great in a brodo or chicken soup, or a simple tomato sauce.

Serving Size

Makes 4 servings

Recipe: Lamb spiedini

  • 2 boneless lamb loins, about 1 pound
  • 1 pound course sea salt
  • 1 ounce fresh rosemary
  • 1/2 ounce fresh sage leaves
  • 1/2 ounce fresh oregano
  • The zest of 2 lemons, grated
  • 2 cloves of garlic, chopped

For herb salt:
Blend the rosemary, sage, oregano, lemon zest and garlic until all ingredients are finely chopped. Add the salt and blend until the salt is ground fine.

Spread the salt mixture on a tray and allow to dry in the sun for 5 hours and for a day at room temperature.

For lamb:
Dice the lamb loins into 1-inch cubes.

Soak wood skewers in water for at least 30 minutes or use metal skewers. Skewer the diced lamb. Season the meat with herb salt and grill on all 4 sides to your desired doneness.  Drizzle with extra-virgin olive oil and a squeeze of lemon juice.

Recipe: Tomato sauce

  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, sliced in half
  • 6 fresh basil leaves
  • 1 16-ounce can San Marzano or any good quality peeled tomatoes (passed through a food mill)
  • 2 teaspoons salt
  • 1 teaspoon crushed red pepper

Heat a large sauce pot over medium heat. Add the olive oil, garlic and basil. Allow to cook gently for 2 minutes, no color.

Turn the heat to medium-high heat. Add the tomatoes, salt and crushed red pepper. When the sauce comes to a boil, reduce heat to low and allow to simmer for 35 minutes.

Remove the garlic cloves. Adjust the seasoning to your liking. Set aside until ready to use.

Serving Size

Makes 6 to 8 servings


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