イタリア料理の真髄パスタ【ラビオリ】トマトソースで仕上げるシェフの技

イタリア料理の真髄パスタ【ラビオリ】トマトソースで仕上げるシェフの技

Finally, add the Italian parsley. And since the ravioli is done cooking, we’ll combine everything. Coat it with the flavor of the tomatoes. Hello! I’m Chef Fabio.
Today, we’re going to make ravioli! Now for the ingredients. On the right are the ingredients for the ravioli dough: 00 flour (medium-strong flour), eggs, olive oil, and salt. These on the left are for the ravioli filling and sauce: ground beef, sautéed onions, diced prosciutto, soaked breadcrumbs, Grana Padano cheese, eggs, red wine, cumin seeds, fennel seeds, and Sicilian Rouge and garlic, Italian parsley. Today, as part of our Fiat collaboration series, we’ll be making a pasta dish inspired by the Fiat 500e.
[Collaborating with the Italian car brand FIAT] I’ve never made ravioli on my channel before, so today we’re making it!
[When you think Italian cuisine, it’s ravioli!] So please watch while I introduce the most fundamental points for making ravioli! First, let’s start by making the pasta dough.
[00 flour (medium-strong flour)] First, mix the egg, olive oil, and salt in a bowl, and then pour the egg mixture evenly over the flour.
[Point 1: Pour the liquid over the flour without kneading] Using a fork at the start helps keep your hands clean and allows you to mix it cleanly.
[Initially, use a fork to mix and incorporate everything] The first key to making good pasta is to create a crumbly dough without kneading it too much. Once it looks like this, place the dough on a work surface and gather it together. When making this ravioli dough, you don’t need to be as concerned about elasticity or resilience as you would with regular long-type hand-made pasta. You don’t need to worry much about gluten formation, and the kneading process isn’t very difficult. The flour we’re using today is called “00 flour,” which is used for hand-made pasta in Italy, equivalent to medium-strong flour in Japan. If you can’t find 00 flour, you can use all-purpose flour, or a mix of bread flour and cake flour in equal proportions. Now that we’ve kneaded it a bit, let it rest in the refrigerator for at least 1 hour.
[Wrap it and let it rest in the refrigerator for at least 1 hour] Ideally, letting it rest in the refrigerator for a day and then rolling it out will allow you to shape it nicely. The dough on the right has rested for a day, and the one on the left I kneaded quite a bit, so it’s tense and firm. When you let it rest for a day, it becomes soft and easy to stretch, smooth and more malleable, so we’ll use this dough for our ravioli. Alright, now let’s move on to making the ravioli filling. First, add salt. And add a generous amount of black pepper. Fennel seeds, and next, add cumin seeds. When making meatballs or hamburgers, the most important thing when working with meat is to start by adding dry ingredients then incorporating.
[Point 2: Add salt and spices first] If you add liquids first, the salt won’t penetrate the meat, so add only dry ingredients first and start mixing. This is the key to making it the most delicious. Mix it lightly like this, and the goal is to mix it until the red meat becomes slightly whitish. By doing this, the dough, which only has salt at this point, becomes sticky. Getting it like this is the most important. Now that we’ve reached this stage, let’s add more! The key ingredient for today is diced prosciutto. This is a local combination, and when prosciutto is added to the meat, it becomes even more flavorful!
[Point 3: Add diced prosciutto for flavor] Then add sautéed onions and breadcrumbs soaked in water. When breadcrumbs are added, it makes the meatballs soft. But if you prefer a more meaty texture, you can reduce the amount of breadcrumbs or omit them altogether. Now that the ingredients are in, simply mix them together. Alright, since we’ve mixed it somewhat, add a little of the beaten eggs here. And, if you have it, add some red wine. By doing this, the meat becomes juicier with a bit more liquid, and this red wine adds flavor to the meatballs. Now that the meat mixture has turned slightly white, once you’ve reached this stage, add it into a piping bag. One thing to be careful about when working with this meat mixture is that if you don’t handle it in a cold environment, the heat from your hands will gradually heat up the meat, making the mixture sticky. It’s a good idea to keep ingredients and equipment like this bowl as cold as possible until you need them.
[Chill ingredients and equipment up until the last minute] Now, we’ve put the meat mixture into a piping bag, but we’ll let it rest in the refrigerator for a while. The FIAT 500e is an electric car with elements of sustainability and a futuristic, refined image. We’re taking the indulgence of meatballs and turning it into the filling for ravioli. And for these ravioli, we have a round, cute hand-rolled pasta called “Bottone.” We’ve created this round shape to match the Fiat’s rounded image. Alright, now let’s roll out this rested dough. Today, for the sake of clear explanation, I’m using a cutting board. This ravioli dough has relatively high moisture, making it soft. To ensure it doesn’t stick and to avoid any mishaps, lightly flour it before rolling.
[Lightly flour the dough to prevent sticking] When rolling it out, start by creating a square shape like this, then stretch it from there. Usually, pasta machines are used to roll it out quickly, but today, we’ll use a rolling pin for a simpler approach. First, create a rectangle with the dough, then continue stretching it mainly vertically and horizontally, repeating this motion. Keep it straightforward.
[Stretch the dough vertically and horizontally] The goal is to shape it into a rectangular form like this cutting board. Keep stretching it in vertical and horizontal directions. Now, the dough has stretched quite a bit. Ravioli dough, unlike regular long pasta, is folded to make ravioli. Long pasta is this thin, but ravioli is twice as thick, so it needs to be rolled out quite thinly. The goal is for the dough to be transparent when you put your hand under it. Getting to this stage is the most important.
[Point 4: Roll out the dough until your hand is visible through it] For clarity in today’s explanation, we’ll trim off this end portion. Cut it off, and these end pieces become “Martagliati” pasta. You can save these and use them in soups, for example. Now, we’ve made a rectangle. Then, fold it in half… Fold it in half and cut along center fold. Now, we’ll use a small circle cutter on the dough. We’re marking it here to indicate where we’ll place the filling. We’ll lightly mark it. On this marked center section, we’ll pipe in the filling. When piping, it’s important not to be greedy and add too much. You need to pipe a little at a time; otherwise, you won’t get cute fillings. After piping, with approximately this amount, we’ll cover it with another layer of dough to shape it. Ravioli is one of the more challenging Italian dishes to make, and if you don’t work efficiently, the dough will dry out and won’t stick together. Professionals don’t need this because they quickly, but if it stops sticking together, lightly wet your hands and gently brush it like this. It helps it stick without drying out. You can do this with a brush, but using your hands is more reliable. Then, place the other piece of dough on top. You can use your hands or other tools to remove the air, but we’ll place a smaller circle on top of the dough. Now, look! We have a cute shape! The meat fits perfectly inside the dough, so we’ll remove as much air as possible while we work. Be careful not to press too hard, as it might tear the dough. Once you’ve done this, gently press the smaller circle… Then, look! We have these cute raviolis! They’re incredibly cute, right? These are called “Bottone” in Italian, which means “button.” Now, the shaping is done. To ensure they don’t fall apart when boiling, we’ve applied water for adhesion. As a precaution, lightly press this end part, and you’ll have well-formed ravioli. Now, we’ll boil these and finish the pasta sauce. Normally, in Italy, ravioli is made with fillings that have been cooked, but today I wanted to create a meaty texture similar to dumplings, so I’m using raw meat. We’ll boil them for about 6 minutes. The water here contains about 1% salt. We’ll boil them for about 6 minutes in gently simmering water. While they’re boiling, we’ll make a simple sauce. So, let’s start with olive oil and add garlic to create the base for Spaghetti Aglio e Olio. Now that the garlic is sizzling, we’ll reduce the heat to very low and slowly extract the aroma from the garlic. Once the garlic has taken on a slight color, we’ll add sliced Sicilian Rouge. And we’ll sprinkle some salt. Today, we’re going for a sauce that’s more like a wild accompaniment. We’ll gently heat some tomatoes, and when they become soft, we’ll create a sauce inspired by the earth, connected together with Italian parsley. Once the tomatoes have softened a bit, we’ll add Italian parsley and combine them. We’ll bind it lightly with some of the pasta cooking water. The sauce is this simple, but when you combine it with ravioli filled with plenty of meat, it’s an extraordinary taste! Now, we’ll turn off the heat and wait for the ravioli to finish boiling. Once the ravioli is done boiling, we’ll combine it with the sauce. Finally, we’ll turn up the heat and reduce the liquid a bit to coat the ravioli with the tomato flavor. Now that the raviolis are nicely coated with the sauce, it’s time to plate it up! *Grana Padano cheese* And there you have it, our ravioli filled with meatballs is all done! Itadakimasu! Mmm! Once you take a bite, it’s essentially meatball pasta! This ravioli starts with the robust and juicy flavor of beef, complemented by the richness of the prosciutto. As you chew, the fennel seeds release a gentle fragrance, giving it that distinctive Italian touch. The FIAT 500e is a car that easily blends into daily life, so the curry aroma of the cumin seeds brings the dish even closer to that idea to me. While it maintains a sense of familiarity, the combination with ravioli adds refinement, creating a sophisticated dish that complements the FIAT 500e’s image. (Chef Fabio is talking about a Fiat event taking place in Japan. Subtitles continue at 14:55) Thank you for the meal! With today’s dish, this is the first time I’ve made ravioli on my channel, so I really hope you give it a try. If making ravioli seems a bit challenging, you can just prepare the meat filling, and it’s fantastic as a regular meatball pasta, so please give it a try! Thank you for your comments as always! I look forward to reading them! Well then, let’s meet again in the next video! Bye! (Chef Fabio is taking a Fiat for a spin to a grocery store! This is the end of the subtitles. Thanks for watching!)

この度は僕が10代から大好きだったイタリア車「FIAT」のアンバサダーを半年間させていただくことになりました！Youtubeを約3年間続けてきて皆さんの応援のお陰で、また一つ夢が叶ったと思っています。いつも温かい応援やコメント本当にありがとうございます✨

今回のレシピは映画ルパン3世カリオストロの城でルパンたちが食べていたミートボールパスタをフィアット500eのイメージに見立ててラビオリ仕立てにしました🍝
ラビオリは難しいという人は肉の詰め物だけ作っても美味しいパスタができるので是非作ってみてくださいね🧑‍🍳

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タイトル：Tasty FIAT×ファビオ飯　コラボレーション記念
クッキングデモ＠FIAT PICNICファビオシェフからの特別ご招待 20組

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ファビオ飯チャネル Tasty FIAT Vol.2動画掲載 9/27〜 9/30 23:59まで

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＜イベント情報＞
タイトル：FIAT PICNIC 2023
Web： https://www.fiat-jp.com/picnic2023/
開催日：10月28日（土）10:00~15:00
開催場所：ボートレース浜名湖*対岸駐車場特設会場
　　　　　静岡県湖西市新居町中之郷3727-7
Web : http://www.boatrace-hamanako.jp/

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【チャプター】
0:00 材料紹介
1:00 パスタ生地を作る
2:49 詰め物を作る
5:56 ラビオリを作る
10:58 ラビオリを茹でる
11:31 ソースを作る
13:12 完成・盛り付け
13:34 実食
14:30 イベント告知(フィアットピクニック)

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材料
【ボットーネ生地】
00粉　125g
卵黄　85g
塩　1.5g
オリーブオイル　6g

【ミートボール詰め物】
牛ひき肉　250g
生ハム　20g
塩　4g
黒胡椒　適量
フェンネルシード　4g
クミンシード　4g　
玉ねぎ　80g
パン粉　20g
赤ワイン　15g

【ソース】
アイコトマト　4粉　
にんにく　ひとかけ　
オリーブオイル　大2
グラナパダーノ　適
イタリアンパセリ　適量

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#パスタ #トマトパスタ #ラビオリ