From Claire Saffitz.

A big thank you to our friends at Mill for sponsoring this episode! Mill offers a simple and effective way to reduce food waste by transforming peels, bones, stalks, and leftovers into something useful. Right now, they’re kindly offering my subscribers $75 off—a great opportunity to make a positive impact in your kitchen. Don’t miss out! Learn more at: https://www.mill.com/clairesaffitz

How to Make Homemade Ravioli with Claire Saffitz | Dessert Person

In this episode of Dessert Person, Claire Saffitz walks you through making homemade ravioli from scratch—from mixing and kneading fresh pasta dough to creating a rich and creamy ricotta and Swiss chard filling. Using simple ingredients like egg yolks, olive oil, and all-purpose flour, Claire demonstrates how to achieve a silky, tender pasta that perfectly encases a flavorful filling packed with whole milk ricotta, parmesan, lemon zest, and just a hint of spice.

#pasta #clairesaffitz #ravioli

Pasta dough
1¾ cups (8 ounces) 00 flour
5 large egg yolks
1 large egg
1 tablespoon olive oil
1-2 tablespoons water

Filling
2 tablespoons olive oil
8 ounces torn swiss chard or other greens
Kosher salt, freshly ground black pepper
1 finely grated garlic clove
15 oz. whole milk ricotta, strained overnight
¼ cup grated parm
1 large egg
Zest of ½ large lemon (1 Tbsp.)
Pinch of ground nutmeg and pinch of red pepper flakes

Assembly
Butter
Grated parm
Lemon

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Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor: Bryant Alvarez

Animation Credits:
Character Designer/Animator/Backgrounds: Jack Sherry
Character Rigger: Johara Dutton