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Chez Panisse Cooking: Ravioli

Alice Waters

Lesson time 15:48 min

Learn to make an egg pasta dough that can be used to make any shape of pasta. Then, use your dough to make Chez Panisse’s ricotta ravioli with chanterelle mushrooms.

Alice Waters
Teaches The Art of Home Cooking
In 16+ lessons, learn to cook beautiful, seasonal meals at home from the James Beard Award-winning founder of Chez Panisse.
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ALICE WATERS: This is Brian Bligh, our longtime cafe chef. Brian has spent time in Italy studying the finer points of pasta making, which will become very evident when you watch him practice his craft. The ingredients for this filling are very simple-- ricotta cheese, olive oil, salt, pepper, green garlic, and thyme. We get these big, beautiful rounds of sheep's milk ricotta from Bellwether Farms. You can also make your own ricotta with cow's milk. And I'll tell you how in your workbook, as well as offer other ideas for filling of different kinds of cheeses to use as well. Brian is filling a piping bag here because we make a very large quantity of ravioli. But at home, you can just use a spoon. Our base recipe for pasta is 1 cup of flour to 1 egg and 2 egg yolks. Here, Brian is making a double batch. Brian is using mostly all-purpose organic white flour with about 1/8 of durum flour. The all-purpose flour helps with elasticity so that the dough stretches. The durum flour helps the dough hold together. Add salt and make a well in the center of the flour mixture for the eggs. Then add the yolks. Then you carefully whisk with a fork, pulling in a bit of flour from the edges and adding olive oil. Then using a scraper, work towards the center, continuing to mix and cut. Once the dough starts to come together, use your hands to press the dough together and knead it for a few minutes. This develops the gluten and fully hydrates all of the flour. Once you learn the feel of the dough, you will know it if it feels too dry or wet. We like it on the dry side, so he is adding a bit more flour while kneading using the scraper to work in the little bits of dough. Wrap the dough and let it rest for about 30 minutes. Keep in mind, the dough will continue to moisten as it sits. Most people who are new to making fresh pasta dough make it too moist, which makes dough that is hard to work with. Lightly flour the dough on your work surface. Roll the dough out evenly with a rolling pin, just enough so it fits in the widest setting of the pasta machine. The pasta machine Brian is using is a home size Atlas hand crank. It has two rollers that flatten the dough and six thickness adjustments. The dough should be dry enough that you aren't concerned with the dough sticking to the rollers. If it is too dry, you can let it rest between roller reductions or spritz it lightly with water. When you fold the dough again, narrow enough to fit through the rollers, it's called laminate. This process continues to develop the texture of the dough. It's amazing how much pasta you can make with just a few cups of flour and a few eggs. This pasta is the right texture so Brian doesn't need to keep adding flour. You can tell because it's easy to handle and not too stretchy. Once you have a pasta dough texture you want, you can switch to rice flour because it doesn't get absorbed into the dough. This piece is getting quite long. If that happens, it...

Farm-to-table cooking

Alice Waters started America’s farm-to-table revolution. When she founded the iconic restaurant Chez Panisse, her local, organic ingredients sparked a movement and earned her the James Beard Award for Outstanding Chef. In her first-ever online cooking class, Alice opens the doors of her home kitchen to teach you how to pick seasonal ingredients, create healthy and beautiful meals, and change your life by changing the food you make at home.


Students give MasterClass an average rating of 4.7 out of 5 stars.

Amazing master class,- lots of great tips and recipies. Since I live in the Mediterranian region, I am used to looking at cooking the slow-food way.

I cannot wait for the next part of the class to begin!

Wonderful! Alice's stories and recipes take her audience members through a beautiful journey!

I loved this class. Alice Waters is engaging, wise and inspiring.


Debbie T.

I have found there are some other recipes where the workbook did not match up to the video. Two questions, do you think the workbook recipe is really for 4 then what is the 1/2 recipe in the video? Would you double the video recipe rather than using the workbook? Has anyone tried either?

Michael S.

Alice says the base recipe is one cup flour to one egg and two yolks. But then she says he's making a double batch (and he does seem to be using two cups of flour), yet he only uses one egg and two yolks. And then the recipe says one cup to one egg and one yolk. Who edits these things? I have tried many different recipes and the one I like is what Alice states — two cups flour:two eggs:four yolks. I like 00 flour for my pasta. I use a pinch or two of kosher salt and about one teaspoon of olive oil. It's really hard to go wrong. The trick is kneading the dough enough and getting the feel for the right dryness, which just takes practice. More yolks = more fat and a richer pasta. Some chefs use an even higher proportion. I can't wait to try this whole recipe; it looks delicious.

Tari D.

Loved the lesson, found the recipe to be a little misleading. The recipe calls for 2 eggs and 2 egg yolks, whereas the lesson uses just one egg. And the salt isn't mentioned in the instructions at all. I added it with the eggs. It was a bit messy to mix but I added more flour and it rolled out great.


Why swirl in cold butter to emulsify? Why not room temp? I would think you'd want ingredients near the same temp.


First of all, he got rid of his egg whites? Didn't save them? I thought Chez Panisse was more zero waste oriented than that.... Also, he added maybe teaspoon of olive oil....why? Was it too dry? Going for flavor? He hardly added anything and he added it before the egg was completely incorporated, so how did he know the dough needed the olive oil - why didn't they narrate that part? "Olive oil (and the amount) was added because we could tell xyz...."

Rosa P.

again using the same spoon to try the food again and again, getting into the food, don´t think this is correct


Cooking with Fanny, and introducing us to the talented people at her restaurant, and all the growers and gardeners, mentors and friends, relatives and students who share and shape her life-- Alice moves me deeply. A Masterclass indeed, to be taught by a woman who appreciates the nature and the aesthetic potential of the vegetable or person who is in front of her. This restaurant kitchen is unlike any I have seen. The sensual pleasures of it are, just as she says, an extension of her home. Is it odd, that in addition to learning about cooking, this class is filling my sketchbook with ideas for pots and vessels I will go and make now? In addition to new practices, my own typical avenues of creative expression are "waking up," getting tingly like taste buds encountering "the edge of" a salad. Alice's aesthetic sensitivity is just a huge gift. The fruit plate she makes-- has anyone else called it "edible ikibana"? Because that is what I thought, as she composed it.




What I don't get is, she's talking about one cup of flour to one egg and two egg yolks. In the Book is two cup of flour to two eggs and two egg yolks. What's not correct?


After this lesson, I decided to make a different pasta every week in order to learn and develop my skills. This video did an incredible job of teaching me how to make pasta, particularly to know what texture to strive for at each step of the process. It really helped to watch a professional confidently work with the craggy, sticky mixture of flour and egg until it gradually transformed into a unified, elastic piece of dough. Being able to watch this transformation- and refer back to it- gave me the confidence I needed to get started and really enjoy the process, knowing that with patience and kneeding I could learn to make such delicious pasta at home. My husband and I have made pasta together twice now, and we look forward to continuing to learn, grow, and enjoy delicious food every week.