Transparent Ravioli: The Culinary Enigma You Can See Right Through

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Do you want a quick & easy molecular gastronomy recipe? Well, here it is! Enjoy this concept for Transparent Ravioli, or some may call them Pierogi… Name doesn’t matter, what matters is the idea and the clear ravioli dough recipe (which is down below in the description).
Disclaimer This is not an ElBulli recipe for transparent ravioli, if you are looking for that specific one. But, don’t worry! I’m expecting the last ingredient for that Ferran Adria’s famous dish any time now and, obviously, the video on that will be coming soon. :)
Here’s the recipe for TRANSPARENT RAVIOLI dough:
- 300 ml Vegetable Stock
- 200 ml Water
- 1.2 g Xanthan Gum
- 8 g Agar Agar (I use this one: amzn.to/3eubuqe )

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Опубликовано:

22 май 2020

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Комментарии : 105

@ChefRudakova Год назад

Join my online Culinary Academy TODAY: bit.ly/3e1T8Sy and get an EARLY BIRD discount 🤓 Once enrolled, you'll get a LIFETIME ACCESS to the academy, incl. all the new upcoming cooking lectures and modules. Check out the full curriculum & get a FREE 30+ minutes preview of the existing Culinary Academy classes HERE: bit.ly/3e1T8Sy

@devanharripersad5730 Год назад

Very cool video. I will be trying this today. One new like and subscribe.

@KetsuekiRose Год назад

you could do a dessert version with sweet potato and beets, using coconut milk for the wrapper flavor, it'd be more translucent than transparent but I think it'd be pretty yummy

@LinhLe-eo8xy Год назад

Is there any reason why you are not using tapioca starch as the base in the dough here? In Vietnamese cuisine, there is something like transparent dumplings called bánh bột lọc and you can see through all the filling.

@GagandeepSingh-co7di 2 года назад

You are much confident about your work. I know how much you work hard to learn molecular gastronomy. That kind of positivity i need everyday in my life.

@nataliaveram1449 4 года назад

Se ve increíble!!! Y delicioso. Gracias por la receta!

@veganchefshabnam-coppervan6702 4 года назад

Love it! 🙂❤️ so many great ideas. And I love “accidentally” vegan recipes. Keep up the great work.

@AbusedBarbie 4 года назад

I love ur videos I'm obsessed with molecular gastronomy and learning new things from you is amazing ! I appreciate it so much thank you thank you

@ChefRudakova 4 года назад

Thanks for watching! 🙃

@rendel_15 4 года назад

More videos chef I’ve been looking for this kinds of videos 😭 thank You Chef ❤️😍

@HuoMa 5 месяцев назад

Technically, I'd call this Agnolotti rather than Ravioli, but this is brilliant and I'll definitely be giving this a go... Loving all your molecular gastronomy videos... 😀

@Adventist1997 4 месяца назад

It looks pretty good, so I think I might try this out.

@yobananayo 4 года назад

Chef, Thank you so much for all the inspiration! I have always wanted to do this raviolis. Thank you for sharing your knowledge. Cheers and the best for you, all the way from Honduras 💙

@ChefRudakova 4 года назад

Ana D'C.Galeano thanks for watching! 😊

@marcusholmes6768 Год назад

I haven't tried this myself, but I would possibly boil some pasta and use the pasta water for a bit of starch for the transparent dough and then do cold oil spherification of tomato and basil to fill the ravioli

@jenniferscott3176 Год назад

I like this idea as well I was thinking u could make the sauce in spheres maybe a cheese in a shape of something stuffed inside maybe even do a fish shape cheese and then like blue colored pesto or a flower cheese using basil micro greens for the flower picture and sauce in the balls outside maybe yellow like a sun 🌞 making a picture on the plate a green pesto grass like so many things I want to try

@KYNDFOOD 4 года назад

really interesting video again thank you really informative and helpful

@gerardodesanto 4 года назад

great job Natalya !

@toastedvegemite9963 3 года назад

Thanks so much, I’m using this as a veil instead of ravioli in one of my desserts!

@ChefRudakova 3 года назад

ToastedVegemite cool idea🤓

@vencocinaconmigo67 3 года назад

Thanks chef you are amazing 👏👏👏👏

@ChefRudakova 3 года назад

No, you are amazing🤓✌🏻

@CHEF2178 4 года назад

👏🏼

@riteshbonde3256 4 года назад

Thank you chef for this recipe. Was soo curious to learn it!😀

@ChefRudakova 4 года назад

Thanks for watching 🙃

@thusharasanjaya4691 3 года назад

Such a great video chef you are explaining very good 👌 I learn lots of aidia from you very nice to meet you Chef Ian working Hilton I love you

@rashidaliswabi 2 года назад

😍

@jeramiahclune2462 Год назад

🤤

@hanudarji1344 Год назад

Awesome, I think I will start making this.. would be my first time with this kind of molecular cooking.. but my question is does it have any taste or is it just for decoration purpose to make look nice that you are a chef and a decorator ?? This can't make me full fill my stomach.. but look awesome awesome. Thanks

@SeanOBrien305 2 года назад

What are the ratios for the agar agar and xanthan gum?

@darshanb1976 2 года назад

Hey @ChefRudakova thanks for the video recipe first of all. I would like you to answer me this, if possible. Is it necessary to add water to the broth? or can i go with 500ml of broth and mix it with agar and xantan? so o i can get a more savoury ravioli. Thank you!

@veganchefshabnam-coppervan6702 4 года назад

I would love to see more vegan sponge cakes, sweet and savoury.

@MOHITJAMAL2890 4 года назад

Is there an alternative to gellum gum?

@Papacheff 4 года назад

Шеф, чтобы удалить воообщеееее все пузыри из суспензии - используй ёмкость для вакуумного хранения и вакууматор. Залить суспензию в ёмкость Закрыть крышкой Откачать несколь раз возду Жидкость начнёт отдавать воздух в вакуум. Тогда оболочка "тесто" равиолли после застывания будет ещё более прозрачной и глянцевой.

@ChefRudakova 4 года назад

Егор Солодухин класс! Спасибо за совет 🤓

@Papacheff 4 года назад

@@ChefRudakova век живи, век учись. Так мебельщики делают с эпоксидной смолой когда нужно идеально прозрачное покрытие сделать.

@Papacheff 4 года назад

@@ChefRudakova Шеф, а вы можете сделать рубрику молекулярная кухня в домашней кухне, или высокая кухня в домашней на кухне. Я вот не проф. ПОВАР, но у меня два маленьких кафе и я очень люблю готовить, эксперементировать а затем внедрять удачные эксперименты в меню. К сожалению, в русском сегменте отсутствует информация о современных трендах и методах обработки продуктов, таких как сувид, окуривание, но и в английском ютюбе очень сложно найти что-то т.к. если ты не знаешь новых слов на русском трудно составить поисковый запрос on English. Было бы круто если бы кто-то показывал какие-то адаптации методик высокой кухни для масс-маркета или домашнего используйте. Было бы вообще бомба!

@aryan.bardekar 3 года назад

amazinggg

@ChefRudakova 3 года назад

Thanks!!!🤓✌🏻

@Random_Chiroptera 2 года назад

Sounds tasty, but was hoping to see a dish that could be considered more than an appetizer.

@lielasamir8085 Год назад

Can I use carrageenan instead of agar agar

@ericmurphy2862 4 года назад

When is the restaurant opening?

@danypaul4311 3 года назад

Hi chef how much xantham gum and agar agar and the water

@LONEWOLF-fs7ir 4 года назад

Awesome recipe :0

@ChefRudakova 4 года назад

LONE WOLF thanks 😊

@marygreen1495 3 года назад

It’s hard to find xantham gam in my region; do you have any substitutes that I could use instead? Great videos, by the way, keep up the great work!!

@payola5000 3 года назад

You can use guar gum instead or a bit of corn starch

@sitiyasminyahya1752 3 года назад

Can we fry it?

@coolkap790 3 года назад

You can make dessert using this concept

@gauravarora6529 4 года назад

It was amazing and I guess easy too as u said , pls share ratio of vegetable broth, water ,agar agar

@ChefRudakova 4 года назад

Thanks! Please check the description 😉

@nunziopizzorusso326 3 года назад

Hi chef, What is the recipe?

@danielacastillo5277 2 года назад

Hi Chef! In a previous transparent ravioli video i saw you used a hair straightener to join the sides of the ravioli. can that be replicated in this recipe as well?

@ChefRudakova 2 года назад

no, it's gonna melt

@vigneshkumar.g5083 3 года назад

Really it's awesome chef....I need know may I use corrot instead of parsnip.😉

@ChefRudakova 3 года назад

Vignesh kumar.g you can use anything your imagination permits 🤓

@gilgil5587 3 года назад

You’re a great chef , just a simple question .. this ravioli you can eat cold ? Or if you want warm , how can I warm it ?

@ChefRudakova 3 года назад

cold only. Thanks!

@user-iw3cu5fp3v 4 года назад

Наталья это какой-то шедевр!😍

@xinchencui8526 2 года назад

Excuse me, what are the recipe ratios of the fillings?

@xinchencui8526 2 года назад

And what is the red filling in the transparent wonton in the picture on the cover?

@KitchenDiva28 4 года назад

Such an awesome video. Chef just a few questions. 1) Does the chilled tray need to be greased? 2) How long do we need to let the ravioli mix set on the tray for? 3) Once we fold over the ravioli, do we use regular water to sick the sides?

@ChefRudakova 4 года назад

Kitchen Diva28 1. No 2. As long as it takes for them to solidify. It’s a matter of 2-5 min, don’t worry. 3. Use the same mix as you’ve used for ravioli themselves.

@KitchenDiva28 4 года назад

Chef Rudakova Thanks a lot

@francescacervinara970 4 года назад

Amazing! What about the ingredients to caramelize cherry tomatoes? Thank you

@ChefRudakova 4 года назад

Good question! Thanks for asking 😊 I did a very simple caramelization version in this case: just some sugar (you can also use honey or agave syrup) and orange juice. Heat it up, reduce to desired texture and add cherry tomatoes in, toss them in for a few minutes, serve immediately 😉 I hope it helps!

@francescacervinara970 4 года назад

@@ChefRudakova Thank you!

@vitocorleone2287 21 день назад

Ingredients dosages?

@romycake3995 3 года назад

I want to make a query, is that eaten hot or cold?

@ChefRudakova 3 года назад

it can be served warm or cold🤓✌🏻

@syednatiq9300 4 года назад

Your show good and where u from?

@ChefRudakova 4 года назад

What's the one Molecular Cuisine recipe, you want to learn next? 🤓

@ninadshivagunde8897 4 года назад

Please make truffle explosion ravioli from alinea..

@Kalza86 4 года назад

I would like to see a molecular spaghetti

@ranjeetrawat3257 4 года назад

What's up chef 💕💕love from Saudi to 🇮🇳

@djimmigrant 4 года назад

Thanks for your time

@Darkness1502 3 года назад

Striped mushroom omelette!

@user-yw9kd1bm6y 3 года назад

Доброго времени) Как Ваше имя? К сожалению, не знаю как обращаться(( Работы просто безумная пушка у Вас. Скажите пожалуйста, работаете ли Вы в каком-то заведении? Просто очень хочу спросить о стажировке? Возможно ли это в ресторане, в котором работаете? Или вообще хоть где-то проработать с Вами и обучаться?

@thusharasanjaya4691 3 года назад

How much ingredients you take for the transfer Ravi Oli could you please send me ricepe. it's lot of help me thank you Chef God bless you

@ChefRudakova 3 года назад

In the description

@joshuabeam1976 4 года назад

Does this use xanthan gum or gellan gum

@hodgmanderp4613 3 года назад

agar agar.

@blabityblabblab2 2 года назад

Do you know how to make a keto lasagna noodle that can be baked? There's a lady that makes keto noodles but she won't share her lasagna noodle recipe. She uses calcium lactate or calcium chloride and sodium alginate, along with either boiled eggs or egg yolk powder, turmeric, lupin flour, salt, water and xanthan gum. Someone suggested pouring the noodle solution on a sheet like you did with the ravioli, then freezing it, then taking it out and pouring the calcium chloride/lactate solution on it, but she said no more speculation.. Because she's developing her own line of keto products. 🙄 Just wondering if that would actually work.