Awesome striped ravioli! To get the full recipe go to brunoalbouze.com Instagram@ / brunoalbouze Facebook@ / brunoskitchen Pinterest@ / brunoalbouze Twitter@ / brunoalbouze
Man that's awesome. ..Bruno I've been a chef since I was 16 and now I'm 35..I've seen some cool stuff but your channel totally rocks..I feel inspired every time I check one of your videos out..well done and you tube needs channels like this..the industry is so give give give-buy this book-buy these knives-buy more White's -eat in this restraunt-try this expensive cheese or wine..Well done for doing something that can reach younger chefs especially and make them realise why they work crappie hours and miss social events-because they simply love to cook...Well done indeed I share these with the guys at work and they love your channel
Yes he is, very nice person, really easy to learn from him, great chef! I wish he have a food cooking TV show, so more people can learn many thing from him! It's so many " chefs" on tv and they don't know how to make sandwiches!
I love how you show the real techniques of real chef making the dish! Such beautiful colour! I'm thinking this would be great for my daughter's school lunch box idea! Thx!
A china plate is nothing more than a canvas for your magnificent art: captivating to the eye, enticing to the mind, and bursting with flavor to anyone's pallette who is willing to learn. I always look at your art and marvel with admiration. Wait, there is a new video and..... it's mind blowning.... because he has done it again. BRAVO!
Bruno Albouze This is AMAZING!!!! best Italian-French Recipe EVER!!!! Beautiful and delicious!!!!! I have to try this absolutely! thanks for sharing with us!
If only I could thumbs up a million times! What an exciting recipe. I loved the mornay sauce and especially the natural, tri-color pasta! Sei bravissimo!
Gosh, Bruno, I just love you! Thank you for making cooking such an absolute joy and passion for me! Mad respects for you and all culinary chefs around the world! You are amazing artists in the kitchen! You have a follower for life!
Oh, wow. I have never seen Tri-Colour pasta like this before. I occasionally make fresh pasta, I've done squid ink pasta, spinach pasta, basil pasta, beetroot pasta etc, but never thought about having it all combined in one sheet. I bought my 11 year old neice a (actually a really decent) pasta machine last Christmas and I end up discussing fillings with her. I feared she would probably just put play dough through it, but she's better than me at making pasta now. She will go nuts seeing this. Very cool. Just one thing regarding the technique for slicing onions, do you not think that slicing horizontally is a bit extraneous? If you thinly slice the half keeping the intact root toward you then slice again at 90° the onion will fall into a fine dice on its own when the layers separate. Love the channel.
You are smart Man !!! Thank you very much for such a great recipe!!! You are Amazing as always!!! I am in love with all your recipes!!! No one can compare with YOU!!! All the best to YOU !!!
Just made this beautiful ravioli at home. It was not too difficult to make it. My family loved it even though my presentation was not as good as yours.
you inspire me greatly Bruno I'm 17 working as sous chef of a high end resturant and I'd like to say I love your recipes and Ideas. ..you truly are the REAL DEAL ...I'll see you at the top no ?
wow! every time you upload a video, I know it's gonna be something I've never seen on RU-vid before. Seriously Bruno, you need to collaborate with others to get more traffic on your channel, your cooking is amazing und deserves it!
Made it, except I use spinach for the green pasta tomato paste for the red pasta. What I got from your video was how to make the layers and then get the stripes. My pasta rolling machine works best if I only go to a number 5. I thought your folding over technique was really nice looking and it saved me from buying a ravioli mold.
Yellow, green and red are the colors of Lithuania flag, and today we celebrate 25 years of being an independent country, so at first i tottaly thought you knew the occasion :) anyway, great timing lol :)
Hi Bruno sorry I French, tu est un type incroyable pour moi la cuisine Prend une place énorme dans ma vie, que de plaisir de réalisé tes recettes top bravo 👍👍👍👍
wow, just love ur gadgets. we didn't have half the stuff u have in culinary school. haaaaaaaa. i make pasta from scratch but i was a roller. in school of course we were taught different ways. my daughter just bought me the pasta attachment to my kitchen aid. so busy though but still can't wait to use it. thanks always chef. I've done the green spinach pasta but not the tri. can't wait.
What about using beets for coloring the food red? Would it become too dark red or do you don't like the taste? I'm sure bell pepper and tomato paste works fine too, though. The finished pasta is beautiful by the way!
every creation - absolute masterpiece. my maiden voyages. enjoying. honestly think the tones, inflections and some words are MEANT to be seductive. just a feeling. nice personality and sense of humour.
Great. A chance i speak english. It would be nice in french sometime . J' essaie de suite cette recette grandiose. From Bordeaux where it' s sunny today.
Amazing,Mind blowing,gorgeous,stunning and the list goes on...!! Don't have words..! People who have pressed the dislike button should be sent to Syria and Iraq.
BRUNO YOU ARE GENIUS, ALL THE FOOD YOU MAKE AMAZING. THIS TRI -COLOR RAVIOLI I HAVE NEVER SEEN A CHEF MAKE AS BEAUTIFUL AS YOU MAKE. I WANT TO SEE YOU TO BE JUDGE IN MASTER CHEF AMERICA NEXT TIME. BRAVO....CHEF BRUNO.
