How to Cook Like an Italian: Part 6 🇮🇹
Oozing egg yolk! Creamy ricotta filling! Raviolo al uovo is a show-stopping pasta dish that feels as special as it looks 💛 Each delicate pasta parcel holds creamy ricotta filling with a whole egg yolk tucked inside. When cut open, the yolk flows into the pasta for a built-in sauce. Traditionally served simply with butter, Parmesan and herbs, it’s an elegant yet surprisingly achievable dish that turns a few humble ingredients into something unforgettable. Gabe finishes this epic meal with a Blood Orange Granita that’s bright, refreshing and incredibly simple.

Get the recipes:
▶ Raviolo al Uovo: https://foodtv.com/4h1BBbp
▶ Blood Orange Granita: https://foodtv.com/4y8n3x3

ABOUT COOK LIKE AN ITALIAN:
Born and raised in Florence, Chef Gabe Bertaccini brings the authentic, no-nonsense traditions of Italian cuisine straight to your kitchen, showing you what it truly means to Cook Like an Italian 🇮🇹

0:00 – Intro
0:47 – Combine Dough Ingredients
2:13 – Knead the Dough
3:30 – Rest the Dough
3:47 – Make Cheese & Egg Filling
5:34 – Transfer to Piping Bag
6:07 – Run Dough Through Pasta Machine
8:12 – Prep Sheets with Pasta Cutter
8:17 – Pipe Cheese Mixture onto Sheets
8:27 – Add Egg Yolk to Piped Mixture
8:33 – Bind Together Pasta Sheets with Egg Wash
8:47 – Drape Second Sheet on Top & Shape with Cutter
9:52 – Boil Water with Salt
10:05 – Melt Butter with Sage for Sauce
10:30 – Add Ravioli into Boiling Water
11:07 – Add Ravioli to Sauce
11:25 – Plate and Top with Parmesan
11:33 – Taste Test!
12:19 – Combine Blood Orange Juice with Sugar
12:58 – Transfer to Pan & Place in Freezer
13:09 – Scrape Mixture After 45 Minutes
13:15 – Repeat
13:37 – Add Optional Prosecco or Whipped Cream
14:14 – Taste Test!

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How to Make Egg Yolk-Stuffed Raviolo Like an Italian (with Chef Gabe Bertaccini) 🇮🇹


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Gabe shows how to cook with ricotta two ways — ricotta gnocchi and stuffed zucchini blossoms — on the latest episode of #CookLikeAnItalian.

Get the recipe 👇

Fried Stuffed Zucchini Blossoms
Recipe courtesy of Gabriele Bertaccini
Level: Intermediate
Total: 30 min
Active: 30 min
Yield: 12 pieces

Ingredients

1 cup fresh ricotta
1/4 cup finely shredded low-moisture whole-milk mozzarella
1/4 cup grated Parmigiano-Reggiano
Zest of 1 lemon
Kosher salt and freshly ground black pepper
12 zucchini blossoms with stems
1 cup all-purpose flour
1/4 cup rice flour
1/2 teaspoon baking powder
1 1/4 cups chilled plain seltzer
Vegetable oil, for frying

Directions

Special equipment: a deep-fry thermometer

Combine the ricotta, mozzarella, Parmigiano, lemon zest, 1/4 teaspoon salt and some black pepper in a bowl and stir to combine. If desired, you can transfer the filling to a resealable plastic bag or piping bag and snip off the end or just fill the blossoms by hand with a small spoon.

Gently open the petals of a zucchini blossom. With two fingers, pluck out the fuzzy yellow stamen at the base of the flower. Repeat with the remaining flowers. Fill each blossom with some of the filling, then gently twist the tops to seal them closed.

For the batter, whisk the all-purpose flour, rice flour, baking powder and 1 teaspoon salt in a medium bowl. Whisk in the seltzer to make a smooth batter.

Heat 2 inches of oil in a Dutch oven to 360 degrees F. Line a rimmed baking sheet with a cooling rack.

Dip half of the blossoms in batter, letting the excess drip back into the bowl, and add to the hot oil. Fry, turning as needed, until crisp and golden, 2 to 3 minutes. Transfer to the cooling rack. Season with salt.

Let the oil return to 360 degrees F and repeat with the remaining blossoms and batter. Serve hot.

Copyright 2026 Television Food Network, G.P. All rights reserved.

#CookLikeAnItalian

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Sold all over the streets of Korea, @choibites’ version of this popular sandwich is packed with cabbage, spam and all the fixings on fluffy milk bread!

Watch Esther cook more of her favorite Korean recipes on #CookingWithChoi on Food Network’s channel!

Get the recipe 👇

Gilgeori Toast (Korean Street Toast)
Level: Easy
Total: 20 min
Active: 20 min
Yield: 2 servings

Ingredients

1/4 small head green cabbage, shredded
2 green onions, sliced
1/2 small carrot, cut into julienne strips
Pinch kosher salt
3 large eggs
2 tablespoons unsalted butter
Two 1/4-inch-thick slices ham or Spam
4 slices Japanese or Korean milk bread
2 teaspoons granulated sugar
2 tablespoons ketchup
2 tablespoons Kewpie mayonnaise
2 teaspoons sriracha or any hot sauce of your choice

Directions

In a large mixing bowl combine the cabbage, green onions, carrot and salt. Add the eggs and mix to combine.

Melt 1 tablespoon of the butter in a small nonstick skillet over low heat. Once melted add the cabbage mixture. Cook on low until the bottom is set and you are able to flip it, about 5 minutes. Flip and cook the other side until the egg is completely set, about 2 minutes. Remove the cabbage pancake from the pan and set aside.

Place the ham or Spam in a medium nonstick skillet over high heat and cook until crisp on both sides, 3 to 4 minutes. Remove from the pan and set aside. To the same pan add the remaining 1 tablespoon butter and melt over medium heat. Once melted, toast your bread until golden brown on both sides, 1 to 2 minutes per side.

Now it’s time to build the sandwiches! Cut the cabbage pancake in half and place each half on a slice of toasted bread. Sprinkle each with 1 teaspoon of sugar. Add a slice of ham on top.

Drizzle the remaining 2 slices of bread with ketchup, Kewpie mayonnaise and sriracha and place them on top of the ham to make 2 sandwiches. Enjoy!

Copyright 2025 Television Food Network, G.P. All rights reserved.

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Binge the biggest moments from Season 3 as the best chefs in America take on 24 grueling hours of fierce cooking competition. Watch as the ultimate champion proves exactly why they earned the title of Last Chef Standing.
#24in24 #FoodNetwork #EstherChoi #MichaelSymon
Watch the last season of #24in24: Last Chef Standing on #StreamOnHBOMax.
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Chefs often describe their jobs as being 24/7 in the unending grind of the restaurant industry, but no cooking competition has ever captured that level of intensity — until now! Michael Symon and Esther Choi host the world’s toughest cooking competition that’s part culinary marathon and part social experiment, where 24 chefs take on 24 challenges over 24 real, nonstop hours. The challenges are divided into eight shifts, during which culinary expertise, creativity, mental strength, and physical grit are constantly tested. The 24-hour clock never stops until there is only one true master left to take home their biggest single-day payday ever — $100,000.

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BINGE Season 3’s BEST Moments 🔪🔥 24 in 24: Last Chef Standing | Food Network


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Andrew Zimmern returns to the pod to talk about Pitmasters, Food Network’s bold new barbecue competition series. Andrew shares why he waited years before saying yes to a competition show, and what makes Pitmasters different from traditional cooking competitions.

Later, Andrew reflects on how food media has evolved, why great storytelling will always outlast technology, and the inspiration behind The Blue Food Cookbook. He explains why cooking more seafood can benefit both our health and the planet, and he reveals the barbecue side-dishes on his own personal Mount Rushmore.

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Learn More about Pitmasters: https://www.foodnetwork.com/shows/pitmasters

Andrew Zimmern on Why Pitmasters Is Unlike Any Barbecue Competition | Food Network Obsessed


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