Based on this YouTube video's total view count of 653K views and industry-standard rates, the estimated total earning is $457 - $1.30K through ad revenue. Historical data is not yet available to calculate daily, weekly, or monthly averages.

Explore Cheese ravioli without a rolling machine | fresh egg pasta | quick tomato sauce with 653,014 views, 22,283 likes, and 889 comments. Experience the impact of this video content that has captured audience attention.

Thanks to Allform for sponsoring! Click here https://allform.com/adamragusea for 20% off the sofa of your choice. We chose a whisky leather three-seater with chaise. ***RECIPE, MAKES 20-25 LARGE RAVIOLI*** 3 eggs all-purpose flour (you'll need maybe 2 cups, 240g total) 1 cup (8oz, 250g) ricotta cheese mozzarella (and handful, grated) pecorino or parmesan cheese (a little pile, grated) 28 oz (794g) can whole plum tomatoes 1 carrot 1 shallot (or half an onion) 3-4 garlic cloves white wine (optional) olive oil salt pepper garlic powder fresh herbs (I used whole basil leaves) Crack two eggs into a mixing bowl. Separate the third egg — put the white in a different bowl and put the yolk in with the other eggs. Beat the bigger bowl of eggs until smooth, and then stir in as much flour as you can with a utensil. Dump the dough onto a floured cutting board and knead in some more flour until the dough ball is reasonably smooth and firm and only a little sticky to the touch. Cover and let rest for about a half hour. Peel and chop the garlic, shallots and carrot into little bits. Heat a film of oil in a wide pan and fry the veg until soft and starting to brown. Deglaze with the tomatoes and all of their liquid. Mash up the tomatoes, season the sauce conservatively with salt and pepper (you can add more to taste later), and stir in a glug of white wine if you're into that. Let simmer gently, stirring occasionally, until thick. Combine all the cheeses with the egg white along with a small pinch of salt (the cheese is naturally salty), some pepper and garlic powder. Stir until smooth. Get a large pot of heavily salted water ready to boil the pasta. After the dough has rested, role it out into a cylinder and slice of a disc of dough. Flour it and mash it out with your fingers into a wider circle. Take any smooth, cylindrical thing (I used a pint glass) and roll out the circle until very thing. Keep dusting the flour with pasta so it doesn't stick. Spoon some filling into the center, fold the dough over on itself, seal the edges tight and trim them with a knife if you want. Keep in mind the ravioli will expand considerable when boiled, so don't make them too huge. Boil the ravioli for 3-4 minutes until they all float and their color has lightened a bit. Drain but reserve some of the water to thin out your sauce, if necessary. Toss the ravioli with the sauce and finish with some fresh herbs. Unused ravioli can be frozen before being boiled.

With SocialCounts.org’s view counter, track your YouTube video’s live view count and YouTube likes count in real time with fast, reliable updates.

Watch every YouTube video live view count rise with our real-time YouTube views tracker—built for accuracy and minimal delay.

Follow YouTube real time views as they happen, using our dedicated view counter for YouTube videos.

Get up-to-date live view count on YouTube and see real-time growth with SocialCounts.org’s smart tracking tools.