Categorized | Recipes

25 Comments For This Post

1. kembstuddert Says:
   November 22nd, 2009 at 1:06 am

   Course you can! Live a little!!

2. eibeeAB Says:
   November 22nd, 2009 at 1:06 am

   I think that you CAN’T use Japanese “pasta” to make the ravioli… ((((

3. fsp394 Says:
   November 22nd, 2009 at 1:06 am

   opps, i misread that. i froze them with no problem prior to cooking them. takes about 3-4 minutes(or until they float) depending on the amount of stuffing.

4. fsp394 Says:
   November 22nd, 2009 at 1:06 am

   i froze them, no problem. I cooked them till the floated, about 3-4 minutes

5. misue2 Says:
   November 22nd, 2009 at 1:06 am

   i love that spoon:)

6. wakupa Says:
   November 22nd, 2009 at 1:06 am

   Can you freeze these? If so, how long do you cook them before you freeze?
   wakupa

7. rey619yomama Says:
   November 22nd, 2009 at 1:06 am

   chef john is my fave on the internet. first of all, he doesnt waste time, his editing is simple and he gets to the point. 2nd, he’s really straighforward, he doesnt tell u that u have to go out and buy special brand of stuff. use whatever you have. 3rd, his stuff is really simple. last, his stuff tastes great

8. jaredsfa2004 Says:
   November 22nd, 2009 at 1:06 am

   You know what Chef? I no longer purchase Mascarpone, it’s just too expensive, and why buy it when you can make it…I use cream, a double boiler, and an acid…some use a lemon juice, I use tartaric acid…Have fun saving the dough!!

9. spacemanspiff33 Says:
   November 22nd, 2009 at 1:06 am

   jesus christ i love the dry humour in your videos!! ’round the outside, round the outside, round the outside!’

   Priceless.

10. hotganxta Says:
    November 22nd, 2009 at 1:06 am

    VERY NICE

11. arian50 Says:
    November 22nd, 2009 at 1:06 am

    IIt doesn’t even resemble a ravioli.

12. BramleyAppleFun Says:
    November 22nd, 2009 at 1:06 am

    Primo!

13. poppatoe Says:
    November 22nd, 2009 at 1:06 am

    This looks fantastic and by the time you said “around the outside ” the third time I had spit out my beverage and was laughing like a moron in an otherwise quite office.

14. featheredpines Says:
    November 22nd, 2009 at 1:06 am

    These look amazingly simple

15. regamom3 Says:
    November 22nd, 2009 at 1:06 am

    Wow!!!

16. I1Dont2Care3 Says:
    November 22nd, 2009 at 1:06 am

    half = meta in italian i hade a big squash to make some ravioli with but i never got to it and it rotted… makes me sad cause those look sooo good.

17. DeeHong Says:
    November 22nd, 2009 at 1:06 am

    Imagine the Calories

    But hey i’m gonna make it for my family

18. kristinlang426 Says:
    November 22nd, 2009 at 1:06 am

    i want that little spoon!!!!!!!

19. vikaleeanessa Says:
    November 22nd, 2009 at 1:06 am

    KINDA FATTY

20. liteprotoss Says:
    November 22nd, 2009 at 1:06 am

    mario batali lol

21. DietCafeConLeche Says:
    November 22nd, 2009 at 1:06 am

    I made this (modified because the moscarpone sounded too fatty)
    So I used laughing cow light cheese, and didn’t use the egg.
    I also used light parm.

    But, I appreciated the idea. It was absolutely amazing.

22. darkmorrigan82 Says:
    November 22nd, 2009 at 1:06 am

    So funny “the tiny little spoon” LMFAO

23. MARVELAG Says:
    November 22nd, 2009 at 1:06 am

    ITS THE TINY LITTLE SPOON lol

24. topoyiyadormilona Says:
    November 22nd, 2009 at 1:06 am

    you are so much fun!

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    November 22nd, 2009 at 1:06 am

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