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{ 25 comments… read them below or add one }
Course you can! Live a little!!
I think that you CAN’T use Japanese “pasta” to make the ravioli…
((((
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.
i froze them, no problem. I cooked them till the floated, about 3-4 minutes
i love that spoon:)
Can you freeze these? If so, how long do you cook them before you freeze?
wakupa
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
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!!
jesus christ i love the dry humour in your videos!! ’round the outside, round the outside, round the outside!’
Priceless.
VERY NICE
IIt doesn’t even resemble a ravioli.
Primo!
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.
These look amazingly simple
Wow!!!
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.
Imagine the Calories
But hey i’m gonna make it for my family
i want that little spoon!!!!!!!
KINDA FATTY
mario batali lol
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.
So funny “the tiny little spoon” LMFAO
ITS THE TINY LITTLE SPOON lol
you are so much fun!
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