By - finelinexcherry
It ended too soon. Where’s the full video?
This is the full video, the man proceeds to repeat these steps for 4 days before collapsing.
In Italy, Ravioli are more deadly than bullets!
I'm italian, it's more than probable
I'm quarter Italian... i only have 1/4 a say in this matter.
At least its better than only having $0.25...
This is a bot that came to came to life an hour ago and is now copying comments elsewhere in the thread.
[i miss him so goddamn much](https://www.youtube.com/watch?v=NWoyTD27kFs)
Leave the gun. Take the ravioli.
Squid Game: Ravioli Edition
If you like this - go to the *Pasta Grannies* you-tube channel. It is full of wholesomely satisfying goodness like this.
Is that like Lemon Party?
Nooo not my pasta grannies 😭
Gimme that sun dried pasta, lemme lick that noodle, baby... sautee me at 400 in your cream sauce...
I understood (unfortunately) that reference.
Their cookbook is super good. I've had a lot of success with it.
I love itrt
I'm making ravioli today, not minis, but I'll take some videos or pics at least.
Yeah! We wanna see this guy eating those bad boys.
the rest, I need the rest.
Here’s a pretty good alternative
Ravioli now just seems like someone wanted a very efficient way to eat food paste. lol
And they succeeded wonderfully!! 🤤
I loved the [part where they ask him if there is any cheese](https://youtu.be/bqLrB3EkIDo?t=99) and mentions 2 cheeses and then starts naming random ingredients. "There is garlic. There are eggs... various forms of matter."
ravioli ravioli give me the formuoli
Ravioli ravioli what's in the pocketoli
Everything reminds me of him :(
Everywhere I go, I see his face…
WHY DID YOU LEAVE ME?!?!
HAVE YOU SEEN ALIEN PLEASE?!
Papa Franku come back
ravioli ravioli, my life spiralling out of controli !
It's almost November
remember remember the 5th of november
Meatball meatball spaghetti underneath
Ravioli ravioli great barier reef
This clue lead me straight to the hidden treasures of the Italy. Thanks!
ravioli ravioli what's in my pocket-holi
Came for this comment. I am now satisfied.
Entered the comments expecting this. Totally not disappointed.
TIL sekin on käännösiskelmä?
If someone is wondering what's going on in this thread - the melody in the OP is quite familiar for many finnish people.
- [Kari Tapio - Olen Suomalainen](https://www.youtube.com/watch?v=7RJP_z--08Q), a finnish old-timey classic from 1983. Finns are just memeing here because it's still such a well known melody for whatever reason.
- That song is a finnish version of an italian song: [Toto Cutugno - L'Italiano](https://www.youtube.com/watch?v=syc78JzHGTs)
> it's still such a well known melody for whatever reason.
Legendary classic sang by a legendary singer
There's even an Indian song on this melody:
There’s an Israeli song to this melody too. Ani Hozer haBayta by Benny Elbaz in 1984 [Spotify link](https://open.spotify.com/track/2A2BAttAu7RcfirZoIRtTu?si=u8D7O8IqQNCA2C6BgZP90A)
"Oon Suomalainen" on alkuperäiskielellään "Oon Italialainen"
TÄÄLLÄ POHJANTÄHDEN ALLA!
TÄÄ KOTI MULLA MAINEN
MÄ ELÄMÄSTÄ LAULAN
That ravioli looks pretty cool, but it does not look like it’s going to stay sealed once it hits the water. I’d love to see if I’m wrong though.
It's the same way it was made commercially for a long time.
More or less, but every commercial one I’ve used had a lot less filling and a high attrition rate.
My family has used one of these for years.. it stays sealed fine when my aunt makes it.. not so much when I do.
We have one of these and they work fine. You do have to press/roll it hard, the pressure pushes most of the cheese back into the "filling area" and since they're only boiled for 1-3 minutes they'll hold together that long. You can also re-crimp any that look like they might be troublesome.
Having made ravioli a few times. They are tricky bastards. And I hope I'm wrong, but these look like they'll fail. What I use is a ravioli mold. It's definitely slower than this, but you get in a groove and can make them pretty quickly. And you don't need to use water to seal the ravioli together, like you would if you were doing them by hand.
Yeah. I always did them as individual units. It’s more time consuming, but the real cost was always in the fillings for our menus.
I did my first 2 batches by hand. The first one was quite slow. I laid out the pasta, dolloped the filling in a grid, tapped some water around the edges, laid the other pasta sheet over top, and tried to get all the air out. They came out pretty good, but just took so long. The second batch I cut out circles with a cookie cutter and did a similar method, but individually. And then crimped them by cutting them with a smaller fluted cookie cutter. Less time, but I may have just gotten faster at it.
I eventually got into a rhythm where I pumped them out like an old Chinese grandmother making dumplings. It’s been a long time since then though. I’d be pretty slow nowadays.
Using an egg wash to seal and a piping bag for the mixture can make it faster too.
Oh, piping bag. That'll be what I do next time.
It’s great for popping in the fridge between times, so the mixture stays nice and cold.
Man, I feel like Dev in Master of None. Now all I want to do is learn to make pasta.
Basic pasta is super easy, but it’s way easier with a pasta machine. Even a cheap one works well. The only thing to remember is to spend the time laminating the dough. It makes all the difference to the texture.
Then after a few times, make a semolina dough instead of a basic flour one. You’ll feel so damned clever eating your home made pasta the first time.
It will fail. There is cheese between the seals. This looks good but fucking sucks.
obsessed with the drama of this comment
Point, evidence, explanation weighted by absolute belief. I wish I believed in something as much as the poster believes in what they're saying.
I'm so fucking here for it.
I have been convinced and I see now how foolish I was. I shall follow this user into the very gates of hell itself! Once more unto the breach, dear friends!
That’s exactly what I thought, plus the excess filling is absolutely going to expand a little when it gets warm and burst the sides. I can’t think of a filling mixture that’d prevent it, even if it’s super eggy and starchy.
That's how I do it and it works.
This rolling pin is a tool made with the sole purpose of making ravioli. You can quickly look at YT videos if you want to see them be boiled.
Yeah, I’ve made a fair bit over the years. It’s more the combination of how full they look and the way there isn’t a good seal pasta to pasta. They just look like you’ll lose a lot in the water.
How sad! It’ll be like the ravioli version of the Titanic!
Perhaps it can be baked in a thin tomato sauce mixture to cook the pasta part. If it falls apart it'll not get far that way.
You could definitely try, but it’d be a challenge to cook the pasta evenly without a huge amount of sauce. You could stack it up in layers with sauce etc. but I think you might as well just make a lasagne if you’re doing that.
Even for baked ravioli it would fail too readily.
So the raviolis are too compact?
I’ve always made them with a little less filling and a slightly wider seal. I’m not an expert, but I was making a few thousand a week event time we had them on a menu. Even then I’d lose a few as they cooked.
Making a few thousand ravioli a week sounds like an expert to me. All hail ravioli expert wartywarty!
Ha. I was just a scruffy apprentice for most of the time. I was the master of nothing.
Fear not the man who has made a thousand dishes one time. Fear the man who has made one dish a thousand times
Sounds like management potential!
It sounds like you’ve got loads of experience. Probably “expert” level by any objective measurement :)
Love the humility
Meh. I was a chef for a decade. I know lots of things better than I know pasta. I’m not a rookie, but I’m certainly not a patch on a good Italian chef.
I hear you. I just always love hearing from folks who are really knowledgeable about their craft - always seems like the deeper you get into your field, the less you feel you know.
I think it’s also that you’re seeing (and then comparing your skills to) people who really, really know their shit. It’s more an issue of comparative skill than false humility.
I’m 100 times better with desserts than pasta.
Dunnings-Kruger in full effect as well!
That doesn't mean in this environment you aren't a good authority on it.
I have a buddy who I talk to for car help. He's not a mechanic, but he knows a lot more than I do, and is realistic about the information he can provide.
Its only the gas that expands enough to pop, if the mixture is air bubble free it should handle the little expansion.
However, I Don think those seals, full of cheese and whatever else, will seal
It can depend on the mixture too. It can trap a deceptive amount of air bubbles which all want to go somewhere when they expand.
I’m having a bit of a chuckle that I’ve accidentally sparked a lively debate on the topic.
It will be fine. I've made ravioli hundreds of times and this will work great.
I would be concerned about the seal if I was boiling them in straight up water with them bouncing around. But I like to cook em in sauce anyways so they don’t move around too much during baking.
I have as well and i disagree hard
Only one option: video-ravioli-off. Post them 'vi vidz. Both of ya.
Came here to say this. This looks so smooth and fast but in my experience getting cheese in the seal is a recipe for broken ravioli.
[Seems to work fine for these guys.](https://youtu.be/bqLrB3EkIDo)
Maybe the trick is the force applied with the shaping thing. A machine roller is probably more reliable than a rolling pin kinda thing.
Some of those were already bursting open lol. They do look good though!
I thought it was going to be a hit, turns out it fucking suucked.
Probably just wasn't in his Q zone
It did not! You can totally do like this
Pretty sure they won't, I use a ravioli stamp and they do stay sealed.
I wonder if Italy has a pasta stamp for mail. They really could.
My grandma made ravioli with this type of thing. She would freeze them first. From what I remember they didn’t really fall apart unless you overboiled them.
Did you not hear the Italian music? Means it's legit.
Yup, I used to have that exact rolling pin and threw it away for that reason. There needs to be way more space between each pocket and you’d need to put down a bunch of well placed dollops of filling rather than just spreading it on like icing. At that point it’s easier to just form them by hand
I like it
You can have a midnight snack without even getting out of bed or opening your eyes.
Me : wow that video made it so easy, I'll give it a shot!
(One hour late)
Well I lost a foot and my house burned down...
Something we all need to know:
*I am Ravioli*
haha thats brilliant, but it's also wrong! If you weigh 99kg and eat 1kg of ravioli, you are 1% ravioli, not 1.01% (it does 1/99 instead of 1/100 )
Thank you for your observation. The developer of this practical and useful tool has been notified of this discrepancy.
But all jokes aside, I do know the dev who built this and will be giving them shit for botching the math lol
Wait, where are lbs…
Freedom units, lol’d
Nobody wants to admit they ate 9 cans of ravioli.
Will this stay sealed if made like that?
Yes, it will.
No, there would be cheese spread into the seals.
Nobody wants to admit they eat 9 cans of ravioli.
What in earth was that cool roller thing!? I need it.
They don't work very well.
That roller and the cutter? Woah! Cool shapes, tasty cheesy yummy pillows
Amazing how nature do that
Making homemade pasta was one of our lock down Sunday afternoon activities. So fun and yummy!
Except, in lockdown, no one knew what day it was and Sunday was every 2-3 days.
That's not how you make ravioli
Also why every Italian song needs to be remade in a shitty mandolin remix, l'italiano of Cutugno is a good song and it doesn't deserve this bad of a treatment
Wow I thought this was the National Anthem of Italy
fratelli di ravioli
SIAM PRONTI ALLA MORTE
LA PASTA CHIAMO'
Link for the lazy. This was even copied into a Bollywood song.
I never thought about how ravioli was made but it certainly wasn't like this. I imagine even in mass production, it is something similar but again I would never imagine this
I miss the old Reddit where you could watch a gif in peace without having a song blow out your eardrums.
Today, things that could have been gifs are videos with stupid music, and the videos that should have the actual audio are also videos with stupid tik tok-music. It's a lose-lose situation.
Yes my brethren
That is so cheating.
Great. Haven't eaten pasta in 10 months. Craving good pasta and it's everywhere I look today 😡
Just eat some pasta then, it won't hurt you.
*DISCLAIMER: THIS COMMENT DOES NOT PROVIDE MEDICAL ADVICE
The information, including but not limited to, text, graphics, images and other material contained in this comment is for informational purposes only. No material in this comment is intended to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified health care provider with any questions you may have regarding a medical condition or treatment and before undertaking a new health care regimen, and never disregard professional medical advice or delay in seeking it because of something you have read in this comment.*
You are a beautiful ravioli.
Why wasn't the ravioli invited to any parties?
He's a little square!
Ravioli ravioli Great Barrier Reef!
Ravioli ravioli, whats in the pocketoli?
I'd like to place my order please.
Yes, may help you? What would you like?
As a reminder all orders are subject to federal, state, local and excise tax.
Ok, I'm ready....
I was expecting a lot of food waste and unused edges but damn, every bit of that was used. Makes it extra satisfying.
Whats the background music?
Seems to be a different version of "l'italiano" by Toto Cutugno, but I have no idea if this may be the original
don't push me into a satisfying pasta videos rabbit hole
Ravioli ravioli what’s in the pocketoli
Nasha ye pyaar ka nasha h, ye meri baat yaaron maano, nashe mein tum bhi doob jaao, raho na hosh m deewano
Thats how tik tok stars are made
I’m definitely going to buy this, use it once, and never again
Those last few seconds though...
More like raviROLI amirite?!
Gordon Ramsey would flip out cause you aren’t making them one at a time by hand
That looks a lot easier then doing each one by hand
Until you only get 2 out of the entire batch that dont boil apart when cooking, because there is filling in the seems... there is a reason each one is done by hand.
Those ravs look perfect! Way too often the pasta to filling ratio for homemade ravioli is just way off from leaving a border around the filling to water or egg wash the layers together and you end up with weird air bubbles. Oooh this makes me want ravioli RIGHT NOW!
They’re going to break apart when they cook though and the filling will fill the pot.
Why are people who've never done it repeating this like parrots?
Because it’s true. This is a terrible way to make ravioli. Coming from someone who regularly makes raviolis for a living.
Every one of those ravioli is coming apart before it's been fully cooked. Makes for a nice video but the ravioli is gonna suck.
You might be surprised... we've used a ravioli pin in my family for years... it takes practice to get the seal right, but it can certainly be done.
I see..one of those receipts that look super smooth and easy on video and will result in a giant mess if I would try it.
idk what a ravioli is but what in the pocketoli
That is some tiny ravioli. Handmade is always better tasting.
I love this
Be One with the Pasta