The Art of Crafting Delicious Sausages and Ravioli

The day begins with curing some pork, letting it sit overnight to allow the flavors to meld together. The pork is then compressed to eliminate any air pockets, and once it's as tight as possible, it's cooked off to achieve a lovely subtle um warmth. To add depth to the sausage, Calabrian chilies are incorporated, giving it a disjointed deli meat texture that's not homogenized. The cubed pork is then compressed using centrifugal force, making it easier to tie into a circular shape.

To secure the casing in place, the chef uses a tying motion, creating a tight and even surface. Once complete, the edges of the sausage are cut off to fit it into the oven. To prevent air pockets from forming, the casings are perforated after stuffing. With the sausage ready, it's time to move on to the stuffer – a Zugan blood worst farce is inserted into the capsule, ensuring a continuous flow and steady cranking motion.

As the stuffer is used, the chef carefully adds ingredients to create a cohesive mixture. The Zugan blood worst farce is then inserted into the casing, filling it with a rich and savory flavor profile. With the sausage complete, it's hung to dry before being placed in the oven for 3 hours of cooking time. As the sausage expands during cooking, it pushes out liquid and gelatin, eventually contracting back together into a solid sliceable form.

Meanwhile, the chef turns their attention to creating a filling for the ravioli. Rendered sheep fat from two weeks ago is broken down into a pasta filling with ricotta cheese. Beef filling from another batch is folded in, along with spices such as coriander and garlic. The dough from earlier, made with beautiful eggs, is used to create the ravioli sheets.

The chef's goal is to use up available ingredients and reduce waste, while also creating a delicious sauce to complement the ravioli filling. White wine, chilies, and dried oregano are added to the sauce for a straightforward yet effective flavor profile. The filling is designed to be rich and indulgent, making the consumer feel like they've eaten too much and need to take a break.

As the chef finishes filling the ravioli, they're joined by their partner, who's waiting patiently. Working with life partners can be challenging, but sharing experiences and emotions creates a deep understanding and connection. The chef takes pride in being able to share this creative process with someone who understands their highs and lows.

With the ravioli complete, the chef turns their attention to roasting pumpkins and steaming vegetables. As the day comes to a close, the kitchen is filled with the aromas of delicious food, and the chef can't wait to serve it all up. Despite the chaos and unpredictability of cooking, the chef finds joy in sharing meals with others and creating memories that last a lifetime.

"WEBVTTKind: captionsLanguage: enheavy metal Sausage Company is a deli and then it is a restaurant on Thursday in Friday nights the mix of meat products available are definitely spanning multiple cultures we push into the realm of unseen products like zung and blue worst labor verst the shop is a combination of more than just what the typical person would think of coming into a deli and overall just helping build a community around locally sourced products hey my name is Pat aliro I'm chef and co-owner at heavy metal Sausage Company so why don't you guys come on in so this is the shop all 250 ft of it Thursday Friday and Saturday from 10:00 a.m. to 4:00 p.m. we are a deli Thursday and Friday nights we transform into a restaurant that we call trara the deli case changes depending on the day so this is all of our production space we have a pretty simple layout butcher block a little Lobo over there pasta cooker for dinners at night few induction burners in an oven oh man why did I do this it's 9:00 a.m. our dishwasher broke and we're going to fix that first the grounding prong broke off in the outlet so until we can call our dishwasher company who we rent this from I'm going to put a new plug on it so we can use it for today and probably tomorrow probably for the next week calling a repair man does not give me an item to then make money off of in a business that's our size those outside expenses can be what could like damage us or hurt us if there's too many of them all right let's see if this works I'm not an electrician don't do what I do call someone if you need to yay okay now we can prep so it's 9:32 and we're really far behind now the first task is we have to pull the beef out of the oven that brazed overnight the beef is for trota service Thursday and Friday night for entree so these are beef Shanks that we got from Happy Valley Meat Co-op we took them off the bone we brazed them in red wine and some ve stock and a whole lot of onions today we're going to reduce this bra and turn it into somewhat of a coating stsh sauce so the trota dinners we want to put out Grandma Vibes so trying to do some like classical things but just do them in like a fun way that's maybe a little different so this is Loosely based off of a sicilian dish where the wine is Marsala instead of red but there is still like lots of onions and you reduce the braz and caramelizes the onions tomorrow will'll caramel Alize everything and then mix everything back together Al we're coming down so those will go on the walk-in tomorrow we'll portion them out for dinner service this is alandre this is our lonely full-time employee she's just down here kind of chipping away at some things so I'm just finishing up mustard um got the chickens butchered and now I'm going to move on to zugan blood worst Alexandre her main role here is to take care of heavy metal as the deli and then I'm especially on Wednesdays are focusing on trara and getting big projects done for that so next up we're got to train some stock roast some bones get another stock running so let's get to it so it's about 10:15 this will be a duck and Goose body socks we're going to roast bones get them in the pot this is a goose body this is a duck body geese are definitely a little bit bigger the geese we save the bodies for stock for us then we take the whole breastplate off dry age that for our de menus we brace the legs dry H and roast the breasts it's a nice dish it's fun we did it last year and I want to do it again this year the difference in flavor between geese and duck I find that geese are a little bit more Hardy they have a little bit more oil they're a little bigger so they have maybe a little more texture they definitely hold up to dry aging pretty well so for the Ducks we remove the breasts remove the legs save the bones for stock or now that it's soup season we will put the bones in the case and sell them for people who want to make soup at home so we're just going to load these in the oven uh these will roast at 400 for I don't know 45 minutes half an hour until like the color is right then we'll throw them in the pot we have a delivery coming it's 10:20 uh we're going to go grab that it's mostly wheat berries and flour we are going to be Milling some of those wheat berries to make our own flour we Mill about 50% of our flour here in House at least for our breads we Mill all of our pasta flour in house there are some flavor benefits to Milling when you use white flour it all kind of like tastes the same but when you use whole wheat fresh mil flour you're really getting a lot of different flavors to the point where we'll actually depending on the pasta sauce change what flour we use to like best match that sauce when we're Milling I found that I have a almost allergic reaction to the flower dust the rise the worst of all of them I typically wear a mask while I'm Milling this is actually a common thing for Bakers as well you get like I think it's called Baker lung but just from inhaling flour we're Milling about 5 kilos of rye and then after the Rye is done and I'm going to weigh that out now we're going to Mill about 2 and 1/2 kilos of hard wheat that will then get sifted it's important to sift it I think for two reasons the first is we don't really as a people enjoy whole wheat pasta all that much I think that it definitely has this connotation of being like a health food and like you have to suffer to eat it kind of feeling the other thing is that structurally it's easier to build gluten when there's no brand in the way so the brand essentially acts like little razor blades when you're trying to make a dough and if you don't want to deal with those little razor blades then you just sift it out super simple we have a sifter it's got sivs put the flour in it turn it on it vibrates sifts the FL we used to do this by hand it sucked now we don't do it by hand it doesn't suck so it's 11:00 it's time to get the second smoke on these ring baloney that we make in house we use our oven which isn't a smoker but we've made it into a smoker so we pretty much take a pan of wood chips like this these are coming from one of our farmers who had a bunch of fruit trees that they took down chipped them up and now sell them as firewood which is really useful we light it close the door and then we control the smoke level by controlling the fan speed so the higher fan we do the harder it'll smolder the more smoke it creates the second smoke brings it to the internal temperature it needs to be to make it food safe and ready to eat so 155 degrees for these and then the SE smoke also kind of solidifies the like beautiful amber color of the smoked meat I grew up with ring balone and it's something that's like near and dear to my heart and I wanted to give it to Philly and I'm just really proud of the fact that we've been able to to do this not having like the necessarily proper pieces of equipment to do so so before the day gets away from me I want to introduce my partner Melissa she does almost all the front of house and all the backend stuff that keeps the business running and huming away just getting the menus all set to send out to the dinner guest this week we are a BYOB but I do like to come up with pairings every week for our guests I am a certified smia so I like to kind of lend people a hand in choosing what they bring in for dinner each week I mean it's a small space so we can Max do 14 people so it does have a communal setting up until very recently we lived upstairs so it is very much like coming into our home it is 11:30 right now Alexandre is going to be doing the zongan blute worst it's been here since the shop opened so it's an all pork sausage that is mixed with blood and cured pork tongue stuffed into a large diameter casing and then we use these as like a cold cut deli meat we double grind to finally ground sausage it'll allow the sausage to become more homogeneous similar to balone you want to grind on the larger die first so that we don't build up too much friction cuz Heat's the enemy here and we don't want the fat in the meat to get too warm if it does it will not be able to bind itself together with the blood and everything else that's in it and it will break out of its homogeneous mix while it's cooking I was not someone who grew up eating blood products so this was definitely something that I was admittedly apprehensive to I think it's a dynamic sausage to have I love having it on the menu it definitely takes a moment for people to digest and understand what we're doing with it but I think that it's a great example to showcase at least one organ so you have these pockets of the tongue um they're really beautiful and are contrasted with the blood I think it's awesome it's a really sturdy hearty sandwich overall served on rye with some pepper relish lettuce and garlic mayo and then from this point we will mix in the blood and pork skin puree I wanted to do a blood based deli meat mostly for me but also to get people to start looking at things a little differently and I think that maybe even just in our little bubble we've been able to do so so ring balone is done on its second smoke these will air dry for about an hour that'll help the color deepen and get around the whole thing oxidization will occur and that helps with color development and smoked sausages and Smoked Products and then we'll get them in the walk-in when they're ready to go in so it's about 12:00 we're going to get our Dough made the dough is for pasta for this weekend trota dinners will be a ravioli that's going to have a cheap filling of some form most likely some chilies some dried oregano maybe a little cheese we're still workshopping it the old brain hole so we get our eggs from horseshoe Ranch this is their words best damn eggs and I agree with that we'll set this to one we'll get it rocking we'll just add our eggs and this will mix for about 10 minutes or so we'll let it do its thing while that's mixing we're going to start mixing some bread first of five breads that we're going to be making today is the fasha because we don't really sell bread I don't like to consider us in the same realm as a bakery especially being friends with a good amount of Bakers in the city they are so much more talented than I am I've just kind of figured out how it works best for us the next bread we're going to do is the panire this is a northern Italian rye bread we use this for our sandwich bread and then we also use it in the dinners as a part of our bread service this does not get mixed in the mixer this is all hand it's like three years ago you would have told me that I was going to make the same bread recipes every day for a year I probably would have told you that you're nuts cuz like I just move so fast like I want to change and I want to but like the bread is like you can make the same dough every day and it's different every day and it's frustrating and interesting and so now we're going to pull the pasta it's ready I'll give it a quick KNE make sure it's good and then we'll wrap in the plastic wrap it'll soften out a little bit in about an hour to hydrate fully and then we'll be able to roll some pasta it's now 2:00 alisandra is going to start stuffing zunun blue wor that you saw her mix earlier we're going to start with capicola and the capicola is going to be stuffed by hand so yesterday what I did was I cured some pork let it sit overnight and so now we're ready to go they get compressed to kind of eliminate any air pockets and then once it's as tight as possible then we cook it off it's has a really lovely subtle um warmth to it we add calabrian chilies in and I love that it's more of a disjointed deli meat it's not a homogenized one so you really get to see the result of this cubed pork it's a circular tying motion so we're really trying to compress it as much as possible and eliminate as much air as possible so by using like centrifugal force it makes it a little bit easier than sitting here and tying it on like on a Surface once we're done I double knot it we cut the edges off so it actually fit in the oven we always perforate the casings after we're done stuffing to allow for some air and then we're going to move to zukan blood worst so now we're actually going to use the stuffer so what we're going to do is we're going to take our zugan blood worst farce we're going to put it into this capsule and it's important that when when you're putting it in that we're not incorporating too much air all righty we are in can't wait to find out later if I got sausage in my armpit or not it's important to really have like a continuous flow and Be steady with how you're cranking all right so we're at the end and there she is in all her glory Pat you want to come F yeah uh pop these first yeah so we're going to hang these and then once we're ready we're going to put them into the oven they're going to cook in perforated pans for about 3 hours and then they'll go downstairs to be hung again and then we'll be ready to go for tomorrow for for service for retail for sandwiches while Under Pressure it's being cooked and it's expanding it's pushing out liquid it's pushing out gelatin and then as it cools down it all contracts back together into a solid sliceable thing all right it's 3:00 now that those are in the oven we're going to start making a filling for our raviolis we kind of make these things up as we go we had rendered a bunch of sheep fat 2 weeks ago and we saved all the particle bits that were left over from that rendering we're going to take that and we're going to turn into a pasta filling with ricotta we have some beef filling here that was from another batch that we'll fold in we'll probably give it some spice maybe some claw and chili some coriander a little bit of garlic we'll see what happens I don't know yet we're going to be using the dough from earlier that you saw mill and make with uh all those beautiful eggs it's really just like looking at what we have available to us looking at what we need to get rid of looking what maybe I spent too much money on and now I need to make some money back just give a little the nice thing with it is that it's already cooked and everything I have an idea of what the sauce is going to be like white wine some chilies very straight forward maybe some like dried oregano so I really don't want to overly spice The Filling if I'm going to have those things as the sauce I also really love making people making people feel like they like just ate way too much and have to go lay on a couch you know such a good feeling until it tells me that I have to go do something and then I get up reluctantly living and working with your life partner I think is it's pretty tough and we go through you know highs and lows Melissa's over there like waiting for me what's this going to say being able to like have somebody that understands everything that you're going through and is right there with you is really nice and not everybody gets to experience that you know if we can survive this we can survive anything we just finished filling it's good to go so now we're going to just sheet out some pasta we use this little candy Dandy ravioli mold so we'll do this fold and then we'll do a couple double folds until it gets to the right width and then we'll do our final roll through so we just put in little balls of filling in put this sheet over top a nice little cheat ravioli cool that's it gravioli are made all right guys it's 5:00 we got some pumpkins to roast some vegetables to steam some ricotta to whip it never really ends so you guys got to get out of here but thanks for coming in and uh please swing in and eat some of our food okay bye go Birdsheavy metal Sausage Company is a deli and then it is a restaurant on Thursday in Friday nights the mix of meat products available are definitely spanning multiple cultures we push into the realm of unseen products like zung and blue worst labor verst the shop is a combination of more than just what the typical person would think of coming into a deli and overall just helping build a community around locally sourced products hey my name is Pat aliro I'm chef and co-owner at heavy metal Sausage Company so why don't you guys come on in so this is the shop all 250 ft of it Thursday Friday and Saturday from 10:00 a.m. to 4:00 p.m. we are a deli Thursday and Friday nights we transform into a restaurant that we call trara the deli case changes depending on the day so this is all of our production space we have a pretty simple layout butcher block a little Lobo over there pasta cooker for dinners at night few induction burners in an oven oh man why did I do this it's 9:00 a.m. our dishwasher broke and we're going to fix that first the grounding prong broke off in the outlet so until we can call our dishwasher company who we rent this from I'm going to put a new plug on it so we can use it for today and probably tomorrow probably for the next week calling a repair man does not give me an item to then make money off of in a business that's our size those outside expenses can be what could like damage us or hurt us if there's too many of them all right let's see if this works I'm not an electrician don't do what I do call someone if you need to yay okay now we can prep so it's 9:32 and we're really far behind now the first task is we have to pull the beef out of the oven that brazed overnight the beef is for trota service Thursday and Friday night for entree so these are beef Shanks that we got from Happy Valley Meat Co-op we took them off the bone we brazed them in red wine and some ve stock and a whole lot of onions today we're going to reduce this bra and turn it into somewhat of a coating stsh sauce so the trota dinners we want to put out Grandma Vibes so trying to do some like classical things but just do them in like a fun way that's maybe a little different so this is Loosely based off of a sicilian dish where the wine is Marsala instead of red but there is still like lots of onions and you reduce the braz and caramelizes the onions tomorrow will'll caramel Alize everything and then mix everything back together Al we're coming down so those will go on the walk-in tomorrow we'll portion them out for dinner service this is alandre this is our lonely full-time employee she's just down here kind of chipping away at some things so I'm just finishing up mustard um got the chickens butchered and now I'm going to move on to zugan blood worst Alexandre her main role here is to take care of heavy metal as the deli and then I'm especially on Wednesdays are focusing on trara and getting big projects done for that so next up we're got to train some stock roast some bones get another stock running so let's get to it so it's about 10:15 this will be a duck and Goose body socks we're going to roast bones get them in the pot this is a goose body this is a duck body geese are definitely a little bit bigger the geese we save the bodies for stock for us then we take the whole breastplate off dry age that for our de menus we brace the legs dry H and roast the breasts it's a nice dish it's fun we did it last year and I want to do it again this year the difference in flavor between geese and duck I find that geese are a little bit more Hardy they have a little bit more oil they're a little bigger so they have maybe a little more texture they definitely hold up to dry aging pretty well so for the Ducks we remove the breasts remove the legs save the bones for stock or now that it's soup season we will put the bones in the case and sell them for people who want to make soup at home so we're just going to load these in the oven uh these will roast at 400 for I don't know 45 minutes half an hour until like the color is right then we'll throw them in the pot we have a delivery coming it's 10:20 uh we're going to go grab that it's mostly wheat berries and flour we are going to be Milling some of those wheat berries to make our own flour we Mill about 50% of our flour here in House at least for our breads we Mill all of our pasta flour in house there are some flavor benefits to Milling when you use white flour it all kind of like tastes the same but when you use whole wheat fresh mil flour you're really getting a lot of different flavors to the point where we'll actually depending on the pasta sauce change what flour we use to like best match that sauce when we're Milling I found that I have a almost allergic reaction to the flower dust the rise the worst of all of them I typically wear a mask while I'm Milling this is actually a common thing for Bakers as well you get like I think it's called Baker lung but just from inhaling flour we're Milling about 5 kilos of rye and then after the Rye is done and I'm going to weigh that out now we're going to Mill about 2 and 1/2 kilos of hard wheat that will then get sifted it's important to sift it I think for two reasons the first is we don't really as a people enjoy whole wheat pasta all that much I think that it definitely has this connotation of being like a health food and like you have to suffer to eat it kind of feeling the other thing is that structurally it's easier to build gluten when there's no brand in the way so the brand essentially acts like little razor blades when you're trying to make a dough and if you don't want to deal with those little razor blades then you just sift it out super simple we have a sifter it's got sivs put the flour in it turn it on it vibrates sifts the FL we used to do this by hand it sucked now we don't do it by hand it doesn't suck so it's 11:00 it's time to get the second smoke on these ring baloney that we make in house we use our oven which isn't a smoker but we've made it into a smoker so we pretty much take a pan of wood chips like this these are coming from one of our farmers who had a bunch of fruit trees that they took down chipped them up and now sell them as firewood which is really useful we light it close the door and then we control the smoke level by controlling the fan speed so the higher fan we do the harder it'll smolder the more smoke it creates the second smoke brings it to the internal temperature it needs to be to make it food safe and ready to eat so 155 degrees for these and then the SE smoke also kind of solidifies the like beautiful amber color of the smoked meat I grew up with ring balone and it's something that's like near and dear to my heart and I wanted to give it to Philly and I'm just really proud of the fact that we've been able to to do this not having like the necessarily proper pieces of equipment to do so so before the day gets away from me I want to introduce my partner Melissa she does almost all the front of house and all the backend stuff that keeps the business running and huming away just getting the menus all set to send out to the dinner guest this week we are a BYOB but I do like to come up with pairings every week for our guests I am a certified smia so I like to kind of lend people a hand in choosing what they bring in for dinner each week I mean it's a small space so we can Max do 14 people so it does have a communal setting up until very recently we lived upstairs so it is very much like coming into our home it is 11:30 right now Alexandre is going to be doing the zongan blute worst it's been here since the shop opened so it's an all pork sausage that is mixed with blood and cured pork tongue stuffed into a large diameter casing and then we use these as like a cold cut deli meat we double grind to finally ground sausage it'll allow the sausage to become more homogeneous similar to balone you want to grind on the larger die first so that we don't build up too much friction cuz Heat's the enemy here and we don't want the fat in the meat to get too warm if it does it will not be able to bind itself together with the blood and everything else that's in it and it will break out of its homogeneous mix while it's cooking I was not someone who grew up eating blood products so this was definitely something that I was admittedly apprehensive to I think it's a dynamic sausage to have I love having it on the menu it definitely takes a moment for people to digest and understand what we're doing with it but I think that it's a great example to showcase at least one organ so you have these pockets of the tongue um they're really beautiful and are contrasted with the blood I think it's awesome it's a really sturdy hearty sandwich overall served on rye with some pepper relish lettuce and garlic mayo and then from this point we will mix in the blood and pork skin puree I wanted to do a blood based deli meat mostly for me but also to get people to start looking at things a little differently and I think that maybe even just in our little bubble we've been able to do so so ring balone is done on its second smoke these will air dry for about an hour that'll help the color deepen and get around the whole thing oxidization will occur and that helps with color development and smoked sausages and Smoked Products and then we'll get them in the walk-in when they're ready to go in so it's about 12:00 we're going to get our Dough made the dough is for pasta for this weekend trota dinners will be a ravioli that's going to have a cheap filling of some form most likely some chilies some dried oregano maybe a little cheese we're still workshopping it the old brain hole so we get our eggs from horseshoe Ranch this is their words best damn eggs and I agree with that we'll set this to one we'll get it rocking we'll just add our eggs and this will mix for about 10 minutes or so we'll let it do its thing while that's mixing we're going to start mixing some bread first of five breads that we're going to be making today is the fasha because we don't really sell bread I don't like to consider us in the same realm as a bakery especially being friends with a good amount of Bakers in the city they are so much more talented than I am I've just kind of figured out how it works best for us the next bread we're going to do is the panire this is a northern Italian rye bread we use this for our sandwich bread and then we also use it in the dinners as a part of our bread service this does not get mixed in the mixer this is all hand it's like three years ago you would have told me that I was going to make the same bread recipes every day for a year I probably would have told you that you're nuts cuz like I just move so fast like I want to change and I want to but like the bread is like you can make the same dough every day and it's different every day and it's frustrating and interesting and so now we're going to pull the pasta it's ready I'll give it a quick KNE make sure it's good and then we'll wrap in the plastic wrap it'll soften out a little bit in about an hour to hydrate fully and then we'll be able to roll some pasta it's now 2:00 alisandra is going to start stuffing zunun blue wor that you saw her mix earlier we're going to start with capicola and the capicola is going to be stuffed by hand so yesterday what I did was I cured some pork let it sit overnight and so now we're ready to go they get compressed to kind of eliminate any air pockets and then once it's as tight as possible then we cook it off it's has a really lovely subtle um warmth to it we add calabrian chilies in and I love that it's more of a disjointed deli meat it's not a homogenized one so you really get to see the result of this cubed pork it's a circular tying motion so we're really trying to compress it as much as possible and eliminate as much air as possible so by using like centrifugal force it makes it a little bit easier than sitting here and tying it on like on a Surface once we're done I double knot it we cut the edges off so it actually fit in the oven we always perforate the casings after we're done stuffing to allow for some air and then we're going to move to zukan blood worst so now we're actually going to use the stuffer so what we're going to do is we're going to take our zugan blood worst farce we're going to put it into this capsule and it's important that when when you're putting it in that we're not incorporating too much air all righty we are in can't wait to find out later if I got sausage in my armpit or not it's important to really have like a continuous flow and Be steady with how you're cranking all right so we're at the end and there she is in all her glory Pat you want to come F yeah uh pop these first yeah so we're going to hang these and then once we're ready we're going to put them into the oven they're going to cook in perforated pans for about 3 hours and then they'll go downstairs to be hung again and then we'll be ready to go for tomorrow for for service for retail for sandwiches while Under Pressure it's being cooked and it's expanding it's pushing out liquid it's pushing out gelatin and then as it cools down it all contracts back together into a solid sliceable thing all right it's 3:00 now that those are in the oven we're going to start making a filling for our raviolis we kind of make these things up as we go we had rendered a bunch of sheep fat 2 weeks ago and we saved all the particle bits that were left over from that rendering we're going to take that and we're going to turn into a pasta filling with ricotta we have some beef filling here that was from another batch that we'll fold in we'll probably give it some spice maybe some claw and chili some coriander a little bit of garlic we'll see what happens I don't know yet we're going to be using the dough from earlier that you saw mill and make with uh all those beautiful eggs it's really just like looking at what we have available to us looking at what we need to get rid of looking what maybe I spent too much money on and now I need to make some money back just give a little the nice thing with it is that it's already cooked and everything I have an idea of what the sauce is going to be like white wine some chilies very straight forward maybe some like dried oregano so I really don't want to overly spice The Filling if I'm going to have those things as the sauce I also really love making people making people feel like they like just ate way too much and have to go lay on a couch you know such a good feeling until it tells me that I have to go do something and then I get up reluctantly living and working with your life partner I think is it's pretty tough and we go through you know highs and lows Melissa's over there like waiting for me what's this going to say being able to like have somebody that understands everything that you're going through and is right there with you is really nice and not everybody gets to experience that you know if we can survive this we can survive anything we just finished filling it's good to go so now we're going to just sheet out some pasta we use this little candy Dandy ravioli mold so we'll do this fold and then we'll do a couple double folds until it gets to the right width and then we'll do our final roll through so we just put in little balls of filling in put this sheet over top a nice little cheat ravioli cool that's it gravioli are made all right guys it's 5:00 we got some pumpkins to roast some vegetables to steam some ricotta to whip it never really ends so you guys got to get out of here but thanks for coming in and uh please swing in and eat some of our food okay bye go Birds\n"