Miz Cracker Tries to Keep Up With a Professional Chef _ Back-to-Back Chef _ Bon Appétit

The Art of Making Perfect Sage Brown Butter Ravioli with Parmesan and Ricotta

As I stood at the stove, I couldn't help but feel a sense of excitement and trepidation. My grandmother had taught me the art of making sage brown butter sauce, a traditional Italian method that requires patience, attention to detail, and a bit of luck. The goal was to create a rich, creamy sauce with a nutty flavor that would elevate my ravioli to new heights.

I began by melting butter in a sauté pan over medium heat. My grandmother had told me that the key to a good sage brown butter sauce was to use high-quality ingredients and to not stir the butter too much, allowing it to develop a golden-brown color and a nutty aroma. As I waited for the butter to melt, I added some chopped sage leaves to the pan, watching as they sizzled and curled up in the hot fat.

The next step was crucial: to increase the heat to 250°F and cook the butter until it turned a deep golden brown color. This is where the magic happens, my grandmother had said, and the sauce develops its characteristic nutty flavor. I carefully monitored the temperature, adjusting the heat as needed, until the butter reached the desired color.

As I worked, my thoughts drifted to my childhood memories of helping my grandmother in the kitchen. She would often tell me stories of her own childhood, of learning how to make traditional Italian dishes from her mother and grandmother before her. It was a tradition that had been passed down through generations, and one that I was honored to carry on.

Now, as I watched the butter brown, I couldn't help but feel a sense of pride and accomplishment. This sauce was going to be good, I could feel it. And when I finally removed the pan from the heat, I knew that I had achieved something special. The sage leaves had infused the butter with their pungent flavor, and the aroma wafting from the pan was incredible.

I carefully transferred the ravioli to a serving plate, drizzling the sage brown butter sauce over the top. The result was stunning – the creamy sauce complemented the cheese and ricotta perfectly, adding a rich, nutty flavor that elevated the dish to new heights. As I took my first bite, I knew that I had created something truly special.

But just as things were going smoothly, disaster struck. One of my ravioli slipped off the plate and onto the floor, leaving me to pick up the pieces (literally). It was a small setback, but one that didn't detract from the overall success of the dish. After all, as my grandmother had always said, "life is like cooking – sometimes things don't go according to plan, but with a little creativity and patience, you can still create something truly delicious."

As we sat down to enjoy our meal, I couldn't help but feel a sense of pride and accomplishment. The sage brown butter sauce was a hit, and the ravioli were cooked to perfection. We sipped lemon juice over the top, adding a bright, citrusy flavor that cut through the richness of the dish. And as we took our first bites, I knew that I had created something truly special – a dish that would be remembered for years to come.

The beauty of cooking lies in its imperfections, I realized. The burnt ravioli may have been a tragedy, but it added character to the dish. And the sage brown butter sauce? It was a masterpiece, a true testament to my grandmother's traditional methods and my own creativity in the kitchen. As we finished our meal and sat back to admire the dishes, I knew that I had truly earned my place in the culinary world.

"WEBVTTKind: captionsLanguage: enhi I'm Carla and I'm here with MS cracker RuPaul's Drag Race and today we're going to cook a dish together and we're gonna see if mr. cracker can follow along through verbal instructions Olli okay have you ever made ravioli before I have never made ravioli I've never made pasta before and I've always wanted to know how it works rapid boiled pops oh definitely like you know Trader Joe's okay so on a scale of 1 to 10 give me an idea of you as a cook okay I say why be a 9 when you can be a 10 going with you I'm a 10 so we're both 11 yes great we've got 20 minutes on the clock Mia okay ready I'm ready let's do it so you've got a bowl of flour dump it onto your station dump it onto my sticking it on make like a nice mound of flour okay okay and then what you want to do is kind of spread that flour around and kind of just work in circles pushing that dough out so it's like a giant very shallow volcano okay she's making a well in the ingredients exactly okay oh you are a 10 hello somebody okay joy of cooking so now we're gonna crack crack the eggs like right into the well both of those eggs just use your fork to to break it up a little bit but you don't have to go crazy like we're not making scrambled eggs but just to loosen loosen the eggs up a bit right yolks and everything's staying in the Wellstone everything's in the well and then yeah exactly so be careful now we have a sharp pointed object so you just don't want to bust through the wall never never so pour the oil in which is in one of those little mini measuring cups okay whisking whisking okay and then the water it's just water all right do we have a breach no only what's going on okay we had a small breach okay but I put my finger in the dike okay great and then just nudge a little bit of flour as you go so the way I do it is I just sorry nudging flour into in towards the center exactly so I'm like slowly combining yeah so if you're dragging your fork almost like it's the seconds hand you know moving around the clock as you drag around what I'm doing it what about these lumps don't worry about those lumps what's your I'm alia a work what do you I'm an Aries okay my husband's an Aries so he is are you one of the stubborn kind no yeah so I've gotten to a place where I feel like this thing is like have you ever watched any of those flying videos right I'm at Jabba the Hutt right now okay Sam so if you feel like you can work the rest of that flower in with your hands without the rest of it the rats all going in now do you want me to need it in fold it in kind of gently knead it in and then if it at any time you feel like whew it just got really dry all of sudden just back off work it in a little bit before you add more dry so I do have like a nice bouncy semi it's got a coating of flour on the outside but the dough feels soft and it feels like it's gonna be dough and then if you have a bunch of dry bits stuck to the table yes just shove them to the side oh that's not what I was gonna do think it's just not gonna happen for them so now we're just gonna need and any dry bits you still do you have any dry bits left on the UH surface no I I don't want to include these they look like something from an infomercial about foot skin you know I was looking for the perfect description and that's it okay so now you have a piece of plastic wrap so just plop that guy down boom wrap them up and kind of press them into a desk okay um wrap it up wrap him in the plastic wrap okay I'm just like rolling it like a burrito okay sounds good and then kind of if you could get it into a round disc like a hamburger patty yeah like a paperback book kind of that's not round like a really thick pancake got it and then it's gonna hang out so the gluten can relax it feels like a little cat's belly yeah exactly Oh cat's belly we're gonna make the ravioli filling okay so we have egg parm salt and pepper okay and you can just dump everything into the bowl with the ricotta dump everything into the bowl with the ricotta everything into the bowl with the ricotta okay pepper salt the parm the ricotta okay I guess we could whisk whatever tool like feels good to you but we want to get just everything mixed in together okay so now have you used one of these thin little cheese grater it's called the microplane this one this for primer it is are we gonna zest a whole lemon lemon the whole thing just be careful of your nails your fingers I've graded many many a hands knuckle oh yeah my ricotta we don't want a petty egg my hand I like to hold the part of the grater over the bowl so that when I zest the lemon it falls right in Oh but some people are more comfortable to hold it about above and then kind of shave yeah cuz I couldn't now I can see you how much see what's going on that's actually the Martha Stewart way oh it's a good thing I know it is a good thing it's a mitzvah if she likes it always because then you could measure the zest that was on the top of the right oh I'm into this I don't want it to be pith one way or the other though this whole lemons get exhausted but now stir in all of that lemon zest BAM seems like a lot oh no you can never have all this lemon ricotta ravioli um I don't know how you feel about raw egg so you don't have to do this but you could taste the filling I'm like as you said that my fingers already on my tongue yeah I'm a process cooker so yeah it tastes great yeah she might need a touch more salt yeah that's what I did okay are you putting a pinch I put a pinch I'm like I went from comedy Queen to drama now I'm like so serious about this food Here I am now this just goes off to the side it's gonna get dollop later so just get your whole dot length get situated for dolloping I'm ready I'm always ready for a dollar shave your lemon and then we're gonna go back to our dough okay so just to start sprinkle a little flour on your board just just a nonstick surface dusting yeah and it's nice because actually you don't even have to flour the dough you kind of just like drag it across the board okay and then with your knife eyeball it and just cut that dough in half and now just using your fingers just kind of sit into like a rectangle that's maybe four inches by five inches four inches by five inches okay it's like a standard um well I have spread my size so just with your right hand hold the dough straight up and down so it makes contact with the gears yep and then start to roll the gear and it'll just roll through its it goes right through okay okay now you have this like long yeah I'm like sure dough go it's like going straight down straight down okay so then take your left hand and just so I can just let him sit there and you gotta pull them onto your board as it's go as they're rolling through yeah so now it's all on your cutting board BAM great now we're gonna fold like a letter so the left side comes in by two but linked by a third the third yep and then you roll fold the other one over okay and then use your fingertips work from one of the open ends closest to you kind of just use your finger finger tips and you want to just press and move your fingers away from you and we're just making sure now that the dough is sticking together it's stuck together and you should press firmly so same thing holds it above the rollers all right here we go the roller um and then as it comes through the bottom she's a little fat she's a little chubs yeah okay that's fine then just kind of every ravioli is beautiful and then just drag it onto the board she's a little over a handful of the board or three quarters or like where are you a third yeah it's not getting longer okay so dry are you on zero yeah okay so let's go through you're gonna go through the roller one more time and I'm not just kind of like you know pull it cup it gently and and pull it onto the board I feel like there's laughter going on I feel like it's just a good way to describe it no she's longer I feel more comfortable with her okay let's fold it let's do the folding in thirds again okay and I'm using my fingertips again to kind of make sure that all those layers are getting to know each other okay so again straight up and down like a curtain with my left hand with your left hand and turning the crank or with your right OOP and three or she goes and then pull it oh yeah now I'm liking it more love it okay so now we're gonna turn the crank our two number one same motion how do I keep her from like stretching now it's okay so you just don't want the part that is flopped over the top just stick on some and fall exactly alright lovely so now if you are you through yep yeah yep so let's go again on one still no crank up to two and going through again cranking right hand I'm just a kitchen natural right I really feel like you are cuisine queen when you're ready let's take it up to three cuisine alright I'm through okay that's and if it gets to if you started feel like it's too unwieldy we can cut it in half and mine is folding over itself quite a number of times as it goes through the bottom right Wow now mine is like as long as my cutting board okay tell me when you're ready to go to four yeah we're going all the way it up I'm like emotionally ready but okay now we're getting to like the length of the board okay if you can still manage it just make sure that 1/2 is going over the back of your hand and the back of the machine and 1/2 is going through ok this is the last time right no all right mark you got to go to translucence I feel she's so delicate I don't want to I know not delicate she's really stretchy just so much elasticity so pretty thick alright are you on season five of your roller I just finished season four okay alright I'm going to 5/5 she's like super long now that's okay I might have to cut in half mine's going to I think I think I want to cut it in half because I'm worried about that's fine crowd in half okay here we go okay yeah I'm now around five she looks a week but she's strong right she's got that we made that gluten dragon oh well that's the gluten that's a good what a wonderful thing it's so sad that some people are allergic to it I'm starting to be able to see my hand so maybe we don't we go to six I'm rolling through you are season five I'm season five okay I rushed her I apologize the whole pasta six six just yapping away all right like that's what the Nona's said that's what the who but no no like the tangrams ladies oh yeah you're making dough all day oh is that like Italian for Yenta pretty much okay bula-bula I mean the Jews and the Italians as far as I'm concerned except when you're running it through and you have your hand underneath the dough as it comes out can you see your fingers like is it thin enough to be translucent mm-hm it is yeah I mean I could definitely see like I can see the dough through the dough if that makes sense you can see the dough can you see your hand I can see the color of my hand she's translucent lovely get yourself a board length of dough that makes sense okay so the dough stretches from one long side to the other I'm gonna go ahead and cut mine to the length of the board and while you're doing that I'm gonna repair a hole excuse me I have I tore a hole in my dough Oh maybe with one of my rings is a wedding ring no I don't know it could have been the pasta machine bizarrely personal Oh what an awkward if you just like broke down crying okay so now I have two pieces that are running parallel to one another yeah okay should I cut off the excess or just leave it you can cut it off at where it's hanging over the side of the cutting board when I cut it and then it's shrunk back in because of the glue like the witch's foot in Wizard of Oz okay now do I get to munch some of this dough I want to taste it you can you could try it it has raw egg but that never bother me alright so you have a bowl of ricotta oh it tastes like pasta okay there you go you should have a tablespoon measure on your cutting board or somewhere nearby I've got it got it don't do about a heaping tablespoon of ricotta got it just kind of two inches in from the edge of the dough right in the middle between the top of the bottom just BAM Bam's okay and now kind of eyeball you want to put your next blob of ricotta about four inches away are you going dollop number three where I'm doing dollop number three she's a little she's a little runt we're gonna add a little more to her I said five out of the length of dough that I have I feel comfortable with four okay great all right so just use your fingertip and draw a little circle of water around each ricotta no it's a little bit of cheese on your finger that's fine that's fine which I totally did Magic Circle mm-hmm wait a circle of trust okay now can I do it yes okay I'm ready she's a cook it's time for dinner all right are you using your fingertips no top so you want to press from like closest to the ricotta and then working your way to the edge just to make sure there's no air bubbles and depressing Google but this is where I kind of get some wrinkles and that's okay my ravioli looks I'm not gonna say that it looks like Cher's child from the mask but I'm not gonna say it doesn't look like that okay if you see your little um fluted wooden handheld cutter rotation yeah so the first thing that I want you to do is to use that to zip the length of it like just just square off one long side I don't know and just get rid of like where the dough might be overlapping each other do you know what I mean where this excess where there's excess just trim that right off but don't go too close I'm not to the mounds take your cutter now to cut to the left and there to the right kind of equidistant equidistant okay in between the mounds oh my god we made ravioli I'm really proud of us I am too we went out on a limb for and with each other some of mine are large mine are small some of mine of air holes okay I'd have bubbles now we get to cook it whoo okay sublime and if you have any flour left on your board just slide your ravioli over to the flour just so they don't stick to your board I cut mine really close to that that's a quick farewell Jeff poor ravioli I have cats I've for amazing okay cracker yeah ravioli on your board you should have one hot skillet you should have a skillet with boiling water and I do we're gonna cook the ravioli for three minutes okay just gently pick them up like little babies they are my babies I'm just slide them in boil the babies are they gonna scream like lobsters yes there's semen baby okay so I'm gonna do my extra fifth one just in case something happens so my grandmother said when she had her children and I'm setting a timer for three minutes you should grab a hand towel because the handle of your saute pan might be hot see and just take that all of the butter all of the butter all of the butter into the pan it's gonna sizzle it should sizzle and start bubbling right away wow she's melting okay so not Mimi not that hot are the bubbles big she's just melting she's just like slowly melt she's like the West eat up a couple couple clicks on the burner okay I'm turning it up to 180 so now the goal is the butter is gonna melt it's gonna foam the bubbles are gonna be really big and then when they kind of stop foaming it's gonna turn brown and that's actually what we want and then you can swirl the pan and really nothing we're not gonna do anything until it starts to brown okay now I'm bubbling yeah still golden it's still golden it's still golden and ravioli are kind of bobbing up to the surface maybe yeah all but one Oh dinner well what's your butter doing she's like she went from golden yellow to like some light brown if you tilt your pan towards you so that all the butter flows to one side yeah some little brown bits stuck to the bottom of the pan no not yet okay so you're not there yet Oh timer timer okay I'm increasing the heat to 250 yeah I mean oh I'm gonna take mine off for a sec so we're at the same place okay and you should be able to smell their dark their dark oh great so that pile of sage leaves throw those in they're gonna just as they are it just says they are and they should sizzle and curl up right away they are okay so now you've got a sage brown butter sauce No now scoop up your ravioli if you can manage to get three in there hot fat and water I'm worried that they're gonna stick they're not just just good summer at lakes get your pan back and forth so that are they sliding yeah one of them is one of them stuck oh okay just scooch the pan a little more it's fine go underneath yeah and like press okay okay you got a tragedy of written Oh God everything I don't know what am I like farted open okay let's go to the plate so take your plate your serving plate put it next to your saute pan okay I'm gonna do kind of a combination tilt and Hilton slide delish she looks great even the one that has a little split and I'm gonna take my sage leaves and sort of have them happily here and there and then take your lemon half and then a little squeeze of lemon cuz we've got like the fatty richness and the cheese and the butter yeah and I feel like we need the lemon so squeeze our lemon over girl I have got a lot of blonde hair in this faded hashtag plaited hair okay all right are your garnish right do I put it in my hand and turn around to you yeah so we're gonna pick up our plates and on a count of three we're gonna turn around can we say okay it's time for dinner when we turn around are we gonna say okay Kayla time for dinner I think it's necessary okay one two three okay very beautiful what have a near sauce I whipped my sauce done day oh I Drive with my yeah like this sure so yours looks incredible the way that you trim to the edge of the filling is nothing short of surgical oh yeah seriously absolutely how did that even happen there are surgeons in the family and the the beautiful thing that you did with the sage leaves and the lemon you're welcome yeah it looks incredible aesthetics all right a little pepper all right a little salt if you please and then would you like to use madam please thank you welcome can I do it can I be your oh please very nice stop gorgeous oh look at that Bon Appetit also your slow and steady wins the race with that brown butter look at the milk solids that's a good thing so beautiful good they're perfect your sauce is more beautiful than mine to be to be honest mm-hmm this is really good I think her an 11 now I thought I was being audacious but I think I'm correct I think I'm not down a peg or two because of exploding one of my ravioli no but at the end of the ricotta everywhere it gave it a nice texture and I think it gives it a bone Appetit cover quality I feel just kind of girl I'll let you know when I have something that I want to make I'll let you know again I would love that because there's always time for dinner god damn ithi I'm Carla and I'm here with MS cracker RuPaul's Drag Race and today we're going to cook a dish together and we're gonna see if mr. cracker can follow along through verbal instructions Olli okay have you ever made ravioli before I have never made ravioli I've never made pasta before and I've always wanted to know how it works rapid boiled pops oh definitely like you know Trader Joe's okay so on a scale of 1 to 10 give me an idea of you as a cook okay I say why be a 9 when you can be a 10 going with you I'm a 10 so we're both 11 yes great we've got 20 minutes on the clock Mia okay ready I'm ready let's do it so you've got a bowl of flour dump it onto your station dump it onto my sticking it on make like a nice mound of flour okay okay and then what you want to do is kind of spread that flour around and kind of just work in circles pushing that dough out so it's like a giant very shallow volcano okay she's making a well in the ingredients exactly okay oh you are a 10 hello somebody okay joy of cooking so now we're gonna crack crack the eggs like right into the well both of those eggs just use your fork to to break it up a little bit but you don't have to go crazy like we're not making scrambled eggs but just to loosen loosen the eggs up a bit right yolks and everything's staying in the Wellstone everything's in the well and then yeah exactly so be careful now we have a sharp pointed object so you just don't want to bust through the wall never never so pour the oil in which is in one of those little mini measuring cups okay whisking whisking okay and then the water it's just water all right do we have a breach no only what's going on okay we had a small breach okay but I put my finger in the dike okay great and then just nudge a little bit of flour as you go so the way I do it is I just sorry nudging flour into in towards the center exactly so I'm like slowly combining yeah so if you're dragging your fork almost like it's the seconds hand you know moving around the clock as you drag around what I'm doing it what about these lumps don't worry about those lumps what's your I'm alia a work what do you I'm an Aries okay my husband's an Aries so he is are you one of the stubborn kind no yeah so I've gotten to a place where I feel like this thing is like have you ever watched any of those flying videos right I'm at Jabba the Hutt right now okay Sam so if you feel like you can work the rest of that flower in with your hands without the rest of it the rats all going in now do you want me to need it in fold it in kind of gently knead it in and then if it at any time you feel like whew it just got really dry all of sudden just back off work it in a little bit before you add more dry so I do have like a nice bouncy semi it's got a coating of flour on the outside but the dough feels soft and it feels like it's gonna be dough and then if you have a bunch of dry bits stuck to the table yes just shove them to the side oh that's not what I was gonna do think it's just not gonna happen for them so now we're just gonna need and any dry bits you still do you have any dry bits left on the UH surface no I I don't want to include these they look like something from an infomercial about foot skin you know I was looking for the perfect description and that's it okay so now you have a piece of plastic wrap so just plop that guy down boom wrap them up and kind of press them into a desk okay um wrap it up wrap him in the plastic wrap okay I'm just like rolling it like a burrito okay sounds good and then kind of if you could get it into a round disc like a hamburger patty yeah like a paperback book kind of that's not round like a really thick pancake got it and then it's gonna hang out so the gluten can relax it feels like a little cat's belly yeah exactly Oh cat's belly we're gonna make the ravioli filling okay so we have egg parm salt and pepper okay and you can just dump everything into the bowl with the ricotta dump everything into the bowl with the ricotta everything into the bowl with the ricotta okay pepper salt the parm the ricotta okay I guess we could whisk whatever tool like feels good to you but we want to get just everything mixed in together okay so now have you used one of these thin little cheese grater it's called the microplane this one this for primer it is are we gonna zest a whole lemon lemon the whole thing just be careful of your nails your fingers I've graded many many a hands knuckle oh yeah my ricotta we don't want a petty egg my hand I like to hold the part of the grater over the bowl so that when I zest the lemon it falls right in Oh but some people are more comfortable to hold it about above and then kind of shave yeah cuz I couldn't now I can see you how much see what's going on that's actually the Martha Stewart way oh it's a good thing I know it is a good thing it's a mitzvah if she likes it always because then you could measure the zest that was on the top of the right oh I'm into this I don't want it to be pith one way or the other though this whole lemons get exhausted but now stir in all of that lemon zest BAM seems like a lot oh no you can never have all this lemon ricotta ravioli um I don't know how you feel about raw egg so you don't have to do this but you could taste the filling I'm like as you said that my fingers already on my tongue yeah I'm a process cooker so yeah it tastes great yeah she might need a touch more salt yeah that's what I did okay are you putting a pinch I put a pinch I'm like I went from comedy Queen to drama now I'm like so serious about this food Here I am now this just goes off to the side it's gonna get dollop later so just get your whole dot length get situated for dolloping I'm ready I'm always ready for a dollar shave your lemon and then we're gonna go back to our dough okay so just to start sprinkle a little flour on your board just just a nonstick surface dusting yeah and it's nice because actually you don't even have to flour the dough you kind of just like drag it across the board okay and then with your knife eyeball it and just cut that dough in half and now just using your fingers just kind of sit into like a rectangle that's maybe four inches by five inches four inches by five inches okay it's like a standard um well I have spread my size so just with your right hand hold the dough straight up and down so it makes contact with the gears yep and then start to roll the gear and it'll just roll through its it goes right through okay okay now you have this like long yeah I'm like sure dough go it's like going straight down straight down okay so then take your left hand and just so I can just let him sit there and you gotta pull them onto your board as it's go as they're rolling through yeah so now it's all on your cutting board BAM great now we're gonna fold like a letter so the left side comes in by two but linked by a third the third yep and then you roll fold the other one over okay and then use your fingertips work from one of the open ends closest to you kind of just use your finger finger tips and you want to just press and move your fingers away from you and we're just making sure now that the dough is sticking together it's stuck together and you should press firmly so same thing holds it above the rollers all right here we go the roller um and then as it comes through the bottom she's a little fat she's a little chubs yeah okay that's fine then just kind of every ravioli is beautiful and then just drag it onto the board she's a little over a handful of the board or three quarters or like where are you a third yeah it's not getting longer okay so dry are you on zero yeah okay so let's go through you're gonna go through the roller one more time and I'm not just kind of like you know pull it cup it gently and and pull it onto the board I feel like there's laughter going on I feel like it's just a good way to describe it no she's longer I feel more comfortable with her okay let's fold it let's do the folding in thirds again okay and I'm using my fingertips again to kind of make sure that all those layers are getting to know each other okay so again straight up and down like a curtain with my left hand with your left hand and turning the crank or with your right OOP and three or she goes and then pull it oh yeah now I'm liking it more love it okay so now we're gonna turn the crank our two number one same motion how do I keep her from like stretching now it's okay so you just don't want the part that is flopped over the top just stick on some and fall exactly alright lovely so now if you are you through yep yeah yep so let's go again on one still no crank up to two and going through again cranking right hand I'm just a kitchen natural right I really feel like you are cuisine queen when you're ready let's take it up to three cuisine alright I'm through okay that's and if it gets to if you started feel like it's too unwieldy we can cut it in half and mine is folding over itself quite a number of times as it goes through the bottom right Wow now mine is like as long as my cutting board okay tell me when you're ready to go to four yeah we're going all the way it up I'm like emotionally ready but okay now we're getting to like the length of the board okay if you can still manage it just make sure that 1/2 is going over the back of your hand and the back of the machine and 1/2 is going through ok this is the last time right no all right mark you got to go to translucence I feel she's so delicate I don't want to I know not delicate she's really stretchy just so much elasticity so pretty thick alright are you on season five of your roller I just finished season four okay alright I'm going to 5/5 she's like super long now that's okay I might have to cut in half mine's going to I think I think I want to cut it in half because I'm worried about that's fine crowd in half okay here we go okay yeah I'm now around five she looks a week but she's strong right she's got that we made that gluten dragon oh well that's the gluten that's a good what a wonderful thing it's so sad that some people are allergic to it I'm starting to be able to see my hand so maybe we don't we go to six I'm rolling through you are season five I'm season five okay I rushed her I apologize the whole pasta six six just yapping away all right like that's what the Nona's said that's what the who but no no like the tangrams ladies oh yeah you're making dough all day oh is that like Italian for Yenta pretty much okay bula-bula I mean the Jews and the Italians as far as I'm concerned except when you're running it through and you have your hand underneath the dough as it comes out can you see your fingers like is it thin enough to be translucent mm-hm it is yeah I mean I could definitely see like I can see the dough through the dough if that makes sense you can see the dough can you see your hand I can see the color of my hand she's translucent lovely get yourself a board length of dough that makes sense okay so the dough stretches from one long side to the other I'm gonna go ahead and cut mine to the length of the board and while you're doing that I'm gonna repair a hole excuse me I have I tore a hole in my dough Oh maybe with one of my rings is a wedding ring no I don't know it could have been the pasta machine bizarrely personal Oh what an awkward if you just like broke down crying okay so now I have two pieces that are running parallel to one another yeah okay should I cut off the excess or just leave it you can cut it off at where it's hanging over the side of the cutting board when I cut it and then it's shrunk back in because of the glue like the witch's foot in Wizard of Oz okay now do I get to munch some of this dough I want to taste it you can you could try it it has raw egg but that never bother me alright so you have a bowl of ricotta oh it tastes like pasta okay there you go you should have a tablespoon measure on your cutting board or somewhere nearby I've got it got it don't do about a heaping tablespoon of ricotta got it just kind of two inches in from the edge of the dough right in the middle between the top of the bottom just BAM Bam's okay and now kind of eyeball you want to put your next blob of ricotta about four inches away are you going dollop number three where I'm doing dollop number three she's a little she's a little runt we're gonna add a little more to her I said five out of the length of dough that I have I feel comfortable with four okay great all right so just use your fingertip and draw a little circle of water around each ricotta no it's a little bit of cheese on your finger that's fine that's fine which I totally did Magic Circle mm-hmm wait a circle of trust okay now can I do it yes okay I'm ready she's a cook it's time for dinner all right are you using your fingertips no top so you want to press from like closest to the ricotta and then working your way to the edge just to make sure there's no air bubbles and depressing Google but this is where I kind of get some wrinkles and that's okay my ravioli looks I'm not gonna say that it looks like Cher's child from the mask but I'm not gonna say it doesn't look like that okay if you see your little um fluted wooden handheld cutter rotation yeah so the first thing that I want you to do is to use that to zip the length of it like just just square off one long side I don't know and just get rid of like where the dough might be overlapping each other do you know what I mean where this excess where there's excess just trim that right off but don't go too close I'm not to the mounds take your cutter now to cut to the left and there to the right kind of equidistant equidistant okay in between the mounds oh my god we made ravioli I'm really proud of us I am too we went out on a limb for and with each other some of mine are large mine are small some of mine of air holes okay I'd have bubbles now we get to cook it whoo okay sublime and if you have any flour left on your board just slide your ravioli over to the flour just so they don't stick to your board I cut mine really close to that that's a quick farewell Jeff poor ravioli I have cats I've for amazing okay cracker yeah ravioli on your board you should have one hot skillet you should have a skillet with boiling water and I do we're gonna cook the ravioli for three minutes okay just gently pick them up like little babies they are my babies I'm just slide them in boil the babies are they gonna scream like lobsters yes there's semen baby okay so I'm gonna do my extra fifth one just in case something happens so my grandmother said when she had her children and I'm setting a timer for three minutes you should grab a hand towel because the handle of your saute pan might be hot see and just take that all of the butter all of the butter all of the butter into the pan it's gonna sizzle it should sizzle and start bubbling right away wow she's melting okay so not Mimi not that hot are the bubbles big she's just melting she's just like slowly melt she's like the West eat up a couple couple clicks on the burner okay I'm turning it up to 180 so now the goal is the butter is gonna melt it's gonna foam the bubbles are gonna be really big and then when they kind of stop foaming it's gonna turn brown and that's actually what we want and then you can swirl the pan and really nothing we're not gonna do anything until it starts to brown okay now I'm bubbling yeah still golden it's still golden it's still golden and ravioli are kind of bobbing up to the surface maybe yeah all but one Oh dinner well what's your butter doing she's like she went from golden yellow to like some light brown if you tilt your pan towards you so that all the butter flows to one side yeah some little brown bits stuck to the bottom of the pan no not yet okay so you're not there yet Oh timer timer okay I'm increasing the heat to 250 yeah I mean oh I'm gonna take mine off for a sec so we're at the same place okay and you should be able to smell their dark their dark oh great so that pile of sage leaves throw those in they're gonna just as they are it just says they are and they should sizzle and curl up right away they are okay so now you've got a sage brown butter sauce No now scoop up your ravioli if you can manage to get three in there hot fat and water I'm worried that they're gonna stick they're not just just good summer at lakes get your pan back and forth so that are they sliding yeah one of them is one of them stuck oh okay just scooch the pan a little more it's fine go underneath yeah and like press okay okay you got a tragedy of written Oh God everything I don't know what am I like farted open okay let's go to the plate so take your plate your serving plate put it next to your saute pan okay I'm gonna do kind of a combination tilt and Hilton slide delish she looks great even the one that has a little split and I'm gonna take my sage leaves and sort of have them happily here and there and then take your lemon half and then a little squeeze of lemon cuz we've got like the fatty richness and the cheese and the butter yeah and I feel like we need the lemon so squeeze our lemon over girl I have got a lot of blonde hair in this faded hashtag plaited hair okay all right are your garnish right do I put it in my hand and turn around to you yeah so we're gonna pick up our plates and on a count of three we're gonna turn around can we say okay it's time for dinner when we turn around are we gonna say okay Kayla time for dinner I think it's necessary okay one two three okay very beautiful what have a near sauce I whipped my sauce done day oh I Drive with my yeah like this sure so yours looks incredible the way that you trim to the edge of the filling is nothing short of surgical oh yeah seriously absolutely how did that even happen there are surgeons in the family and the the beautiful thing that you did with the sage leaves and the lemon you're welcome yeah it looks incredible aesthetics all right a little pepper all right a little salt if you please and then would you like to use madam please thank you welcome can I do it can I be your oh please very nice stop gorgeous oh look at that Bon Appetit also your slow and steady wins the race with that brown butter look at the milk solids that's a good thing so beautiful good they're perfect your sauce is more beautiful than mine to be to be honest mm-hmm this is really good I think her an 11 now I thought I was being audacious but I think I'm correct I think I'm not down a peg or two because of exploding one of my ravioli no but at the end of the ricotta everywhere it gave it a nice texture and I think it gives it a bone Appetit cover quality I feel just kind of girl I'll let you know when I have something that I want to make I'll let you know again I would love that because there's always time for dinner god damn it\n"