Lobster Ravioli CAGE MATCH: Gordon Ramsay vs. Marco Pierre White

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Chef Gordon Ramsay, the former apprentice to Chef Marco Pierre White. Two British legends who have both earned Michelin stars. Wouldn’t you know it, they both have sophisticated Lobster Ravioli recipes. I thought what was missing in this world was an 47 and a half minute video dedicated to me making both of these dishes, pitting the two chefs up against each other and seeing which dish is best (IMHO)

00:00 The Brief
04:26 Marco Pierre White’s recipe
19:09 Gordon Ramsay’s recipe
41:34 Review

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Recipe:
I’ll post these soon!

today I’m pitting this famous chef up against his former Protege with a lobster ravioli cage match it’s a cage match it’s a cage match so hello everyone welcome back to well welcome to the fight we’re going to get straight to business here so let’s choose our Fighters Marco Pierre White I’ve been having the time of my life this year making this guy’s recipes from salmon to steak to lemon tarts and pigs feet to a recipe I’d rather not get into quite frankly I’ve gone through all the emotions with him as I’m sure has this guy Gordon ramsy haven’t heard of him so Gordon used to work under Marco piure white he was like his Apprentice at his Michelin star restaurant and then they went their separate ways and then he earned his own Michelin stars at his restaurant and then now he’s the guy you see every time you go on the Internet or turn on the TV it’s just his face is everywhere swear to God believe they have a complicated relationship from what I read at least I read some stuff I I don’t want to speculate but I don’t think it’s entirely cordial between the two no I didn’t make Gordon Ramsey cry he made himself cry that was his choice to cry anyway there’s this fascinating clip of the both of them making Marco’s Lobster ravioli together happier times I suppose and then Gordon has his own Lobster ravioli recipe so I thought I’d make them both and then see what’s what yeah first things first my lobsters hello here we are Lobster one my two lobsters so one for each rest re of course they are the biggest lobsters that I’ve ever worked with this one is between 2 and 1/2 to 3 lb it is a personal best for me this one was like 2 lb anyway that is a lively Lobster so as you can see they’re very much alive and as humanely as possible and now they are not I’ve separated the two lobster tails and the four claws okay so Marcos is actually the only recipe that says to start off with a live lobster so he’s giving me step by step of what to do for the well to extract the meat and then after that we will you know uh but let’s just follow along to maros got Lobster shell in my mouth starting off with the two lobster tails I’m going to blanch them in boiling salted water for 10 seconds I think it’s safe to remove the elastics blanch the lobster claws for 15 seconds so I to remove the meat so with the tail I’m just going to cut under the soft underbelly of course I hope everyone’s okay we all do um and blanching is going to help remove the membranes from from the shell yeah it totally does okay so the tail meat comes out very easily with the claws here he doesn’t say so I’m just going to bend the small pincer here backwards I’ve done this I’ve done this before that’s why [Music] that should help open it up some meat should come out when I do that right yeah heal of the [Music] knife these scissors are very helpful and just try to extract as much meat as possible you don’t want to leave any behind Lobster meat has been extracted fantastic just going to cover it up in plastic wrap keep that in the fridge until I’m ready for it and the lobster Shelf and carcass and all that jazz I just going to keep this readily available because I’m going to need this for Gordon’s recipe okay so we got the hard part out of the way now I got to figure out what recipe am I going to start with and leave that to a coin toss yeah I planned it in advance so heads for Marco taals for Gordon it’s heads round one Marco piure White’s white heat cookbook so I ravioli of lobster with a bur soy sauce bur for butter and I’m going to be making all of that so he’s got something I I should read it I’m going to read it I find the lobster a beautiful creature a lobster is more beautiful to me than most women are weird so from all the lessons that I’ve learned this year following along to this cookbook I know that there’s going to be some directions missing some assumptions made I’m prepared for it I’ve read this over I got this photo here to help guide my way uh besides that and marus crush on lobsters here I think we are ready to get going what I’m going to do here is start off with the pasta dough I just want to get this made and then we’ll move on to other things so uh I made it before for the recipe that shall not be named things went well moderately so you know what I’m going to beam in the whiz kid let’s beam it in thank you this is 2 and 1/4 cup or 200 and 70ish G of allpurpose flour 1/4 teaspoon of salt and around 1/4 teaspoon of olive oil blend that to start cool learning my lesson from a past experience here break the eggs into something first and then in they go that’s two eggs and three egg yolks so I pulse this together until it turns into a loose ball all right and then just knead this until it’s smooth I’m going to divide that into four four separate little dough balls here these recipes are not going to be using all the pasta dough today so you’re going to wrap them up some of them you’ll use some of them you won’t and you’ll save for another pasta day into the fridge for 20 minutes oh full house today [Music] now because I am following both of these recipes as they are presented on the page like I’m making everything so they both require like these stocks to be made this one is a vegetable stock it’s going to go into the sauce so it is a little bit of work for not a lot of um a pot 2 tbsp of butter half a fennel Bob one leak one zucchini and two onions and four cloves of crushed garlic all roughly chopped except for the cloves of garlic which were crushed sweat those out in the butter enough cold water just to cover and then bring that to a boil after 15 minutes simmering away I got my fresh herbs herbs so a half a cup of each chopped Teragon chopped basil and it’s going to be a recurring thing throughout the day but I need chil it’s a herb that I could not find anywhere so I just looked up substitutes and apparently flat leaf parsley with a mixture of Teragon is a good substitute for that so yeah simmering with those Herby herbs for 2 minutes no more no less going need a bowl in a [Music] Sie and we strain [Music] immediately that’s all strained this looks great and uh you’re going to laugh when you see how much I actually end up uh using for this recipe uh I’m going to let that cool mind if I take a seat I’d love to thank this episode sponsor Babel one of the top language learning apps in the world so I was traveling around Morocco last year on a road trip and I really had to use the bathroom so we pull over to this like restaurant type place and it’s just full of people and when you enter it’s like a record needle scratch everyone’s looking at me and no one speaks English but they do speak French luckily I was practicing oua L twet they point that way crisis averted so if if you’re traveling this summer and you want to dust up on a new language Babel is scientifically proven to help you start speaking that language in just 3 weeks and they have 14 different languages to choose from with me I’m still working on my French over here El she’s not answering 10 minutes a day and you’re going to be chatting it up with the locals in no time or at the bare minimum locating where the closest toilet is because Babel teaches you vocabulary for real world conversations and however it is that you learn they have all sorts of lessons including a podcast section so you can learn while you’re on the go so what language would you like to learn click the link in the description to get 60% off your subscription rhyming Mery Babel so I have a 1 in piece of Ginger that I have peeled and I got to do this thing called a ginger brunoise uh all these fine dining restaurants like to do this brunoise business which is like taking vegetables or this case this Ginger Ginger vegetable and slice it very thinly one way [Music] then stack each piece okay and then annoyingly stack them all again as small and as thin as I can make them there get that into a pan with enough cold water just to cover bring it to a boil and squeeze a lemon juice immediately drain it and add some more cold water do it again time [Music] three that is done Ginger brunoise so why do I do that ginger has such a strong flavor that uh it could easily overpower any other ingredient you don’t want that so it mows it out anyway just put that aside and let’s move on to the rest of this filling we’re making the filling right am I making the filling or the sauce right now oh I’m making the filling oh so now that the salmon has been hanging tight in the fridge salmon it’s Lobster okay I got enough for both recipes look how beautiful that tail is this is one thing that Marco does not remind you to do before you go any further remove the poop good thing I remembered that in the 11th Hour don’t want that in your ravioli chop the chilled Lobster into half2 in [Music] cubes now I get that into the Bowl along with the Ginger a few sprigs of finely chopped cilantro pinch of cayenne pepper lemon juice to taste season a little bit so I’m going to add a little salt a nice looking piece of salmon right here this is going to be enough for both recipes and for dinner in a couple days what I need for today is 4 oz okay just got to remove the skin really quick the salmon doesn’t even be in good shape right now because I need to beam in the whiz kid thank you in goes the salmon one egg blend up until it’s a puree salt and then add in the seasoned Lobster now she just says to mix it thoroughly ladies and gentlemen due to operating difficulties there’s been an interrup as is definitely not supposed to pulse the lobster meat and the salmon together I supposed to mix it so I stopped in the nick of time before I lost my Lobster chunks uh they remain a crisis avoided okay now it’s time to move on to the crispy fried leaks he shoots scores Easy Shot take the leak white we got Julie in it so slice it in Half Stack it thin very thin so slicing lengthwise cutting into the thinnest possible um pieces I can muster here in a pan I’m going to add in 2 tbsp of olive oil heat that up but not too hot or the leaks will burn and we add the leaks until they’re crispy and then we get that on the paper towel it’s hard to know when they’re crispy you couldn’t tell in the pan but kind of crispy so yeah can I summon Chromo Alfredo welcome back and uh no I moved your spot over here what’s going on can you see that uh it might be a little out of shot how about that so I need to take one of these dough balls here and just flower up my Surface just a touch and flatten this roll this out as thin as newspaper just keep adjusting The Notches go thinner and thinner the goal for for me is to try to get this as thin as possible in that clip of Gordon and Marco making this together that’s what Marco says try to go as thin as possible and he says he needs two people to do it because uh well I only have one person so it doesn’t [Music] matter okay that is my thinnest setting searching for like a 4 in pastry cutter of the circular variety [Music] exactly exactly exactly eight 4 in [Music] circles okay spoon a good helping of the filling into four of the circles remembering the clip of him making this he uses quite a bit of filling yeah it’s like almost like that of course leaving a good edge around the filling so there’s enough to seal it in let’s get this on top just firmly press it together we trying not to stretch the dough so I didn’t I think that’s what we’re after here okay mission accomplished I don’t want the filling to touch that clean Edge or I’m not going to be able to stick it together get the first half sealed first and then you can lift it up as long as your fingers are slightly flowered you can lift it up easily and seal off the second half no problem just continue to press the edges to ensure the seal is sound if you have a smaller in diameter cutter here you could probably just uh no you’re happy with it who cares that’s as good as you could ever make it youve done well so you got your leftover dough you can make a lot of raviolis in the future not today you got the four smooth sailing don’t get cocky kid okay so I got to finish the sauce remember the vegetable stock I made all of this vegetable stock I only need four tablespoons it’s okay I’ll save the vegetable stock for something else delicious off camera into a small saucepan and another small saucepan I got a couple of them Cherry vinegar tastes great but I only need two teaspoons [Music] you’re also going to need one teaspoon of soy sauce a ridiculously small amount of liquids into each saucepan once the stocks to a boil I’m going to add in a small piece of butter I’m not sure exactly what that means but that’s small keep boiling until it’s reduced down to a syrup consistency so now that the soy vinegar has reduced down by half I’m going to add in a little at a time it has a strong flavor though be careful son just based on intuition here I’m going to add a little more butter cuz I think I’m looking for something that’s a bit thicker and I’m going to boil that down until it’s that syrup consistency honestly honestly I think that’s there going to turn off the heat just keep that warm this Reserve soy vinegar I’m going to save this for later two things remain firstly uh I got to Salt up some water and bring it to a boil I’m going to add in around a tablespoon of olive oil second thing scallops cut the scallop across into two discs he says one dis two dis a non-stick frying pan get that on a high heat that’s going to be for the scallops but we’re going to get to that in a moment firstly I got to firstly I got to poach my ravioli and I only need two well I only need one but one’s going to be a backup these are my nicest looking ones when boys become men three and a half minutes let’s go scallops onto the dry frying pan and we’re just doing 20 seconds aside just add a couple drops of olive oil on each scallop and if you have any of that remaining soy [Music] vinegar let’s plate up I’m going to go with the black plate today ravil slowly directly in the center so five discs of scallops crispy fried leak in between each scallop spoon a little of the sauce on top of the ravioli and the scallops you can stop now order up [Music] [Music] wow I’m not going to reveal anything just yet I’m just going to gather my thoughts where’s my uh [Music] all right let’s move on to Gordon Ramsay’s round two Gordon Ramsay’s three star Chef cookbook a bigger and heavier book than what came before it I just picked this up for this very moment ravioli of lobster Lustine and salmon with a lemongrass chal Volute and I’m going to add a little asterisk beside the chal there cuz I can find it I don’t know know a whole lot about this restaurant scene but is it a coincidence that Gordon also has a lobster ravioli recipe especially considering the history here I don’t know I’m not going to speculate uh anyway I did bookmark the extreme closeup right here that’s what we’re going for this has become a classic and I don’t see how it can be improved in any way it shows great technique and skill this Exquisite appetizer is a longstanding favorite and I like to includ in some Lustine in the filling but to simplify the recipe you can use all Lobster meat and a little salmon mousse to bind oh I got some Lustine there’s Lustine in the house shall we so we’re going to start off with making this pasta dough it’s a saffron pasta dough this time around so I’m going to grab a big pinch of saffron boiling water on top and I’m going to let that soak for 5 minutes 5 minutes later I got to strain it yeah we just need those threads I got beam in the whiz kid thank you this recipe and Marco’s recipe are nearly identical except for a couple things like that saffron and like this which is 250 g of double zero flour double zero flour this time around then we got a/4 teaspoon of sea salt sifting the flour into the whiz kid and you can make a mess because I know that you will and it’s unavoidable cool sift it into into the bowl first into the whis kid again with the two eggs into the food process three egg yolks and 1 tblspoon olive oil and then that saffron Blitz this but I got to scrape down the sides of the bowl twice there’s once lits again says the mixture should form small lumps which will hold together as a smooth firm paste when pressed yeah so need for a few minutes till smooth and slightly springy check out the saffron in there wrap this up just got to let it rest for at least 30 minutes okay so what has to happen here is kind of similar to the other recipe well well just the idea that we got to make a stock but we got to make a fish stock and then that’s going to lead into a shellfish stock oh it’s a heavy book I caught it midair around these parts where I’m living the easiest fish trimmings to find are either salmon or red snapper so that’s what this is Gordon’s asking for a white fish fair enough a turbet or a sole or a hack um I got the red snapper and uh you know what it’s fine for my fish stock honestly man how much tighter could you have tied that I need only 2 lb worth so that’s three of these yeah when I’m making these videos this always comes up so I just bought a whole bunch of these guys over here and uh I’m going to freeze them down the road fishy and Gordon’s got a weird request here he’s asking me to remove the gills that’s already been done and the eyes cut out the eyes pop those suckers out eh um how do you do that I don’t know if I want to do this can I just keep the eyes I just want to keep them I can’t just I mean I could I just don’t I can’t it’s just like they’re bouncing around in there and I don’t want to see like a just an eyeball on my cutting board it’s six of them to do in total so I’m just going to leave the eyeballs in because I’ve made fish stocks with eyeballs in them for and it’s cool when they’re cooking away it’s fine when I’m popping them out different [Music] story I mean at the end of the day aren’t we straining the stock anyway so am I really going to be able to tell probably not so I’m going to drizzle in in 2 tbsp of olive oil onion leak celery and fennel one of each roughly chopped get that on a medium heat add some salt and pepper cook these for a few minutes until they start to soften and go the fish’s eyeballs intact just not strong enough not strong enough 1/3 cup of dry white wine now let that wine reduce all the way then we’re going to cover with cold water you need around four cups of stock in the end so just make sure you have enough you’re going to have to get under the water bring it up to a boil and then to let it simmer for 20 minutes skim it Bowl Sie cheesecloth so he wants me to cool this stock for the next 20 minutes but I got to make a stock immediately after this using this stock so I’m not going to [Music] wait just like passing things from one place to another place I don’t know why uh I made more than four cups worth of stock but that’s cool so how does that taste okay that’s good [Music] okay so this is what’s going to take place all right I got to now make a shellfish stock using the fish stock using the lobsters remember and then I also using some more of those red snappers so or what’s left of a red snapper right am I right anyway oh among other things so let’s go back to the stove please and thank you okay get the Heat Going start off with 2 tablespoons of olive oil Lobster one Lobster too and the Tails that’s a little more than what Gordon’s asking for but what the hell so in my bag of tricks here I’m going to add in one and I’m going to add a second one maybe on the smaller side cuz I yeah he says to shake it until those lobster shells are bright red and the fish are well they’re just on they just have having a good time and another large pot 2 tbsp of olive oil I got a lot of vegetables here that I got to add into this pot here I just going to put them all up in the screen so you can see what the hell’s going on in the go and then I can cook these vegetables for like 8 to 10 minutes until they’ve begin to [Music] soften so 10 minutes have passed and I also just did a pot Shuffle there now in with the vegetables I need 1 and 1/2 tbsp of tomato paste cook that in for 2 minutes couple time sprigs and parsley stems three coriander seeds three white peppercorns stares all right one bay leaf better make it too because I’m not driving half a cup of dry white wine both of these guys both of them prefer this type of vermouth which is called uh no Pratt and then just forgive me really quickly I’m going to repeat a joke from another video uh it sounds like a uh British insult that Marco would be calling Gordon right you noily prop it’s better the first time I said it so we got to reduce crazy thing is he never mentions the lobster shells or the Fishbones ever again ever again like am I supposed to combine them I mean I’m combining them I don’t care yay once all that wine is has been reduced I’m going to add in the four cups of fish stock that I made adding more lobster shells than he was recommending so I’m going to add a little more fish stock so with the fish stock cover until you’ve covered all the way eyeballs of the fish heads exploded so I’m just going to shove those under the liquid there you don’t have to see it I’m going to be checking the seasoning and skimming the surface when I can but yeah let this simmer for half an hour that Seafood stock has been hanging out for a little bit of time it is cooled off cable thank you and you ready my mind with the SI okay and then I got my trusty uh cheesecloth [Music] again that’s good all right so we’re going to move on to Gordon’s um ravioli filling so this is what he says here I like to include some langoustine into the filling they’re like a mixture between shrimp and a lobster more shrimp sorry what is going on with the wow look at that is that like Lustine caviar look at all those little babies this one must have been prago and they come from the other side of the pond they’re not around where I’m living so there’s kind of a special order here a pretty nifty hybrid off goes the [Music] head cut open the tail as if it’s a lobster and extract the meat turns out I’m going to need her as well out goes that vein so remove the poop finally dice up the meat because of how much Lobster meat I have remaining I’ve decided to half the filling recipe so instead of making eight raviolis I’m only going to be making four which is cool uh and that’s a blessing in disguise cuz this is all the Lustine meat I had anyway and I’m also going to do the same with the lobster meat finely diced 5 O of my salmon filet here that I remove the skin I need to dice up 2/3 of it same deal as the [Music] lobster I bring over my old handfuls of different herbs here I have cilantro as Gordon calls it coriander basil and because I don’t have tural uh this herb chervil I don’t know about this CHL I couldn’t find it anywhere so the substitute today will be a mixture of flat leaf parsley and some Teragon maybe not too much Teragon that will replicate kind of a close resemblance to Cherville I don’t know I’ve never had tral before TRL Cherville I don’t know he says a handful of all the stuff like combined since I’m halfing it I am just going to a small handful but I’m not using the stems just the leaves of the stuff chop it okay so we’re going to beam in the whiz kid again thank you the 1/3 of the salmon and then some black pepper and some salt blend this until it’s a firm pure [Music] I don’t know okay and now with the motor running on slow I’m going to stream it stream in this is 2 tablespoons of heavy whipping [Music] cream all right thank you whiz kid I think you’re done for the day wow dice Lobster meat the Lustine meat and the salmon all diced uh uh mix together just halt operation for a second here let cover it up with this Dad and I need to chill this for 20 minutes and you can go along with it okay 20 minutes done seemed quicker for you I’m sure this is the lesson I learned from Marco’s recipe here but to just fold the puree in with the diced meat it’s going to bind it all together add a squeeze of lemon juice a handful of the mixed herbs but uh I am only going to do half of my handful yes and then maybe a little more herbage herbage whatever you say I don’t care little more salt and a couple Hoots of black pepper one thing I did with maros filling that I didn’t show it on camera and I forgot to mention it is that I uh taste tested it I cooked up a little and then I gave it a taste and I was like okay the seasoning is good so in some boiling water I’m just going to add in a little taste test cool so how Does that [Music] taste that tastes so chill until firm and uh what you don’t know is that I have made this earlier in the day than when it appears in the video like I haven’t finished Marco’s recipe yet I’m about to uh but I’m going to chill this until it’s firm that’s what I’m trying to say I’m going to give myself plenty of time [Music] all right we’re going to make a lemongrass and tural Volute tural right because I am going to be using my parsley Teragon mix but we’ll get to that so in a saucepan I got a chopped shallot half a teaspoon of white peppercorns half a teaspoon of coriander seeds one clove of garlic hey and sweet one bay leaf I’m not going anywhere tonight that fell on the floor yeah I’m not driving that’s I’m not going anywhere few time sprigs two stocks of lemongrass and I’m going to split them half a cup of vermouth yes it is that no PR bring it to a boil has that reduced down to a syrupy glaze I would say so add one cup of my fish stock and I’m going to reduce that down by half now I’m going to turn that down to a simmer and carefully add in one cup of heavy cream and so this Volute thing has reached a coating consistency okay another strainer and another Bowl you heard me strain this that’s good I like that I still have yet to add the uh chal but that checks out um double dip sure why not it’s just me right [Music] probably a good idea just to kind of cover that up put it off to the side until I’m ready for it quite honestly I’m running out of space why can I never find my page so I got some nice looking basil leaves here I’m going to be making some basil crisps remove some of the stems you can keep some of it so stretch a sheet of plastic wrap tightly over a deep plate I get my basil leaves on this plate and I got to rub them with a little olive oil a little goes a long way press flat onto the wrap next up you’re never going to believe this I got to microwave until crisp 2 and 1/2 to 3 [Music] minutes and then just safely remove them from the plastic wrap but be carefully a little bugger because they are fragile and they stick carefully put those into an airtight th another thing crossed off the list let’s move on to assembling Gordon ravioli same deal as last time so flower up your surface and oh I summon the welcome back Chromo back to your spot I have a feeling I’m going to be able to at least split this in thirds okay flatten the dough flower Chromo keep adjusting The Notches until I got this as thin as I needed to be which is all the way baby thin as newspaper please come on Chromeo Hold Steady Hold Steady so Gordon’s asking for a 5 in in diameter circle but I got the 4 in okay quickly roll this into a ball shape and then into the center that might be a bit too big but I think that closely matches what Gordon has do another one just tinier little smaller all right that’s the same size so I have an egg yolk with 2 tpoon of water pinch of salt then beat that together brush the egg wash around the edge okay then goes to the [Music] top stuff that filling back in there and then pinch air pockets beone just making sure it’s all sealed tight very nicely clean up the edges so we got to make a tomato chutney all right I need a bowl right on schedule and then I got two Roma tomatoes this is going to equal 10 oz boiling up some water pour that on top easy peeling quarter them remove the seeds and then finally chop the Flesh in my small saucepan I’m add in 2 tbsp of olive oil heat that up add the tomatoes couple thy sprigs some salt pepper cook these until they’re soft and pulpy but fairly dry remove the time sprigs and we’re good one of the last things I got to figure out here is this buttered leaf spinach that’s all it says and I like looked in the index and I was trying to figure out if there was a recipe for it uh I think you just have to use your brain you see it’s right there underneath the ravioli let’s cook that down Wilt the spinach add some butter pepper salt now since I don’t have a brain I just realized that it’s supposed to be buttered leaf spinach none of these stems and I’m looking at this and I’m like all I see is stems so I’m going to painstakingly go through and remove all the stems it’s got to be done okay I think we’re on the I think we’re on the last Harrah have I aged like 5 years since starting this video so I have the shellfish stock I have a lot of it I need to reduce some of it down because it needs to go for the uh I need to drizzle I need to drizzle with the shellfish stock so I need to reduce it down to a uh something that’s a of drizzling consistency I’m sure Gordon help me out here it just says it needs to be drizzling and you can see in the image there what he’s going after so understood should be enough reduce that down into something like syrupy you know it’s taking too long and just add a little slurry of Arrow root in [Music] there reheat the lemongrass Volute boiling salted water right here ravioli into the boiling water 2 to 3 minutes let’s go for two let’s go for three I do want to make make sure that they’re cooked okay that’s a house of cards back there I just move one thing everything’s going to go toppling over anyway we’re done into the lemongrass Volute I have to add the CHL which is a it’s a bunch of it like a bunch that I bought and then I chopped it up very finely but again this isn’t TRL this is a parsley Teragon mix to mimic CHL I’m going to drop it into the language is weird cuz says use a bunch of it like a bunch of parsley like that you buy at the store or is it just like a bunch like is this a bunch I think that will work drizzle the shellfish stock around the plate start Inward and go [Music] out easy does it your little punk just fill in the gaps spoon some of the buttered spinach into the center ravioli on Top Tomato Chutney oh I forgot I have to drizzle some olive oil on top of the ravioli just some and the basil crisp let get that right yeah order [Music] up so you might be wondering what happened to that lemon and Cho Volute right what happens is you pour it on at the very [Music] [Music] end the results are in there are you know what first I just going to tidy up the joint I’m going to tidy up the joint a little bit because it just looks like a Michelin star bomb went off in here I’ll be right back oh welcome back clean as a whistle and that gave me a little time to think figure out who the winner is and like how I’m going to critique everything here and I’m not like a food snob by any means I don’t really pick apart dishes like this when I’m eating them off camera but I’m going to play one right now we’re going to start off with Marco pure White’s recipe I’m taking this very seriously and I don’t want to leave anything out so I’m going to refer to all my notes here so with the pasta D there was just no stresses at all this time around it was just like kind of a joy to make honestly and I just rolled it out nice and thin and it was like a silky smooth I think that’s the correct way to describe what I was eating cuz it wasn’t Al Dente or anything like that it was like a nice silky smooth egg pasta I think that makes sense right I liked it it was good it was good so with the lobster filling this is when things get a little interesting here I found that this filling uh you could pick up the lobster but it was it was on the subtler side and it wasn’t like there was an overpowering flavor of salmon or anything like that it was just like no the lobster was there you just needed to turn it up a notch just a hair the ginger was nice in there it wasn’t overpowering as he said and yeah I guess there was a bit of a mishap on in my department where I almost nearly pulsed that filling into Oblivion and then I noticed in the ni time and there was still Lobster chunks in there but yeah that could have been bad luckily I stopped we got the scallops I thought they were a nice Seafood contribution made things a little more fancy and those crispy leaks I really like those things those were a nice touch so this bur soy sauce I thought that really made the dish stand out yeah it had like a very strong soy sauce flavor to it um you got to like that but if you do do it’s going to make this dish memorable in an unexpected way so from all the Marco recipes that I’ve made this year and like the Savory ones and I’m not just talking his recipes but like what I did to them practicing restraint I find is a is a biggie and this recipe really just like perfected that I thought that was very important cuz it left me wanting more it was the perfect amount and the whole presentation of it it was just really nice let’s move on to Gordon Ramsay’s recipe so the the pasta dough I thought that was really nice uh the saffron running throughout really good stuff uh basically the same dough as Marcos minus the saffron so all the nice things I said about Marcos the same for Gordon The Filling I found it was more Lobster forward here like you really could pick up the lobster I was like okay hell yeah that’s what I like in a lobster avioli and then the Lustine is like a different texture then the lobster you just knew you weren’t in for a treat there just another flavor and it was it wouldn’t be fair to compare the textures of the two fillings because of my food processor over eagerness with Marco’s recipe right because the texture of Gordon’s ravioli was very nice like having all the meat diced up bigger chunks than what I had with maros but that was my fault all right this is when things get a bit nitpicky for the video sake here I felt there was maybe one too many things on the plate and I think it comes down to either the lemongrass and CHL valute or the reduced shellfish stock it didn’t need to have both of them I don’t think because they were both battling for my attention there and if you had one or the other the dish would still work it would still be great and because of how nice everything looked prior to me adding the Volute on top I’m just like maybe I could have just skipped that all together so the tomato chutney was really really good the buttered spinach was spinachy and the little basil crisp was a cool idea light and Airy how do I score this okay so Marco’s dish it comes down to that Lobster filling it was uh it could be turned up just a notch a hair with the lobster flavor but that bur soy sauce that stood out to me and I think that makes up for the subtler flavor of the filling I’m going to give maros Lobster ravioli on its own an 8.5 out of 10 but the whole plate the whole package a 9.5 out of 10 now with Gordon’s dish I like the lobster ravioli The Filling more but the whole dish was more complicated to make and I thought there was just one too many things going on like with the Volute and all that so the ravioli on its own I will give it a 9.5 out of 10 and the DI dish in the whole dish eight out of 10 like if I was at a restaurant and I was served one or the other that’s the one I would want and I think that’s the most important Mark here so by that measure then yes if it’s not then no don’t ask me a stupid question Marco Pure White is the lobster ravioli cage match Champion down to the wire cage match over I’m going to bed this was Jamie Marco and Gordon I hope he doesn’t see this video bone Appetit or I wish I could redo that