Join me as I react to a British chef’s unique take on ravioli: ravioli filled with more ravioli! While his ravioli-making skills are impressive, this unconventional twist raises the question: is ravioli filled with ravioli too much? Watch as I provide my thoughts and insights on this creative dish, and determine whether it’s a culinary masterpiece or an over-the-top experiment.
💯 Follow this link to watch my Nonna Homemade Ravioli recipe: https://www.youtube.com/watch?v=lwc_VBbbCkw
🍝 What to Expect:
– Detailed reaction to a British chef’s ravioli filled with more ravioli
– Analysis of his ravioli-making techniques and skills
– Discussion on the concept and execution of ravioli within ravioli
#chefreaction #ravioli #vincenzosplate
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25 Comments
Hi Vincenzo – It looks cool and amazing! I love his idea!!! I prefer your carbonara ravioli!!!!
I love this guy he is absolutely crazy.
"Ravioli Filled with More Ravioli" let me know if I am being stupid, but that's lasagne, right? 😂
This looks like a lot of fun and probably tastes amazing! But as a single father of 2 teenagers, I don't have the kind of time it would take to make it.
I like your reactions but you pause it way too much. It's like every half second. It gets annoying. Space it out more
Well it's basically lasagna pocket 😂
I tend to make homemade Ravioli instead of storebought because it tastes so much better and is fun to make. That being said, it is a lot of work. The thought of that much effort for what is basically a glorified lasagna. Nope. (i bet a lot of folks have made this once…😉)
Solo perché puoi, non significa che dovresti. 🙏💖
If the flavours don’t clash and he follows the fundamentals then why not – that’s evolution 🤷♀️
Vinegar if just a touch maybe to cut through the rich flavours but not take over – but you have to know how much to use so you don’t overpower everything 😬
This guy knows how to cook, that's for sure, but I doubt I would make this at home. Too much work, but I like his energy and creativity despite the risk of being the number one prey of le predator nonne. 😁
I have a problem with the term "Too much garlic"! I've never experienced that before…
Okay, now I am heated up for a REAL recipe where I can use delicious N'duja in…
How about about simple, normal Ravioli, filled with tomatoes, red pepper, N'duja, garlic, Salt and red wine, and serving that with a creamy sauce of Ricotta, Parmigiano, egg, pepper and some herbs (maybe Basil or maybe Salvia/Sage)? Or with pesto like that one he created?
Because, I will be honest:
No way I will gonna be making ravioli, to fill another ravioli with them, only to use them as a filling for another ravioli…
Very interesting… perhaps he used the extra garlic and the vinegar to enhance the flavor of the whole dish, not just the layer it was in. It looked very creative, and I would like to try it.
You must recreate this, Vincenzo.
Certainly a picasso level briliance, in my personal opinion.
Yo dawg, I heard you like ravioli, so I put ravioli into your ravioli, so you would eat ravioli while eating ravioli.
Looks pretty good.
Very creative! Looks delicious, but not something I'd take the time to make. I enjoyed watching him make it though👍😊
I love that you used the word capsicum. People here in North America just call it green peppers or red peppers, which is confusing and annoying.
Put that aside Raviolioliolio, he is few of british chef that make proper Italian dish. i hope someday i can make my own ravioli, but we have only has cheddar and mozarella here. And i just imagine i'm deep fried ravioli. i don't know if that ok to do that.
Come on Vincenzo, Make us a Vincenzo Raviolololololo version
I want to eat that so much! But I want someone else to make it for me 🙂
Reminds me of How I Met Your Mother Ted's Tuturkeykey 🤣🤣