- Hi I'm Rie, I'm a Tasty producer,
today I've been challenged to take a common food
and make it fancy.
But first, we have some fancy news, we got new merch.
This is My Lady now she's always with me.
If you like it check out link in description,
let's see what I'm making fancy today.
Chef Boyardee beef ravioli.
So it's ravioli in a can.
I like ravioli in general but I'm very skeptical
about canned ravioli.
I know he's a real chef.
Let's check this out.
Smell like tomato soup.
Definitely factory made.
Turns out it's like one dollar, it's amazing
and also suspicious.
Let's dissect this.
The sauce is a little runny.
We have two components, ravioli and sauce
and I have to use both.
I feel like this is a complete meal
so it's difficult to make something else from it.
I'm a little bit nervous,
it might be our most challenging ingredient.
I have to think about this but I like the challenge,
I'm excited too make it fancy.
All right, here is what I got:
Basil, canned tomato, butter, eggplants,
mozzarella cheese, Parmesan cheese, shallots,
pine nuts, eggs and garlic.
From the pantry I got:
flour, panko, olive oil and salt.
Okay, let's get started.
Make it fancy.
(fancy music)
Right so the first step I'm going to simple ravioli and,
oh yeah, I cannot open this, (laughs)
Mom!
Thanks mom.
- You're welcome.
(laughs)
- I think this is my new New Year's resolution.
Able to open a can by myself.
One of our crew members told me that it's always one ravioli
stuck in the can and that was true.
I'm using mesh see, so we can separate ravioli and sauce.
Let's set this aside.
This shallot.
Shallot is milder than onions so I think it will
kind of support for flavor like a best supporting actress.
And shallot is much smaller than onions
so if I want to use onion, I will just use half
but for shallot you can use whole shallot.
I'll set this aside.
Use two cloves of garlic and I'm going to mince it
add one tablespoon of oil, medium heat, add shallots.
Saute until translucent.
Add garlic, while it's sauteing I'm going
to open a can tomato, adding it to the pot.
Add Chef Boyardee's sauce and I'm adding five tablespoon
of butter, so I'm adding the butter to balance it out
with sweetness of the Chef Boyardee sauce.
And it kind of gets a nice rich flavor.
And visually it's going to add velvety consistency.
Add about like eight basil leaves.
So you want to kind of simmer and stir
so the tomato chunks will breaks down.
Add salt, you want to bring this to a boil
bring down the heat to low and simmer about 20 minutes
or until it thickens and we are moving on to next step.
We have two eggplants.
I'm gonna slice the egg half an inch.
Eggplant is one of my favorite vegetable.
Whenever I see eggplant in the menu
I have to order.
Eggplant is one of the polarizing ingredient.
But I love it.
Ah yes, this is my lady, still sharp.
So one of my Instagram follower tag me and she took her lady
to a spa and it was a skate and she was sharpening it.
So everyone has their own lady, who is your lady?
That was commercial, like what's in your wallet.
(laughs)
Drizzle olive oil, you kind of want to do generously
and I feel like eggplant is like a sponge
it will absorb a lot of oil, that makes it delicious.
So maybe I like oil and eggplant.
Flip it.
I'm kind of eyeballing but I want
to cover eggplant pretty well, so I'm using a lot.
Maybe this is my new alcohol, olive oil.
We season with salt, the other side.
So I'm eyeballing but I feel like big pinch for eggplant.
Eggplant is pretty bland flavor by self so you also want
to salt it generously.
Cook this eggplant in the oven at 425 Fahrenheit,
25 to 30 minutes, until it's golden brown and soft.
So we have Parmesan Reggiano, grate it,
I will need quarter cup, use it later,
two tablespoon of pine nuts, one clove of garlic,
process until finely chopped, and you want to add basil
two cups, the reason you do it,
when you pulse pine nuts and garlic together
with basil that will make basil color look
a little bit browned.
3/4ths cup of olive oil, drizzle oil while you are pulsing.
Add some cheese and this point you just like pulse
a couple times.
Okay, my pesto is done, put them in a bowl,
its nice leafy green color.
It smells nice.
This is looking good, I'm moving on to the next step.
I have flour, egg wash and panko,
we have a strained ravioli than in flower.
It's weird, (laughs)
it's like slippery, if it's too much
you can just like brush it off.
So you want to fully cover with egg wash
so you can coat with panko.
So my oil is heating to 350,
I'm going to fry four at a time so the oil temperature
doesn't go down, this is already cooked so you don't need
to worry about inner temperature.
So you just want to fry until it's golden brown.
It's nice color, okay, we are going to coat
the rest of the ravioli, fry it
and moving on to the next step.
Eggplant is nicely baked
and I have finished the tomato sauce here.
Cut some mozzarella cheese, we are kind of slicing
about quarter inch, it's very firm,
you kind of need strength.
Put baked eggplant and tomato sauce, ravioli,
mozzarella cheese, Parmesan cheese another piece of eggplant
and put tomato sauce, right, ravioli, mozzarella cheese
more Parm cheese and I'm going to keep building this.
We don't have alcohol so we are doing double cheese.
I think we can go farther but I don't want to risk it.
Okay, so I'm going to bake this in the oven 425 Fahrenheit
for about 10 minutes until this mozzarella cheese
is melted and nice.
Okay, so cheese is nice and melty
and I'm going to finish this plate,
put a little sauce on the bottom,
so kind of become like a glue, just stack on top
put a little bit of pesto, a little bit of Parmesan cheese,
garnish with basil and we are done.
(soft music)
Chef Boyardee Eggplant Parmesan stack, it's very fancy.
(upbeat music)
So due to the popular demand
my fellow Tasty producer Chris is back.
- Thank you for having me back here on Make It Fancy.
- Yeah, thank you for coming back.
- Okay so Rie, I actually have a surprise for you.
- All right.
- I'm wearing a never ever seen before Make It Fancy merch.
- Oh my god.
- Do you want to see it?
- [Rie] Yes.
- All right.
- Oh.
Oh my god it's so cute.
- Right?
- It's a rainbow.
Chris I said it before but you are a very well dressed man.
And it's very fancy.
- Thank you.
- What do you think I made?
- That's a really good question
it looks beautiful.
- Thank you.
- It looks beautiful, nice garnish.
- [Rie] Mmhmm.
- On top, that's basil if I'm not mistaken.
- Do you want to dig in?
- Yes I do want to dig in,
I think this is what you made fancy.
- [Rie] Oh yes.
- [Chris] Hmm.
So let's see what this is.
- [Rie] Yeah.
- I feel like my stomach is fancy now.
(laughs)
that's how it feels, I'm internally fancy.
I just don't know what this is,
- Okay, canned ravioli.
- Wow.
Well done. - Okay.
- Love it.
- I have a nickname for you.
It's gentle giant.
- Gentle giant.
- Yeah.
- What's the inspiration behind that name?
- 'cause you're giant.
(laughs)
and gentle and you're a giant. - That's really sweet.
- [Both] Make it Fancy.
- My first time on, Make It Fancy.
- Yay, welcome Betsy.
- Oh my gosh, so happy to be here.
- What do you think I made?
- Well I see eggplant.
- Mmhmm.
- I have a feeling that whatever you made fancy
is this like fried thing.
- [Rie] Yes.
- On the top, a rice ball? A crab cake?
- Do you want to find out?
(laughs)
- what did you say?
- A crab cake?
- Well you're going to find out.
- Okay, this is really good, number one,
- Yes.
- Is it a ravioli?
Oh my gosh, is it Chef Boyardee?
- Yes.
- No way, (laughs)
- So you had it before?
- I definitely grew up on like Chef Boyardee
and like Spaghetti-Os.
Chef Boyardee needs to take some tips from Chef Rie.
I'll tell you that, mmhmm.
- High five.
All right Betsy so you've seen this show before, right?
Do you want to practice first?
(laughs)
- [Both] Make It Fancy.
(playful music)