- Today we ask the age-old question.
- Will it ravioli?
- Let's talk about that.
(bright music)
- Good Mythical Morning.
- We're about to explore some variations
on everyone's favorite stuffed pasta.
- Ravioli. - But first-
- This portion of today's episode
is sponsored by Hello Fresh, America's number one meal kit.
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- Okay, yeah.
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- Mm-hmm.
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- Oh, I'm gonna do more than visualize it.
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- Mm, yep.
No, I didn't make this one with my family.
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- Free.
You like how I say-
- [Together] Free.
- I know I love ravioli- - I love it.
- I think you love ravioli
because it is the perfect meal.
- Is it?
- Yeah, I believe it is.
- Okay, well, it's meat or cheese.
- Yeah.
- Wrapped in a delicious pasta dough.
You could be right.
- The perfect meal.
But you know us here at GMM,
if it ain't broke, we still gonna try to fix it.
Ravioli, your world is about
to get out of controli.
It's time for-
- [Together] Will it ravioli?
- First up, we're taking an iconic American sandwich
with a Russian dressing
and turning it into a classic Italian dinner.
Introducing Reu-bellious ravioli.
- Whoo.
- From a Reuben sandwich, y'all.
Josh, what did you do?
- [Josh] All right, so we made
a rye and caraway pasta dough.
Caraway's the main flavor
you associate with rye.
We filled that with Swiss cheese, pastrami
and sauerkraut and then topped it
with Russian dressing and pickles,
stuck it with a toothpick deli style.
- You're telling me that a Reuben is
an American thing?
- A Reuben, I believe- - I told you that.
- [Josh] Was invented in Nebraska,
somewhere in the Midwest, yeah.
- You just broke the toothpick.
- Oh, Josh, what do you do?
What do I do?
- [Josh] Go hands, go hands.
- Just use a fork now?
- [Josh] It's a sandwich.
- Oh, look at now.
Now, is the proper eating ravioli technique
to just take the whole square into your mouth?
- [Josh] Yeah, I always take the whole thing
in my mouth.
- That's a big square, dude.
- [Josh] Thank you.
- And tell me the meat of it.
- So, it is pastrami. - Of course.
- That we braised and then smoked
and then chopped down.
- Oh, gracious.
- You did all that? - No, you didn't.
- [Josh] Yeah, we sure did.
- You braised it and smoked it
and chopped it down?
- [Josh] We did all three of those verbs.
- All you had to do was buy pastrami,
but they don't do that.
- Dang, Josh, that is good.
- [Josh] Yes.
- Ravioli, ravioli.
Give me the formu-oli. (Link mumbles).
- I want you to give me the recipe.
- [Josh] Oh, we can, yeah,
we can do that on Mythical Kitchen.
This is the time where I plug,
we make some of the foods from here
and this is really good and so we just, we can do that.
- I don't know, just something got into me.
- This is orderable, menu orderable.
Trust me, if there's ravioli on the menu,
my kids will order it,
which is why I never order it
because I always get to eat what they don't.
- Oh, okay, you're one of those.
You're a dad tax guy.
- [Link] Reuben sandwich, will it ravioli?
- Yeah! - Yes.
- So, a banana split is probably
the most cumbersome of ice cream desserts to eat,
but no longer, bring in the ravioli split.
- We got it in a banana split boat.
I can see that there is a banana underneath there.
- Is that Neapolitan ravioli, Josh?
- [Josh] That sure is Neapolitan ravioli.
- Good, look at that. - Look at that.
- Look at that.
Look at that guy, and what's inside of this?
- Can you see that anywhere else
on the internet today?
No, you can't. - Nope.
- [Josh] So we've alternated
a vanilla, chocolate and strawberry ricotta filling
in all of those,
obviously set atop a banana
with a maraschino cherry, whipped cream, chocolate.
Oh, and nuts of the pea variety.
- So you get a, I should get
a little bit of the banana.
- Mm.
- A little bit of that.
- I just wanted to isolate this filling experience.
Melted ice cream and ricotta.
- [Josh] Boy, that's a good thing.
- [Rhett] Josh, this is mm.
- I like this as a meal.
- You've done it again.
(crew laughs)
- This is a healthy meal.
This puts dessert right where it should be,
at the center.
It's awesome.
- [Rhett] Banana split, will it ravioli?
- Yeah! - Yes.
- Chips and guac, it's a great way
to kick off a Mexican food dinner,
but what if you have some Italian relatives-
- Okay.
- Who wanna dip their little Italian toe
into Mexican food,
but they don't wanna fully commit.
- Common scenario.
- Well, we wanted to create something for them
in the world of ravioli, the guacamole-oli.
- [Together] Olis.
- Guacamole-oli. - Guacamole-oli.
- Get it? Guacamole and ravioli both end in oli,
so if you wanna put them together,
it's guacamole-olis.
- So I see guacamole on the side,
but there's also guacamole on the inside, right?
- [Josh] Very astute observation, Link,
you are correct.
(crew laughs)
- So- - How'd you do this?
- This scenario, though,
when you have an Italian relative.
- [Josh] Uh-huh.
- Who's interested in Mexican food.
- [Josh] Yeah.
- But not that interested in Mexican food.
- [Josh] Sure.
- Maybe like, I don't know what I think about it.
Let me just try it.
This is the specific scenario
that this is created for?
That's what you had in mind?
- [Josh] Yeah, no, that's correct.
There is no other application for this dish.
- Is that like a life situation
that you're facing right now?
- [Josh] Constantly, almost every week I encounter
another Mexican food hesitant Italian relative,
despite being zero percent Italian, Rhett.
- Are- - Yeah.
- Are these fried and then injected with guacamole
or vice versa?
- [Josh] They're stuffed in the guacamole
and then they're coated in tortilla chips and fried
and will say these are very similar
to a St. Louis native dish called toasted ravioli
and that is the only good thing that St. Louis has ever done
for the world and I refuse to apologize
to their city.
The arch- - Ooh.
- [Josh] Is stupid.
- Wow.
(crew laughs)
- Hold on, we got, me and you, Link not so much,
but me and you have a lot of beefs
with a lot of cities.
- [Josh] Yeah. (crew laughs)
- And you just added St. Louis to the mix.
- [Josh] Mm-hmm, yeah.
- You know that arch is dumb, I've been in it.
(crew laughs)
- [Josh] Right, that's what I'm saying.
Everyone was thinking it. - I mean, it's really just a-
- [Josh] Everyone was thinking it.
- What is in their ravioli? Cheese?
- [Josh] It's like normal meat or cheese,
but then they cover it in breadcrumbs
and fry it and they call it toasted ravioli.
- The guacamole's really hot inside of this thing
and the chips crusted pasta does not work for me either.
- What?
- This, this ain't good.
- This is like the St. Louis arch?
- The problem, you keep dipping it,
you shouldn't do that.
- Well, it's there to be dipped.
- Don't do that.
See, this is kind of admitting defeat.
It's inside of it.
- I want guacamole on the inside and the outside.
- I mean, it's hot guacamole, not a good thing.
- Here's the thing- - It doesn't taste good.
- I disagree with you, I like it.
- Eat it without dipping it.
- But you're such a guacamole guy
that, you know, guacamole's kind of your thing.
You got a green shirt on today.
I don't know, maybe you're hiding guacamole
in that sling.
I'll let you- - I wanted to love it.
- I'll let you make the call on this.
- It's dry and it requires more guacamole,
which is by definition defeat.
- Okay, chips and guac, will it ravioli?
- [Link] No.
- You know what I've always said.
Ravioli's biggest shortcoming is
that unlike saltwater taffy,
you can't really eat it while going down the Boardwalk.
You've heard me say that a thousand times.
- You always say it.
(crew laughs)
- Well, can that be changed?
Bring out the raviolis of the sea.
- Raviolis of the sea.
Wow, so we've got them packaged like like taffy.
This is a pretty one.
- We don't eat the paper, right, Josh?
- [Josh] Do not eat the paper, please.
- And what's on the inside of this?
- [Josh] Saltwater taffy if we're being honest, about it.
- What's on the outside?
- [Josh] Ravioli, mostly.
We made a weird ravioli to look like saltwater taffy.
We stuffed with it's corresponding flavors
of saltwater taffy and we boiled it
in extra saltwater
to make extra salty saltwater taffy saltwater.
- Look at that.
- Did you do any like machine stretching
of the dough out,
like right on the inside of like a window?
- The glass, oh, that's a great part
of the Boardwalk.
- When you're walking down the Boardwalk
- [Josh] Yeah, we parked Trevor on the street
and just had him stretching the pasta dough by hand
for a long time.
He got real sun burnt.
- This is a mesmerizing thing watching
that taffy thing go.
Um, this is pretty good.
The need to chew,
much more than you would normal ravioli.
- Slows you down a little bit.
- I think grandpa's everywhere would love this.
- Mm.
Mm, man.
- Grandma can keep three of these in her purse.
Chew in this grandpa.
- I like it, as well.
Saltwater taffy.
- This is, this is, th-, th-, th-
- [Rhett] Saltwater taffy, will it ravioli?
- Yes. - Yes.
- Okay, coming all the way from Japan,
we're talking the traditional fermented soybean dish
called natto and we're stuffing it in raviolis.
- Yes, we are.
- This is an acquired taste.
So, let's see if we can acquire the taste
of ravioli, I'm afraid natto.
- It might be an acquired smell
because I can smell it the moment
they set it on the edge of the desk.
- I'm not smelling it yet.
- Oh, get close to it and take it in.
- Oh, my gosh.
This is...
What's it like, foot?
- Funk!
It is so funky, like that is,
that is the smell of funk.
I mean like funkadelic kind of situation, like-
- It's so, just- - You can just imagine.
- There's a footness to it,
but there's also like a sour vomitness to it.
It's like you vomited in a funky shoe.
- It's like sock that you wear to the gym,
but you just keep putting them back in your bag
and you keep wearing them just
to the gym every time you work out.
- You do that?
- No, but I'm just saying if I were to do that,
that's what it would smell like.
- Why do they stank?
- [Josh] Okay, so that's just
the bacteria doing its work in the fermentation.
That's actually what's gonna create
that umami flavor that people really love about natto.
The same sure thing, though, is the texture.
It's got this very stringy texture to it.
I've had natto in many different forms,
many different contexts.
It is not my personal favorite.
- Ooh, it is string.
- [Josh] However, might be good in ravioli.
(Rhett laughs)
- Now what's the sauce, though?
- [Josh] So that is natto blended with stinky tofu
and then some fresh natto on top.
- Oh, so you added stinky tofu to it.
- [Josh] Just a little.
(crew laughs)
- Okay, you know what I was saying a second ago
about how you should always just eat the whole thing?
That doesn't apply to this.
- That's a dry one, man.
You need to sop that puppy up.
- You think that's dry, it's about to fall,
it's got so much wet, it's about to fall, look at that.
That's wet, man.
- How do you think about this
to get all of the thoughts
that we've already thought out of our heads.
- I think it smells way worse than it tastes.
It's one of those things.
It's probably like that,
you know, what is the fruit, durian is the same way
and then there's the cheese
that smells like feet.
- Can you hold my nose while I eat it?
- Limburger.
Let's see if there's a limit for me and beans.
- Mm.
Ugh. It taste just as bad as it smells.
- You know what, it taste like the worst breath
you could ever smell from like, from like-
- Like an old guy.
- Some, some old dude.
- Like an old man on the pier.
- Who hasn't-
- And you thought that you were smelling like
the woman that was cutting up the fish guts
and then you just saw him going.
Ha, ha- - Hey.
- Come here boy.
- Oh, gosh.
- Let me talk to you a little bit.
I haven't opened my mouth
and talked to anybody in seven hours.
You know how you don't open your mouth
and talk to people for seven hours
and then you open your mouth
and then it's like natto.
Oh!
- I was starting to be able to enjoy this
until you talked about that old man's mouth, man.
- Hey, boy.
Come here boy, let me see you.
- Sometimes you go to, has this ever happened to you?
You go to a restaurant-
- Let me give you some life advice.
- And there's somebody at a table
or a table or two away
and they've got that very specific halitosis.
(crew laughs)
And they're like on a date with their long-time partner
who has to deal with it.
Did you swallow it?
- Yes.
- Who's just grown- - Is it still in your mouth?
- Yeah, I'm telling a story.
- Dude, I have to go to the doctor after this.
I'm a be talking to a doctor.
- [Josh] Natto's really healthy.
You're gonna be great.
Healthier than ever, in fact.
- Hey.
- My daughter's gonna be like, "What you been eating."
- Hey, Doc.
What's my x-ray looking like, huh.
- He's like, "Ooh, it's fine, get outta here.
- I could see how someone,
maybe even me like two years from now
could like that if I had it like every week.
- [Josh] We got more in the kitchen, man,
take some home.
- No, thanks.
- It's, it's so organically disturbing.
- I'll tell you what you should do, Josh.
Take this, box it up, send it to St. Louis.
(crew laughs)
- [Link] Natto, will it ravioli?
- No. - No!
- Not at all, natto.
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