>>> EVO RESTAURANT IN
SCOTTSDALE, CHEF STEPHEN PELLER
IS IN THE KITCHEN. NOW WE ARE
MAKING RAVIOLI.
>> SO THIS IS ONE BIG RAVIOLI.
HE IS GOING TO SHOW US HOW TO
MAKE IT BUT WE HAVE TO START
WITH THE PASTA 1st.
I LOVE THIS LITTLE TRICK.
>> WE JUST DAMPENED A TOWEL
OVER THE PASTA TO KEEP IT MOIST
SO IT DOESN'T DRY OUT. WE HAVE
2 SHEETS OF PASTA HERE.
>> YOU CAN MAKE IT AT HOME AND
COVER IT WITH A TOWEL?
>> ABSOLUTELY.
IT WILL STAY FRESH AND ONE DRY
OU
IT WORKS OUT REALLY WELL.
WHAT WE HAVE HERE TRUFFLE
RICOTTA.
WE HAVE HOUSEMAID RICOTTA CHEES
. IT HAS HERBS AND A LITTLE
BIT OF OLIVE OIL, TRUFFLE OIL
AND SALT.
WE WILL MAKE THE BASE FOR THE
EGG YOLK.
WE WILL TAKE THIS NICE LITTLE
FAT CIRCLE OF CHEESE AND IT
KIND OF HELPS MAKE THE DISH.
>> I SEE WHAT YOU'RE DOING.
MAKING A LITTLE BOWL .
>>. I NEED A POCKET TO HOLD THE
EGG YOLK IN.
THESE ARE THE FARM FRESH EGGS
THAT WE GET.
WE SEPARATE THE YOLK AND THE
WHITE.
>> WHY DID YOU CHOOSE DUCK EGG
YOLK?
>> THEY ARE, THEY HAVE A LOT
OF RICHNESS THAT YOU DON'T GET
OUT OF CHICKEN EGGS.
I LIKE THEM BETTER.
I THINK THEY ARE RICHER.
GROWING UP ON A RANCH WE HAD
DUCK AND CHICKEN EGGS AND I
ALWAYS ENJOYED THE DUCK EGGS
MORE.
>> NO KIDDING?
>> YEAH.
WE HAD ALL THAT KIND OF STUFF.
IT WAS A GREAT TIME.
I LI THE FLAVOR OF THE DUCK
YOLK BETTER.
IT AS THE RICHNESS OF THE DISH
THAT AN EG FROM A CHICKEN
DOESN'T HAVE .
>> I DIDN'T KNOW THAT .
>> WE WILL ADD A LITTLE WATER
AROUND THE EDGE TO MAKE THE
PASTA STICKY.
WHEN WE PUT ON THE TOP LAYER
EVERYTHING HOLDS TOGETHER.
>> GOT YOU.
>> SO FAR A VERY SIMPLE RECIPE
.
>> IF I HADN'T OF RIPPED IT WE
WOULD BE PUTTING A NICE ONE
TOGETHER.
IT DID DRY OUT A LITTLE TOO
MUCH FROM SITTING.
YOU WILL PUSH IT AROUND LIKE
THIS AND PRESS OUT ALL OF THE
AIR. YOU GET A LITTLE CHEESE.
>> THAT'S OKAY.
NO BIG DEAL.
>> IF I DIDN'T TEAR IT,
>> THAT'S OKAY.
WE ARE SEEING THE GOOD SIDE OF
IT.
>> PRESIDENT OUT NICE AND TIGHT
. YOU CAN RIP THAT OFF AND
THEN YOU HAVE, WE WILL PRESS
THESE DOWN ONE MORE TIME.
>> BECAUSE THIS IS LIVE
TELEVISION SOMETIMES THAT
HAPPENS.
>> THAT HAPPENS.
IT'S ALL USABLE.
>> IF YOU ARE DOING IT HOME
TAKE THE TOP OFF AND START OVER
WITH A NEW SHEET. THERE'S NO
REASON TO WASTE IT JUST BECAUSE
IT RIPPED.
JUST START OVER.
>> OR YOU COULD REPAIR IT.
THAT'S WHAT I WOULD DO.
>> I DON'T QUITE THAT WOULD
WORK.
>> WATCH. WE CAN REPAIR IT.
LOOK.
I'M THE CRAFT QUEEN.
THAT'S WHAT I TO.
I THINK YOU SHOULD GO AHEAD AND
BOIL THIS JUST TO SEE WHAT
HAPPENS.
>> WE WILL THROW IT IN AND
WATCH. [ LAUGHING ]
>> I'M TELLING YOU RIGHT NOW,
THIS IS GOING TO WORK.
>> ALL RIGHT.
>> THIS IS GOING TO WORK.
>> YOU CAN EAT THIS ONE .
>> I WILL.
I WILL EAT THIS ONE.
NOT A PROBLEM.
SO, I HAVE REPAIR -- LOOK, IT
IS EVEN BETTER.
CAN I TOSS IT IN?
>> GO FOR IT.
WE WILL SLIDE THAT ONE IN .
>> I GOT MY RECIPE AND YOU HAVE
YOURS.
>> WE HAVE ONE THAT IN -- IN
THAT HAS BEEN BOILING.
THEY TAKE ABOUT 5 MINUTES TO
BOIL.
WE WILL TAKE SOME PANCETTA AND
MAKE OUR SAUCE FOR THE DISH.
A GOOD AMOUNT THAT HAS ALREADY
BEEN RENDERED A LITTLE BI
THE MAJORITY OF THE FAT HAS
ALREADY BEEN REMOVED.
WE WILL PULL A LITTLE BIT MORE
OU AND BASICALLY ALL WE ARE
GOING TO DO IS MELT THESE
TOGETHER.
ONCE THE BUTTER STARTS TO BROWN
.
>> WE ARE OUT OF TIME. CAN I
PULL THIS ONE OUT?
>> YEAH.
LET'S TAKE THE TOP ONE OUT.
WE WILL PLATE THIS.
>> TO I HAVE TIME?
SHE SAID YES.
WE WILL PRETEND LIKE, LOOK AT
THAT SAUCE. THAT IS BEAUTIFUL.
>> WE WILL TAKE A LITTLE BIT.
WE HAVE THE BUTTER MELTED AND
OUR PANCETTA FAT AND WE WILL
ADD A TINY BIT OF THE PASTA
WATER.
YOU CAN SEE HOW IT STARTS TO
EMULSIFY.
NORMALLY I WOULD SAY 30 SECONDS
MORE AND THEN WE POUR THE SAUCE
OVER THE TOP.
>> [ LAUGHING ]
>> WE WILL GARNISH WITH A
LITTLE BIT OF SHREDDED
PARMESAN.
>> YOU ARE AMAZING.
>> WHEN YOU CRACK THAT MAY BE
OPEN.
>> I CAN'T WAIT.
I DON'T WANT TO DO IT YET.
I WANT TO SAVE IT FOR THE NEXT
SEGMENT.
WE WILL SEE HOW MINE DID.
IN THE NEXT SEGMENT TELL
EVERYBODY WHAT YOU MAKING?
