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Mo Rocca Likes Big Ravioli, And He Cannot Lie

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Sep 22, 2014

"They were really big."

That's humorist and Cooking Channel host Mo Rocca's defining memory of his grandmother's perfect ravioli -- they were 2 1/2 inches by 2 1/2 inches, to be exact -- which he shares with Dan on the latest episode of The Sporkful.

"They were big panes of dough," he adds. "She could have worked in a glass shop."

Perhaps in the spirit of grandma Rocca's ravioli, Mo and Dan don't shy away from the big issues, like Chef Boyardee, round vs. square, plural and singular vocabulary (ravioli vs. raviolo), trim-to-pouch ratios, and the anxiety of the unsealed raviolo (yep, that's one single square or circle).

Plus, Mo calls his relationship with ravioli a "Madonna-whore sort of thing," identifies the variety that he calls "the Kenny G of ravioli," and relays a ravioli-related dispute he had with his friend, celebrity chef Lidia Bastianich.

Mo also discusses his Cooking Channel show, My Grandmother's Ravioli, in which grandparents around the country teach him how to cook.

"I'm 45, and I turned around one day and said wow, I don't know how to cook, that's pathetic," he tells Dan. "That's really the show premise; It's not schticky."

Here's Mo on the show learning how to make vegetable flower arrangements from guest Ki Sook Yoo:

Host Mo Rocca learns how to make vegetable flower arrangements from guest Ki Sook Yoo on Cooking Channel's My Grandmother's Ravioli

Along the way, Mo says these universal truths are confirmed:

-- The older you get, the less you care what people think of you.

-- People are tribal.

-- Everyone uses garlic, other than the Pennsylvania Dutch, who just use a lot of butter.

For more wisdom from Mo, check out the episode!

Subscribe to The Sporkful podcast in iTunes.

Talia Ralph is a freelance writer pursuing her Master's in Food Systems at NYU. She also hosts a radio show about pizza. Follow her on Twitter @TaliaBethRalph.

Photos courtesy of Cooking Channel

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