. >> we're making some noodie.now what it is, it is the inside part of the ravioli without the pasta. >> the little lower calorie one, in a sense. >> i guess. >> the cheese. >> exactly. >> here we have spinach, add ricotta directly to that. we have a little bit of flour. the key is to add as little flour as possible. >> why is that the key? >> because it really creates a more tender ball. >> then why did you put so much flour out there? >> a little breadcrumbs as well. parmesan cheese. mix it all up. it looks like this. this is the final product. >> what were you grating in there? >> nutmeg. >> is that important? >> that's a matter of taste. >> thank you. >> you're welcome. >> we make about one-inch round balls. now what i do, i do 1 of 2 things. i will either shock them, cook them, and put them in ice water -- like this. once they float for a couple minutes afterwards, we'll shock them again. these are the shocked balls. >> okay. of course they are. you cook them again. >> i bet they are shock. you throw them in t