The Sporkful Mo Rocca Likes Big Ravioli, And He Cannot Lie (Reheat)
May 8, 2026
Mo Rocca, humorist and CBS Sunday Morning correspondent who created My Grandmother's Ravioli, reminisces about his grandma’s giant square ravioli. He debates square versus round shapes. They dissect pouch versus trim, ideal trim size, and why filling texture matters. Mo compares butternut squash to heartier fillings and shares thoughts on fried ravioli and his TV series.
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Mo's Grandma Made Big Two-and-a-Half Inch Squares
- Mo Rocca describes his grandmother's ravioli as large, sentimental squares about two and a half inches each side.
- He prefers big pieces because small ravioli feel doughy and like you're not getting your money's worth.
Square Ravioli Give Better Trim To Pouch Balance
- Square ravioli deliver a preferred textural contrast because their shape increases the proportion of trim to pouch.
- Dan and Mo explain squares have more firm edge pasta so you get more al dente bite and filling-to-pasta balance.
Guilty Pleasure Of Canned Round Ravioli
- Mo admits a guilty-pleasure liking for processed, round Chef Boyardee–style ravioli despite reverence for his grandmother's squares.
- He frames it as a 'Madonna whore' split: iconic homemade squares versus indulgent canned rounds.