Last week I made some Pumpkin Ravioli. The filling was a bit moist, but nothing excessive. The problem is, that obviously, I don't want to be stuffing ravioli
I been making ravioli this past week (3 types, butternut squash, various fungi, and spinach for those interested). Now I'm onto the meat. Its a pork, beef, an
I made ravioli for the first time the other day. I used a mix of eggs and water to brush the eggroll wrappers I was using. I was fairly paranoid about my raviol
In a couple of weeks I am catering a private dinner for a work relation. I will be prepping everything in my home kitchen and finishing off in their kitchen, me
I made some fresh ravioli to take into an office potluck. I only have access to a microwave at work to reheat the food. I also don't want my ravioli to stick to
I'm planning on following Jamie Olvier's bolognese ravioli recipe, freezing the ravioli and then cooking and serving them the next day. When talking about cook
This is the exact recipe I'm talking about: https://selfproclaimedfoodie.com/butternut-squash-ravioli/ I'm not a very strong cook, I'm only 22 and have very li
I have a ravioli maker, the kind that is rectangular and has 12 squares with 1" holes meant to be used with a rolling pin to seal the ravioli. I've never used i
If not, why not? (From a science point of view if possible :))
I'm discovering the universe of fresh pasta, and I saw that many people let the pasta dry. Does that apply to raviolis too?
When I add cold pasta or ravioli to boiling water, water stops boiling. It needs a couple of minutes to boil again. So, the question is Should I start timer imm