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jmcquown said:No ricotta involved. Make the pasta yourself or use wonton wrappers,
whatever.
I make crab ravioli at least once a year, and find that making fresh
pasta - and making it thicker than that you might normally - really
worth it. The wonton wrappers we get around here would be too thin.
And yes, no ricotta, just bechamel.
Toronto wrote on 27 Mar 2007 in rec.food.cooking
Quoted message said:I make crab ravioli at least once a year, and find that making fresh
pasta - and making it thicker than that you might normally - really
worth it. The wonton wrappers we get around here would be too thin.And yes, no ricotta, just bechamel.
Do you use Hunky Bill's Perogy maker as a mold or just a glass?
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