Cooking cheese ravioli

OCIMALOU | 02:44 Mon 14th Mar 2005 | Food & Drink

0 Answers

Subscribe
Report ⚑

I make my own ravioli with ricotto cheese. Three lbs of whole milk ricotto, 2 eggs, salt, pepper, grated cheese and some nutmeg. Freeze them. When I cook them, the ricotto is runny. The size is 2x2 inches, their sealed. I put them in hot water until they float to the top (about 1 minute and then I let them float about 1 minute. The ricotto is runny. Store bought or restaurant, the ricotto is firm.

Any suggestions?

Chicken Tikka - deli style

Chickpeas

Answers

Best Answer

Nobody has yet answered this question. Once some answers have been given, OCIMALOU will be able to select one answer as the best. Once a best answer has been selected, it will be shown here.

For more on marking an answer as the "Best Answer", please visit our FAQ.

There are no answers available for this question.

Do you know the answer?