Fresh Ravioli, made the Marquis de Sade way!

OMGosh!! I love it! I've lived that!!

Except mine was whipping some 13 egg whites for a flourless cake...I had to run out and FIND a HUGE mixing bowl in the middle of the process! I feel every ounce of frustration and determination!!

 
I CANNOT read your posts at work drinking coffee. Good thing I'm IT and can replace my own coffee...

drenched monitor!

 
OMG! I feel your *pain*...but whenever something goes wrong in your kitchen we get such a gift!!!!!

Love. Love. Love!!!!


...and now I'm more than a little afraid of ravioli.

...and I love that's it's not just me pulling out drawers and putting trays on them.

It's disasteriffic!

 
Honey, I made perogies for 3 days at Christmas...

You'd think I'd have learned my lesson...

Day 1: Cook organic russets, caramelize a bunch of onions. Rice potatoes, add cheese, drained onions and sour cream to make filling. Chill.
Day 2: Make dough, let rest, fill perogies.
Day 3: Cook perogies because I forgot they should be cooked first if I'm freezing.

Only got 5 dozen out of that whole effort too.

That dough uses eggs, oil and sour cream. It's more tender, but also breaks easier. I wanted one that used semolina.

 
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