Comments on: Pumpkin Ravioli

By: Löki Gale Tobin

Löki Gale Tobin — Tue, 06 Apr 2010 11:10:21 +0000

Hi. I have tried this recipe twice now and am still unsure as to where the other 1/2 of cream and herbs go….can you please clarify for me? Thank you! [The ravioli was delicious. I am a Peace Corps Volunteer in Azerbaijan and I just shared the recipe with a local friend and she wanted to go straight home and try the recipe out! It feels great when I know I have introduced someone to something new and exciting.]

By: Andre Stojka

Andre Stojka — Tue, 03 Nov 2009 01:27:42 +0000

for a lower calorie and high flavor variation, eliminate the cream, add 6 crumbled ameretti cookies and you will be in heaven.

By: Andre Stojka

Andre Stojka — Tue, 03 Nov 2009 01:26:36 +0000

for a variation, eliminate the cream, add 6 crumbled ameretti cookies and you will be in heaven.

By: hazeleyes

hazeleyes — Sun, 01 Nov 2009 20:39:28 +0000

Hm, that doesn’t read right. I should have said dry pasta usually suggests not enough moisture. Add more water and try again. If more moisture is needed, add another egg yolk, and if more is needed, add the extra egg white. Add water only by teaspoons, testing after each addition, and after each addition of egg.

By: hazeleyes

hazeleyes — Sun, 01 Nov 2009 20:37:21 +0000

Wonton wrappers are wonderful.

I think maybe there wasn’t enough water or egg in your semolina pasta recipe. Experiment, using either a little more water or an extra egg yolk or if more if needed, another whole egg.