NOODLE DOUGH FOR ITALIAN RAVIOLI
Make noodle crust as you would for
noodles. Roll very fine and cover half the crust with ravioli dressing
half-inch thick. Turn over the other half to cover. Mark in squares as
shown in figure.
Cut with a pie cutter after marking. Drop one by one in salted boiling
water, cook about twenty minutes, drain and arrange on platter and
sprinkle each layer with grated cheese and mushroom sauce.
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