Comments on: An extra dose of sunshine - Egg Ravioli

By: romancing the ravioli… « pour la bouche

romancing the ravioli… « pour la bouche — Thu, 25 Feb 2010 18:10:22 +0000

[...] the initial hangups and Mr. Smith’s insistence that people who have not actually made the recipe should not be allowed to comment on it, I found it really easy and incredibly fun. It’s [...]

By: pour la what? « pour la bouche

pour la what? « pour la bouche — Sat, 13 Feb 2010 22:48:00 +0000

[...] chocolate-covered strawberries (if that happens to be your thing). Mr. Smith and I will be tackling this recipe from deliciousdays.com so I will be sure to let you know how it turns out! Speaking of which, does [...]

By: Hartley Confections » Restaurant Week at SD26

Hartley Confections » Restaurant Week at SD26 — Fri, 12 Feb 2010 21:09:37 +0000

[...] menu which included a well rounded selection of meats, fish, and a few other surprises like their soft egg filled ravioli and homemade chitarra pasta. The hardest part of my day was deciding what to [...]

By: Restaurant Week at SD26 « Hartley Confections

Restaurant Week at SD26 « Hartley Confections — Fri, 05 Feb 2010 22:56:11 +0000

By: Hand-made Agnolotti pasta stuffed with ricotta and Parma ham | Italy cooking courses in Puglia

Mon, 23 Nov 2009 15:17:31 +0000

[...] agnolotti. For the filling, instead of the Parma ham, you can also use asparagus or spinach, or a mix of fresh herbs if you prefer. Please try and tell us what you [...]

By: Nudelholz die Erste! – selbstgemachte Pasta « Jessie schmeckts!

Nudelholz die Erste! – selbstgemachte Pasta « Jessie schmeckts! — Fri, 06 Nov 2009 23:14:26 +0000

[...] eigentlich viel grösseres vor: Ravioli gefüllt mit Ricotta und flüssigem Eigelb, wie neulich bei deliciousdays gesehen. Aber dafür war der Teig definitiv zu dick. Das Eigelb wäre schneller fest gewesen als [...]