Mushroom Ravioli
Tao and I have been wanting to make our own ravioli’s for some time now. He loves getting the ravioli dish at Tullio’s in Walnut Creek (http://www.tullios-restaurant.com/) and we both love buying the pumpkin ravioli from Genova Deli (http://www.genovadeli.net/).
After doing some research at Sur La Tab, we decided to make the wrappers from a ravioli recipe in Silver Spoon. Tao was in charge of wrappers, I was in charge of filling. The filling consisted of ricotta , parmesan, mozzarella, portebello mushrooms, basil, and seasoning.
The verdict: The filling was good, but we need to remember to use hot/boiling water for the dough to get the chewy texture- more like the dumpling wrapper.
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