Wednesday, July 21, 2010

Ravioli, Take 2

This time with spinach and ricotta.

We remembered to try drying them for an hour before boiling. It didn't make a huge difference, but they were a little better- chewier, or something.

And we were better about sealing them, so none opened while boiling.

With a simple tomato basil sauce, they were quite good
(but not even close to as good as those butternut squash ones).

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