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Old 07-02-2015, 06:06 AM   #11
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You could also use the "ravioli" wrappers to make pierogi. Like Charlie said, mashed potatoes. You could add cheddar cheese, or sauteed onion, or bits of bacon to the mashed.

You could also turn those same "ravioli" wrappers into pot stickers. A seasoned ground pork mixture that includes shredded napa cabbage.

If you eat cream cheese or mascarpone, you could then make yourself a knock-off version of rangoon.

Have fun. Just make small batches of stuff in case you don't like it. You don't want a whole pile of
Don't forget Kreplach!

I had a friend that made them as a free or bonus meal from the leftover scraps of a pot roast and the broth made from the skin and bones of a roasted chicken.

Kreplach Recipe | Epicurious.com
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Old 07-02-2015, 07:15 AM   #12
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Anything you put on the outside of pasta, you can put on the inside of pasta, IMO.
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Old 07-02-2015, 07:17 AM   #13
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OMGoodness, I love that - it's one of my faves! Sprinkled with toasted pine nuts and grated parm....YUM.
Can't do the pinenuts but love it with some pan-fried (in butter) sage leaves.
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Old 07-02-2015, 11:16 AM   #14
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Don't forget Kreplach!



Kreplach Recipe | Epicurious.com

this recipe be should posted into folder "How not to make Kreplach. As an author mention about thick wrappers, "craplach".
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Old 07-12-2015, 03:57 PM   #15
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How did ravioli originate?. Well, according to my sources, in medieval times, plates were not used. When big banquets were held a sort of flat bread, similar to what we call pita bread today, was used to hold the foods. They would collect the juices of the foods and at the end of the dinner these ‘’plates’’ were either tossed over to the dogs, or the servants would collect them and use them as a filling for their home made concoctions which would much resemble ravioli in to-day cooking. So in reality anything you can think of, could be an adequate filling, I have stated over and over that ravioli are the best recycle device ever invented.
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Old 07-13-2015, 09:08 AM   #16
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Anything you put on the outside of pasta, you can put on the inside of pasta, IMO.
I do not agree with this one. The filling for the ravioli cannot be too runny, while what you put on top, any type of sauce, should be.
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ISO Ravioli Filling Recipes Would anyone have a recipe for a good tasting filling? One that doesn't require Ricotta cheese.I can't stand that stuff.It's right up there with mushrooms.Gives me the woollies..Spinach is out to.It would be an effort that I don't want to do to go to the store.:lol: I have fresh Parm and mozzarella on hand.Fresh pork and beef.Spices. The sauce and pasta sheets are already to go. If you have a recipe that can let me use my new toy, that would be great. It's going to be another hot day here again.Let's set it and forget it.Could be fun. 3 stars 1 reviews
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