victorhooi
Assistant Cook
- Joined
- Jun 9, 2006
- Messages
- 5
heya,
I apologise in advance if this is the wrong forum, I couldn't really find one that fit this one, closest being pasta, but I wasn't sure if ravioli goes in there?
I'm trying to make mushroom and feta ravioli, and I'm having a problem getting the two pieces to stick together.
Initially, I used fresh lasagne sheets from a packet, place a small bit of mixture in the middle and used water and a fork to press it together. However, once I put it into the pot of boiling water, it basically just comes apart after a minute or so, and spills out its contents into the pot
I also tried olive oil, which somebody suggested, but that also didn't stick (and somebody else said that would make it not stick...)
I finally tried using my mother's wonton sheets but those also didn't stick, using just a fork to press them.
Does anybody know what exactly I'm doing wrong? (A friend just suggested trying egg yolk, how exactly would I go about using that here?).
Thanks,
Victor
PS: Finally, as an aside, I actually botched up part of the recipe, I forgot to fry up the mushrooms before mixing it with the feta. I thought to fry it up after mixing it with the feta, but that kinda...well...you can guess..... Anyway, any other suggestions to salvage that mix?
I apologise in advance if this is the wrong forum, I couldn't really find one that fit this one, closest being pasta, but I wasn't sure if ravioli goes in there?
I'm trying to make mushroom and feta ravioli, and I'm having a problem getting the two pieces to stick together.
Initially, I used fresh lasagne sheets from a packet, place a small bit of mixture in the middle and used water and a fork to press it together. However, once I put it into the pot of boiling water, it basically just comes apart after a minute or so, and spills out its contents into the pot
I also tried olive oil, which somebody suggested, but that also didn't stick (and somebody else said that would make it not stick...)
I finally tried using my mother's wonton sheets but those also didn't stick, using just a fork to press them.
Does anybody know what exactly I'm doing wrong? (A friend just suggested trying egg yolk, how exactly would I go about using that here?).
Thanks,
Victor
PS: Finally, as an aside, I actually botched up part of the recipe, I forgot to fry up the mushrooms before mixing it with the feta. I thought to fry it up after mixing it with the feta, but that kinda...well...you can guess..... Anyway, any other suggestions to salvage that mix?