Wednesday, October 2, 2013

Chinese Ravioli?

It isn't very Martha-like to suggest a shortcut. Which is why when she suggested making ravioli from egg-roll wrappers, I thought, hmmm. 

I gave it a try. And while it wasn't an overly quick assembly process, it was faster than started from scratch and did work, and was fairly tasty. (Martha's shown.)

It was fairly messy, and it is absolutely necessary to seal the enclosure completely. It works better if you adhere with water, not unlike working with clay (I promise it tastes nothing like clay!). (shown uncooked)

Find instructions for Martha's Wild Herb Ravioli from egg roll wrappers here (on her beautiful new beta site!)

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