| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 703.1 | Say Cheese | DARTS::LRP | | Thu Sep 10 1987 14:40 | 7 |
| How about a cheese filling?
one container ricotta cheese
one package mozzerella cheese
one egg
1/4 cup of itlian bread crumbs
|
| 703.2 | | BOOVX1::SERGIO | | Tue Sep 15 1987 13:40 | 7 |
| CHICKEN & CHEESE
2 CUPS COOKED GROUND CHICKEN
1 16 0Z CONTAINER RICOTTA CHEESE
1/2 TEASPOON PEPPER
2 TEASPOONS PARSLEY
1/4 TEASPOON OREGANO
|
| 703.4 | DON'T FORGET THE PARSLEY! | THE780::WILDE | Analysis, Mr. Spock? | Wed Sep 30 1987 20:30 | 10 |
| RE: Note 703.1 by DARTS::LRP
Grate cheese, fold into ricotta, add 2 tablespoons chopped
parsley (fresh of course - or less dried) and mix well...
Don't forget the parsley!!
:^)
|
| 703.5 | spinach, chicken, cheese filling | CLT::DAVIS | | Mon Dec 07 1987 22:30 | 14 |
| I use this filling when I make homemade tortellini's (and it do
taste good...), so I'm sure it would be good in raviolis--use best
judgement on proportions...this fills about 40 tortellini's.
1 med. boneless, skinless chicken breast, cooked and minced
5 oz. fresh spinach, cleaned, cooked, squeezed very dry and minced
2 oz. (about 6 thin slices) prosciutto, minced
1 egg
2-4 (to taste) TBLS freshly grated parmesan cheese
1-2 TBLS whipping cream
1/4 TSP each salt and pepper
--Combine chicken, spinach, prosciutto and egg in bowl; mix well.
--Add cheese, cream, s & p, mix well and fill pasta.
|
| 703.6 | Smoked salmon, dill sauce | COLORS::INGMANN | Just a loop of lazy lightning | Mon Dec 28 1987 12:46 | 5 |
|
Here at the cafeteria (yes, Tobins!) they made tortellini with
smoked salmon filling with a dill sauce. Delicious! Sorry, don't
have a recipe, though.
|
| 703.8 | | TLE::EIKENBERRY | Don't confuse activity with productivity | Tue Jul 30 1991 13:24 | 12 |
| My husband gave me a ravioli attachment for our pasta machine - one of the
hand-crank models.
We tried it last night, with marginal success. The raviolis would look
great when they came out of the machine - nice pillows of filling in the
middle. But, after cooking, the "pillows" had become pretty flat. Is this
expected? It makes sense that they would flatten somewhat, since the pasta
dough expands when it cooks... How can we get them to be thicker when cooked?
Thanks,
--Sharon
|
| 703.9 | plain and simple | NAC::WALTER | | Thu Jul 20 1995 14:02 | 7 |
|
Spinach
Feta Cheese
Sundried Tomatoes
Garlic
|