Home Cooking

Runny Cheese Ravioli

Share:

Home Cooking 6

Runny Cheese Ravioli

caseylou | Feb 27, 2009 08:52 AM

After making ravioli's the cheese is mounded and the mixture seems thick and firm. Before cooking they look beautiful. However, after cooking they look like pasta with a pocket of runny cheese. The ravioli is almost flat. I use whole milk ricotta, egg, locetelli cheese and basil for the mixture. Does anyone have any suggestions?

Want to stay up to date with this post?

Feedback