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Cooking cheese ravioli

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OCIMALOU | 03:44 Mon 14th Mar 2005 | Food & Drink
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I make my own ravioli with ricotto cheese. Three lbs of whole milk ricotto, 2 eggs, salt, pepper, grated cheese and some nutmeg. Freeze them. When I cook them, the ricotto is runny. The size is 2x2 inches, their sealed. I put them in hot water until they float to the top (about 1 minute and then I let them float about 1 minute. The ricotto is runny. Store bought or restaurant, the ricotto is firm.


Any suggestions?

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