There are many different types of Ravioli, and I love homemade Chinese dumplings. They are so much alike and yet so different, and I appreciate the differences to make my gastronomic experience so much more interesting. While making the Siberian Pelmeni, I end up with extra meat to make them into Ravioli my way. My ravioli is filled with 50% ground beef, 25% ground pork, 25% eggplants, some bokchoy and spices topped with homemade tomato sauce and homegrown basil.
Post a Comment
Hey! what is Cooking in your kitchen?