{"id":3109,"date":"2011-02-04T16:44:04","date_gmt":"2011-02-04T16:44:04","guid":{"rendered":"https:\/\/test.transversalmedia.eu\/ravioli\/"},"modified":"2011-02-04T16:44:04","modified_gmt":"2011-02-04T16:44:04","slug":"ravioli","status":"publish","type":"post","link":"https:\/\/theresearchpapers.org\/archive\/ravioli\/","title":{"rendered":"Ravioli"},"content":{"rendered":"

<\/p>\n

<\/figure>\n

<\/a>\u00a0alebrije<\/a> replied to your post<\/a><\/strong>:<\/strong> The extent of my status as a wannabe “domestic goddess”<\/a><\/em><\/p>\n

Can you report back on how effective of a method that is? I have been thinking of trying using wonton wrappers for ravioli, but feel a bit skeptical.<\/p><\/blockquote>\n

I keep a recipe Tumblr so that I can access the recipes through my iPhone Tumblr app while I am cooking, so, I posted this tutorial\/ recipe a few days ago<\/a>. You can actually change the filling to anything of your liking. Today I made a simple mash with squash, pepper, salt, bread crumbs (they help absorb humidity from the squash) and some grated Parmesan. The key for the wonton wrappers to work (for me, at least) has been to use two wrappers per side. That way they are firm and boil well without losing all the filling. However, the recipes in the more “professional” sites like the Food Network do not mention that.<\/p>\n","protected":false},"excerpt":{"rendered":"

\u00a0alebrije replied to your post: The extent of my status as a wannabe “domestic goddess” Can you report back on how effective of a method that is? I have been thinking of trying using wonton wrappers for ravioli, but feel a bit skeptical. I keep a recipe Tumblr so that I can access the recipes …<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":1333,"loftocean_coauthors":"","alpaca_post_content_reading_setting":"","alpaca_reading_speed_per_minute":0,"alpaca_reading_speed_unit":"","alpaca_single_post_template_layout":"","footnotes":""},"categories":[1],"tags":[499],"class_list":["post-3109","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-cooking"],"yoast_head":"\nRavioli - The Research Papers<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theresearchpapers.org\/archive\/ravioli\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ravioli - The Research Papers\" \/>\n<meta property=\"og:description\" content=\"\u00a0alebrije replied to your post: The extent of my status as a wannabe “domestic goddess” Can you report back on how effective of a method that is? I have been thinking of trying using wonton wrappers for ravioli, but feel a bit skeptical. 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