Black Raviolis

Anybody try these yet? Do they work well with tube gear?

adampeter10-18-2008 11:37am

jax2 Details Discussions Posts This discussion Message User 3,031 posts 10-18-2008 at 05:15pm Copy Comment URL Report Comment Edit Delete Providing a link might help. Bill, I'd recommend a nice puttanesca sauce. Marco
rx8man Details Discussions Posts This discussion Message User 1,355 posts 10-18-2008 at 05:18pm Copy Comment URL Report Comment Edit Delete Mine are white, al dente'
audiofeil Details Discussions Posts This discussion Message User 4,011 posts 10-18-2008 at 06:16pm Copy Comment URL Report Comment Edit Delete Marco, I tried boiling those black things for hours in salt water and they just don't soften enough to eat. I'll try baking them in some olive oil for a week or so.
myraj Details Discussions Posts This discussion Message User 345 posts 10-18-2008 at 08:34pm Copy Comment URL Report Comment Edit Delete Would you have those with white or red?
rodman99999 Details Discussions Posts This discussion Message User 3,557 posts 10-18-2008 at 11:01pm Copy Comment URL Report Comment Edit Delete Red- If they're filled with meat and served with a tomato sauce, white- if with seafood and a white clam sauce or pesto.