Cooking and Baking

Making Salmon/Dill Ravioli...Need Help with Binding...

So after perusing SE's talk threads... I decided to do a salmon/dill filled ravioli with a lemon beurre blanc sauce.

But I was wondering about the binding...I saw a bunch of ricotta binded ones...but is it possible to use egg/egg yolk? Would that be silly to do? I'm kind of a ravioli filling novice!



Add a comment

Comments can take up to a minute to appear - please be patient!

Previewing your comment: