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!

Thanks...

 

The tastiest bites delivered to your inbox!

Comments:

Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.