I find it easy to cheat....with food. Find shortcuts to accomplish recipes. Like those that call for fresh pasta in making ravioli or tortellini....or those puff pastry recipes. In 2010, all...well, a lot of my cheat's routes will vanish forever. I will accomplish so much...and you'll be there to cheer me on. Thanks. But before then, just in case you'd like some last-minute 2009 ravioli, here's a recipe —Kitchen Butterfly
or 1 teaspoon of pesto mixed with 2 tablespoons of olive oil
In This Recipe
Put a litre and a half of water to boil in a large pot. Add some salt and olive oil to it.
Set out 4 wrappers and place some cheese and filling on each.
Using some water, wet all around the edges of one filling-laden dumpling wrapper and and carefully place a dumpling wrapper on the top, to form a parcel. Work from the core, with the filling to the outside, pressing out the air and pinching together the edges to ensure they're sealed and no filling leaks.
Repeat for the other 3 'ravioli' and when done gently lower into pan. Ravioli will sink to the bottom at the start of cooking but will slowly rise to the top, about 8-10 minutes.
When this happens, remove with a slotted spoon and plate up.
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen!
Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety.
Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!