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Reply to "DECEMBER 2020 What's for Supper?"

I'm making ravioli this afternoon with confit of pheasant and quail legs; the breasts went into pheasant and morel pot pie posted by Carolyn Tillie--excellent, by the way! For saucing the ravioli, I am considering something with dried cherries or maybe the balsamic/butter. Wanna get a new ravioli maker like one reviewed by https://snugkitchen.com/best-ravioli-maker/

Last edited by Rhow
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