It has been a long time since I have made raviolis, and feeling a little rusty. I will be making 25 large (single serving) raviolis. Since I now run a bakery I assume my best bet is to use the sheeter (butterfly model). Any recommendations, as in what number do I take it down to? I will be making handkerchief pasta for big, single serving raviolis. Thanks for any thoughts. P.S. If you have a killer recipe for shrimp or seafood filling I love to hear it.
2/17/09 at 8:58pm