Similar Posts

11 Comments

  1. For the pasta dough (Simply knead a slightly stiff dough)

    1/2 cup Barik Rawa
    1/2 cup All Purpose flour or whole wheat flour
    A little salt
    Hot water for the dough

    This pasta cooks quicker than dried pasta

    🌟 Vishesh Tippani
    – Rest the pasta dough for atleast 45 mins so that it is soft & pliable
    – Make sure filling if any being ised is at room temperature when filling in the ravioli. Seal it well.
    – Add the pasta to water only when it is boiling & bubbling.

Leave a Reply