Chefs John B. Shields and Karen Urie Shields
2.05.2010
smoked egg yolk ravioli
Instead of a turn over style ravioli we went for the more "traditional look"...the ravioli skin and filling are 100% egg yolk. Only the filling is lightly smoked. Ham & bonito consomme.
2 comments:
jeremy jourdan
May 20, 2011 at 7:58 PM
The filling ive discoverd. But please! How do u do the skin?
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jeremy jourdan
May 20, 2011 at 7:59 PM
The filling ive discoverd. But please! How do u do the skin?
Reply
Delete
Replies
Reply
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Instead of a turn over style ravioli we went for the more "traditional look"...the ravioli skin and filling are 100% egg yolk. Only the filling is lightly smoked. Ham & bonito consomme.
The filling ive discoverd. But please! How do u do the skin?
ReplyDeleteThe filling ive discoverd. But please! How do u do the skin?
ReplyDelete