<?xml version="1.0" encoding="windows-1252" ?><?xml-stylesheet type="text/xsl" href="/rss-fre.xsl" ?><rss version="2.0"><channel><title>I made my own raviolis</title><link>http://FXcuisine.com/default.asp?Display=130</link><description>Using an authentic restaurant recipe from a small Lombard restaurant, I managed to make extraordinary raviolis from scratch. </description><language>en-us</language><pubDate>Thu, 16 Apr 2026 02:44:02 GMT</pubDate><copyright>FXcuisine.com</copyright><ttl>5</ttl><item><title>Oscar Laca</title><description>Mis felicitaciones por el gran detalle de explicar al 100 % esta receta; la que me parece realmente extraordinaria y de gran calidad; me he trasportado a Italia por unos instantes al hacerla, me salio de maravilla, ya la copié para la posteridad.&lt;br /&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp;Muchas gracias y mi gratitud eterna por este gesto tan noble dde dar esta receta sin reservas.</description><guid>http://FXcuisine.com/default.asp?Display=130</guid><pubDate>Sat, 19 Mar 2011 17:25:50 GMT</pubDate></item><item><title>Nelson </title><description>Gracias por esta deliciosa receta!!! Mile gratzie!!!</description><guid>http://FXcuisine.com/default.asp?Display=130</guid><pubDate>Fri, 29 Oct 2010 16:34:34 GMT</pubDate></item><item><title>rusty shackleford</title><description>it&quot;s interesting that in this picture your pasta is yellow, while in your lasagne one it is beige. &amp;nbsp;did you use different eggs in each of them? &amp;nbsp;the pastas &amp;nbsp;in bologna were always dark yellow &amp;nbsp;because the yolks of eggs there are orange. &amp;nbsp;here in the u.s the yolks are pale yellow. &amp;nbsp;incidentally I have never had pasta as good as in Bologna. &amp;nbsp;Do you think the egg is the big difference on why the pasta &amp;nbsp;is so good there. &amp;nbsp;Another interesting phenomena I noticed about the pasta from Bologna is that the pastas little have raised bumps all over them. &amp;nbsp;This is not something I ever encounter over here in Los Angeles. &amp;nbsp;</description><guid>http://FXcuisine.com/default.asp?Display=130</guid><pubDate>Thu, 13 May 2010 11:52:34 GMT</pubDate></item><item><title>Beatriz</title><description>Estupenda receta y estupendo este sitio.&lt;br /&gt;&lt;br /&gt;Me ha hecho gracia el &quot;molino Porkert de Dehillerin&quot; en mi casa (Burgos, España) hay una máquina igual (algo más grande); se utilizaban/utilizan para trocear la carne de cerdo de las matanzas y luego hacer chorizos. Por aquí se encuentran en cualquier cuchillería ;-)</description><guid>http://FXcuisine.com/default.asp?Display=130</guid><pubDate>Wed, 12 May 2010 20:43:23 GMT</pubDate></item><item><title>Joe depaolo</title><description>Would lik&amp;#101; to know wh&amp;#101;re to purchase the Ravioli cutter you have on your make your own ravioli. &amp;nbsp;It is a twosided cutter. &amp;nbsp;Would lik&amp;#101; to purchas one.&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;Thank you </description><guid>http://FXcuisine.com/default.asp?Display=130</guid><pubDate>Mon, 1 Feb 2010 17:46:05 GMT</pubDate></item><item><title>fx</title><description>I am not sure this exists Nancy. Much better to buy yourself a little pasta machine, you can make much better pasta sheets in a few minutes.</description><guid>http://FXcuisine.com/default.asp?Display=130</guid><pubDate>Sun, 16 Nov 2008 13:17:15 GMT</pubDate></item><item><title>Nancy</title><description>wh&amp;#101;re can I find store bought pasta sheets?</description><guid>http://FXcuisine.com/default.asp?Display=130</guid><pubDate>Sat, 15 Nov 2008 20:14:28 GMT</pubDate></item><item><title>Pratibha Singh</title><description>Loved this post. Reminded me of a thanksgiving meal from a long time back. My friend is italian chinese and her extended family members had brought over tonnes of home made food. Ravioli included and also chocolate calzones :D</description><guid>http://FXcuisine.com/default.asp?Display=130</guid><pubDate>Tue, 18 Mar 2008 14:34:17 GMT</pubDate></item></channel></rss>