Can I make this substitution?!
http://www.bettycrocker.com/recipes/reci...
I thought I had some dried totellini, but it turns out I have dried mini ravioli with cheese and spinach. Question is first, if I do it on the stove and cook a long time, can I then add the ravioli and cook till its done? Second, do you think it will turn out good?
TY in advance
Answers: This is the recipe I want to do today
http://www.bettycrocker.com/recipes/reci...
I thought I had some dried totellini, but it turns out I have dried mini ravioli with cheese and spinach. Question is first, if I do it on the stove and cook a long time, can I then add the ravioli and cook till its done? Second, do you think it will turn out good?
TY in advance
If you're going to try & cook stew meat on the stove,you might try just stewing the meat for a few hours by inself, with broth & seasoning,because it will take awhile ( at least 3 hours on the stove) before the meat will get tender & by then your veggies will have turned to mush- the same with ravioli- if you add that too soon it will get very mushy & change the texture of the sauce. I recommend that you cook the ravioli separately & add it to your soup right before serving for best taste
I have been given the genetic gift of my grandmother's, sometimes very suspect, "substitution cooking gene".
I would try it. It sounds like you're on the right track. If the ravioli disintegrate, it's ok too. It will still taste fine.
Good luck and Tallyho!
The pasta is a secondary part of the soup....The soup itself sounds good, so I don't see putting ravioli instead of totellini changing the taste...
yes I guess it will turn out good, try it nothing seems to change the flavor
I'd sub the dry ones and not worry about it... they are dry, but not frozen. That long in the slow cooker, they should cook and do fine.