Gothamist: Eating In: 'Cesca's Shrimp Raviolini

joe

Wed, 31 Aug 2005 13:46:40 -0500

glad you all enjoyed it, great to hear feedback. rebecca, a touch of milk, stock or even wine in the future can help thin the sauce out a bit. I typically have to do this to sauces, especially if they sit around while waiting for other ingredients to get ready.

Rebecca

Wed, 31 Aug 2005 09:02:02 -0500

I made this last night as well (you two must have been the ones who bought the last packages of wonton wrappers from Whole Foods). Perfect for using peak-of-freshness corn and tomatoes -- if I were making it again, I'd make a greater proportion of sauce to pastas. (And I'd make sure not to overcook the sausage at the beginning -- it tasted a little dry to me, but that wasn't the recipe's fault).

LCD

Wed, 31 Aug 2005 08:26:48 -0500

i made this last night as well. it was really fantastic, thank you!

brian

Wed, 31 Aug 2005 07:03:00 -0500

yum-- i made this and it was fantastic. thanks!