Agnolotti-alla-fraccaro (ravioli)
4 Servings
| Quantity | Ingredient | |
|---|---|---|
| 20 | \N | SANDRA GISBURNE |
| \N | \N | AGNOLOTTI PASTA----- |
| 4 | cups | All-purpose flour |
| 1 | pinch | Salt water |
| 2 | \N | Eggs |
| \N | \N | THICK BECHAMEL----- |
| ½ | cup | Milk |
| 1 | tablespoon | Butter |
| 1 | tablespoon | Flour |
| ¼ | teaspoon | Salt |
pn White and red pepper 1 Egg yolk Recipe By :
From: Ladies Home Journal- August 1991 File
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