I'm making chicken, sausage raviolis with white sauce for dinner. I made the filling. I've never…

My husband is a chef and he says that the cup looks like it should be fine. About 3 inches is ideal. Add a splash of water to the egg to thin it out a little to prevent it from scrambling. About 1 teaspoon per egg. The rolling part depends on how thin you want to go, about the thickness of 4 pieces of paper stacked is the best. It can take awhile to roll it depending on the dough and how many you want to make. Cooking takes about 8-12 minutes depending on the thickness of the ravioli and the filling. A little trick would be to cook them in water until tender then finish in the sauce to absorb extra flavor while finishing the cooking.

@renelei

Thank you both soo much💕. I've been sitting here anxious about it. I've never made them and they are a surprise. if I do them nickle thin, how long do I boil them? Do I bake them in sauce? How long? Or put them on the stove top?

And can you please ask if white or red sauce would be better? The white is a four cheese Alfredo.

@mhbb3, he says use he white sauce, it coats a little bit nicer and will go with the sausage better. For nickel thin it would be roughly 12-15 minuets. But after 12 minute, try one to see how it feels. I wouldn’t bake them as they may get crunchy, just let them boil on the stovetop in the sauce 2-3 minutes after they are removed and drained from the water.

@renelei

Thank you so much. I'm just about to make the dough!

@mhbb3, you’re welcome :) he just left for work so hopefully cooking them goes well I’m clueless on how to make them 😂

@renelei lol

Fingers crossed. I'll post a pic when they are done. Thank you again. Really. 😊

@mhbb3, no problem :)

@renelei Thanks for your help! They don't look that great bit they aren't bad😍

@mhbb3, probably better than I could do! Good job!

@renelei thank you. I got lazy and didnt roll them out thin enough. next time Ill do them thinner. So liked it