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Italian   -   Culingiouis (Sardinian Ravioli)   adapted from Culinaria Italy

  • 2 Pounds Potatoes -- Cooked And Mashed
  • 2 Cups Romano Cheese -- Grated
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Mint -- Chopped
  • 1 Package Egg Roll Skins
Directions Mix potatoes, cheese, oil and mint together. Place 2 tablespoon of mixture onto an egg roll wrapper. Cover with another wrapper. Seal edges with water. Repeat until either wrappers or filling is gone. Place in boiling water until the ravioli float. Remove and serve with your favorite sauce.
Serves 4
Time to Make 0:00

Printer version   1 Votes - Yum: 5, Easiness: 5, Speed: 5, Overall: 5 Rate this recipe

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