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This trick works with ANY store-bought ravioli I have tried!
1. Cook ravioli to package directions in very salted water
2. Prior to draining, reserve some of the cooking liquid (half a cup or so).
3. Drain and return the ravioli to the same pot with a tablespoon or two of butter.
4. Add some of the starchy cooking liquid back in - this acts as a thickener, that will melt the butter and create the “glue” for your next step. About 1/8 to 1/4 of a cup should be enough.
5. Add in a handful or two of grated parmesan cheese and stir with the butter and cooking liquid. It’ll create a glossy, delicious cream sauce in a matter of minutes!
6. Garnish with some fresh herbs and a drizzle of lemon juice for a little extra fanciness (lemon esp if you’re doing lobster ravioli) and serve!
I made some homemade bread for some extra crunch, but a nice rustic bread would be just as delicious!
Enjoy 🦞