SC - The Great Cuskynole Debate

[Michael F. Gunter]

Hi guys,

Please forgive a relative amateur for stepping into the ring of the heavyweights
but I have a thought about these fiendish fruit ravioli. What I'm thinking of
doing is making two large sheets of the pastry, maybe 6"x 12" and dotting them
in even rows with the filling. Then carefully placing the other sheet on top and
then crimping the edges of the squares together, probably by rolling the edge of
a pot lid along the dough. This should crimp the edges of the squares but maintain
the total sheet intact. Then I would take the entire sheet and boil it in water in
a large stock pot. Once the dough has reached the al dente state I would then fry
it intact on one side on the griddle.

After the sheet has cooked I might then make small cuts in the lines to assist
with pulling a ravioli from the sheet.  

If cooking the sheet intact doesn't work I would still roll the pot lid to seal
the dough and then slice the squares off before boiling and grilling them.  Maybe
I'm being obtuse but I just don't understand the confusion.

Do you think my method would have some value?

Yers,

Gunthar
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