@[email protected]M to Science [email protected]English • 10 months agoItalian herbs and spicesmander.xyzimagemessage-square28fedilinkarrow-up1772arrow-down119
arrow-up1753arrow-down1imageItalian herbs and spicesmander.xyz@[email protected]M to Science [email protected]English • 10 months agomessage-square28fedilink
minus-squareM137linkEnglish6•10 months agoI don’t think I’ve ever had a ravioli that’s “molten inside”. I’d say most of the time the pasta is the most soft part.
I don’t think I’ve ever had a ravioli that’s “molten inside”. I’d say most of the time the pasta is the most soft part.
The mass produced one are like that