In article >,
Giusi > wrote:


> What you had is called raviolone, or big ravioli-- meaning that you can
> make them another size if that suits you better. It probably was so
> that a good bit of filling could be used as compared to the pasta.

I'm so ashamed. I prefer canned Chef Boyardee mini ravioli to their
regular ravioli. I grew up with Chef Boyardee and like it better than
any other ravioli I've ever tasted. My wife strongly differs, and I'm
embarrassed by my preference. You'd be embarrassed for me too if you
ever tasted it.
They used to make pizza fixings in a box. I liked that too.

leo

--
<http://web0.greatbasin.net/~leo/>