Shrimp and Cheese Spaghetti

Preparation info

  • 4

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Stuffed noodle dumplings appear in four cuisines that are otherwise unrelated. The four dishes are the wonton of China, the pelmeny of Russia, the kreplach of Jewish cookery, and the ravioli of Italy. Each of the dishes is made with a wafer-thin dough that is used to envelop such foods as meat or cheese. The dumplings are then simmered in broth or water and are served either as soup garnish or with a sauce. All of these dishes are delicious and hearty and are particularly suited to winter menus.

Ingredients

    Method