Frog Ravioli

In my own experience, the intensity of frog flavor and the size of the legs are directly, but inversely, related, the one diminishing as the other swells . . . Nonetheless, for recipes requiring boned frogs’ legs, it is more practical to work with relatively large specimens (about 2 ounces per pair). The boning, itself, is very simple, the flesh being practically free of the bones except for the tendon attachments at the joints.

The form is a matter of personal preference; I prefer