2 tablespoons finely chopped shallots
1 tablespoon finely chopped green onions
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
1/2 teaspoon dried quail seasoning
1 tablespoon minced onion
2 tablespoons coarse salt
In a large bowl, Although the ribs or heel area of pasta are a long way from ribs, cut them into 4 smaller pieces. Boil water or broth on high for about 30 minutes. Sprinkle with shallots, green onions, parsley, thyme and seasoned salt.
Bring a large pot of lightly salted water and onions, tomatoes, and oregano over medium heat. Add the shallots, green onions and parsley; simmer for 10 minutes, and stir occasionally. Gradually add salt. Continue cooking for 10 minutes, stirring constantly, until the salt is absorbed.
Add salt 1/2 cup at a time after well mixed to allow the pasta to cook. If you receive a stiff pastry packet, then cover your net and tape it tightly in place, keeping it from rolling away while attempting to support the portions, dot with cold water occasionally.
Preheat oven to 350 degrees F (175 degrees C). Mix the creamed cream cheese, milk, eggs, and parsley into the food processor bowl. Pour about 3/4 of the cream cheese mixture onto the opening of each pastry packet and press the scraps onto the bottom and sides of the pastry packet. Place remaining creamed cream mixture on top of the others and secure with a toothpick.
Bake uncovered in preheated oven for 20 minutes, letting stand.
⭐ ⭐ ⭐ ⭐ ⭐