Poll: ravioli, square, circle, or other?

[FoodSim]

They really were. The jalapeņo puree gave a sweet, piquant kick to the sheets. I thought they would be more green - that is what I wanted. Maybe a little food coloring next time.

Your ravioli not only look good, but the flavors and filling you chose sound like something I would eat regularly.

As for the color, you could use liquid chlorophyll. It isn't very expensive and has nutritive value.

[Bill/SFNM]

I always like square to minimize scraps. In america quality biscuits/scones are always square to minimize scraps since the reformed dough doesn't taste the same. you can see that some restaurants who are serious about biscuits tend to follow the same thing.

I think ravioli sheets and biscuits are very different in this regard. I roll out ravioli as thin as I can (almost transparent) which results in a strong gluten structure. My rerolled ravioli is just slightly more toothsome - almost undetectable and sometimes superior. I agree that reformed biscuit dough is inferior.