Black Raviolis

Mine are white, al dente'

Marco, I tried boiling those black things for hours in salt water and they just don't soften enough to eat.

I'll try baking them in some olive oil for a week or so.

Would you have those with white or red?

Red- If they're filled with meat and served with a tomato sauce, white- if with seafood and a white clam sauce or pesto.

I have tried them under tube gear, under solid state gear, and have also used them between the upper and lower cabinets of a pair of Von Sweikert VR5SE speakers. They actually work extremely well. I was quite surprised by the improvements they made.